14 Best Korean Ramyuns to Try + Guide to Korean Ramyun

Korean ramyun in a convenience store

Korea is famous for a wide range of foods all the way from traditional foods such as kimchi to more modern phenomenons such as fried chicken. However, another food that stands out in Korea is ramyun. As a student in South Korea, I believe I have become quite ‘informed’ about this area of Korean food culture.

While ramyun is far from the best food in Korea, it is something that is (relatively) easily available worldwide and a great way to experience a taste of Korea when it’s hard to travel. Further, it’s a great snack and can even be enjoyed as part of a larger meal.

In this post, I want to talk about Ramyun in Korea and also go on to list some of my favourite ramyun flavours that are available. Although the taste rating is subjective, I have done my best to explain what you can expect from each different brand and flavour.

The majority of these ramyun types are available internationally too! While some of them are harder to find, I have provided links to each one. They are all available at the time of writing, but this will change over time.

With that being said, I hope you enjoy this article all about ramyun in Korea. What’s your favourite Korean ramyun? Is there something that you would add to this list? If so, make sure to let me know! I would love to keep updating this list into the future.


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There is a lot of confusion about ramen, ramyun, and the difference between the two. I want to quickly get this cleared up before moving on. The biggest difference is that the word ramen generally refers to the Japanese dish, whereas ramyun (sometimes Romanised as ramyeon) is a Korean dish.

However, there is another key difference. Traditionally, ramyun is instant. Korean ramyun are instant noodles that are meant to be eaten as a quick and easy snack. On the other hand, Japanese ramen is traditionally not an instant food, and it takes a long time to prepare (although there are instant ramen variants too).

Perhaps the biggest difference, though, is the taste. The majority of Korean ramyun uses red pepper – a staple in Korean food. This gives the iconic red colour that you will see in the majority of not only Korean ramyun, but Korean food in general.

Although many people use the term interchangeably, these are two distinctly different foods with different purposes and tastes.


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With that being said, what makes Korean ramyun different from other forms of ramyun from around the world? Well, as you likely already know, there is one key difference that differentiates Korean ramyun from all other kinds of ramyun.

This is the use of red pepper as the base ingredient for the majority of ramyun. While there are exceptions to this (not every Korean ramyun has that red colour!), a large amount of ramyun from the country is red-pepper based.

This red pepper taste is generally what makes Korean ramyun stand out the most from other ramyuns. Not only does the pepper make for a unique taste, but it also adds some spice – another famous aspect of ramyun from South Korea!


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Now, I’m no master chef, but there are some ways to make ramyun a bit better. Let’s be honest, ramyun is not a health food. However, we can make it a bit healthier while still keeping the best elements (low price and great taste). Here are some ideas of foods that you can try adding to your ramyun to make it a bit better!

  • Fresh vegetables (spring onions, peppers, mushrooms, etc)
  • Kimchi
  • Milk (adding some milk to ramyun makes it extra creamy and it tastes amazing. Use mostly water and add only a little milk to reach your desired taste)
  • Cheese
  • Egg
  • Meat or seafood such as bacon or shrimp depending on the ramyun flavour

Another piece of advice is to slightly undercook your ramyun. If you cook it to the desired level before eating, you will only have the perfect consistency for a few minutes and the ramyun will quickly become overcooked or soggy. However, if you slightly undercook initially then the ramen will reach the perfect consistency just as you are eating it!

If you are someone that regularly eats ramyun, I also highly recommend investing in a ramyun pot. These pots are cheap and are made just for ramyun – ramyun circles fit perfectly in them, they heat up very fast due to their light aluminium build, and they often have a water-line showing the perfect level of water.

Another important tip is to try and purchase Korean ramyun where possible. Some of the bigger brands (such as Nongshim Shin Ramyun) have different ramyun for the Korean and American markets. This full comparison post shows some Nongshim American ramyun vs Korean ramyun and the author vastly prefers the Korean versions.

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Finally, although a bit off topic I wanted to mention this because it seems that very few people know about it. Most cup ramyuns in Korea that are supposed to be eaten without water actually have drainage holes. This means you can cook your cup ramyun and then drain the water after poking out the holes – all without needing to worry about your ramyun running out with the water!


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Best Korean Ramyun as voted on by Korea Travel Advice Facebook Group!

Of course, there’s no single best type of Korean ramyun. Everyone will like something different, and Korea has enough types of Ramyun to cater to everyone’s taste! However, with that being said, there are some types of ramyun that are more popular than others.

