Samyang Curry vs Stew Type Buldak: Which Spicy Noodle Wins?

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The rain was pouring down outside my apartment in Mapo-gu last Tuesday, and my local GS25 convenience store was glowing like a warm, fluorescent beacon. I stepped inside, shook off my umbrella, and walked straight to the ramen wall. I was craving that distinct, endorphin-inducing heat that only Samyang can deliver, but I wanted something beyond the standard black-packet stir-fry. Right next to each other on the shelf sat two of the most intriguing spin-offs in the lineup: Samyang Curry Buldak and Samyang Stew Type Buldak. Both cost around 1,500 to 1,800 won here in Seoul, but they offer wildly different eating experiences.

If you have ever stood in an Asian grocery store aisle wondering how these two compare, you are not alone. While the original Fire Noodle established the brand’s legendary reputation, these variants alter the core formula in unique ways. One brings rich, aromatic spice blends into a thick coating sauce, while the other breaks the fundamental rule of modern Buldak by keeping the water and serving up a scolding, garlic-infused soup. Here is my honest, detailed breakdown of the samyang curry vs stew type debate after eating both back-to-back in my Seoul kitchen.

Samyang Curry Buldak Review

When you open a pack of Samyang Curry Buldak, the first thing you notice is the dry seasoning flake packet. Unlike the original version which comes with sesame seeds and seaweed flakes, this one features dehydrated vegetables including tiny carrots and textured vegetable protein that mimics meat. The liquid sauce packet carries that familiar dark red hue, but it smells distinctly of savory curry spices as soon as you tear it open.

Flavor Profile and Texture

The flavor is an absolute triumph of fusion cooking. It blends the sweet, complex, and earthy elements of Japanese and Indian curry powders with the intense, smoky chicken glaze of the original Buldak. The sauce is deeply savory, with hints of cumin, turmeric, and garlic cutting through the immediate sweetness. Because you drain almost all the cooking water before mixing in the sauce, every single strand of noodle gets coated in a glossy, thick yellow-red sheen.

The noodle texture is classic Samyang: thick, exceptionally chewy, and firm. These noodles are engineered to hold onto heavy sauce without turning mushy. As you chew, the curry aromatic hits your nose first, followed quickly by the creeping fiery chili bite.

Spice Level Comparison

On the heat scale, Curry Buldak is remarkably approachable compared to its siblings. Do not get me wrong—it is still significantly hotter than standard Korean soup noodles like Shin Ramyun or Neoguri. However, the heavy, earthy spices in the curry powder act as a shock absorber for the capsaicin. The heat builds gradually in the back of your throat rather than punching you in the tongue immediately. It sits comfortably lower than Original Buldak and is noticeably milder than Buldak 2x Spicy. If you want fiery flavor without crying into your bowl, this is an ideal sweet spot.

How Koreans Eat It

If you stop by any midnight convenience store in Seoul, you will see people customizing their Curry Buldak. The absolute best way to eat this version is by mixing in a stick of string cheese or a handful of shredded mozzarella while the noodles are piping hot. The cheese melts into the curry sauce, creating a rich, velvety consistency akin to a spicy Japanese curry gratin. A fried egg with a runny yolk placed right on top is another staple move—the yolk breaks and tempers the spice while adding extra richness. Pairing it with a triangular gimbap (tuna mayo is the gold standard here) completes the classic late-night Korean meal.

Samyang Stew Type Buldak Review

Samyang Stew Type Buldak breaks the golden rule of the standard Buldak series. Most Buldak noodles are bokkeum-myeon (stir-fried noodles where you boil, drain, and fry with sauce). Stew Type, however, is a genuine tang-myeon (soup noodle). You do not drain the water. You boil the noodles directly in 500ml of water along with the liquid soup base, creating a bubbling, crimson broth that fills your entire kitchen with the scent of roasted garlic and chili oil.

Flavor Profile and Texture

The flavor of Stew Type is aggressive, punchy, and intensely garlic-forward. The broth is noticeably thicker than typical Korean instant soup broths because the sauce packet contains starches that thicken the boiling water into a rich liquid. The taste profile centers on savory chicken stock, heavy soy sauce, sweet onion, and an abundance of crushed garlic. There is a deeply satisfying umami depth to the soup that makes it feel much heartier than a quick instant meal.

