 Freshmen! Freshmen! Freshmen! The best summer of my life was in Seoul! Hi everybody, welcome to a special quarantine episode of Fung Bro's Food. David, Andrew, we're here with Ryan. And we are going to be trying 20 different Korean instant noodle bowls. A quarantine essential, the instant noodle. The Koreans got this all the way down to a science. They have all these different soups based on traditional soup bases, but then they have some fusion items as well. And I would say that Korean instant noodles may have moved past Japanese instant noodles. Korean instant noodle bowls! Let's go! Alright everybody, and if you guys are interested in knowing the answer to the best Korean instant noodle soup bowl, then make sure you hit that like button, click subscribe, and turn on your notifications. Alright guys, starting with our first round, we have five flavors of the famous Samyang brand. Not Samsung. Not Samsung. The different Sam. I think Samyang is famous for having the four triangles at the top where you're supposed to drain everything out. It is an extra step. You don't just pour water into it. You have to pour it in to cook the noodles, then drain it, and then you pour the sauce on it. Alright, so our first one is the hot chicken flavor ramen with cheese. Hey, did you guys, uh, did you guys ever study abroad in Korea when you guys were in college? Uh, no. We are now, dude! Dude, me and neither. Are we in Hongdae? Did you go to Yeonsei? Yeah, dude. I'm in the study abroad program there. Oh, s**t. See you later in Itaewon. Oh, dude. This, uh, let's try the hot chicken ramen with cheese and cream. Everything I want from an instant noodle packet is just, it's so good. I've had this before. This is, this is one of my favorite. I thought they did a good job of imitating the cheese flavor, obviously without having a dairy slice on top. Yeah. Next one is the hot chicken jajang flavor. I think it's really interesting the way they took the hot chicken noodle as a base and then layered a bunch of flavors on top of that. Jajangmyeon is made from a black bean sauce. Usually has pork or seafood or a mixture of things inside, but you don't normally get this type of spice. That gets you harder than the other one. I felt like cheese sauce kind of brought the spice down. This one's letting the spice shine though. What'd you do? You spilled. Ryan spilled. I need you to pass me the ultimate Korean college food for an exchange student dish. The kimbap. The kimbap. We got this one fresh from H Mart. Hey you guys, are we gonna pound the bottle of soju later? Yo guys, is it 4 a.m. right now? Yo, do you have jami su, fresh? Oh, that's like a good palate cleanser right now. Yo, you guys, the original samyang spicy chicken noodle. Oh, I'm doing it all in one bite. Let's go. This is like your base flavor. The newer flavor is just like they have the base plus more. It was pretty hot, dude. But what I like about the jajang is that it pretty much was just that black bean sauce on top of your regular spicy. Yo guys, overall guys, I suggest people go with the samyang bulldock and derivatives. Like I, overall I endorse this whole line. Well, it goes from least hottest to hottest. This was a little spicy. This was medium spicy. This was like pretty hot. I thought this one was actually the least spicy, but. Jajang? I might have to cool the spiciness with this morning rice. This banana milk is like the perfect drink to like cool down your palate after some spicy. This was almost like a milky barley tea. Samyang's new instant topoki with cheese. It's got the texture that did taste a lot like the real thing. Yeah, it picked up the flavor from the bowl. The cheese, it picked up the hot chicken flavor as well. That was like a spicy chicken mac and cheese. All right guys, moving on. Before we find out which one is the winner, we have the original spicy chicken samyang duppoki. Kimi dad's. I kind of like it better. Yeah? I kind of like it better. I kind of like it better. Then the cheese one. It was sweeter. It's sweeter. I feel like it picked up more of the sauce. Yo, I gotta say, I have a tie in my opinion of the top two. Just top one, man. You can't pick top two out of five, bro. There's too many. That's like the whole field. Yeah, that's true. That's 40%. Yeah. Damn. All right. 40% of people can't be winners. There's too many winners. That's not even the way society works. And it's definitely not the way capitalism works. On a count of three, hand over the one you liked best. Three, two, one, boom. You know where I agree with you guys? That one easily tasted in a weird way. I like that better. At least flavor profile-wise than regular jajangmyeon. Or if you take the kimbap and you dip it. Oh, you're bugging. Who's a real college student now? Oh, that was gross. Freshmen, freshmen, freshmen. The best summer of my life was in Seoul. Okay, next round of noodles. We have the udon and seafood noodles section. I've never had instant udon, but I have to say that the whole cooking process was actually similar to the ones out of the package. The bulgogi udon. The texture of the noodles is good. Wow, cooked perfection. That soup is, it does have that sweet bulgogi flavor, kind of beefy, a little, a little sweet. I drank the soup, the instant soup. Okay, guys, mushroom kalguksu. Kalguksu is a Korean soup. The noodles are actually knife cut. So that's what makes kalguksu. It's a wheat flour noodle that's been knife cut. Wow, I am blown away. Wow, the depth of flavor, let me tell you that. It might have been the deepest depth of flavor I've had. Okay, guys, we are trying the odongtangmyeon. I think that one was real regular, except for a little bit of additional seaweed. Pretty good flavor for an instant noodle. Like, if you had to eat that, totally. But I mean, in the shadows of the udon, I mean, and the kalguksu. All right, guys, moving on. We have the seafood udon. Not too crazy about it. A little bitter. For me, I would go with, in a weird way, a lesser version of the kalguksu. Yeah, just a little bit worse. You guys, I believe we have entered round three, the budget section. There's no extra steps, no frills, no... Mr. Kimchi, stir-fried kimchi ramen flavor. There's actually pieces of kimchi in here. Shout-out to the dehydrated kimchi that had that kind of sourness from the