If you are planning to visit Korea or try Korean food for the first time, there is one thing you must know: almost everything has some level of spice. And here is the shocking part  what Koreans consider "not spicy at all" will probably set your mouth on fire.

Let me introduce you to Ansung Tangmyeon (안성탕면), the perfect example of this spicy paradox.

1. Ansung Tangmyeon: Korea's "Mild" Ramen (That Is Not Mild At All)

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Ramyeon

Ansung Tangmyeon is one of the most classic instant noodles in Korea. It has been around for decades, and Koreans consider it a comfort food — warm, savory, and absolutely NOT spicy. Ask any Korean, and they will tell you: "Ansung Tangmyeon? That's basically zero spice."

But here is the catch. If you are not Korean, your first bite will hit you with a surprising kick of heat. Your nose might start running. Your lips might tingle. You might reach for water. And your Korean friend will just stare at you, confused, saying: "But... it's not spicy?"

2. Domestic vs. Export Version (Yes, They Are Different!)

Here is something most people do not know: Korean food companies make two versions of their products.

  • Domestic Version (한국 내수용): Made for Korean taste buds. Full spice, no mercy.
  • Export Version (수출용): Toned down for international markets. Less chili, milder flavor.

The funny part? Even the export version of Ansung Tangmyeon is still too spicy for many foreigners. That should tell you everything about the Korean spice tolerance.

3. The Korean Spice Scale (It's Different From Yours)

To understand Korean spiciness, you need to forget everything you know about the Western spice scale. Here is how Koreans rank their food:

  • Not Spicy: Ansung Tangmyeon, Kimchi, Tteokbokki (rice cakes)  foreigners disagree strongly.
  • A Little Spicy: Shin Ramyun (신라면)  this is where most Koreans START to feel the heat.
  • Actually Spicy: Buldak Bokkeum Myeon (불닭볶음면, Fire Chicken Noodles) even some Koreans struggle here.
  • Nuclear: 2x Spicy Buldak this is pain. Pure pain.

So when a Korean says "this is a little spicy," multiply that by 3 or 4 times in your head. That is the actual spice level for most non-Koreans.

4. Why Is Korean Food So Spicy? (The Science)

Korean cuisine relies heavily on a few key ingredients that bring the heat:

  • Gochugaru (고추가루): Korean red chili flakes. Used in almost everything —kimchi, stews, stir-fries, marinades.
  • Gochujang (고추장): Fermented red chili paste. The backbone of Korean flavor.
  • Garlic (마늘): Koreans use an enormous amount of garlic. It adds a sharp, pungent kick on top of the chili heat.

The key difference? Korean chili (고추) is NOT the same as habanero, jalapeño, or ghost pepper. Korean chili has a warm, fruity, slow-building heat rather than an instant sharp burn. It is less about pure Scoville units and more about a deep, lingering warmth that coats your entire mouth.

This is why Koreans can eat bowls of kimchi jjigae without flinching  they grew up with this specific type of heat since childhood.

5. Not Everything Is Spicy (There Is Hope!)

Do not panic! Korean cuisine also has plenty of non-spicy options that are absolutely delicious:

  • Seolleongtang (설렁탕): Milky ox bone soup. Zero spice, pure comfort.
  • Galbi (갈비): Grilled marinated short ribs. Sweet and savory.
  • Japchae (잡채): Glass noodles with vegetables. Mild and sweet.
  • Kimbap (김밥): Korean rice rolls. The Korean version of sushi no spice at all.
  • Samgyeopsal (삼겹살): Grilled pork belly. You control the dipping sauce.

Conclusion: Build Your Spice Tolerance (Slowly!)

If you are coming to Korea, do NOT start with Shin Ramyun or Buldak. Start with Ansung Tangmyeon yes, the one Koreans call "not spicy." If you can handle that, you are ready for the next level.

Korean spiciness is a marathon, not a sprint. Take it slow, keep water nearby, and enjoy the incredible depth of flavor that Korean chili brings to every dish. Your taste buds will thank you (eventually).