Korean Ramen: Top Brands, Spice Levels and How to Cook It

Korean ramen is not one thing. It is a whole shelf of instant noodles, from gentle beef broth to red-hot stir-fried packs, and Koreans have strong opinions about every one of them. I'm writing this as a Korean in Seoul, so I'll explain which brands are which and how we actually cook them at home.

A typical Korean supermarket shelf packed with different ramyeon brands.
Photo: 24 hours Ramyeon Ramen convenience store (South Korea) by lazy fri13th, CC BY 2.0, via Wikimedia Commons

What Koreans Call Ramen: 라면 (Ramyeon)

In Korea, instant noodles are called ramyeon (라면, "rah-myun"). The word comes from the Japanese "ramen", but the food has gone its own way. When a Korean says ramyeon, they almost always mean a packet of dried, fried noodles with a soup powder, not a bowl from a fancy restaurant.

The first Korean instant noodles appeared in the early 1960s. Today ramyeon is a staple. It's a late-night snack, a hangover fix, a lazy lunch and a camping meal.

Korean Ramen vs Japanese Ramen

This is one of the most common questions, so here is the short version.

• Japanese ramen is usually a restaurant dish: fresh noodles, a long-simmered broth (pork bone, soy sauce, miso) and carefully arranged toppings.
• Korean ramyeon is usually an instant product. The noodles are fried and dried, and the flavor comes from a powder and flakes. It is typically spicier, with a red, chili-heavy broth.
• The mindset is different too. Japanese ramen is something you go out for. Korean ramyeon is something you cook in 5 minutes and customize with whatever is in the fridge.

Korean restaurants do serve ramyeon, often in snack shops called bunsik places (분식집, "boon-shik-jip"). It's still the instant kind, just cooked fresh to order.

Popular Korean Ramen Brands by Spice Level

If you're buying Korean ramen noodles for the first time, spice level is the thing to check. Spice is subjective, so I'm using rough categories rather than exact numbers.

Brand	Hangul	Spice level	What it tastes like
Nongshim Chapagetti	짜파게티	Not spicy	Savory, slightly sweet black bean sauce (chajang) on stir-fried noodles
Nongshim Ansungtangmyun	안성탕면	Mild	Beefy, rounded, with a gentle kick
Samyang Ramyun	삼양라면	Mild	Clean, savory broth from the company behind the first Korean ramyeon
Ottogi Jin Ramen	진라면	Mild or medium (two versions)	Light, slightly sweet broth with a soft finish
Nongshim Shin Ramyun	신라면	Medium-hot	Deep beef broth with a clear chili bite
Nongshim Neoguri	너구리	Medium-hot	Thick, chewy udon-style noodles and a seafood broth
Paldo Bibimmyeon	팔도비빔면	Medium, sweet and tangy	Cold noodles in a sweet-spicy sauce, eaten mostly in summer
Samyang Buldak Bokkeummyeon	불닭볶음면	Very hot	Stir-fried noodles in a sticky, fiery chicken-flavored sauce

Shin Ramyun (신라면, "shin rah-myun")

Shin Ramyun is the one most foreigners know, and it's also a household name in Korea. It sits in the middle: spicy enough to feel it, not so spicy that you can't taste the beef. If you want one pack to try, start here.

The mild ones

Ansungtangmyun, Samyang Ramyun and Jin Ramen are the comfort-food picks. Many Koreans grew up on them. They're good if you don't like heat, or if you want a base that takes add-ins well.

The "fire noodle" category

Buldak (불닭, "bool-dak") means "fire chicken". These noodles became famous partly because of spicy-challenge videos. Koreans do eat them, but many people soften them with cheese, milk or a boiled egg. If you're new to Korean heat, start with a smaller portion.

Chapaguri, the famous mix

Chapaguri (짜파구리, "cha-pa-goo-ree") combines Chapagetti and Neoguri into one dish: savory black bean sauce, chewy noodles and a little chili. It gained international attention after the film Parasite. It's a good option if you want something that isn't just "spicy soup".

Chapaguri mixes Chapagetti and Neoguri into one glossy, savory bowl.
Photo: Ram-don by Jens Ohlig, CC BY 2.0, via Wikimedia Commons

How Koreans Cook Ramyeon (끓이기, "kkeu-ri-gi")

Cooking ramyeon is called kkeurigi (끓이기), which means boiling. It sounds simple, and it is, but Koreans care about small details like water amount, timing and noodle texture.

The classic Korean ramen pot

The traditional Korean ramen pot is a thin, shallow aluminum pot called yangeun naembi (양은냄비, "yang-un naem-bee"). It's usually yellow and dented from years of use. The thin metal heats up fast, which is why many Koreans say ramyeon tastes better from it.

It's also common to eat straight from the pot, with the lid used as a small plate for noodles. You don't need a special pot, though. Any small saucepan works, and you can find the yellow pots at Korean grocery stores and online.

