There’s definitely something to be said for building up a tolerance to heat. I put peppers, especially ground hot peppers (various varieties) on a lot of my food. I’d say at least 5/7 dinners a week in an average week I try to find a way to work in some sort of spicy.

The point though isn’t just heat, it’s about flavor too in combination with the heat sensation. I’ve eaten and enjoyed buldak noodles but they are kind of mild to my tastes. I tend to make mine by adding oil and stir frying them longer at the end as well as adding additional ground hot peppers while preparing to increase the heat level to something fun for me. I’ve tried 2x and it’s fine but it has more heat than flavor, the other Samyang offer a better flavor and heat profile and I can doctor them up on my own. I do like the Samyang black sauce to add to protein like tofu before baking/frying it and it can produce an interesting flavor especially when used with a few other things like soy sauce and some spices.

So I think it’s just exposure and building tolerance. If you keep eating foods at that spiciness level you’ll get used to them. You may still experience a little sweat but it’ll be more tolerable and less intense as you acclimate.