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Samyang Buldak Hot Chicken Cheese Ramen140g
Best Before, Important Information
MHD: 10.08.2026
Product packaging, specifications, best-before date (MHD), and price are subject to change without prior notice. All information regarding the products on our website is provided for informational purposes only. Please always read the package inserts, warnings, and instructions supplied with the product before use.
Nutrition & Ingredients
| Energy | 1664kj/393kcal |
| Fat - of which saturated |
12.9g 6.4g |
| Corbohydrate - of which sugar |
60g 5g |
| Protein | 9.3g |
| Natrium (Salt) | 2.6g |
Noodles: WHEAT flour, modified tapioca starch, palm oil, WHEAT gluten, salt, glycerin, SOY oil, acidity regulators (E501(i), E500, E339(ii), E330), thickener (E412), purified water, emulsifier (E322), green tea flavor oil. Soup: Water, artificial cheese flavor powder, soy sauce, white sugar, artificial chicken flavor powder, SOY oil, chili powder, paprika powder, onion, garlic, modified potato starch. Powder: Mozzarella CHEESE powder, roasted SESAME, roasted lavender.
Details & Importer
Manufacturer: Samyang
Panasia DE Handels GmbHRobert-Koch-Str. 1a 63128DietzenbachDeutschland
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Often bought together
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Frequently asked questions
How to achieve the best noodle texture for Samyang Buldak Cheese Ramen?
Boil noodles for 5 minutes, then drain most water, leaving about 8 tablespoons. Add sauce and powder, stir well over low heat for 30 seconds.
What is a good way to reduce the spiciness of Samyang Buldak Cheese Ramen without losing too much flavor?
Stir in an extra slice of American cheese, a dollop of sour cream, or a splash of milk during the final mixing stage. This mellows the heat while adding creaminess.
How can I enhance the cheesy flavor in Samyang Buldak Hot Chicken Cheese Ramen?
Add shredded mozzarella, cheddar, or a processed cheese slice to the noodles after draining most of the water, and let it melt into the sauce before serving. A sprinkle of parmesan can also boost the cheese aroma.
How do Samyang Buldak noodles compare to other noodle types like udon or somen in terms of texture and cooking?
Samyang Buldak noodles are thick, chewy ramen noodles that retain their springiness well. Udon noodles are much thicker and softer, while somen noodles are very thin and delicate, cooking much faster. Samyang noodles require a slightly longer boil for their signature chewiness.
If I wanted to add kimchi, what type would best complement the Samyang Buldak Cheese Ramen flavor profile compared to other kimchi variants?
Baek kimchi (white kimchi) or a less fermented, fresh napa cabbage kimchi would complement the cheesy spice without overpowering it. Highly sour or pungent varieties like well-aged mat kimchi might clash with the delicate cheese notes.
