Shin Ramyun Toomba or Buldak Carbonara: which creamy spicy noodle should you buy?

Published Nov 3, 2026 · Gatgooun

Written with AI assistance and reviewed by the Gatgooun editor. We have not cooked these exact packs; the descriptions, directions and allergen lines are the brands' and listings' own.

This article contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Pick Shin Ramyun Toomba if you want Shin Ramyun's spice in a creamy base with garlic, mushroom and parsley; pick Buldak Carbonara if you want Buldak sauce mixed with a cheese powder.

Both are Korean stir-fry style noodles with a creamy sauce, and both are sold on Amazon US. We read Nongshim's and Samyang's own pages and the two listings on November 1, 2026. We haven't cooked these packs, and we don't rank them by heat or list prices.

What each brand says is in it

• Shin Ramyun Toomba: Nongshim USA says it combines "the signature Shin spice with a rich, creamy base, enhanced by garlic, mushrooms, and fragrant parsley." The Amazon listing title calls it mac and cheese style and "Korean Stir Fry Style." On Amazon it's a pack of four 4.83 oz bags.
• Buldak Carbonara: Samyang America describes creamy flavors with "the signature kick of our spicy Buldak sauce." Its ingredient list has three parts: noodles, a sauce and a cheese powder that includes mozzarella. On Amazon it's one bag with five packs.

Toomba: Shin Ramyun turned creamy

Korea JoongAng Daily reported that Toomba first came out in September 2024, with flavors inspired by spicy cream pastas, and that Nongshim said it sold over 25 million units in its first four months. Nongshim also said it would go on sale across Walmart stores in the US from June 2025.

Nongshim's US page lists one bag (137 g) as one serving but gives no cooking directions, so follow the instructions printed on the bag you receive. The page says it contains wheat, milk and soy, and adds that the package is the most complete and accurate source.

Buldak Carbonara: how Samyang says to cook it

Samyang's page lists the allergens as wheat, soy and milk, and gives these directions. They show why it ends up saucy rather than soupy:

1. Boil 2 1/2 cups (20 oz) of water. Add the noodles and cook for 5 minutes.
2. Keep 1/2 cup (4 oz) of the water and drain the rest.
3. Add the sauce and the cheese powder, stir well and serve.

Which one should you buy?

Go by what you want in the bowl. Toomba starts from Shin Ramyun's spice and adds a creamy base with garlic, mushroom and parsley. Carbonara starts from Buldak's sauce and adds a separate cheese powder.

Then go by how you like to cook. Samyang gives exact water amounts and a 5-minute cook with most of the water drained. For Toomba, use the directions on the bag.

Both brands describe their noodles as spicy, and we don't rank them against each other. Both list milk, wheat and soy, so read the allergen line on the pack before you cook for anyone else.

Sources

• Nongshim USA: Shin Ramyun Toomba
• Samyang America: Buldak Carbonara
• Korea JoongAng Daily: Nongshim to supply Toomba-flavored Shin Ramyun in Australia, Japan
• Amazon US listing: Nongshim Shin Ramyun Toomba Noodles, 4.83 oz, pack of 4
• Amazon US listing: Samyang Buldak Carbonara, 1 bag with 5 packs