kimchi. But, I don't know, it just didn't really work out. Seafood flavor noodle soup by Paldo. Oh, Paldo. That was not good, man. Paldo! That was my least favorite out of all of them. I think it was actually better than the last one. This is the Paldo hua noodle. Of the Paldo's... They all taste a pretty conventional. Yeah, I'm gonna give it... Of the Paldo's, I would say I prefer this one the best. When there's three levels of something low, middle, high, I generally tell people, at least go with middle. Yeah. Let's go with middle and up, guys. Come on. Here's actually our last Samyang bowl, but the reason why this was not in the first round is because this is the original Samyang bowl. Nothing spicy about this. This is the first samyang that I've seen without the little chicken mask on. This might be potentially for more... For hamoni. Dog, I think this is like the first Samyang. This is for hamoni. A better flavor than the Paldo's, but... Is that chicken? What is that? What's that flavor coming through, bro? You know what it is? The soup tastes oily. Overall, I would say that this was pretty solid, though. It's a good... And I don't know if it's just being colored because the Paldo's were so bad. The new Samyang's have a better noodle color. Yeah, more interesting, but that is true that they're completely different. But those are the Samyang's for the party crap. You just said you want the party noodles, right? I'm shocked that a guy wearing that shirt said he'd like the party noodles better. Guys, shocked. I like to party. Is that everything, guys? Are we through 20 noodles? No. No? There's still more right behind you, bro. I don't know why you went and got more soup. I was like, David, is that just because you could read the Chinese on it? That's why you drank more soup? You didn't even round four, guys. We just wrapped up the budget round. The clear soup round. This is the clear soup section where it's not supposed to be spicy. I noticed the majority of the Korean noodles are actually seafood-based and not as much of the beef or pork flavors. Yo, guys, I want to start off with the rice cake soup. Let's do it. The duck, right? Duck soup? That is super fragrant for a broth that says rice cake on. It kind of smells buttery, too. Yeah. I might... Don't speak too soon, Marco. Yeah, definitely try this rice cake soup. Here, guys, this is the next milchi yuk soup. I just butchered the name, guys. This is different. Anchovy noodle soup. Anchovy noodle soup. Easy to eat, light flavor. I like it. I like the texture of the noodles. It's nice and chewy. And then the broth has some flavor to it, but it's not, like, out of this world. So, guys, what we're doing here, I mean, this is a traditional anchovy Korean noodle soup here. And the base is like rice noodles. It's good. Guys, I have to be honest, this is the first time I'm having this dish, whether real or instant. Overall, it's been really strong. I got a really strong showing from the Korean instant noodle game. I can see why. I think it's pretty debatable, but that they're the top of the Asian noodle soup game. Guys, mild noodle soup cow guksu. Oh, this is of the cow guksu family. It's not bad, but it's definitely... It ain't no spicy cow guksu. You guys know what I mean. I like it better than the other cow guksu. Here we're moving on to... These are premium ones. This one came with a tempura block. This is tempura udon. Oh, shit. I didn't know that song. You really? I don't know. That song, what song is that? It's the final count. No? You look like you should be dancing to it with a disco ball above your head right now and a two and a 40 cal at your waist. A little salty. Yeah. Does give me some mari gume udon vibes. I liked it. I liked it. I thought the tempura chip boosted it. No balance in the soup whatsoever. Just salt on top of salt on top of salt and there was no depth of flavor in the soup. I thought the chip made a big difference, but it's a little too salty. Well, we disagree. Hey, what are you going to do about it? A motto? You'll find out later, David. This is the sesame flavor Korean noodle. It's pretty solid. I would say it tastes a lot like your standard sesame ramen that you could get from a lot of different brands. It kind of just tasted like a regular ramen to me. There was something cool about this. I got to say. I don't know if it was the egg block. It was the egg block. There was a freeze-dried egg block that came with it. I really do taste the flavor as you could tell. All right, you guys, that does it. That was round four. Round quattro is called plued tente. This is a Korean video. Why are we speaking Spanish? Can you name your top two noodle soups out of the entire excursion? Out of 20. Bulldock tappoki original flavor. Wow. From the first round. From Samyang. And then the tempura udon. With the kalguksu right here, the clam flavor. Then you have the best broth out of everything. For my next top pick, I'm going to go with a rice cake soup. There was something about the broth that I was not expecting, and then the chewiness of the rice cake. My top two picks of them all that I would recommend anybody out there try is the spicy kalguksu from round two. And then the jjajang Samyang spicy chicken dry noodle. So there you guys have it. That is six choices. I think I feel pretty comfortable with anybody trying all six of those recommendations during quarantine. You guys don't have to try all 20 like we did. We did that. So hopefully you guys won't have to go through that. All right guys, make sure you like that video. Hit subscribe and turn on your notifications. Check out Ryan's information down below. Guys, in the comments down below, please let us know another food or snack battle you guys would like us to have. I would honestly say that I never was going to try some of these if we did not do this. For sure. One would never try them and then two would never bought them in the first place. I don't know what I'm saying. Yo, we ended it right there. I can't just edit that. No, we're leaving the hell out. That is true. Yeah, I need a word, bro. I need a descriptive word. All right, between the three udon. I like the fact that this one gives you the most flavor. It has a bit of heat to it and kick to it. One word. It's gotta try to be Pete Wells. New York Times over here.