Mala sauce is a popular oily, spicy, and numbing Chinese sauce which consists of Sichuanese peppercorn , chili pepper and various spices simmered with oil. Regarded as a regional dish for Chongqing cuisine, it has become one of the most popular sauces in Chinese cuisine and spawned many regional variants. The term málà is a combination of two characters: "numbing”  and "spicy (hot)”, referring to the feeling in the mouth after eating the sauce. The numbness is caused by Sichuan pepper.

MALA BULDAK BOKKEUMMYEON (HOT CHICKEN FLAVOR RAMEN MALA) This is a differentiated ‘Mala(numbing and spicy)’ flavor of BULDAK BOKKEUMMYEON(HOT CHICKEN FLAVOR RAMEN). It features a spicy numbing stir-fry noodle with Chinese ‘Mala’ sauce. It’s a combination of numbing spicy taste and the original flavor of Hot Chicken. To prepare, add noodle block and dry sachet to 600ml boiling water and cook for 5 minutes. Drain, saving 120ml liquid. Add in sauce and saved liquid. Stir-fry over high heat for 30 seconds. Stir and enjoy!