The taste ratings in this post are purely my own opinion. Since there is no way to objectively rate the taste, I decided to put up a poll in a Facebook group. The results of the poll shocked me – I thought that Shin Ramyun would win simply due to it being very widely available. There were more options also, but many didn’t receive any votes, possible due to being less well-known.

With that being said, this list is in no particular order. There are hundreds of types of ramyuns in Korea and while I did my best to try as many as possible, it’s impossible to try them all! This list includes my favourite ramyun varieties from those that I’ve tried while living in South Korea.


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To begin this list we are going to start with perhaps the most famous Korean ramyun on the market – Shin Ramyun. Shin Ramyun is well-known all over the world for being tasty ramyun that has a lot of flavour. Due to its fame, it’s also very easy to pick up almost anywhere in the world.

Shin ramyun has a bit of spice, but it is far from one of the spiciest ramyuns on this list. However, if you are very sensitive to spice or are not used to Korean ramyun, this can feel quite spicy. Shin ramyun also has a very iconic taste, something that is likely due to its beef-stock base which is uncommon for ramyun.

Inside the cup or package, you will also find freeze-dried vegetables and small meat pieces. These aren’t anything special, but they do add a nice bonus flavour to the dish.

If you are looking for an even better taste, you can also check out Shin Ramyun Black (also called ‘premium’). This ramyun has black packaging as opposed to red, and it includes another packet of beef-stock flavouring. It’s also significantly more expensive, costing 50% more in Korea.

Taste: 4/5 | Spice Level: 3/5 | Price: $ (Black $$$)

Alternate Versions: Red | Black

Availability: Common globally


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Jin Ramyun is another ramyun brand that is very well-known within Korea. However, despite being very popular within the country, it hasn’t yet achieved the very large levels of fame that Shin Ramyun has.

Jin Ramyun tastes quite similar to Shin Ramyun as it is also beef-based (although, it has a less strong beef flavour). On top of this, Jin Ramyun has a stronger kimchi/pepper taste as opposed to Shin Ramyun which relies more on the beef taste.

Jin Ramyun packs also come with a packet of freeze-dried vegetables which add a touch of extra flavour and texture to the snack. Also worth mentioning is that the ramyun noodles themselves are firm and stay at the perfect consistency long enough to finish eating.

Jin Ramyun has a blue version which is the default version. There is also a red version which is spicier and I would rate a 3/5 in regards to spiciness (the spicy version is similar to Shin ramyun in terms of spice). There are also some other versions of Jin Ramyun that are found in Korea such as Jin-Jjambbong (Jin Ramyun with a seafood base).

Taste: 4/5 | Spice Level: 2/5 | Price: $$

Alternate Versions: Red | Blue

Availability: Common globally


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Ah, the most infamous ramyun on this list. You may not recognise the name Buldak-bokkeum-myeon, but I would guess that you are much more familiar with ‘Korean Fire Noodles’. Those fire noodles are Buldak-bokkeum-myeon.

This ramyun became very famous when it began to be eaten as part of a social media challenge. They are spicy noodles that only a few people eat out of enjoyment – most people eat them only as a dare or challenge.

Buldak-bokkeum-myeon is not a soup-based ramyun, and rather should be eaten with no water. The ramyun is not the spiciest thing that I have ever eaten, but there is no denying that it is spicy. Out of all of the ramyuns on this list, the Korean Fire Noodles are the spiciest.

In the packet you will get the spice packet, a flavour packet (pieces of seaweed and sesame seeds) and an extra flavour packet if you purchase a different flavour. If you find the full spice packet to be too spicy, consider adjusting the amount of sauce to your own taste.

Buldak-bokkeum-myeon has many varieties, some of which are limited edition. Currently, there is the original version, 2x spicy, carbonara, cheese, soup-based, jjajangmyeon, and curry version. Personally, I recommend the carbonara version!

Taste: 3/5 | Spice Level: 5/5 | Price: $$

Alternate Versions: Original | 2x spicy | carbonara | cheese |soup-based | jjajangmyeon, curry.

Availability: Common globally


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Paldo Kokomen is another soup-based ramyun, but it’s distinctly different from the other ramyuns on this list in that it has a ‘light’ chicken taste. If you are looking for a ramyun with a lighter, less spicy, or chicken taste, then Kokomen is a great choice.

