Bae Hong Dong
by Nongshim
Scores 100/100 on FDA SAFFA + CSPI ingredient analysis , with no flagged ingredients identified.
The verdict
Bae Hong Dong by Nongshim scores 100/100 in PlainFoodSafe's ingredient screening. We compared its 80 labeled ingredients with FDA SAFFA regulatory records and CSPI Chemical Cuisine ratings; 0 ingredients are flagged for caution. This is not a recall, allergy, medical, or dietary-safety determination; check official notices and the product label for current decisions.
- 100/100
- Safe safety score
- 0
- flagged ingredients of 80 analyzed
- Group 4
- Ultra-processed
- 0031146009251
- Barcode (UPC/EAN)
Computed directly from OpenFoodFacts ingredient data cross-referenced with FDA SAFFA and CSPI Chemical Cuisine ratings. See our methodology for the scoring formula.
What the Data Says About Bae Hong Dong
Bae Hong Dong by Nongshim carries a composite safety score of 100/100, which we classify as "Safe" on our four-tier shelf-label framework.
The score is computed by mapping each labeled ingredient against FDA Substances Added to Food (SAFFA) regulatory status and CSPI Chemical Cuisine classifications, then penalizing the overall product for each additive rated as caution-or-worse. Product data originates from the OpenFoodFacts collaborative catalog; safety annotations come from federal regulators and the Center for Science in the Public Interest. This score is a transparent derived index we compute from that public data, not an official FDA rating or endorsement; see the Methodology page for the exact weighting.
Our scan did not identify any ingredients in this product that FDA SAFFA or CSPI Chemical Cuisine data flags as requiring caution or avoidance at the time of analysis. That is a meaningful clean-label signal, though it does not account for personal allergens, regional recalls, or inspection findings not reflected in federal additive databases. The per-ingredient breakdown below shows the source-level classification for each component.
On the NOVA processing scale, Bae Hong Dong is classified as Group 4 (Ultra-processed). NOVA measures industrial processing intensity rather than ingredient-level safety, so it complements the SAFFA and CSPI ratings: a product can be clean on additive flags but heavily processed, or lightly processed but carry individually flagged ingredients. Combining both lenses gives a fuller picture than either alone.
Safety Profile at a Glance
| Metric | Value | Source |
|---|---|---|
| PlainFoodSafe Score | 100/100 | FDA SAFFA + CSPI composite |
| Flagged ingredients | 0 | CSPI/FDA review |
| NOVA processing group | Group 4 | OpenFoodFacts |
| Nutri-Score | Not available | OpenFoodFacts |
Composite metric derived from FDA SAFFA, CSPI Chemical Cuisine, OpenFoodFacts. See methodology.
How It Compares to Its Category
Among the 93,264 products we've scored in the Plant-based foods and beverages category, the average safety score is 98.1/100. Bae Hong Dong scores 1.9 points above that category average (100/100 vs. 98.1/100), so it is roughly typical for shoppers screening within that category specifically, rather than against the product catalog as a whole.
Ingredient Safety Analysis
Full Ingredient List
ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE HYDROCHLORIDE, RIBOFLAVIN, FOLIC ACID), MODIFIED POTATO STARCH, POTATO STARCH, SUGAR MALTODEXTRIN, WHEAT GLUTEN, SALT, TEMPURA FLAKES (WHEAT FLOUR, PALM OIL, WHEAT STARCH, ONION, SUGAR, SQUID EXTRACT, WHEAT GLUTEN, SALT, HYDROLYZED SOY PROTEIN AMMONIUM BICARBONATE, BLACK PEPPER, MALTODEXTRIN, GLUCONO DELTA-LACTONE, SODIUM BICARBONATE, POLYGLYCEROL ESTERS OF FATTY ACIDS, DEXTROSE, YEAST EXTRACT, DISODIUM INOSINATE, DISODIUM GUANYLATE, TOCOPHEROLS (ANTIOXIDANT)], HIGH FRUCTOSE CORN SYRUP, RED CHILI PEPPER PASTE (RED CHILI PEPPER, SALT), CONTAINS LESS THAN 2% OF BEEF BONE EXTRACT, CANOLA OIL, CITRIC ACID, DEXTROSE, DISODIUM GUANYLATE, DISODIUM INOSINATE, DRIED SEAWEED, DRIED VEGETABLE FLAKES [WHEAT FLOUR, EGG, MODIFIED POTATO STARCH, SODIUM CARBONATE, SALT, GLUCONO DELTA-LACTONE, CHLORELLA, POLYGLYCEROL ESTERS OF FATTY ACIDS, SPINACH, GLYCERIN, GARLIC, GRE ONION, ONION, TOCOPHEROLS (ANTIOXDANT), MALTODEXTRIN, WHEAT STRACH, GUM ARADIC, SOY LECITHIN], D-SORBITOL, GARLIC POWDER, GINGER POWDER, GREEN CHILI PEPPER EXTRACT, GREEN ONION POWDER, HYDROLYZED SOY PROTEIN, HYDROLYZED WHEAT PROTEIN, MODIFIED CORN STARCH, MONOSODIUM GLUTAMATE, MUSTARD POWDER, NAPA CABBAGE, NATURAL FLAVORS, ONION POWDER, PEAR PUREE, POLYGLYCEROL ESTERS OF FATTY ACIDS, POTASSIUM CARBONATE, RADISH EXTRACT, RICE FLOUR, SCRAMBLED EGG FLAKES [WHEAT FLOUR, EGG, MODIFIED POTATO STARCH, GLUCONO DELTA-LACTONE, SODIUM CARBONATE, POLYGLYCEROL ESTERS OF FATTY ACIDS, SALT, MALTODEXTRIN, BETA-CAROTENE (COLOR), GUM ARABIC, TOCOPHEROLS (ANTIOXIDANT)], SESAME OIL, SICHUAN PEPPER, SODIUM CARBONATE, SODIUM PHOSPHATES, SOY FLOUR, SOY LECITHIN, SOY SAUCE (SOY, WHEAT, SALT), TOCOPHEROLS (ANTIOXIDANT), VINEGAR, WATER, YEAST EXTRACT, YELLOW CORN FLOUR.
Categories
Data Sources
Data as of May 2026. Source: OpenFoodFacts, FDA SAFFA, CSPI Chemical Cuisine.
Product data from OpenFoodFacts (ODbL). Ingredient safety ratings from FDA SAFFA and CSPI Chemical Cuisine. See our methodology for details.
This information is for reference only and does not constitute dietary or medical advice.
Related
Every figure on PlainFoodSafe is rendered directly from OpenFoodFacts and FDA data, no number is typed in by an editor. Product figures are computed directly from OpenFoodFacts, FDA SAFFA, and CSPI Chemical Cuisine data, no figure is typed in by an editor. See our editorial standards & corrections policy, the methodology behind these numbers, or report a data error. Data current as of May 2026.