Tag Archives: 麻辣

#2508: Samyang Foods Mala Buldak Bokkeummyun

SPECIAL STATEMENT AS OF 12/19/2017: It has come to my attention that many places/people are under the impression that this variety is considered to be ‘Samyang Foods 4x Spicy Buldak Bokkeummyun.’ This is definitely NOT the case. Original Samyang Foods Buldak Bokkeummyun is 4,404SHU, 2x Spicy is 8,706SHU. I have been informed by Samyang Foods that Samyang Foods Mala Buldak Bokkeummyun is 2,700SHU – which is far less spicy than the original Samyang Foods Buldak Bokkeummyun. Sellers claiming this product as Samyang Foods 4x Spicy Buldak Bokkeummyun – this is misleading and untrue. I’ve mentioned in the past that I would love to try a Samyang Foods 4x Spicy Buldak Bokkeummyun, however NO SUCH PRODUCT EXISTS at the time of this update. Please refer to The Ramen Rater’s Definitive Guide To Samyang Foods Buldak Bokkeummyun for more information.

#2585: Samyang Foods Mala Buldak Bokkeummyun - South Korea - The Ramen Rater - fire noodle challenge sichuan pepper

GET AN ASSORTMENT OF THE SPICEST INSTANT NOODLES IN THE RAMEN RATER’S SPICY PACK FROM GOURMET RAMEN CLUB – CHECK IT OUT HERE!

Thanks go to Amelia from Samyang Foods in South Korea for sending these along! The Buldak Bokkeummyun line from them is a fiery range which starts with their hot chicken flavor of Fire Noodle Challenge fame. Here’s what they have to say about this one –

MALA BULDAK BOKKEUMMYEON (HOT CHICKEN FLAVOR RAMEN MALA) This is a differentiated ‘Mala(numbing and spicy)’ flavor of BULDAK BOKKEUMMYEON(HOT CHICKEN FLAVOR RAMEN). It features a spicy numbing stir-fry noodle with Chinese ‘Mala’ sauce. It’s a combination of numbing spicy taste and the original flavor of Hot Chicken.

This ‘numbing’ kind of heat comes straight from Sichuan peppercorns. Here’s a little about Mala sauce from Wikipedia –

Mala sauce is a popular oily, spicy, and numbing Chinese sauce which consists of Sichuanese peppercorn, chili pepper and various spices simmered with oil. Regarded as a regional dish for Chongqing cuisine and Sichuan cuisine, it has become one of the most popular sauces in Chinese cuisine and spawned many regional variants. The term málà is a combination of two Chinese characters: “numbing” () and “spicy (hot)” (), referring to the feeling in the mouth after eating the sauce. The numbness is caused by Sichuan pepper, which contains 3% hydroxy-alpha-sanshool. The recipe often uses dried red peppers that are less spicy than bird’s eye chili, which is widely used in Southeast Asian cuisines.

The precise origins of the dish are unclear, but many sources attribute its development to night markets in Chongqing that targeted pier workers in the 19th to 20th century.[1] The strong flavour and thick layer of oil helps preserve foods and removes the unpopular smells of the cheap foods, such as solidified blood, beef stomach and kidney, which were usually served to pier workers. Despite the strong flavour by itself, various dipping sauces are often served to make the texture of cooked meat smooth and oily, and the tastes more complicated.

I must admit although kind of logical, I wasn’t expecting this flavor. This could be a great one for the Chinese market actually – Taiwan too. Well, let’s start the fire!

Samyang Foods Mala Buldak Bokkeummyun – South Korea

#2585: Samyang Foods Mala Buldak Bokkeummyun - South Korea - The Ramen Rater - fire noodle challenge sichuan pepper

Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add noodle block and dry sachet to 600ml boiling water and cook for 5 minutes. Drain, saving 120ml liquid. Add in sauce and saved liquid. Stir-fry over high heat for 30 seconds. Stir and enjoy!
#2585: Samyang Foods Mala Buldak Bokkeummyun - South Korea - The Ramen Rater - fire noodle challenge sichuan pepper
The noodle block.
#2585: Samyang Foods Mala Buldak Bokkeummyun - South Korea - The Ramen Rater - fire noodle challenge sichuan pepper
The soup base sachet.
#2585: Samyang Foods Mala Buldak Bokkeummyun - South Korea - The Ramen Rater - fire noodle challenge sichuan pepper
Thick, dark and ominous!
#2585: Samyang Foods Mala Buldak Bokkeummyun - South Korea - The Ramen Rater - fire noodle challenge sichuan pepper
The vegetable sachet.
#2585: Samyang Foods Mala Buldak Bokkeummyun - South Korea - The Ramen Rater - fire noodle challenge sichuan pepper
Not sure what all we have here but looks like maybe mushroom, carrot and TVP?

