Nongshim’s noodles were somewhat thicker than its compatriots. They also absorbed the soup quickly, becoming soggy in the process.
The most generous of them all, Nongshim comes with large squares of thick kombu and slices of dehydrated fish cake.
Nongshim’s spicy beef cup noodles are the stuff of legends, but this seafood version turned out to be a thin, briny broth. Too much seafood, not enough spice.
We like Nongshim’s generous additions of kombu, but the slightly soggy noodles and too tame broth tilted the odds.
Paldo’s noodles were relatively thin, bearing close resemblance to Maggi noodles in thickness.
Paldo’s add-ons were scarce – bits of mushroom and scallions were scattered loosely in the cup.
Paldo’s strongly salted soup base could use a bit more heat in the spice department. Compensate with your own red chilli pepper flakes.
Paldo could’ve been a close contender for the House Cup, but a few points were shaved off for its thin noodles.
Yeul has superior noodles with good chew, just the right thickness, and were springy from the beginning to the end of the meal.
Somewhat similar to Paldo’s offerings of spring onions and dehydrated mushrooms.
Yeul’s opaque soup base is richer, more flavourful, and most importantly, lives up to its spicy label. Nice pedas kick there.
Winner! With bouncy noodles and spicy soup base, Yeul is what we’ll be having every end of the month.