Shin Ramyun Isn’t Spicy? Congrats, You Just Passed Korean Spice Level 1!

TASTY HANGUL · ORDERING GUIDE

Today, let’s talk about spicy Korean food. Haha.

Ever wondered how Koreans handle spicy food so easily? Hmm… is it in our DNA?

Anyway, once you start eating Korean food, you’ll notice some dishes look fiery red but aren’t spicy at all, and some look totally innocent but bite back. Haha.

So let’s learn how to ask about spice levels and adjust them when you order.
And for the brave ones who want to go full spicy… are you ready??

Top photo: jyleen21 / Wikimedia Commons (CC0)

01 “It Says Mild… So Why Is It Spicy?”

Okay, everyone, don’t relax just because the menu says “mild” (순한맛, sun-han-mat).

On a spice scale of 0 to 100, “mild” isn’t 0. It’s more like 30! Haha.
Of course, I totally made up these numbers. LOL. Every restaurant has its own standard.

In other words, it’s mild for Koreans, not mild for everyone else!

So don’t get fooled. Check if there’s a “chak-han-mat” (착한맛, literally “kind flavor”) or “not spicy” (안 매운 맛, an mae-un mat) option before you order.

Spice labels vary from place to place. Some use levels 1 to 5, and others use words like mild, regular, spicy, and extra spicy.
And some places even write it right on the menu: “Regular = Shin Ramyun level.”

So if you’ve eaten Shin Ramyun and thought “that’s not spicy”? You’re ready to try regular-level Korean food. Wow!

But if Shin Ramyun was too hot for you, start with the lowest level.

And if you’re thinking “I’m strong!” and order the hottest level… well, I can’t promise anything. ^^

02 “Sajangnim! Can You Make It Not Spicy?”

Quick tip: in Korea, we often call restaurant staff “사장님” (sa-jang-nim), which literally means “boss.” Trust me, it works.

Depending on the dish and the restaurant, some places can adjust the spice and some can’t. So let’s just ask!

This means “Can you make it as mild as possible?” (Heads up: that might still be Korean-style mild. Haha.)

If they say yes, ask them to make it not spicy. If they say no, order some of the rescue squad below! ^^

Some dishes aren’t red but can still be spicy. If something looks suspicious, just ask: “이거 매워요?” (i-geo mae-wo-yo?) = “Is this spicy?”

Not Red, Still Spicy

Dish	Why it can be spicy	Ask this
Kimchi	Some kimchi is spicier than you’d expect	이거 매워요?
Banchan (side dishes)	Ones made with lots of chili or garlic	이거 매워요?
Doenjang-jjigae (soybean paste stew)	Sometimes has Cheongyang peppers	여기 청양고추 들어갔어요?

03 Mouth on Fire? Call the Spice Rescue Squad!

Rescue item	What is it?	When to have it
Coolpis (쿨피스)	A sweet Korean drink people love with spicy food	The moment your mouth catches fire
Gyeran-jjim (계란찜)	Soft, fluffy steamed egg	One bite after your Coolpis
Jumeokbap (주먹밥, DIY rice balls)	Rice you shape into balls yourself (varies by restaurant)	When you want to tone down the heat. Dip it in the sauce or not, your call!

See Coolpis and steamed egg at a restaurant? There’s a good chance it’s a spicy food place. ^^ (Just my personal experience!)

Spicy food feels even hotter when it’s steaming, so feel free to let it cool a bit. When the heat hits, put out the fire with Coolpis, take a bite of steamed egg… and somehow you’ll want more spicy food again.

Haha. That’s the secret Korean spicy combo.

04 Were You Korean in a Past Life?

So why do Koreans eat spicy food anyway?

Most of us eat something spicy when we’re stressed. We sweat it out and let the stress go.
Plus, so many spicy dishes are just really delicious.

We even have a word for people who can’t handle spice: “맵찔이” (maep-jjil-i), basically a “spice wimp.” LOL
In Korea, handling spicy food feels like earning a badge of honor!

Once you get used to the heat, try dipping your jumeokbap into the sauce.
You might think, “Whoa, I had the spicy-food DNA all along!!” Or even… “I must have been Korean in a past life~ Korean blood runs through me!!”