This is the Nongshim Muktaekang Cheongyang Mayo, a pollack-based snack and a variant of the brand’s well-known shrimp crackers, substituting dried pollack as the primary seafood component.

The crackers varied slightly in shape, with most measuring approximately 6.5 × 1.5 × 1 cm, and were generously coated in a beige-orange seasoning flecked with green. They offered a mild, sweet dried fish aroma on opening. Texturally, they were lighter and airier than Nong Shim’s regular shrimp crackers, delivering an audible crispness without excessive density.

On tasting, the seasoning delivered a tangy sweetness upfront, distinctly reminiscent of mayonnaise, followed by a gentle rise of heat mid-palate. The spice built gradually with each piece, developing into a persistent but manageable burn, characteristic of Cheongyang chilli. As the cracker dissolved on the tongue, the dried pollack flavour became more prominent, providing a savoury, umami finish. A lingering sweetness returned in the aftertaste, interwoven with residual chilli warmth and the creamy tang of the mayo.

While notably sweet—as is common in many Korean snack profiles—the combination of light texture, layered seasoning, and interplay of savoury and spicy elements made this a distinctive and enjoyable snack.

This Nongshim Muktaekang Cheongyang Mayo contained 60 g. It was produced in South Korea and purchased in Sydney, Australia in 2025.