Review: Something's fishy with Kiss-myun Spicy Chicken Ramyeon

I  admit I eat 라면 ramyeon (ramen) once in a while. I’ve even made a ramyeon dessert once, but I’ve never reviewed ramyeon before.

finishedbowl2 Review: Something's fishy with Kiss myun Spicy Chicken Ramyeon

When I saw packages of Ottogi Kiss-myun aka Kiss noodles Review: Something's fishy with Kiss myun Spicy Chicken Ramyeon at my local Korean grocery store, I was drawn more by the name than the contents. I asked the grocer if the name were some kind of double-entendre or play on 뽀뽀 bbo-bbo (kiss)?

He assured me that Ottogi is not promising one will become a better kisser after eating this ramyeon. He said it’s a Chinese-style ramyeon with milder spiciness, not Korean heat.

Hans from The Ramen Rater reviewed this ramyeon in April and gave it 3.75 out of 5 stars:

The broth is pretty good stuff — has a nice, spicy jalapeno heat to it and had a good chicken flavor.

The label said it was “Spicy Chicken Flavor.” The yellow-tinged broth and the yellow package color seemed to reinforce the chicken flavor meme, so I brought a five-pack home.

Then I read the small print and was quite surprised to discover the packet of “powder soup” — it makes the broth — had powdered extracts of oyster, mussel and cuttlefish listed before that of chicken. The powder also had extracts of bonito and kelp.

The packet of dehydrated vegetables even had freeze-dried cuttlefish in the ingredients. Where’s the chicken?! There’s not even “chicken of the sea” in there.

Predictably, the broth tasted like slightly spicy seafood but not chicken.

boilnoodles1 Review: Something's fishy with Kiss myun Spicy Chicken Ramyeon

If you’re in the mood for a pleasantly spicy, fish broth ramyeon, this Kiss-myun might work for you. Look elsewhere for chicken ramyeon.

GD Star Rating
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Tammy

Author: Tammy

I'm a writer/blogger for Koreafornian Cooking (USA), the San Francisco Bay Area Editor for ZenKimchi Food Journal (South Korea) and occasionally for WineKorea.asia developing Korean and Korean fusion recipes, and writing articles on the Korean food scene in the San Francisco Bay Area and commentary on Korean food culture. I've written articles for Yonhap News Agency based in South Korea and Plate Magazine, a culinary magazine. My recipes have been featured on Serious Eats/Slice, Foodbuzz.com, New Asian Cuisine, Marxfoods.com and Korea.net.

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