The Thai and Korean “spicy” levels are NOT standardized in any way whatsoever.
And you must learn this on your own.
At the restaurants, just make sure they laugh at you a little when you order. Then you know it’s the good shit.
The best Thai noodles I’ve ever gotten was in some hole-in-the-wall place called Thai Kitchen 2 or something. Got my usual 4/10 spice level (at least, what I usually get at my local place)on some Pad See Ew and I was in physical pain the whole time, but it was goddamn delicious.
The likelihood of my eating the spiciest thing I can find for dinner has risen to 100%.
Any idea how Korea ended up with spicier food than Japan or 80% of China?
I am sad they don’t have a graph of capsacin content and unemployment over time.
I can believe that Korean food has gotten spicier in the last 30 years, but I think it’s worth noting that Korean food was already plenty spicy before any of those financial crises, much more so than Japanese food, and all but a few specific Chinese regions.
Shit’s closer to entertainment than food
I’m convinced Buldak x2 spicy ramyun is a psyop.
Shit is spicy but only moderately.
Do you have bowels of steel?
Buldak is pain, Lee curry is anguish. The latter is from Glico (Japanese). I shared a portion with my wife 15 years ago, and still remember. The horror… The horror…
Neoguri ramyun is good. Spicy, but not crazy spicy like a lot of the stuff from Buldak. My wife prefers it with a half bag of spice mix, I dump in the whole bag for myself. Top with some spring onions, spam or leftover roast chicken, shredded cheese and maybe some mushrooms, crack an egg in the middle. Nice as a treat, but we try not to make it a habit. It’s a lot of salt and additives.
That sounds pretty good. I think I’m about to buy some spicy ramen.
There are two kinds of people taking notes in this thread…
Buldak tries too hard imo. Pretty much inedible, hard to appreciate the flavor if it’s covered in concentrated capsaicin. Shin Black and Neoguri are good spice levels and have good flavor though.
