[Korean Food] Harim MazeSoba Ramen

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Hello. Today’s new ramen item from Harim is Mazesoba Ramen. I’ve come across mazesoba several times as a chilled ready-to-eat item or in meal-kit form, but this feels like one of the first times I’ve seen it as a ramen product. I was really curious about how it would be put together and what it would taste like. So I picked it up right away. Let’s take a closer look at what it’s like.

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Mazesoba Ramen price and features

When you think of the toppings that usually go on mazesoba, you might wonder whether it can really be made into ramen. But by leaning into two key concepts—plenty of katsuobushi aroma and a savory soy-sauce base—and leaving just the “flavor,” it seems they decided it could work as ramen too. This item is sold exclusively at Homeplus, and it costs 4,880 won.

Mazesoba with a soy-sauce bibim-noodle vibe

The total net weight is 118g, and it has 510 kcal, with sodium at about 71% of the recommended daily intake. The portion size and calories are similar to other ramen, but the sodium is a bit on the high side. For cooking, add the noodles to boiling water and cook for 4 minutes, then leave only 50ml of water, add the powder seasoning, and stir-fry for 30 seconds. The dried topping packet is added at the end, so sprinkle it on after cooking.

Mazesoba Ramen contents

Before we start cooking, let’s quickly look at what’s included. This product comes in three parts: noodles, a powder seasoning packet, and an add-on dried topping packet. Looking at the ingredients, the add-on toppings seem to be mainly freeze-dried green onion and seaweed.

New product sold exclusively at Homeplus

These days, stir-fried noodles or bibim-style ramen usually use a liquid sauce packet. But looking at the ingredient list here, it seems to use a powdered soy sauce similar to the powdered black-bean sauce in Jjajjaroni, so you’ll need to dissolve it well as you stir-fry it with the remaining water.

Mazesoba with a well-balanced mix of ingredients and sauce

Behind the scenes of the ramen cooking process

Cooking Mazesoba Ramen

First, I brought water to a boil and cooked the noodles for about 4 minutes. Since I’m eating two packs, I left about 80–90ml of water at the end. I couldn’t be bothered, so I just measured out 100ml in a measuring cup beforehand and poured it all in. Haha.

Recommended alternative to spicy bibim ramen

I added the powder seasoning and mixed well, adding a little water as needed. At first it feels a bit thick, but as you mix it, it dissolves into the water pretty easily.

Detailed explanation of the ramen cooking process

Detailed review of the post-cooking visual

This is what it looks like after cooking. Sprinkling the add-on dried topping packet on top at the end gives it a pretty decent mazesoba-style look. I think it would be quite good if you added a fresh egg yolk and just a bit of meat topping too. Haha.

Mazesoba Ramen taste

Now let’s taste it. Before digging in, I mixed the add-on flakes, noodles, and sauce thoroughly.

When you take a bite with chopsticks, the savory soy-sauce aroma clearly takes the lead, and you do get a hint of that mazesoba character.

Since the base is still ramen, and mazesoba is really about the combination of flavors from various fresh toppings, that layered “topping harmony” feels a bit lacking here. Because of that, the taste comes across closer to soy-sauce bibim noodles, which felt like a simple limitation of the format.

Everyday convenience food: mazesoba ramen

The sauce aroma is mainly soy-sauce based, with a slight note of aromatics. It was just a light hint of green onion and garlic, and a mild heat from chili powder added extra depth. Overall, it’s packed with umami-boosting seasonings, so it tasted very satisfying. Since it does have some spiciness, it may be a bit difficult for young kids to eat.

Recommended substitute for spicy bibim ramen

If there’s one thing it made clear, it’s that this is the kind of ramen that’s great for customizing in different ways. You could slice in ham or sausage for a “college-student mazesoba” vibe, keep it simple with just an egg yolk and lightly stir-fry it, or add cabbage and stir-fry it to enjoy it more like a lightly seasoned yakisoba.

So while it’s called Mazesoba Ramen, at its core it’s more like a very good soy-sauce bibim-style ramen, making it a great base for adding toppings and trying variations. And if the toppings feel a bit salty, you can simply use less of the seasoning. Haha.

Soy-sauce bibim noodle flavor comparison

Because you stir-fry it at the end, it can feel a bit more involved, and while the base flavor is excellent, it does taste a little different from true mazesoba. Aside from that, it’s an easy, enjoyable option. What do you think? If you’re tired of spicy bibim ramen, this could be worth trying.

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Mazesoba Ramen price and features

Mazesoba Ramen contents

Cooking Mazesoba Ramen

Mazesoba Ramen taste

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