Chinese street food in a convenient to eat package, Samyang Malatang Myeon, is a spicy, yet unbalanced cup of instant noodles. Originating in Sichuan, Malatang is a hot pot style hodgepodge of meat, vegetables, and noodles bathed in a hot and spicy soup. A few years ago, there was a sudden wave of Malatang serving restaurants that opened all over South Korea. Samyang capitalized on this and created this cup of instant ramen for the South Korean market and released a Buldalk version of Malatang that can be found in Korea, as well as abroad. Not my favorite cup of noodles in the ramen multiverse, but regardless, here’s my review of Samyang Malatang Myeon.
Flavor:
If I took a fistful of black pepper and smashed it into my mouth hole, that is exactly how this instant ramen tastes. I’m definitely not a fan, but I can see the allure. Malatang, being very popular here in South Korea, especially with the younger generation, has a unique red and black peppery flavor that will make you sweat. There are also minor hints of mushroom and mystery meat in this concoction that contribute ever so slightly to the overall flavor profile.
Spiciness:
These noodles aren’t overwhelmingly spicy (I handle spice well), but they do present a different kind of spicy flavor that most of us aren’t accustomed to. I think this is why people are attracted to these noodles. The combination of red and black pepper heat is just different. If you can’t handle spicy foods, then stay away, but if you’re looking for a new spiciness flavor profile, definitely try some of the other offerings from Samyang.
Smell:
The odor released by the molten soup consists of mostly black peppery notes. It’s an unbalanced smell, where the spiciness overpowers the other fragrances.
Texture:
These noodles have a wonderful texture and build to them. They are a bit thicker and have a wavy pattern to them. The cooking method, while a pain, actually made some decent noodles that fell somewhere between al dente and well-cooked. Once again, I am NOT a fan of the redundancy in the cooking process. However, the size and shape of the noodles enhanced the overall flavor of this cup of noodles by capturing the spicy essence of the soup before it enters your mouth.
Overall Impression:
For me, personally, I don’t really care for these noodles, despite their unique spiciness profile. They are very two-dimensional or one-note. Most of the flavor is a “RED & BLACK PEPPER!!!” kind of feeling, that leaves me wanting something with a bit more depth. Where are the sweet, salty, and savory flavors? These just aren’t balanced at all.
With my personal thoughts aside, the spice profile is unique. I guess that is the unique flavor found in Sichuan Peppers that many people enjoy, including myself. I love Sichuan Peppers when they’re cooked alongside sweet & sour flavors and lots of oil! So, I guess, if you’re out for a kick of spice and enjoy the taste of Chinese spices, then these noodles are for you.
What do you think of the taste of Mala? Have you ever had a chance to try the original street food in China? I have not, but I would love to give it a try once things open up again. Anyways, let me know in the comments.
If you’re interested in hearing more about instant ramen, check out my on-going series, Noodle Story: An Exploration of Korean Instant Noodles, here on Medium.
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