Sam Yang's "Hot Chicken Buldak Ramyeon" is known as the spiciest ramyeon in Korea.

Net WT: 140g

price in Korea: $0.70

Cooking Directions:

1. Put noodles into the boiling water (600ml) and simmer for 5 minutes.

2. Throw away the water and remain 8 spoons of water. Put liquid sauce and stir-fry for 30 seconds more.

3. Add flakes and stir well and serve.

how to make it less spicy? (version- very simple)

1. Put noodles into the boiling water (600ml) and simmer for 5 minutes.

2. Throw away the water and remain 100ml of water. Put liquid sauce and stir-fry for 30 seconds more.

3. Add flakes and stir well and serve.

how to make it less spicy? (version- recommended)

1. Put noodles into the boiling water (600ml) and simmer for 5 minutes.

2. Throw away the water and remain 8 spoons of water. Put ½ liquid sauce and stir-fry for 30 seconds more.

3. Add flakes and stir well and serve.

how to make it less spicy? (version- expensive)

1. Put noodles into the boiling water (600ml) and simmer for 5 minutes.

2. Throw away the water and remain 8 spoons of water. Put liquid sauce and stir-fry for 30 seconds more.

3. Add flakes and stir well.

4. Add cheese or whipped cream at the end and serve.

Caution:

*Prepare cold water or cold milk on the table.

*Don't eat leftover sauce after eating only ramyeon.

*If it is too spicy, you may have diarrhea.