lgarthy
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I agree 100%. I've eaten a fair amount of the black when the store was out of spicy and it's a poor substitute.
But now you lost me. Are you leaving the water in the samyang? Because I think the regular samyang hot chicken is hotter than the shin spicy, let alone the 2x.
No- I make it the way it is supposed to be made, with just a small amount of water. It's more of a noodle than a true soup ramen. I don't think Samyang is much hotter. It's definitely not tastier. There are a few Malaysian ones I have had (I went to the store, but COVID has really put a damper on their international ramen right not) to find some of their brutal ones... they are out of a lot. The trick is to have HOT/PAINFUL but also TASTY/YUMMY. Hard to hit long on both axes.