You’ve probably seen them — Buldak mukbangs lighting up TikTok and YouTube feeds everywhere. What began as a wild spicy-noodle challenge has turned into something bigger: a global trend where creativity meets heat.
And among all these experiments, one pairing is especially taking over TikTok and Instagram:
🔥 Buldak × beef intestine — especially daechang (large intestine) and gopchang (small intestine).
At first glance, it may look like just another viral mix. But this combo works for a reason. The combination of rich Large intestine, chewy Small intestine, and the sweet–spicy kick of buldak sauce creates a flavor balance that viewers can't stop talking about.
For now, all you need to know is this:
When fire meets fat, the result is addictive. And that’s exactly why this pairing has become one of the fastest-rising spicy trends today.
Watch the Buldak x Large intestine Mukbang 🍽️
When Spicy Meets Fat — The Balance of Spice and Richness
On TikTok and Instagram, the main question is changing. People are no longer asking, “How spicy can you go?”. Instead, they now ask “What tastes best with Buldak?”.
This combination is more than just a food mix. It shows how far Buldak has come — from a simple spicy ramen to a global spicy base sauce. Today, Buldak isn’t just something you eat alone; it’s something you can pair, mix, and build new flavors with. In other words, it has become a sauce that works with almost anything.
This spicy trend began as a challenge. Now, it has grown into a cultural experiment. At the center of this movement is one perfect pairing: Buldak and daechang.
What Is Gopchang? Korea’s Hidden Comfort Meat
So, what exactly are these ingredients?
In Korean cuisine, the Gopchang refers to the small intestine, while Daechang refers to the large intestine.
Here is a closer look at these two cuts:
Gopchang (Small Intestine):
This cut is known for its chewy, springy texture.In Korean cuisine, “gop” refers to the soft filling made of residual moisture, fat, and digestive fluids that naturally remain inside the cleaned small intestine. This “gop” melts when cooked, creating a buttery, nutty flavor that is highly prized. When grilled properly, the outside becomes slightly crispy while the inside turns soft and rich.
Daechang (Large Intestine):
It is famous for being extremely rich and fatty. The inside is filled with soft, creamy fat. When you grill the large intestine part, this fat melts. The outside skin gets crispy and smoky. The inside becomes soft, buttery, and melts in your mouth. Koreans often describe this texture as "addictively comforting."
For many years, Small intestine and Large intestine have been beloved as hearty Korean street foods. They are served sizzling on hot iron plates. They are also simmered in spicy stews. Their bold, fatty flavor is naturally intense. This means they naturally pair well with strong, spicy sauces. The sauce balances the richness and cuts through the oil.
And when that sauce is spicy Buldak, something magical happens. This is the heart of this exciting spicy trend.
The Science of the Balance — How Spice Perfects the Fat
The Buldak sauce is more than just “spicy.” It is a complex flavor with real depth. The sauce has many layers of taste. You can taste chili heat, soy-based umami, sweetness, and a hint of smokiness. This deep, rich flavor makes it a perfect match for the Large intestine.
Each bite follows a clear pattern:
First, you taste the rich, buttery fat.
Next, you feel the exciting, spicy warmth from the Buldak sauce.
Then, a good, savory flavor (umami) lasts on your tongue.
The fat softens the spice. The spice balances the fat. They make each other better. Capsaicin (the chemical for heat) dissolves in fat. This means the richness helps spread the flavor across your mouth. The result is making it less of a sharp pain and more of a full, warm flavor.
This meeting of fire and fat creates what many people call “comforting heat.” It is a intenseyet soothing, bold yet balanced. This duality is at the heart of the spicy trend taking over today’s food platforms. This is why Korean small intestines pair so perfectly with Buldak.
From Meme to Recipe: The Rise of the Trend
Since late 2024, the Buldak and beef intestine mix has grown very fast. You can see it everywhere on TikTok, YouTube Shorts, and Instagram Reels. Clips of grilled beef intestine in Buldak sauce get huge view counts. Videos of grilled beef intestine on spicy ramen also get 100,000 to 300,000 views very easily. This is a very popular spicy trend.
We reviewed real comments from these videos. The reactions make it clear why this spicy trend has become so popular.
Immediate reactions:
“This combo is insane 🔥”
“So greasy but I just can’t stop eating it.”
“I can literally smell the spice through the screen.”
But the most telling comments go deeper — beyond just “spicy” or “rich.”
People describe something more emotional:
Emotional reactions:
“It’s spicy but so, so comforting.”
“Greasy but weirdly satisfying. I need this.”
“This tastes like a hug. A fiery, but cozy hug.”
These reactions explain the trend’s power:
This appeal isn’t limited to Korea. Creators in the U.S. and Europe are now using Buldak hot sauce in K-style videos. They are introducing Korean Gopchang to entirely new audiences.
For many viewers, this is their first time seeing a Korean beef intestine dish — but the bold, familiar Buldak flavor makes the experience approachable. It becomes a “gateway dish” that opens the door to deeper Korean cuisine.
Buldak Becomes the Language of Pairing
This trend is more than just a viral experiment. It reveals something bigger. Buldak is no longer just a ramen flavor. It has become an ingredient, a global flavor language that creators use to build new ideas.
The cheese and cream variations were the first signal of this shift. They showed that Buldak could be soft, creamy, and comforting, not just fiery.
Now, the Korean beef intestine versions are taking it even further. They prove that Buldak works as a meal base — something meaty, savory, filling, and deeply satisfying. In this context, the second gopchang meaning could simply be “delicious.”
Together, these trends show one clear truth: Buldak has become a global sauce.
It goes beyond Korea. It fits any culture, any kitchen, and any imagination. It gives creators room to experiment — just like the brand itself. This is what makes today’s spicy trend feel so alive and inventive.
Grab Your Buldak Pack and follow spicy trend
Final Note
This winter, the way people talk about Buldak is changing. It’s no longer just about “how spicy can it get?” It’s now about balance — the comforting warmth of fat meeting the exciting thrill of spice.
The Buldak x Korean Daechang combo gives comfort food a new identity. It’s rich, bold, and unmistakably Korean, yet surprisingly approachable for people around the world. It creates a bridge: exciting for newcomers, nostalgic for Koreans. When fire meets fat, you understand the true comfort of Buldak. And that is the spicy trend worth tasting.
🔥Now it’s your turn.
Try making your own Buldak x small intestine or Buldak x large intestine combo at home — whether it’s grilled, mixed, or a full-on mukbang. Share your creation on TikTok or Instagram and tag us. Let the world see your version of this viral flavor!
