Description
[Samyang] Rose Buldak Ramen is a product from Samyang’s ‘Buldak’ series that combines the fiery spiciness of the original with a ‘K-Rosé’ sauce made with cream and gochujang. This version is less spicy than the original Buldak, making it enjoyable for those who find the original too challenging, while still retaining the signature heat. The sauce is a harmonious blend of the spicy Buldak flavour and a soft cream sauce, creating a rich umami-rosé taste that isn’t greasy. A subtle bacon aroma is also added for an even richer and softer flavour.
Features
A unique ‘K-Rosé’ flavour, combining fiery Buldak spice with a creamy gochujang sauce.
Features a subtle bacon aroma that enhances the rich and soft flavour.
A reduced spiciness compared to the original, making it more widely accessible.
Includes the signature thick and satisfyingly chewy Buldak noodles.
How to Prepare
Add the noodles to about 600ml of boiling water and cook for 5 minutes and 30 seconds.
Drain the water, leaving about 4 tablespoons in the pot.
Add the liquid sauce and the powder sachet, then stir well and serve.
Tips
For an even richer and thicker texture, you can cook it with milk.
Add various toppings like cheese, parsley, or onion to create a more plentiful taste.
Size
140g*4pk | 140g*5pk
Experience the famous Buldak fire in a creamy, rich, and flavourful K-Rosé sauce with [Samyang] Rose Buldak Ramen.
Allergy & Nutritional Information
Contains
Egg, Milk, Soybean, Wheat, Gluten
| Nutritional Information | |||
| Servings per package : 4 | 5 | Serving size : 140g | Net WT : 560g | 700g | |
| Nutrients | Average Quantity | ||
| per Serving | per 100g | ||
| Energy (kj) | 2322.9 | 2385 | 1659.3 | 1703 | |
| Protein (g) | 13 | 15 | 9.3 | 10.7 | |
| Total Fat (g) | 17 | 12.1 | |
| Saturated Fat (g) | 9 | 6.4 | |
| Total Carbohydrate (g) | 88 | 89 | 62.9 | 63.6 | |
| Sugars (g) | 11 | 8 | 7.9 | 5.7 | |
| Sodium (mg) | 1230 | 1200 | 878.6 | 857 | |
The package design of the actual product might vary depending on the design update by the manufacturer.
