Harim Chicken Wang Cup Ramen Review 1,800 won [Korean Food]

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Today’s new ramen pick is the Chicken Wang ramen from Harim, one of Korea’s biggest poultry-focused food groups. Harim has been steadily building out its ramen lineup, including the premium The Mishik series, and unsurprisingly its chicken-broth ramens get particular attention from a company built around chicken in the first place. I’d enjoyed the previous chicken-broth ramens from Harim, so I picked this one up without much hesitation. Let’s take a closer look.

Table of Contents

📋 At a Glance

Product: Harim Chicken Wang ramen (cup format)
Brand / maker: Harim
Price: 1,800 won at convenience stores (often on a 2+1 promotion)
Weight / calories: 102 g / 450 kcal (sodium at 78% of daily value)
Broth profile: Korean white-broth style based on domestic chicken stock, with sirloin (sagol), button and shiitake mushrooms, green chili, black pepper and garlic
Noodles: kneaded with chicken broth for a chewy, savory bite
Cooking: microwave at 1,000 W for 2 min, or boiling water for 4 min 30 s
Verdict: ★4.0 — a mild, almost-not-spicy chicken-broth white ramen with soft noodles and a clean umami finish.

Chicken Wang Cup Ramen: Price and Highlights

Lately Harim has been pushing out a dizzying range of ramens, from in-house brands to franchise collaborations and even OEM products, so it’s easy to lose track. This one stands out for putting “real chicken broth” front and center after a relative pause from straight chicken ramens. There was that samgyetang-style ramen earlier, but that one was framed around samgyetang ginseng-chicken soup, not just chicken stock. The price at convenience stores is 1,800 won per cup, and many shops run a 2+1 promotion on it. A pouch (bag) version is also out, which I’ll have to try later.

True to its “this is what real chicken broth tastes like!” tagline, this cup ramen makes use of just about every chicken-friendly ingredient in both the noodles and the soup. Chicken feet, chicken fat, chicken skin and other parts all go in, which suggests Harim threw everything that could push the chicken-broth flavor into the formulation.

Noodles set apart by being kneaded with chicken broth

Total weight here is 102 g with 450 kcal and sodium at 78% of the daily recommended intake. The energy per gram lands slightly below the “average” ramen, which usually clocks in around 500 kcal per 100 g. The sodium reads as just a touch on the salty side.

Comparing it with the older Harim Hool ramen

The cup gives you two cooking options, microwave or boiling water, with no clear preference between them. I personally lean toward the microwave because it gives a more “simmered” feel. Microwave: 2 minutes at 1,000 W; boiling water: pour in and wait 4 minutes 30 seconds.

Chicken bone and chicken foot extracts used in the broth

The selling point of the chewy noodle texture

Chicken Wang Cup Ramen: Contents and Cooking

Time to check what’s inside and start cooking. Honestly, there isn’t much to say because the contents stop right there. I was a little surprised, frankly. Given how seriously the marketing leans on real chicken broth, and given that this is Harim’s first proper chicken-broth ramen in a while, I half-expected something like the Poyo ramen Seven-Eleven once OEM’d with Harim, which packed both chicken broth and dried chicken pieces. Here you just get a powder packet and the noodles.

Consumer reactions to the chicken-broth concept

Cooking is dead simple: dump the powder over the noodles, pour in hot water, and microwave for 2 minutes. The powder color hints that this isn’t a spicy one, though I could see what looked like black pepper specks. There are a few dried bits in the packet, but only a small amount.

A product that puts chicken expertise front and center

Cup ramen cooking time of 4 minutes 30 seconds

Poured the hot water on top and went straight to the microwave. Remember to take the lid off completely when microwaving. While cooking, a gently savory chicken-soup aroma started drifting out.

This is what the finished cup looks like. The broth comes out a faintly golden yellow. The earlier samgyetang ramen from Harim ran a similar color, if I remember right, but this one doesn’t carry that telltale ginseng or jujube aroma. The broth isn’t murky and has a slight translucence to it. Pretty intriguing on the flavor front.