Korean ramen recipe with instant noodles

This is the basic method most Korean households follow:

1. Measure the water. Check the back of the pack for the exact amount. Too much water makes the broth weak.
2. Boil the water first, then add the soup powder and the dried flakes.
3. Add the noodles when the water is at a rolling boil. Follow the time on the pack.
4. Lift the noodles a few times with chopsticks as they cook. Koreans do this to cool them slightly and give them a springier texture.
5. Add your extras in the last minute or two (see below).
6. Serve immediately. Ramyeon gets soft quickly, so Koreans eat it right away.

Korean Ramen Add-Ins: Egg, Cheese and More

Plain ramyeon is fine, but most Koreans add something. This is where a pack of noodles becomes a proper meal.

• Egg (계란, gyeran, "gyeh-ran"). The most common add-in. Some people crack it straight into the pot and stir for a silky, egg-drop broth. Others leave it whole for a soft center. It also tones down the spice a little.
• Cheese. A slice of processed American-style cheese on top of the hot noodles is very Korean. It melts into the broth and makes it creamy and milder, which is especially popular with Buldak-style noodles.
• Green onion (파, pa). Sliced and added at the end for freshness.
• Kimchi (김치). Sour, well-fermented kimchi adds depth to the broth. Many people eat kimchi on the side too.
• Rice cakes (떡, tteok). They make the soup thicker and chewier. Rice cake ramyeon is a popular bunsik-style variation.
• Dumplings (만두, mandu). Frozen dumplings go in with the noodles for a heartier bowl.
• Cooked rice. After the noodles are gone, Koreans often drop a spoonful of rice into the leftover broth to finish it.

You don't need all of these. An egg and a slice of cheese is a very Korean upgrade, and it takes seconds.

Where Koreans Eat Ramyeon

At home, of course. But Korea also has places built around it. Convenience stores such as CU, GS25 and 7-Eleven have hot water dispensers and seating, so you can buy a cup or pack and eat on the spot. Some stores have machines that cook the noodles for you.

The Han River parks are famous for ramyeon too. Many have convenience stores and cooking machines, so people can eat ramyeon outdoors on a picnic mat. It's a classic Seoul experience.

Korean ramen mukbang

If you search for "korean ramen mukbang", you'll see another side of it. Mukbang (먹방, "muk-bang") means "eating broadcast", and ramyeon is a common choice because it's cheap, fast and satisfying to watch. Loud slurping isn't considered rude when eating noodles in Korea.

Korean food content in general travels well online. Here is a popular short from Chef Rush, one of many Korean food videos that international viewers enjoy.

▶ One Bite Only! #korean #food #koreanfood #viral #chefrush #recipe — Chef Rush (YouTube)

Korean Ramen Near Me: Where to Buy

Outside Korea, look in these places:

• Korean supermarkets such as H Mart, which usually have the widest range of brands and flavors
• General Asian grocery stores
• Large supermarkets, which often stock the best-known brands like Shin Ramyun
• Online Korean food shops

For a Korean ramen store experience, a Korean supermarket is your best bet. You'll also find the add-ins there, like kimchi, rice cakes and dumplings. Stock varies by area, so check each store's listings.

Beyond Ramyeon: Other "Fridge Meals"

Ramyeon is not the only Korean dish built around using what you have. Bibimbap (비빔밥, "bee-bim-bap") follows the same idea: rice, vegetables and sauce mixed into one bowl. The word bibim means "mixed".

If you enjoy this kind of casual Korean home cooking, here is a video of a bibimbap made for a Korean barber, from the channel Meat Hanger.

▶ I Made Bibimbap For My Korean Barber — Meat Hanger (YouTube)

A Simple Starter Plan

If you're new to Korean ramen, try this order:

1. Start with Jin Ramen mild or Ansungtangmyun to learn the style.
2. Move on to Shin Ramyun for a classic medium-hot bowl.
3. Try Neoguri if you like chewy, thick noodles.
4. Try Chapagetti for something that isn't soup.
5. Save the very hot noodles for later, and keep cheese and milk ready.

FAQ

What is the Korean name for ramen?

Korean ramen is called ramyeon (라면). It usually refers to instant noodles, which Koreans cook in a pot and often top with egg, cheese or green onion.

What is the best Korean ramen for beginners?

Shin Ramyun is the best-known choice and has a balanced medium-hot flavor. If you don't like spice, start with Ansungtangmyun, Jin Ramen mild or Chapagetti, which isn't spicy.

Do I need a special Korean ramen pot?

No. The thin yellow aluminum pot (yangeun naembi) is traditional, and it heats quickly, but any small saucepan works. The most important things are following the water amount on the pack and not overcooking the noodles.

Part of our weekly series — see K-Culture This Week (Oct 17–23, 2026) for the rest of the week's Korean culture news.

Last updated: October 24, 2026