From Buldak 'miyeok' tang myeon to 'soft tofu' Yeol ramyeon, a series of unconventional home recipes captures online attention, reshaping how instant noodles are consumed in Korea
At first glance, it sounds more like a dare than a recipe: Mix the blisteringly spicy stew-type Buldak Artificial Spicy Chicken Flavor ramyeon with a pouch of beef and seaweed soup, boil them together, and enjoy.
Yet this unlikely combination — now widely known online as Buldak miyeok tang myeon — has become one of South Korea’s most talked-about food trends, driven not by chefs or brands, but by consumers experimenting in their own kitchens.
The dish combines Buldak ramyeon, known for its intense heat, with the mild, savory depth of miyeokguk, a traditional seaweed soup commonly associated with birthdays and postpartum
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