[Matjalal X File] "King Ttukgop is hotter than Nuclear Buldak"... K-Ramen 'Spicy Flavor' Map

"Standardization of Spiciness Levels Raised After Buldak"
Government Recommended Spiciness Grade Labeling but None Implemented
Major Manufacturers Produce the Spiciest Ramen 'King Ttukgyeong'

Recently, the Danish government lifted the recall measures on Samyang Foods' 'Nuclear Fire Chicken Stir-fried Noodles' and 'Fire Chicken Stew Noodles.' This was a result of accepting the Korean government and Samyang Foods' assertion that there was an error in the method of measuring the Scoville scale. Although the recall reversal incident was initially a setback, the industry views it as a positive because it turned into noise marketing. It reinforced the global recognition of K-spicy flavors once again. In this way, spiciness is the source of K-food's popularity.

[Image source=Yonhap News]

Nationwide Mild Spice Lovers: "Spicy Inflation Since Fire Chicken... Spiciness Levels Should Be Indicated"

However, not all Koreans like spicy food. Across the country, 'mild spice lovers' complain that the standard for spiciness has risen too much since the release of Fire Chicken Stir-fried Noodles 10 years ago. They say that the 'Shin (辛)' ramen, which used to be the standard for spiciness, is now like a 'mild (順)' ramen compared to the spicy ramen released recently. This is despite the fact that Shin Ramyun has become spicier, reflecting the spicy inflation. Some argue that at least the level of spiciness should be indicated on the ramen packaging.

In fact, there was a government effort in the past to grade and label the spiciness of ramen. Since 2018, the Ministry of Agriculture, Food and Rural Affairs has recommended labeling ramen spiciness as mild, medium spicy, spicy, and very spicy. This was to provide a standard not only for domestic consumers but also for consumers worldwide to promote the globalization of ramen.

However, upon checking ramen sections in supermarkets, it was difficult to find ramen currently labeled with the government's spiciness grades. Samyang Foods has labeled the spiciness level on some products, including Fire Chicken Stir-fried Noodles, but this is their own index called BFL (Buldak Fire Level). A ramen company official explained, "Since ramen falls under the jurisdiction of the Ministry of Food and Drug Safety and spiciness labeling is not mandatory, no companies follow the recommended guidelines."

Ignoring Names Like Yeomra Daewang, Bulmawang, King Ttukkeong, Nuclear Fire Chicken... The Spiciest Ramen According to the Scoville Scale

So, for mild spice lovers or those wanting to show off their spicy pride nationwide, we asked instead. We requested the Scoville Heat Units (SHU) for major ramen brands excluding limited editions from Nongshim, Ottogi, Samyang Foods, and Paldo. The Scoville scale measures the concentration of capsaicin, the spicy component in chili peppers. Although there are many Scoville values circulating online, a food industry insider said, "Some posted values are self-measured and often inaccurate."

For reference, the Scoville scale was developed in 1912 by American pharmacist Wilbur Scoville. At that time, the experiment team, including Scoville, tasted chili extracts diluted in water to measure the scale. The amount of water needed to dilute the spiciness to the point where it was no longer felt determined the scale, so the experimenters' stomachs and intestines must have endured quite a lot.

The investigation revealed that the spiciest ramen in Korea was not from the well-known manufacturers. It was Areum's 'Yeomra Daewang Ramen,' with a Scoville rating of 21,000 SHU. This product is famous among influencers known for their spicy pride on YouTube and other social media.

Next were ▲ Geumbi Distribution's 'Bulmawang Ramen' at 14,444 SHU ▲ Paldo's 'King Ttukkeong' at 12,000 SHU ▲ Samyang Foods' 'Nuclear Fire Chicken Stir-fried Noodles' at 10,000 SHU ▲ Paldo's 'Teumsae Ramen' at 9,416 SHU ▲ Harim's 'Master Ramen Spicy Flavor' at 8,000 SHU ▲ Nongshim's 'Shin Ramyun The Red' at 7,500 SHU ▲ Nongshim's 'Angry Neoguri' at 6,080 SHU ▲ Samyang Foods' 'Maep-tang' series at 6,000 SHU ▲ Ottogi's 'Yeol Ramen' at 5,000 SHU ▲ Ottogi's 'Ma-Yeol Ramen' at 5,000 SHU ▲ Samyang Foods' 'Fire Chicken Stew Noodles' at 4,705 SHU ▲ Samyang Foods' 'Fire Chicken Stir-fried Noodles' at 4,404 SHU ▲ Nongshim's 'Shin Ramyun' at 3,400 SHU ▲ Samyang Foods' 'Samyang Ramen' Spicy Flavor at 3,000 SHU ▲ Ottogi's 'Sesame Ramen' at 3,000 SHU ▲ Ottogi's 'Jin Jjambbong' at 3,000 SHU ▲ Samyang Foods' 'Carbo Fire Chicken' at 2,400 SHU ▲ Ottogi's 'Jin Ramen Spicy Flavor' at 2,000 SHU.

Of course, there is a caveat with the Scoville scale. Fire Chicken Stir-fried Noodles, which has a lower Scoville rating than Yeol Ramen, can actually taste spicier. The spiciness of stir-fried noodles, where more seasoning powder is consumed compared to soup ramen, can feel more intense.

On the other hand, some feel saddened by the spicy inflation. Unlike the four basic tastes?sweet, sour, bitter, and salty?spiciness is perceived as a 'pain sensation.' Spicy food stimulates the release of happiness hormones like endorphins, helping relieve stress. However, excessive consumption is not good for the stomach or intestines. The spicy craze might be a cheap and easy way for people tired of their harsh daily lives to comfort themselves. Still, one thing is clear: enjoying spiciness in moderation is a vital energy source in life.