This ramyun is a little bit spicy (the packaging says ‘clear and spicy), however, I found it to still be less spicy than Shin and Jin Red Ramyun.

Kokomen has an included freeze-dried flavour packet which includes small pieces of shredded chicken, green onion, seaweed, and chilli. Kokomen Ramyun also has a less overwhelming taste compared to other ramyuns on this list, therefore it’s good when you want something that is still tasty but has a more neutral taste.

This ramyun works great as a side-dish for a meal that you don’t want to overwhelm. Where I prefer other (stronger tasting) ramyuns for snacks, I prefer Paldo Kokomen Chicken Ramyun when I am eating the ramyun along with other foods.

Taste: 4/5 | Spice Level: 1/5 | Price: $

Alternate Versions: None

Availability: Common in Korea, harder to find internationally


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Perhaps the most popular seafood-based ramyun for international fans, you’re likely already familiar with Neoguri. However, if you aren’t I highly recommend it – provided you don’t mind seafood ramyun. If you prefer meat-based or vegetable-based ramyun then you might want to skip this one.

Neoguri has a salty seafood flavour that also has a bit of a kick. While it isn’t as spicy as Shin Ramyun, it does still have some lasting heat. The spice should be fine for most people, but if you are particularly sensitive to spicy foods be cautious with this one.

In the sachet, you will find dried vegetables, pieces of squid, and a large piece of laver (the laver is not included in U.S versions). Together, the laver and squid add to the ocean taste create the unique flavour that draws many back to Neoguri.

The ramyun noodles themselves are thicker in Neoguri and the first few times that I cooked it I thought I had overcooked. It turns out that the noodles are just a bit larger! While they aren’t the size of instant udon, they are a good balance.

Taste: 4/5 | Spice Level: 2/5 | Price: $

Alternate Versions: Spicy, Jjapaguri (no soup with jjajang sauce)

Availability: Common globally


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Teumsae Ramyun is the first vegetable-based ramyun on this list (with the exception of buldak, which I’d argue is simply spice-based). This ramyun is infamous for its strong spice that leaves a burn even after you finish eating. If you are a spice lover, this one is right up your alley.

Teumsae is soup-based ramyun and you will find dried vegetables inside. Cabbage, mushroom, pepper and green onion are all included. Being vegetable-based, there are no meat chunks or seafood chunks in the sachet, making this perfect for anyone who would prefer to avoid meat.

I’m can’t prove this, but I do believe that the spice in Teumsae Ramyun has been toned down in recent years. This could also depend on exactly which version you have (as there is a Korean version and an international version). However, even after toning down the spice, there is still a kick.

The flavour in Teumsae Ramyun is not as strong as ‘red’ ramyun such as Shin and Jin Ramyun. I believe that this may be caused by the lack of meat. While meat is by no means the only way to make something flavourful, I do prefer the taste of the other ramyuns as they have more identity. With that being said, if you find those ramyuns very strong this might be a better option.

Taste: 3/5 | Spice Level: 4/5 | Price: $

Alternate Versions: None

Availability: Common globally


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Technically I already mentioned this one in the Jin Ramyun section. However, I wanted to include a separate entry for Jin Jjambbong as it’s by far my favourite instant jjambbong ramyun currently out in Korea.

Jjambbong is a dish that usually comes with thick noodles, vegetables and seafood (sometimes meat is added too). All of this is combined with a spicy soup that gives the dish a very unique taste. Jin Jjambbong tries to encapsulate this taste in a ready-to-eat instant ramyun!

Inside the pack, you will find three different flavouring packets – a sauce packet, an oil packet, and a dried pieces packet. The oil gives the ramyun a strong seafood taste and this is added to with small chunks of dried seafood. There are also some vegetables such as pepper, carrots, and cabbage included. The noodles in this cup ramyun are also flat and thick rather than round and thin.

Jin Jjambbong is similar to traditional Jin Ramyun in terms of spiciness. It’s not overly spicy, but there is a slight burn that you will feel while eating the ramyun and for a short while afterwards.

Taste: 4/5 | Spice Level: 3/5 | Price: $$

Alternate Versions: None

Availability: Common globally


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Ottogi’s 콕콕콕 ramyun is a ramyun that often takes up a large shelf space at convenience stores in Korea. Not because it is the most famous, but because there are a LOT of different flavours! I feel like every time I visit the convenience store there are more flavours.

