Rumors Were Just the Beginning... The Star of the SNS "Mukbang Storm": "A Real One Has Arrived" [Tasted]

Tasting Ottogi's "The Hot Yeol Ramen"
1.5 Times Spicier Than the Original Yeol Ramen
Scoville Rating of 7,500 SHU... Hotter Than Buldak and Shin Ramyun

Yeol Ramen, which became a sensation thanks to the "Soft Tofu Yeol Ramen" recipe, has returned with an even spicier version.

The Hot Yeol Ramen sold 2 million units within just three weeks of its release solely through word of mouth, without any advertising, and has now accumulated sales of 3.3 million units. This success surpasses the popularity of "Ma Yeol Ramen," which actor Hwang Jungmin promoted through TV commercials.

The star is Ottogi's "The Hot Yeol Ramen," which boasts a spiciness level 1.5 times higher than the company's steady-seller Yeol Ramen. Among all ramen products launched by Ottogi, this is the spiciest, rivaling the heat of Samyang Foods' Buldak Bokkeum Myeon, which has become a global icon for K-Ramen. It contains a blend of five types of famously spicy peppers, including Yeongyang chili peppers from Yeongyang County in North Gyeongsang Province, Vietnamese sky peppers, and habanero, all finely ground and mixed in.

Immediately after its release in August, numerous "mukbang" (eating show) contents flooded various social networking services (SNS), with many praising, "It's been a while since we've had a truly spicy ramen." The Hot Yeol Ramen sold 2 million units within just three weeks of its release solely through word of mouth, without any advertising, and has now accumulated sales of 3.3 million units. This success surpasses the popularity of "Ma Yeol Ramen," which actor Hwang Jungmin promoted through TV commercials.

Even a reporter who prides themselves on being a "Maepgosu" (spicy food master) took on the challenge. The Hot Yeol Ramen made a strong impression right from the start. The packaging, filled with red and black colors, instantly signaled its spiciness. Upon opening the package, there were noodles, powdered soup, and dried garnish soup. At first glance, the components seemed similar to the original Yeol Ramen, but the garnish soup was much more generous, containing large pieces of shiitake mushrooms, chili peppers, and green onions.

Ottogi launched 'The Hot Yeol Ramen' last August. When you open the package, it contains noodles, powdered soup, and dried garnish soup. Photo by Jae-Hyun Park

The ramen was cooked according to the popular "Soft Tofu Yeol Ramen" recipe. Before adding water, cooking oil, minced garlic, chili powder, and green onions were stir-fried in a pot. Then, 500ml of boiling water was added along with the powdered soup. The aroma was noticeably different from the original Yeol Ramen. The soup released a sharp chili scent that strongly stimulated the nose, and the broth became increasingly rich in color as it boiled. After adding half a block of soft tofu and an egg and cooking for about three minutes, the deep red broth looked mouthwatering when served in a bowl.

From the very first bite, there was an explosion of dopamine. It was definitely spicier than the original Yeol Ramen and much hotter than other well-known spicy ramens on the market. In fact, The Hot Yeol Ramen has a Scoville rating of 7,500 SHU, which is higher than Buldak Bokkeum Myeon (4,404 SHU) and Shin Ramyun (3,400 SHU). After two or three bites, even the reporter began to sweat from the nose due to the intense heat. It was a flavor that would fully challenge anyone proud of their spicy food tolerance.

A scene of cooking The Hot Yeol Ramen according to the Soft Tofu Yeol Ramen recipe. It has a higher Scoville rating than the spicy ramen known in the market. Photo by Jae-Hyun Park

Nongshim's "Shin Ramyun The Red," which was released with the same Scoville rating, is known for its sharp spiciness using Cheongyang chili peppers, with most reviews saying, "It's so spicy it brings tears," or "It makes your tongue numb." In contrast, The Hot Yeol Ramen leaves a clean finish without lingering numbness in the mouth, making it less overwhelming. In particular, it is optimized for the "Soft Tofu Yeol Ramen" recipe, so you can enjoy a rich-tasting broth without it being bland.

However, those sensitive to spicy food may find the heat overwhelming. It is recommended to add cheese or drink milk to help neutralize the spiciness. Also, when cooked according to the Soft Tofu Yeol Ramen recipe, the soft tofu blends with the chewy noodles, giving the sensation of eating a hearty soft tofu stew.