When winter arrives and everyone is feeling sick, people trade cold cures like playing cards, hoping to discover the one method that is misunderstood but really works. My mother always advised me to drink plenty of water and eat a lot of broth. As an adult, I’ve tweaked her advice slightly: If you eat a lot of spicy instant ramen, you’ll need to drink a lot of water—two birds, one stone. You’ll probably notice that the sinuses are open right away. No matter if you are young or old, working as one of the malaysia website designers or not, spicy instant noodles have been one of the favourite foods or just a quick snack for many generations throughout the years.
When most people in America think of “instant ramen,” they think of Nissin Cup Noodles, the textbook concept of non-perishable food in the shape of a flour-and-salt brick that can be found in almost every freshman dorm space. However, instant ramen has evolved into a remarkably sophisticated market in recent decades, particularly when it comes to the spicy varieties available. They’re flavorful, easy to prepare, and incredibly spicy. With a variety of sauce packs, dried vegetables, various oils, and advancements in noodle manufacturing technology, a number of instant ramens could compete with sit-down restaurants.
- Samyang Foods Mala Buldak Bokkeummyun (South Korea)
If it isn’t clear by now, Samyang is the king of the heat game. A mala sauce is an oil-based sauce made with Sichuan peppercorns, chilli peppers, and other spices that can numb the throat. Although Samyang’s take on the mala flavour didn’t quite numb my taste buds, it did up the ante from the company’s original Buldak Bokkeummyun (see above). It seems to be the same at first glance: drained broth, squid ink-colored sauce, and sticky noodles that keep their curl. But then you take a bite. Since swallowing or breathing, the heat collects in the bottom of your mouth and does not go anywhere. As if you’re eating a wing that’s been fried in a chilli rub, the focus is on the seasoning rather than the chicken taste. It’s a spicy instant ramen that packs a punch of heat while also tasting delicious.
2. Paldo Volcano Curry Kkokkomyun (South Korea)
Pouring sauce packages that look like poisonous black lava onto your ramen has a threatening feel to it. Paldo’s Volcano Curry Kkokkomyun fits the spice pattern of threatening introductions, both in terms of the sauce swallowing the seaweed strips and sesame seeds whole and in terms of the aroma radiating with fire before you even open your mouth. The chicken taste of this ramen is buried under the heat from the first few bites. Imagine biting into a serrano pepper in one bite and then biting into another one right after. Hats off to the sauce for sticking to the pasta and making the seasoning unavoidable. That would probably understand why, true to its volcanic moniker, this was the one that actually made me break out in a sweat.
3. Samyang Foods 2x Spicy Hek Buldak Bokkeummyun (South Korea)
Samyang identified its target market, catered to it, and then discovered it could do so much more—twice as much, to be precise. Samyang wanted to get serious about the heat after the success of its spicy flavours skyrocketed, doubling the strength of their Buldak Bokkeummyeon and increasing the Scoville units from 4,404 to 8,808. This one tastes like a chicken soaked in jalapeno and chilli seeds, much like Samyang’s original Buldak Bokkeummyun, but the chicken flavour fades away until you concentrate on the sun. However, unlike most deliberately spicy foods, this one tastes fine when you eat it — you’ll only need to take a few extra breaths or gulps of water (or how about kefir?) in between bites. For more articles such as this one, click here.