K-SPICY's Signature Buldak Bokkeummyeon, Happy 10th Anniversary♥

Tasting Review of 6 Large Cup Varieties of Buldak Bokkeummyeon by Spicy Flavor Addicts

Hochi, the character of Buldak Bokkeummyeon, turned 10 years old this year. Celebrating the 10th anniversary of the addictive spicy flavor of Buldak Bokkeummyeon, I felt the desire to congratulate it as a Buldak lover who has enjoyed it without getting tired for 10 years.

There is another joyous event. When you think of K-SPICY, the first thing that comes to mind is undoubtedly ‘Buldak Bokkeummyeon’! Thanks to BTS Jimin’s favorite ramen being Buldak Bokkeummyeon, Samyang Foods participated as the main sponsor of BTS’s Las Vegas concert. They created a Buldak zone at the hot concert venue to promote globally. Buldak Bokkeummyeon, which has expanded overseas to showcase Korea’s spicy flavor! I tried six types of large cup Buldak Bokkeummyeon to celebrate this double happiness.

I wonder if anyone can argue against the original. For spicy food addicts and anyone who has tried it once, I think it’s an irresistible charm. When it was released in 2011, it was a stir-fried ramen that gifted a new world to the editor who only ate soup ramen. Cup noodles have thinner noodles and the spiciness feels less intense compared to bag noodles. The editor prefers a recipe where after draining the water and adding the liquid soup, the noodles are heated to evaporate the noodle water. However, the advantage of cup noodles is that they are quick and easy to eat, so with Buldak Bokkeummyeon, it’s just pure happiness.

Next to the original, the flavor that represents the Buldak Bokkeummyeon series is probably Carbo Buldak Bokkeummyeon. It was released for those who are sensitive to spicy food and is still loved by many. The rich and savory cream flavor combined with the fiery Buldak taste creates great chemistry, delivering a flavor that is both creamy and spicy. Moreover, it is very thick and generously sprinkled with parsley powder, making it visually appealing as well.

Even before opening the package, I was curious about how it would differ from Carbo Buldak Bokkeummyeon. A major difference is that you have to pour hot water and cook it in the microwave. Despite adding the exact amount of water, the quantity felt large, causing some concern like ‘Is this right?’ At the same time, the liquid soup seemed thinner compared to the original sauce, which was surprising. It felt somewhat moist. If Carbo Buldak Bokkeummyeon also feels spicy, I recommend trying Cream Carbo Buldak Bokkeummyeon.

When Buldak Bokkeummyeon was at the height of its popularity, convenience store recipes using string cheese were trending. Since then, I have often eaten spicy Buldak Bokkeummyeon with cheese to neutralize the spiciness. So I had high expectations, but for an editor accustomed to the taste of string cheese, the mozzarella cheese powder felt disappointing. It gave off a sticky yellow cheese powder aroma, offering a different experience from Buldak topped with string cheese.

I usually enjoy Buldakgetti, a combination of Chapagetti and Buldak Bokkeummyeon, so I tasted this imagining that flavor. To conclude, it was completely different and quite disappointing. First, it contains flakes similar to Chapagetti, and the noodle thickness is also similar. Upon the first bite, I thought the flavor of black bean sauce and the spiciness of Buldak Bokkeummyeon did not blend well. The taste of both black bean sauce and Buldak was not distinct, making the ratio somewhat awkward.

Boasting the golden ratio of Buldak sauce, chili, and cream under the title ‘The perfect K-Rose I was looking for.’ Unlike Cream Carbo Buldak Bokkeummyeon, this product has separate water lines for microwave and regular cooking. If microwave cooking is not possible, you can follow the regular cooking water line. However, I chose the microwave cooking method recommended by Hochi. Even though I measured the water precisely, the water felt excessive, the sauce was thin, and the noodles felt thin. The powder had a somewhat pungent smell, and the taste was ambiguous to call it rose. Next time, I want to try draining the water and adding the finishing soup and powder to enjoy it thickly. Maybe because the red pepper powder content is about 1%...

What is the overall review from a Buldak lover?

I want to loudly shout to the world, “Buldak is love!” However, for cheese or rose flavors, I hope the recipe for water quantity is changed to enhance thickness, a small wish from a Buldak lover♥ But since there is the original that tastes good no matter how you eat it, I can forgive everything. You can add cheese separately and enjoy it with various toppings, so the editor is satisfied with that.

Photo by Yoon Eun-ae