Which ramyeon packs the most heat? It's not Shin Ramyun or Buldak

Of South Korea's ample variety of ultra-spicy instant noodles, which actually packs the most heat?

According to a test of 12 popular products by the Korea Consumer Agency, the answer is Teumsae Ramyeon Ppalgyetteok.

Teumsae Ramyeon Ppalgyetteok, a spicy ramen loaded with red chili powder, topped the list, recording the highest concentration of capsaicinoids, the compounds responsible for the burning sensation of chili peppers.

The consumer agency on Tuesday released its findings on seven soup-based and five stir-fried instant noodle products, covering nutritional content, safety and other qualities.

The agency rated the 12 products from level two, moderately spicy, to level four, very spicy, under the Korean Industrial Standards scale for fried instant noodles.

Four received the highest rating: Teumsae Ramyeon Ppalgyetteok, Shin Ramyun The Red, Samyang Ramen Spicy and Buldak Ramen.

Teumsae Ramyeon Ppalgyetteok had the highest capsaicinoid concentration at 650 milligrams per kilogram. The report also showed that sodium levels varied, with soup-based noodles generally containing more than stir-fried varieties.

Soup-based products contained 1,611 to 2,080 milligrams of sodium per packet, or 81 to 104 percent of the daily reference value of 2,000 mg. Stir-fried products contained 1,009 to 1,349 mg, or 50 to 67 percent of the daily reference value.

Shin Ramyun The Red had the highest sodium content at 2,080 mg per packet.

The seven soup-based products tested were Shin Ramyun, Shin Ramyun The Red, Samyang 1963, Samyang Ramyeon Spicy, Yeul Ramyeon, Jin Ramyeon Spicy and Teumsae Ramyeon Ppalgyetteok.

The five stir-fried products were Shin Ramyun Stir Fry, Shin Ramyun Toomba, Carbo Buldak Ramen, Buldak Ramen and Sesame Ramen Stir Fry.