Select Page

There’s a New Samyang Spicy Noodle That Combines Fire Noodles and Black Bean

There’s a New Samyang Spicy Noodle That Combines Fire Noodles and Black Bean

Looks like we can expect more spicy noodle videos now. Samyang, the brand behind the popular fire ramen, has unveiled another one of their spicy noodle packs – the Jjajang Fire Noodles. This combines Samyang’s Buldak Bokkeumyeon fire sauce and Jjajangmyeon, a black bean noodle dish in South Korea.

Off the bat, this doesn’t look too deadly because of its welcoming bright green packaging and that cartoon chicken we’ve known so well. But of course, we know that’s far from what this will really taste like.

Samyang Foods Korea

According to the Samyang official website, this Jjajang Fire Noodle variation is 1.5x more spicy than their first spicy noodle pack. We’re not sure how it compares to the Cheese and Carbo packs but we have a feeling the Jjajang’s going to be a lot spicier than those. The red 2X spicy chicken ramen pack still is up on top on the heat scale.

Food page Cookat already released a demo on how to cook the Jjajang Fire Noodles. The noodles have the bright red color of the Samyang fire sauce with the thickness of the traditional Jjajangmyeon Black Bean Noodle dish.

Cookat served the Jjajang Fire Noodles with fried egg, some grilled pork belly slices, pickled radish, and sausage. To make use of the excess sauce in the pot they mixed it with a cup of rice, dried seaweed strips, and a little sesame oil.

It’s unclear when this new spicy ramen is coming to the Philippines but we’re hoping it’s real soon!

Game to try this new fire ramen?

About The Author

Abby

Abby graduated with a Communication degree focusing on film and sound production. She's often seen taking photos of food and places whether it's with her phone or a simple camera, and has an affinity for pink and earth tones. Clothed with a passionate soul, she writes about anything she can overshare about.

Leave a reply

Your email address will not be published. Required fields are marked *

Editor’s Picks