I Tried 17 Different Korean Instant Noodles — These Are the Ones That Have a Permanent Spot in My Pantry (2024)

• Groceries

updated Jun 12, 2023

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As an unofficial Korean ramyun instant noodle expert, I’ve slurped countless amounts of noodles. My mom confirmed I was slurping noodles as a baby, and she was slightly concerned about my love for noodles at such a young age. Fast forward to now, I always have at least 10 varieties of instant noodles filling rows of my bookshelves.

There are three major components that make up an instant noodle package: dried, most-likely-fried noodles, broth seasonings or sauce packets, and dried flakes. Each element gives the instant ramyun unique characteristics. Is the noodle circular or rectangular? Is the seasoning powder-based or sauce-based? What types of dried vegetables do I see? I geek out on these details whenever I try something new.

The combination of savory broth (or sauce), chewy noodles, and a variety of flavorful toppings make this beloved staple a fantastic meal that satisfies all of my taste buds. But with so many creative options hitting shelves each year, choosing where to start can be confusing and overwhelming. On behalf of all the noodle lovers out there, I set out to test over a dozen different raymuns. Here’s what I discovered.

How I Tested the Instant Ramyuns

I carefully selected 17 different noodles that I noticed at most H-Mart stores and Asian markets. When it comes to instant ramyun, there are mainly two big categories: brothy ones and non-brothy ones. But Korean ramyun offers way too many varieties just to shrink them into two big umbrellas. (Within the umbrella category of brothy ones, some are extremely spicy and others are mild with no hint of spice.) So I grouped them into different subcategories to cover as many different kinds as possible. Think of these categories as guides, not rigid rules.

Even though I’m a big fan of zhuzhing up my instant ramyun with other proteins and vegetables, for the sake of testing I didn’t add any additional ingredients. I followed the instructions exactly, paying attention to the amount of water. (Some ramyun noodles require more water than others, and not measuring correctly changes the flavors dramatically!)

I also know that making multiple packages of noodles at once might result in different flavors than making one singular package; so to keep things consistent, I tasted a single package across each option. After a day of boiling and tasting, I found the ones that deserve a permanent spot in my pantry.

Best Overall: Nongshim Shin Noodle Soup

Since hitting the Korean market in 1986, Shin ramyun has been one of the most popular ramyun in and out of Korea. One of many reasons this iconic ramyun has remained at the top of the chart is the distinct spicy flavors in the broth.

Drawing inspiration from many spicy soups in Korean cuisine, Shin Ramyun has created a perfect formula for broth that balances the deep, flavorful, and mouthwatering peppery taste. The ruby-red seasoning powder contains flavoring agents like onion, kelp, and mushroom extracts and transforms water into a deep-red broth instantly. The smell of strong spicy peppers and onions hits your nose within seconds. The noodles are bouncy, and the dried flakes resemble dehydrated scallions and carrots.

Compared to other brands, it had the most ideal flavor balance that hit all the notes of spice and umami. I might be slightly biased (I have so many nostalgic memories with this brand), but it represents what a standard Korean ramyun should taste like more than anything else I tried. Even though there are other versions of Shin Ramyun, like Shin Ramyun Black and Shin Ramyun Non-Frying Noodles, which I enjoy, I see myself always coming back to the original.

Best for Seafood-Lovers: Ottogi Jin Jjambbong Spicy Seafood Noodle

Ottogi has a whole lineup of Jin Ramyun, including the original Jin Ramyun, which is considered one of the most affordable instant noodles in Korea. But Jin Jjambbong, inspired by a popular Korean-Chinese dish called jjamppong, delivers spicy, savory, seafood-forward flavors like no other. It’s on the pricey side, compared to other Jin Ramyun, but its components and flavors make the extra cost worth it.

Compared to other types of noodles, these are flatter rather than circular, but still wavy, mimicking the look of hand-pulled noodles used for jjamppong. Dried vegetable flakes are more abundant than other brands, with sizable chunks of dried seafood, like squid. The biggest difference, though, is the seasoning packets.

The seasoning is liquid, not powder, which dissolves in water quickly, and it even comes with a small package of chili oil, which you add toward the end, emphasizing the fiery taste that resembles being cooked in the hot wok. The broth tastes like rich seafood stock, mixed with savory chicken broth. It’s not super spicy, but there’s enough spice that allows you to taste different layers of vegetables and a variety of seafood that makes up the seasonings.

Best for Extreme Heat Enthusiasts: Ottogi Yeul Super Spicy Ramen

If the big red peppers on the packaging don’t warn you how spicy this is, let me: This is truly one of the spiciest Korean noodles I’ve ever had. The dangerous smell of spicy seasoning powder will hit your nose immediately (be careful, you’ll probably cough!). It has a more red pepper flakes-forward taste than Shin Ramyun, and when you take a sip of the broth, it might even hurt your stomach a little bit (based on my personal experience).

Best Non-Spicy: Paldo Gomtang

Not all Korean instant noodles are spicy, though, and this beefy, rich noodle has been a staple in my collection for many years. Compared to other non-spicy noodles, this tastes the closest to beef bone broth, or seollungtang (Korean ox-bone soup). And the beefy seasoning powder is super versatile, used as a base for other dishes like yukgejang (Korean spicy beef soup) or tteokbokki.

Best Cheesy with a Kick: Samyang Buldak Ramen Carbonara

I can’t even keep up with the wide varieties of Buldak Ramen. There are at least five or six different brands when I walk into my local bodega (!), which is truly impressive. Samyang Buldak ramen is famous for its next-level, mouth-punching spicy sauce. The original and extra-spicy ones damaged my tongue for good (and yes, I still devour them!). If you are looking for something that has that iconic buldak sauce, sans permanent scarring, this carbonara is exceptional.

Compared to other brands, this one doesn’t come with any dried vegetable flakes. Even the original buldak has a packet with toasted sesame seeds and seaweed, but this particular kind only has noodles, buldak sauce, and cheese powder. The noodles are slightly thicker than other kinds, reminiscent of knife-cut noodles, and they still have those square-ish shapes, not the circular ones.

Best Brothless Cold Noodles: Paldo Bibimmen

Inspired by a popular noodle dish Bibim Guksu, this spicy and tangy noodle is a refreshing change in the collection of brothy noodles. The liquid, zingy-and-spicy seasoning coats the noodles effortlessly, as if coating the pasta with tomato sauce. It’s especially ideal for hot summer days when you don’t feel like sweating while slurping spicy, brothy noodles.

Compared to other cold noodles, it has more zesty flavors than mouth-punching heat. You distinctly taste the acidic zing in the sauce, which makes your mouth water while slurping the noodles. The spice level isn’t so aggressive, but it lingers in your mouth pleasantly.

Best Black Bean Noodles: Paldo Jjajangmen

One of the most popular subcategories of Korean instant noodles is black bean noodles. And ever since the success of the iconic Korean movie Parasite, many people have become aware of Jjapaghetti, powder-based black bean noodles. Jjapaghetti’s unique formula mimics the savory taste of jjajangmyeon, but it has a less-concentrated, earthy flavor of black bean paste. It’s still packed with umami. If you are looking for a thick jjajang sauce with chunks of vegetables, this instant noodle brand comes closest.

It comes with a generous portion of thick jjajang sauce, more than any other jjajang ramen brand. It’s sweet and slightly earthy from black bean paste. Visible chunks of vegetables in the liquid-based sauce make you think you are eating the restaurant-quality jjajangmyeon, not the instant version.

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