The accessibility of the 1,800 won price

Chicken Wang Cup Ramen: Taste Test

First impressions of the noodles and broth

Skipping further preamble, straight to the tasting. Lifted a chopstick of noodles first. Since this one positions itself as authentic chicken broth, there’s a genuine fun factor in comparing it directly with Harim’s earlier chicken-broth ramens and similar entries from rival brands.

The noodles, having soaked up some broth in the microwave, deliver that clean chicken-broth flavor noticeably well. The broth itself isn’t aggressive or particularly oily, though, so the combo of nutty noodles and mild broth doesn’t bring a hard-hitting kick. It reads as quite gentle, with a clean umami carrying most of the weight.

Spice level and umami depth

Defining features of the Harim Chicken Wang broth

Comparing this with the chicken-broth ramen archetype

There’s a hint of heat, but milder even than the comparable Kkokkomyeon. The pepper aroma isn’t loud, more like the level you’d get from dusting freshly cracked black pepper over the bowl. Most kids could eat it without trouble, though spice tolerance is famously personal, so mileage will vary.

The convenience of cup ramen as an instant snack

The broth itself genuinely tastes like chicken stock and packs decent umami, so even as a cup ramen I found myself wanting to drop a scoop of rice in by the end. There’s a slight oiliness if you go looking for it, but for anyone who wants something not spicy and gently savory, this hits the sweet spot. On the flip side, if you find even a mild ramen like Ansungtangmyun a bit oily, this one might start to feel heavy by the time you finish the bowl.

Overall take and who it’s for

Consumer reactions to the Chicken Wang ramen review

The convenience of cup ramen as an instant meal

Overall, this lands as a soft-textured, gently umami chicken-broth ramen done well. Mileage will vary by palate, but by my own standards it ate enjoyably. The light dried-topping load is probably just a function of being a cup format. The flavor was good enough that I’d happily pick up the pouch version on a future shopping run.

Final Verdict — A Pick for Anyone Wanting a Non-Spicy Chicken Ramen

If you tend to gravitate toward not-too-spicy ramens, this one’s worth a shot. Instead of pushing aggressive heat, the concept leans on the clean umami of real chicken broth, which makes it easy for kids and older eaters alike to enjoy. A 4-pack pouch version is rolling out soon, so if you care about per-bowl economics it’s worth comparing the two. For travelers in Korea, you’ll find this at most major convenience-store chains, often on a 2+1 promotion that drops the effective price to about 1,200 won per cup.

Reactions to the novelty of the chicken-broth ramen

For more on the launch background and the ingredient breakdown of sirloin (sagol), mushrooms and the rest, see (Korean source) the Financial Today press release article.

Frequently Asked Questions

Q. Can travelers find this outside Korean convenience stores?

For now, Korea is the easiest place to grab it: 1,800 won per cup at major convenience stores like CU, GS25 and 7-Eleven, often on a 2+1 promotion that effectively drops the price to about 1,200 won. Harim ships through large marts and major Korean online malls as well. Outside Korea, larger Asian grocery stores in the US and Europe may stock Harim products, though availability varies by region.

Q. How does it compare to other chicken-broth Korean ramens like Kkokkomyeon?

Personally, this one runs milder than Kkokkomyeon on heat and skips the strong ginseng-jujube aroma that Harim’s earlier samgyetang ramen carried, which makes it taste cleaner. The sirloin (sagol) plus button and shiitake mushrooms push the chicken-broth umami forward, and the noodles, kneaded with chicken broth themselves, add a distinct savory chewiness.

Q. Is it suitable for kids who can’t handle spicy food?

Even milder than Kkokkomyeon on the spice front, this lands at a level most kids can handle without trouble. The subtle heat is closer to a generous grind of black pepper than to chili kick. Harim has explicitly framed this as a mild “white broth” ramen designed for everyone from young children to older eaters, with strong sauces and artificial heat dialed back deliberately.

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