Finished (click to enlarge). The noodles are plump and chewy. They are the perfect vehicle for the sauce. The flavor on this one is fiery, with a nice Sichuan pepper drop in there. I expected more Sichuan pepper, but it really works well. The flavor is a bit different too; hard to describe – maybe some soy? The bit of mushroom were ubiquitous and of nice quality. A fiery feast to Melt your face! 3.75 out of 5.0 stars. EAN bar code   8801073113619.
#2585: Samyang Foods Mala Buldak Bokkeummyun - South Korea - The Ramen Rater - fire noodle challenge sichuan pepper
Samyang Hek Buldak Extra Spicy Roasted Chicken Ramen Nuclear Edition 10 Pack

Here I give this a try – check it out

#1488: Mom’s Dry Noodle Sichuan Spicy Flavor

After trying the other Mom’s Dry Noodle variety a few days ago, I decided I really wanted to give their Sichuan Spicy one a try too. As I researched videos to add to their Onion Oil & Shrimp variety, I kept seeing this one mentioned. I also have been curious because they also sent a couple little jars of the paste – the spicy paste! Thought maybe I’d saute my garnish in it today. Well, let’s get this one started!

The back of the package (click image to enlarge). Not positive, but I think this one is vegetarian. To prepare, add noodles to a pot of boiling water and cook for 4 1/2 minutes. Drain well and add in sachet contents and stir until combined. Enjoy!

The large bag has 4 servings.

Broad noodle block.

The spicy paste sachet.

Definitely has a spicy scent!

A sachet of vegetarian mushroom oyster sauce.

A thick concoction with a nice soybean scent.

Finally, a sachet of sesame oil.

Has a nice sesame scent.

Here’s one of the tiny jars of the spicy paste they also sent!

Finished (click image to enlarge). Added spiral sliced carrot, sliced green onion, hard boiled egg with Jane’s Krazy Mixed Up Pepper, and thin sliced beef and sweet onion sauteed with soy sauce and Mom’s Dry Noodle Spicy Sauce. The noodles are exquisite; they’re very broad and have a comfortable chew. Now the flavor is very good – it bounced from a sesame oil taste upon first tasting and then turns into this devilishly spicy kind of creep up on you thing. It’s a very balanced though insofar that the three flavors of spiciness, sesame oil and soybean play off of each other very well. I really enjoyed this – I could eat it often! – 5.0 out of 5.0 stars. EAN bar code 4717011150001.


Here’s the spicy variety for sale on Amazon!

Here’s a couple guys talking about Mom’s Dry Noodle Sichuan Spicy noodles.

#1210: A-Sha Dry Noodle Hell Spicy Mala

Happy Halloween! Today, I thought I’d go with something spicy – and not just spicy but hell spicy! But what about Mala – what’s that mean? Here’s what Wikipedia had to say:

Mala sauce is a popular oily, spicy, and numbing Chinese sauce which consists of Sichuanese peppercorn, chili pepper and various spices simmered with oil.

Regarded as a regional dish for Chongqing cuisine and Sichuan cuisine, it has become one of the most popular sauces in Chinese cuisine and spawned many regional variants.

The term málà is a combination of two Chinese characters: “numbing” () and “spicy (hot)” (), referring to the feeling in the mouth after eating the sauce.

The numbness is caused by Sichuan pepper, which contains 3% hydroxy-alpha-sanshool. The recipe often uses dried red peppers that are less spicy than bird’s eye chili, which is widely used in Southeast Asian cuisines.

Sounds pretty darn hot! Let’s check it out!

Here’s the back of the package (click image to enlarge). Mentions ‘non-vegetarian sauce.’

The noodle block.

The spicy sauce sachet.

A very deep red color and a strong chili oil scent.

My boy and his pumpkin!

Finished (click image to enlarge). Added sauteed beef, sweet onion and garlic and garnished with green onions. The noodles are really nice – flat and very broad – and thick. They are so scant on ingredients and have such a nice texture and chewiness – as I’ve said before, they are masterful in their simplicity. The flavor? This stuff is really spicy – the oily liquid base coats every nook and cranny of the noodles with extreme heat and a nice balance of soy. I think the oil really spreads the heat into the palate and gives it a nice long burn. 4.0 out of 5.0 stars.

Back in May, this news story came out in Tasiwan. I asked if Taiwanese companies would contact me and send samples – A-Sha was one of those and I’ve really enjoyed their stuff!