Bae Hong Dong
by Nongshim
Bae Hong Dong by Nongshim receives a safety score of 100/100 based on ingredient analysis using FDA Substances Added to Food (SAFFA) data and CSPI Chemical Cuisine ratings. None of the ingredients in this product are flagged for safety concerns by FDA or CSPI databases. Product label data is sourced from the OpenFoodFacts collaborative database. See the full ingredient breakdown and safety assessment below.
What the Data Says About
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.
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.
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 2025. 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.
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