콕콕콕 is hard to explain in only one entry as the flavours are so varied and diverse. However, all the ramyun flavours are dry ramyun (not eaten with soup). Inside the packet, there are usually two flavour sachets, one with the flavour sauce and one with some relevant freeze-dried goods.

In the jjajang-bokki for example, you will find peas, small pieces of meat, and more. In the spaghetti and cheese ramyun you will find small herbs (such as basil). I also found the consistency of the 콕콕콕 ramyun to be slightly chewier than most ramyuns on this list.

Unfortunately, this ramyun is harder to find internationally. While it’s by no means impossible to find in other countries, it is generally much more common in Korea.

Taste: 4/5 | Spice Level: 2/5 | Price: $

Alternate Versions: Spaghetti, Cheese, Ramen-bokki, jjajang-boki

Availability: Mostly limited to within Korea


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The first seafood-based ramyun on this list, Twigim Udong is another of my personal favourite ramyuns. This ramyun is another great choice if you are looking for something with a lighter flavour.

Despite being named udong, the noodles in this ramyun aren’t as thick as you might expect from the name. They are generally a bit thicker than the other more ‘standard’ ramyuns on this list (primarily Shin and Jin), but they aren’t as thick as I generally expect from Udong.

This ramyun is based on Korean fish-cakes (Eomuk – 어묵) and the name itself ‘Twigim’ means ‘fried’ in Korean. In other words, this ramyun is based on fried fish cakes – some of which will be included in the sachet along.

In the flavour sachets, you will also find some other vegetables such as green onion and seaweed. This ramyun is not spicy at all, and don’t need to worry if you are sensitive to spicy food. However, this ramyun may not be a good choice if you don’t like seafood.

Taste: 4/5 | Spice Level: 1/5 | Price: $$

Alternate Versions: None

Availability: Common in Korea, harder to find internationally


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Chamgae Ramyun is another very unique entry on this list in that there is really no other Korean ramyun quite like it. This ramyun is egg and sesame based and comes with a very different taste to any other ramyun that I have ever tried.

Despite being based on pepper oil, this ramyun is not spicy. In fact, I didn’t really notice any spice when eating it. This is perhaps due to the fact that the ramyun contains a dried-egg piece. Egg is very good at countering spice, and perhaps the same is happening here.

As the ramyun does have an included pepper oil sachet, expect an oily feel from this ramyun. However, while it does have an oily feel, I didn’t find it overwhelming. The ramyun has a very strong sesame taste, and this is the first thing that you will notice when eating it.

The consistency of the noodles is soft on the outside by chewy on the inside (provided they are cooked right) and the noodles are slightly thinner than with most other ramyuns on this list. This means that the noodles go soggy faster if left sitting.

Taste: 4/5 | Spice Level: 1/5 | Price: $

Alternate Versions: None

Availability: Common in Korea, can be found online easily


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As you will find with many of the ramyuns on this list, they are generally made by two or three famous brands. One of these brands, and the creator of Yukgaejang, is Nongshim – the same company that makes Shin Ramyun.

Yukgaejang shares many similarities in its base flavour with Shin Ramyun (strong flavour, meat-stock base, and a bit of spice), however it adds a seafood taste to the mix. Yukgaejang is one of my favourite ramyun flavours because it mixes the taste of traditional ramyun with seafood.

This ramyun has some spice but it is less spicy than Shin Ramyun. It also seems to have smaller noodles than most other ramyuns, and many people will prefer this. Inside the bag or cup you will find two flavouring bags again, one for the flavour and one for other pieces.

There are small chunks of meat (according to the ingredients it has a combination of beef, pork and chicken), small pieces of eomok, green onion, and some herbs. While this ramyun definitely has a seafood taste, it’s a lot more subtle than most other seafood ramyun that I have tried.

Taste: 4/5 | Spice Level: 2/5 | Price: $

Alternate Versions: None

Availability: Common globally


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Saeutang is one of the most seafood tasting ramyuns on this list. Specifically, this ramyun has a strong shrimp taste (새우 = shrimp) and the ramyun even has a pack of little shrimp pieces included!

Unlike most of the other seafood ramyuns mentioned on this list which have a subtle taste of the ocean, Saeutang has a very strong taste and I would only recommend it only if you like seafood. With that being said, I do love seafood so let’s look a bit deeper!

