At 4.2 oz., it makes a satisfying bowl of good noodles. As with all Samyang noodles, they have a good chewy texture. The taste reminded me of the spicy Korean BBQ sauce used in popular hotpot-style cuisine. Being not too spicy hot, you can taste the garlic beef flavor and a decent note of vegetables. Read the rest of this page »
Packaged in newer foil-type bag, Sutah’s ramen has a nice gummy texture from the addition of potato starch with wheat flour. It has a rich spicy beef and vegetable broth that’s quite balanced, so that all the flavors come out. Read the rest of this page »
A pojangmacha is a wheeled Korean stall/cart serving food and drink set up on the city’s streets. The package has the Korean spelling of “U-Dong” for the Japanese Udon style thick soft noodles.
The noodle soup has a spicy seafare taste that’s a blend of anchovy with two kinds of seaweed and pepper powder. There are some roasted popped wheat grits, sesame seeds and green onion which add textures and highlights for a tasty, well balanced serving. Read the rest of this page »
Kimchee (also Kimchi) is a popular Korean pickled hot & spicy cabbage relish. Serving crispy homemade Kimchee to impress your guests is a popular tradition to Korean, with every household using its own favorite recipe.
This entree is medium hot for most people other than Korean. It is served with regular ramen instead of the thicker Korean noodle, which requires a more intense soup sauce. Just as well, I am not always in the mood to be scorched. Read the rest of this page »
Yukejang is the most popular spicy recipe in Korean resturants. In this mildy spicy hot entree, there are also small colorful slices of fish cake. While the ingredients are simple, it was effective and flavored the noodle well. It begs for some tasty Korean BBQ beef shortribs to make my day.
Samyang is an underated company that started making instant ramen (ramyun or ramyon in Korean) with technical assistance from Myojo Foods of Japan. It has not made much efforts yet to broaden appeal with better packaging, like the cooking directions in fine print. Read the rest of this page »
This unpretentious Korean entree is label simply as cut-type noodle in a nondescript packaging. A very traditional Korean noodle soup that need no explanation, I guess. The flat noodles are cut into width and heat dried, and hence nonfrying with very low fat. The drawback is that the noodle take 2 to 3 minutes longer to cook than regular.
Nothing fancy, just a quality home-style vegetarian broth flavored delicately with sea vegetable to accompany the smooth luscious noodle for a very satisfying fare. The small flakes of sea mustard expanded surprisely well cooked with a nice spinach-like taste. Read the rest of this page »