To complement the broth, Samyang uses a different noodle profile for the Stew Type. The noodles are wider, flatter, and feature deep grooves along the edges. This design helps the thick, spicy broth cling to the noodle ribbons as you lift them out of the bowl. The texture remains pleasantly springy even after sitting in the piping hot soup for several minutes.

Spice Level Comparison

Here is where many people get caught off guard: Samyang Stew Type feels drastically hotter than the Curry version. Because the liquid is served boiling hot, the physical heat amplifies the capsaicin burn tenfold. The fiery broth coats your entire mouth, lips, and throat with every slurp. While the official Scoville rating places it close to the Original Buldak, the hot liquid medium makes it feel spicier in real time. It is easily three times hotter than Shin Ramyun and demands respect. If you have a low tolerance for liquid heat, keep a glass of milk nearby.

How Koreans Eat It

Because of its rich, garlic-laden soup, Stew Type Buldak is practically built for customization. In Korea, no one finishes a bowl of Stew Type without doing bap-mal-eo meok-gi—adding a scoop of cold white rice directly into the remaining hot broth after the noodles are gone. The rice soaks up the spicy garlic chicken soup like a porridge. Other popular additions include tossed-in rice cakes (tteok), slice of American yellow cheese stirred into the broth to soften the kick, enoki mushrooms, and green onions. It is also considered one of the ultimate hangover cures among university students in Seoul.

Samyang Curry vs Stew Type: Side-by-Side Breakdown

To help you decide which packet to grab on your next grocery run, here is a quick comparison of how these two unique Buldak varieties stack up against each other:

Feature	Curry Buldak	Stew Type Buldak
Format	Dry Stir-Fry (Drained)	Soup / Broth (Undrained)
Spice Level	Medium-High (Milder than Original)	Very High (Amplified by Broth)
Key Flavor Notes	Curry Spices, Sweet, Savory Glaze	Roasted Garlic, Sweet Onion, Chicken Stock

How to Get It Abroad

If you are reading this outside of South Korea, you do not need to fly to Seoul to get your hands on these packets. While product availability and lineup rotations change frequently depending on regional distributors, both flavor variants are widely exported worldwide.

• Amazon: Most major seller storefronts carry multi-packs of both Curry and Stew Type Buldak. Look for five-pack bundles for the best value per unit.
• H Mart: The premier Korean-American supermarket chain almost always stocks the full Buldak spectrum in their instant noodle aisles.
• Local Asian Supermarkets: Stores like Ranch 99 Market, 99 Speedmart, or independent local Asian groceries regularly stock Samyang products. Check the dedicated Korean ramen section.

Keep in mind that prices outside Korea will naturally be higher due to import fees. While a single pack costs under 2,000 won in Seoul, expect to pay anywhere from $1.50 to $2.50 per packet when bought in multi-packs abroad.

Verdict

Both of these noodles earn a permanent spot in my pantry rotation, but they cater to completely different cravings and weather conditions. If you love deep aromatic spices, prefer thick coated noodles over soup, and want a manageable spice burn that will not ruin your evening, Samyang Curry Buldak is an absolute masterpiece.

On the other hand, if you are a soup lover who craves heavy garlic, high liquid heat, and the ability to drop a bowl of rice into residual broth at the end of your meal, Samyang Stew Type Buldak is unbeatable.

Scores out of 10:

• Samyang Curry Buldak: 8.5/10 (Incredible flavor, approachable heat, great with cheese).
• Samyang Stew Type Buldak: 9.0/10 (Rich garlic broth, extremely satisfying, perfect comfort food).

FAQ

Is Samyang Stew Type spicier than Original Buldak?

By technical Scoville measures, Stew Type is very close to Original Buldak. However, because you consume it in a hot broth rather than as a drained stir-fry, the heat spreads faster and feels significantly more intense while eating.

Do you drain the water for Samyang Stew Type Buldak?

No, do not drain the water for Stew Type Buldak. Unlike standard Buldak noodles, you boil the noodles directly in 500ml of water with the liquid sauce to create a thick, savory spicy broth.

Can I add cheese to both Samyang Curry and Stew Type?

Yes, but use different types of cheese for best results. Melted mozzarella or string cheese works brilliantly mixed into the dry, thick sauce of Curry Buldak, whereas a slice of processed yellow American cheese works best stirred directly into the boiling broth of Stew Type Buldak.

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