Saeutang is also made by Nongshim, but it has a more distinct and unique taste from many of the other ramyuns that they make (many of which I find to taste somewhat similar). This ramyun is also not spicy at all, something which is a signature of Nongshim’s most famous lines of ramyun.

Inside the bag or cup you will find a flavour sachet for the seafood-base as well as some small pieces of shrimp (I was impressed by how many pieces there were!) and seaweed. Similar to Yukgaejang, Saeutang also has quite small ramyun noodles.

Taste: 4/5 | Spice Level: 1/5 | Price: $

Alternate Versions: None

Availability: Common in Korea, hard to find elsewhere


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Samyang (the same company that brought us Buldak-bokkeum-myeon), makes another appearance on this list with the first instant ramyun in Korea – Samyang Ramyun. This ramyun was first introduced in 1961 and is still popular even today.

This ramyun is my personal favourite as it has the taste that I expect from Korean ramyun (well… this is the Korean ramyun standard I guess!) but it is slightly more subtle than other brands such as Jin Ramyun. It’s also slightly less spicy, and while I do love spicy food, I find this ramyun easier to eat with other foods as the spice doesn’t take over the taste.

Inside the pack you will find one of the most diverse arrays of dried pieces that I have seen in ramyun. There are small pieces of ham, cabbage, red pepper, carrot, spring onion and more. The pieces are quite small, but they add a nice touch of flavour to the dish.

There are two versions available, original and spicy. I found the spicy version to be less spicy than ramyun such as Shin Ramyun and Jin Ramyun Red. The original version is not very spicy at all.

Taste: 5/5 | Spice Level: 1/5 (spicy 2/5)| Price: $

Alternate Versions: Original | Spicy

Availability: Common globally


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Wangdugong is a ramyun with a strong kimchi taste. If you like the taste of kimchi, then this ramyun will be right up your alley! While not having as strong of a taste as pure kimchi-ramyun, it’s hard to not notice the taste of Korea’s most famous food.

Unlike many other kimchi-ramyuns, though, wangdugong is not very spicy at all. While it does have a little bit of spice, it’s nothing overwhelming and I would rate this as one of the least spicy ramyuns on this list.

Inside the pack you will find a lot of different dried ingredients to add to your ramyun. There are the typical red pepper and spring onion pieces, but on top of this, you will find a lot of kimchi pieces and also some eomok pieces.

Wangdugong has a more subtle taste overall as well, and it goes well alongside other dishes. The ramyun noodles themselves are also a bit thicker than in other ramyun such as Samyang ramyun.

Taste: 5/5 | Spice Level: 1/5 | Price: $$

Alternate Versions: Original | Udong

Availability: Common in Korea, hard to find elsewhere


What Is the Best Korean Ramyun?

This is entirely subjective! However, many people would say that Shin Ramyun or Jin Ramyun are the best. Personally, I think that Samyang Original Ramyun is the best.

What Is the Spiciest Korean Ramyun?

The spiciest Korean ramyun has to be the infamous Korean Fire Noodles – Buldak-bokkeum-myeon – (불닭볶음면)

Which Korean Ramyun Is Not Spicy?

If you are looking for Korean ramyun that isn’t spicy I recommend checking out Samyang Original Ramyun, Kokomen, or Wangdugong Ramyun.

What Is the Most Popular Korean Ramyun?

The most famous internationally is definitely Shin Ramyun. However, Buldak-bokkeum-myeon, Jin Ramyun and Samyang Original Ramyun are also very popular!

Where Can I Buy Korean Ramyun?

If you are looking to purchase Korean ramyun online, Amazon generally has the best selection. eBay is also a good place to look for more obscure ramyun.

What Is the Difference Between Ramen and Ramyun?

Ramen is a Japanese based dish that generally takes longer to prepare (although there are instant varieties). Ramyun, on the other hand, is Korean and was invented as an instant food.

2 thoughts on “14 Best Korean Ramyuns to Try + Guide to Korean Ramyun”

  1. I love this post. Very informative. Been trying different types of ramyeon cause I watch a lot of K drama. I’m lucky that there’s a big Korean market in my city where they sell lots of different varieties. Shin black is my top fave. I’m also a big fan of the spicier buldak varieties. The carbonara is good! I just bought the ramyeon pot yesterday and I can’t wait to use it!

    1. Thank you for your comment Abie! Ramyun pots are ah-may-zing, I really love mine. Also, I agree about Shin black being one of the best ramyuns – it’s fantastic! Have you tried the 2x spicy buldak?

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