When I’m choosing cup noodles at a Korean convenience store, I look at the promotions first. If something I want to eat is on offer, I’ll pick it. If nothing appeals to me, I just choose the noodles I’m in the mood for.
When one cup won’t be enough, I add a samgak-gimbap, a triangle of rice with a filling, wrapped in seaweed. Sometimes I choose a regular gimbap roll instead. With soup noodles, I might buy instant rice, such as Hetbahn, to mix into the broth. What I choose depends on how hungry I am.
Texture matters to me, too. I used to enjoy microwaving the microwave-compatible Yeul Ramen cups I bought. The noodles felt softer and seemed to take on more of the broth’s flavor, which I liked. Follow the cooking method and time printed on the particular package.
My favorite is King Ttukkeong. Of the soup noodles I’ve eaten from convenience stores, it has felt the spiciest to me.
Mixing different noodles is another way I enjoy them. One combination I’ve tried is Buldak Bokkeum Myeon with Ottogi’s Kok Kok Kok Spaghetti cup noodles. Together, they taste tangy and spicy.
I also remember adding samgak-gimbap and string cheese after eating Buldak noodles. That was a really tasty combination. I even keep Buldak sauce at home because sometimes I wish there were a little more sauce!
Some noodle combinations have become products of their own. Chapaguri combines Chapagetti and Neoguri, and Nongshim has released a cup-noodle version called Angry Chapaguri. Nongshim’s official product page