Samyang Buldak Cheese Hot Chicken Flavour Ramen

Red flags
- −Red flag: High sodium (1029mg per 100g)
- −Red flag: High saturated fat (6.4g)
- −Red flag: Palm oil listed
Green flags
- +Green flag: Source of protein (9.3g)
Ingredients, decoded
3 listed- Noodle (73.1%) (Wheat flour (68%), Tapioca starch (15%), Palm oil (14%), Wheat gluten, Salt, Soybean oil, Thicker [guar gum (E412)], Acidity regulator [potassium carbonate (E501)], Sugar solution, Emulsifier [lecithin (E322)], Acidity regulator [potassium carbonate (E500)], Acidity regulator [sodium phosphate dibasic (E339)], Green tea flavor oil, Emulsifier [sodium polyphosphate (E452)], Colour [riboflavin (E101)], Emulsifier [sodium pyrophosphate (E450)], Acidity regulator [citric acid (E330)])
- Soup (24.1%) (Water, Artificial cheese flavor, Soy sauce, White sugar, Artificial chicken flavor, Red pepper powder, Soybean oil, Onion powder, Garlic powder, Tapioca starch, Paprika powder, Yeast extract powder, Flavour enhancer [disodium 5'-ribonucleotide E635], Black pepper powder, Slat)
- Powder (2.8%) (Non fat dry milk powder, Roast sesame, Dried flaver)
Our take
CleanPlate reviewCheese Buldak ramen: 1,029 mg sodium per 100 g
Samyang Buldak Cheese Hot Chicken Flavour Ramen is a 140 g packet of fried noodles (73.1%) with a soup sauce (24.1%) and a cheese powder (2.8%). The panel is printed per 100 g, with added sugar and trans fat converted from the per-package column.
CleanPlate scores it EC4. The E for nutrition is low: almost no credited protein, fibre or micronutrients per 100 g; its 9.3 g of protein earns no credit because it is under 2.75 g per 100 kcal. The C for ingredients reflects mostly refined or industrial ingredients (led by noodle, soy sauce and white sugar), with additives that cost points: sodium phosphates, diphosphates, polyphosphates and flavouring. The 4 for risk comes mainly from sodium (1029 mg per 100 g) and saturated fat (6.4 g per 100 g).
Claims vs reality
What the pack says, checked against the ingredient list and nutrition panel.
- On the packPartly true
“Cheese”
A cheese powder (2.8%) with non-fat dry milk is listed, with artificial cheese flavour in the sauce.
- On the packHolds
“HOT Chicken Flavor Ramen”
No chicken is listed; the name says flavour.
How EC4 breaks down
Each grade is scored on its own. Here are the label numbers behind each one, per 100 g.
Very low nutrient density
- Protein
- 9.3 g
- Fibre
- 0.7 g
- Vitamins and minerals
- None declared
- Energy
- 393 kcal
Scored on protein, fibre and twelve vitamins and minerals, against the Codex and FSSAI "source" and "high" levels, per 100 g and per 100 kcal.
Mixed processing and additives
- Base
- Noodle, Tapioca starch, Palm...
- Main fat
- Noodle, Tapioca starch,...
- Sweeteners
- Noodle, Tapioca s..., Soup
- Additives
- 8
- Flagged
- Palm oil
- Artificial flavour or colour
- Yes
Scored on how processed the ingredients are, which additives are used and why, and whether the label keeps its promises.
High risk
- Added sugar
- 2.9 g
- Sodium
- 1029 mg
- Saturated fat
- 6.4 g
- Trans fat
- 0 g
Scored on free sugar, sodium, saturated fat and trans fat, each weighed by how strong the evidence of harm is.
A closer look
Does the label add up?
Noodle (73.1%): wheat flour (68%), tapioca starch (15%), palm oil (14%), wheat gluten, salt, soybean oil, guar gum, potassium carbonate, sugar solution, lecithin, green tea flavour oil, sodium polyphosphate, sodium pyrophosphate, riboflavin (E101), citric acid. Soup (24.1%): water, artificial cheese flavor, soy sauce, sugar, artificial chicken flavor, red pepper powder, soybean oil, onion and garlic powder, tapioca starch, paprika, yeast extract, flavour enhancer (E635), black pepper, salt. Powder (2.8%): non fat dry milk powder, roast sesame, dried flavour.
Per 100 g: 393 kcal, 12.9 g fat of which 6.4 g saturated, 5 g sugar of which 2.86 g added, 0.7 g fibre, 9.3 g protein, 1029 mg sodium. Atwater energy is within 1% of the declared 393 kcal. The artificial cheese flavour has no percentage. The listing's "No added preservatives" is not on the pack and is not scored.
Ingredients to watch
- SodiumConcern
1,029 mg per 100 g, about 1,440 mg a pack.
- AdditivesWorth watching
Three phosphates, flavouring, riboflavin and a flavour enhancer cost points.
- Saturated fatWorth watching
6.4 g per 100 g from palm oil.
- CheeseWorth watching
A 2.8% powder plus artificial flavour.
Common misconceptions
Myth: "Cheese ramen has real cheese"
The cheese is a 2.8% milk powder sachet and an artificial flavour.
Myth: "No preservatives listed means clean"
Three phosphates and a flavour enhancer are in the list.
How often, and how
- Healthy adultsOccasionally
- ChildrenRarely
- Diabetes or prediabetesLimit
Smarter ways to eat it
Use half the soup
Cuts the sodium most.
Add an egg and greens
Adds protein and fibre.
Common questions
Is Samyang Buldak Cheese Hot Chicken Flavour Ramen healthy?
Samyang Buldak Cheese Hot Chicken Flavour Ramen scores EC4 (Poor) on CleanPlate, which makes it best kept as a rare treat rather than a regular buy. The main concerns are: High sodium (1029mg per 100g); High saturated fat (6.4g); Palm oil listed. On the plus side: Source of protein (9.3g).
What does the EC4 score mean?
The first letter (E) grades nutritional value: very low nutrient density. The second letter (C) grades ingredient and label integrity: mixed processing and additives. The number (4) grades risk nutrients (sugar, sodium, saturated fat): high risk.
Which ingredients in Samyang Buldak Cheese Hot Chicken Flavour Ramen should I watch?
Noodle (73.1%) (Wheat flour (68%), Tapioca starch (15%), Palm oil (14%), Wheat gluten, Salt, Soybean oil, Thicker [guar gum (E412)], Acidity regulator [potassium carbonate (E501)], Sugar solution, Emulsifier [lecithin (E322)], Acidity regulator [potassium carbonate (E500)], Acidity regulator [sodium phosphate dibasic (E339)], Green tea flavor oil, Emulsifier [sodium polyphosphate (E452)], Colour [riboflavin (E101)], Emulsifier [sodium pyrophosphate (E450)], Acidity regulator [citric acid (E330)]) (Palm oil).
Last reviewed October 19, 2026. Scored with the CleanPlate method from the published label.
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