Potato Ramen
Potato Ramen
Samyang does things differently — these noodles are made with potato flour and starch, giving them a uniquely chewy, soft texture you won't find elsewhere. The vegetable soup is loaded with mushrooms, garlic, and green onions for a refreshing, lighter bowl. A gentle entry point to Korean ramen, and endlessly comforting.
- Boil the water
Bring 550ml of water to a rolling boil in a saucepan. While you are waiting for it to heat up, open the packet and lay out all your sachets so everything is ready to go once the water hits temperature.
- Cook the noodles
Drop the noodles into the boiling water and let them cook for 4 minutes. A gentle nudge with chopsticks or a fork halfway through keeps them from sticking together. You want them soft but still holding their shape.
- Add the seasoning
Take the saucepan off the heat and add the soup sachet and any flavour pouches directly into the pot. Stir well until the seasoning is completely dissolved and the broth is smooth, rich, and evenly coloured throughout.
- Serve and enjoy
Transfer the noodles and broth into a serving bowl. Give it one last stir from the bottom to make sure the flavour is spread through evenly. Serve while it is hot and add your favourite toppings to finish things off.
Background
Every packet has a story behind it. Here's where this one comes from, what makes it tick, and why it made the cut for the box.
Samyang Foods was founded in 1961 as South Korea's first instant noodle company. They changed the game in 2012 with their Buldak Hot Chicken Ramen, which went viral worldwide and built a cult following among spice lovers. Their factory in Wonju produces over a million packs daily.
Korean ramyun culture is distinct from Japanese ramen. The noodles are typically chewier, the broths spicier, and the flavours bolder. Korean ramyun is usually cooked in a pot rather than a cup, and sharing a pot of ramyun is a social ritual.
A carefully crafted broth that forms the foundation of this bowl. The seasoning builds layers of savoury depth, with each ingredient contributing to a balanced, satisfying soup. Good broth is what separates a forgettable bowl from one you think about the next day.
The noodles in this bowl are crafted to complement the broth style perfectly. The texture, thickness, and cooking time are all calibrated so that the noodles and soup work together as a complete experience rather than separate elements sharing the same bowl.
Shoyu ramen is the oldest style of ramen in Japan, dating back to the early 1900s in Tokyo. The soy sauce-based broth is typically clear, brown, and deeply savoury. It was the default ramen style across Japan before regional variations took off.
This is one of those noodles that consistently earns its spot in our lineup. It does not need a gimmick or a viral moment to sell, it just tastes great. The kind of bowl that people order once and then quietly keep reordering. Understated quality at its best.
Topping Suggestions
A few toppings that take this bowl from good to great. Most are already in your kitchen, and every one is optional.
Boiled Egg
A soft-boiled egg brings a creamy richness that complements the noodles perfectly, providing a luscious, slightly savory contrast.
Enoki Mushrooms
Enoki mushrooms offer a delicate, mild mushroom flavor that enhances the overall umami of the dish, with a hint of earthiness.
Cabbage
Cabbage provides a refreshing, slightly sweet crunch, adding a vegetable-based lightness and freshness to the dish.