Teumsae Ramen (틈새라면) is a legendary brand in South Korea, famous for being the “spiciest” instant ramen you can buy in a grocery store. It is often considered a rite of passage for spice lovers.
Here is everything you need to know about Teumsae Ramen:
1. The Origin Story
The ramen actually started as a physical restaurant. In 1981, a small shop called “Teumsae” opened in Myeong-dong, Seoul. The founder, Kim Bok-hyun, created a signature spicy ramen recipe that became so popular among students and spicy-food enthusiasts that it eventually expanded into a nationwide franchise. Later, the brand partnered with food manufacturing giant Paldo to create the instant cup and packet versions that are sold globally today.
2. The Flavor Profile
- The Spice Level: It is widely considered one of the hottest commercial ramen brands in Korea. Unlike Buldak (which has a sweet-spicy, sticky sauce), Teumsae is a soup-based ramen. The heat is “sharp,” “clean,” and “stinging,” derived primarily from Cheongyang chili peppers.
- The Base: It has a deep, savory, umami-rich beef and vegetable broth base. The spice doesn’t just sit on your tongue; it hits the back of your throat and makes you sweat immediately.
- The Noodles: The noodles are known for being slightly chewier and firmer than standard Shin Ramyun, designed to hold up in a high-temperature, spicy broth.
3. Variations
Since its mass-market success, Paldo has released several versions:
- Original: The classic red package.
- Extreme (Maewoon): An even spicier version labeled as “Extreme” (usually marked with more warning signs on the packaging).
- Stir-fried (Bokkeum-myeon): A non-soup version that competes directly with Samyang’s Buldak noodles.
- Kimchi/Cheese versions: Milder versions that incorporate other popular Korean flavors to cut the heat.
4. Why is it famous?
- “Challenge” Culture: Before the Buldak Fire Noodle Challenge went viral globally, Teumsae Ramen was the ultimate “dare” food for Koreans. If you can finish a bowl of Teumsae without adding extra ingredients, you are considered to have a high spice tolerance.
- The “Restaurant Experience”: Even today, people visit the Teumsae physical restaurants to eat the ramen exactly as intended—topped with bean sprouts, egg, and rice cakes.
5. Pro-Tips for Eating It
If you are planning to try Teumsae Ramen, here is how most Koreans handle it:
- Add “Cooling” Ingredients: It is common to add a slice of American cheese, a raw egg (stirred into the boiling broth), or bean sprouts. The bean sprouts add a fresh crunch and help mitigate the intense heat.
- Pair with Rice: Most people eat it with a side of white rice. The starch from the rice helps neutralize the spiciness in the broth.
- Have Milk Ready: If you are sensitive to capsaicin, have a glass of cold milk or a yogurt drink nearby. Water often makes the spice feel “sharper” rather than washing it away.
Is it for you?
- If you love Buldak: You will likely appreciate the flavor, but be prepared for a different type of burn (liquid/soup-based vs. sauce-based).
- If you struggle with “Spicy” Shin Ramyun: You should approach Teumsae with caution. It is significantly hotter than standard Shin Ramyun.
Warning: Do not underestimate the “Original” red package. Even for seasoned spice lovers, the broth can cause significant stomach distress if eaten on an empty stomach!