Koreans don’t just eat ramyeon; they remix it. Two packs, one pot, and a combination of soup packets that turns into something new. Some of these mixes got so popular that the manufacturers turned them into official products. Here are the Korean ramyeon combos worth trying, how to cook each one, and what they taste like.
Start here: Jjapaguri (Chapagetti + Neoguri) for a mild, saucy classic; Bulgeuri (Buldak + Neoguri) if you like heat; Shin + Teumsae if you want the spiciest soup. Rule of thumb: use all of the milder pack’s seasoning and half of the stronger one, then adjust.
The classic: Jjapaguri
Jjapaguri, a.k.a. “Ram-don” (짜파구리)
- What you mix: Nongshim Chapagetti (짜파게티) + Nongshim Neoguri (너구리), one pack each.
- How: Boil both noodle blocks with both flake packets in about 3 cups of water for 2–3 minutes. Drain, return about 1 cup of the water, add all the Chapagetti powder and oil and only half the Neoguri powder. Stir 1–2 minutes until glossy.
- Tastes like: Sweet, savory black-bean noodles with a gentle seafood kick. Saucy, not soupy.
- Heat vs. Shin Ramyun: Clearly milder.
- Why it’s famous: A kids’ TV show made it a hit in 2013, and the film Parasite (2020) made it global. Nongshim released an official Jjapaguri cup in 2020.
Spicy combos
Bulgeuri (불그리)
- What you mix: Samyang Buldak (불닭볶음면) + Nongshim Neoguri (너구리).
- How: In a pan, bring about 650–680 ml of water close to a boil with all the Buldak sauce, half the Neoguri powder and the Neoguri flakes. Add both noodle blocks and let the liquid reduce, adding water if too salty. Finish with the Buldak flakes, sesame seeds and a little perilla oil.
- Tastes like: A saucy-soupy Buldak with seafood broth underneath.
- Heat vs. Shin Ramyun: Hotter.
- Why it’s famous: BTS member Jungkook shared his version in 2023.
Buldak-getti (불닭게티)
- What you mix: Samyang Buldak + Nongshim Chapagetti.
- How: Boil both noodle blocks until slightly firm, drain leaving 6–7 spoons of water, add all the Chapagetti powder and oil plus Buldak sauce to taste. Optional: mozzarella over low heat. For less heat use 2 Chapagetti to 1 Buldak.
- Tastes like: Black-bean noodles with a spicy edge.
- Heat vs. Shin Ramyun: About the same or milder, depending on how much sauce you add.
- Why it’s famous: A social-media favorite since around 2019.
Shin-sae Ramyeon (신새라면)
- What you mix: Nongshim Shin Ramyun (신라면) + Paldo Teumsae Ramyun (틈새라면).
- How: Use a bit less water than usual, add the soup powder, boil the Shin noodles, then add the Teumsae noodles a minute later; about 4½ minutes total. Add an egg, a slice of cheddar and black pepper a minute before the end. Add the soup gradually; it gets very salty and very hot.
- Tastes like: A heavy, fiery, hangover-style broth.
- Heat vs. Shin Ramyun: Much hotter. Teumsae is one of Korea’s hottest bag ramyeon.
- Why it’s famous: Singer Sung Si-kyung calls it his favorite ramyeon combo.
Mild and comforting combos
Ojjapa / Opagetti (오짜파)
- What you mix: Nongshim Ojingeo Jjamppong (오징어짬뽕) + Chapagetti.
- How: Boil both noodle blocks and flakes for about 1 minute, drain and save the water. Stir-fry onion, green onion (and shrimp if you have it), add the noodles, a cup of the saved water and both powders, and stir until the liquid is almost gone.
- Tastes like: Nutty black-bean sweetness with squid aroma and a little heat.
- Heat vs. Shin Ramyun: Milder.
- Why it’s famous: A known mix since the Jjapaguri boom of 2013, revived on TV clips since.
Myeolchi Sari-gomtang (멸치사리곰탕면)
- What you mix: Nongshim Myeolchi Kalguksu (멸치칼국수) + Nongshim Sari Gomtang (사리곰탕면).
- How: Put all the soup powders in boiling water, cook the kalguksu noodles 1 minute, add the gomtang noodles and boil 4 more minutes. Add chili flakes if you want heat.
- Tastes like: Milky bone broth with anchovy depth.
- Heat vs. Shin Ramyun: Not spicy.
- Why it’s famous: Rated near the top in Nongshim’s own combo taste test.
Another easy one: add a pack of Sari Gomtang to Shin Ramyun to make it milder and creamier.
Combos that became official products
| Fan combo | Official product | Year |
|---|---|---|
| Chapagetti + Neoguri | Jjapaguri big bowl (Nongshim) | 2020 |
| Neoguri + instant curry | Kaguri big bowl (Nongshim): sold 2.3M in its first month | 2021 |
| Neoguri + rabokki | Rabokkuri big bowl (Nongshim) | 2026 |
| Buldak + cream & cheese | Carbonara Buldak (Samyang) | 2017–2018 |
Tank’s pick: Buldak + rabokki
My personal go-to isn’t on the internet’s lists: a cup of Buldak mixed with a cup of rabokki, with a banana milk on the side. The sweet tteokbokki sauce softens Buldak’s burn. More in convenience store combos and Buldak hacks.
Tips for mixing ramyeon
- Don’t use both soup packets fully. Two packs of seasoning in one pot is usually too salty. Start with all of one and half of the other.
- Match noodle times. Thicker noodles go in first.
- Saucy combos: drain and keep a cup of water; you can always add it back.
- Where to buy: any Korean convenience store or supermarket, or an Asian grocery abroad. See Korea’s best-selling ramyeon and our Buldak tier list.
FAQ
What is the most famous Korean ramyeon combo?
Jjapaguri (Chapagetti + Neoguri), made world-famous by Parasite.
What is the spiciest ramyeon combo?
Shin Ramyun + Teumsae Ramyun, or any combo using Buldak 2X.
Sources
- Maangchi: Jjapaguri
- Kyunghyang: Jjapaguri boom (2013)
- Asiae: official Jjapaguri cup (2020)
- Elle Korea: Jungkook’s Bulgeuri
- 10000recipe: Buldak + Chapagetti
- Harper’s Bazaar Korea: Sung Si-kyung’s combo
- WikiTree: Ojjapa
- Nongshim newsletter: combo taste test
- MTN: Kaguri sales
- Hankyung: Rabokkuri (2026)
