How hot is that Korean ramyeon, really? Scoville ratings below are approximate figures published by manufacturers or widely reported by Korean media — treat them as a relative guide, not lab results. Sorted from mild to “why did I do this.”
| Ramyeon | approx. SHU | Heat |
|---|---|---|
| Jin Ramen Mild (진라면 순한맛) | ~450 | |
| Ansungtangmyun (안성탕면) | ~1,000 | |
| Jin Ramen Spicy (진라면 매운맛) | ~2,000 | |
| Neoguri (너구리) | ~2,000 | |
| Shin Ramyun (신라면) | ~3,400 | |
| Shin Ramyun Red (신라면 더 레드) | ~7,500 | |
| Buldak Carbonara (까르보불닭) | ~2,600 | |
| Buldak Original (불닭볶음면) | ~4,400 | |
| Buldak 2x Spicy (핵불닭) | ~10,000 | |
| Buldak 3x Spicy (틈새·한정판급) | ~13,000+ | |
| Teumsae Ramyun (틈새라면) | ~9,400 | |
| Yeol Ramyun (열라면) | ~5,000 |
How to read this as a non-Korean palate
- Under 1,500 SHU — comfortable for almost everyone.
- 2,000–3,500 — “Korean normal.” Shin Ramyun level. Warming, not painful.
- 4,000–8,000 — genuinely spicy; keep milk nearby for your first try.
- 9,000+ — challenge territory. Koreans eat these with cheese, eggs, or regret.
Figures compiled from manufacturer statements and Korean media reports; recipes get reformulated, so numbers shift between production runs. If you spot an updated official figure, tell us and we’ll fix it.