Category Archives: Hi-Myon / Trudel

#1322: Hi-Myon Instant Noodle Udon Hot & Spicy

Here’s one a got quite a while back. It’s a cold day out and I picked up some squid yesterday to try out for the first time. I’ve eaten squid before, but never prepared it myself.

I’ve been wondering for a long time – what is this stuff? It looks like pine cone or some special cut vegetable. after asking around and researching I found out – it’s squid. Basically, you take a strip of squid and cut lines in a checkerboard pattern into the surface. Once boiled, it curls up and looks like this. I decided I must give this a try! I guess we’ll see how it goes! On with the review.

Here’s the distributor’s sticker (click image to enlarge). Contains fish.

The back of the package (click image to enlarge). To prepare, boil 350ml water. Add contents of liquid sachet. Add noodles and cook for 1 minute. Add contents of vegetables sachet. Enjoy!

The noodle block.

The liquid base sachet.

Dark and thick.

The vegetable sachet.

Lots of neat looking bits and pieces in there.

Finished (click image to enlarge). Hey look – the squid came out nicely! Added sweet onion, squid, Busan fish cake, kamaboko, shrimp and Fresno chilli pepper. The noodles are your standard South Korean fresh udon variety – nice gauge and good texture. They’re chewy and hearty. The broth is sweet and has a little heat to it. The added bits were very good – lots of flavor and textures throughout and the quantity was very nice. 4.0 out of 5.0 stars. UPC bar code 8801068074550.

One of my absolute favorite things in the world is banchan. Banchan is an intergral part of the Korean traditional meal. This short documentary is perfect, except for one thing – you can’t put your hand into the screen with a pair of chopsticks and try it! I recommend finding a local Korean restaurant and giving it a try.

#1134: Hi-Myon Katsuo Udon

Here’s an udon variety – katsuo udon. So what’s katsuo? Katsuo is also called Skipjack Tuna. Here’s an excerpt from a Wikipedia article:

Skipjack tuna is used extensively in Japanese cuisine, where it is known as katsuo ( or かつお). Besides being eaten seared (katsuo tataki, 鰹のタタキ) and raw in sushi (寿司 or すし) and sashimi (刺身 or さしみ), it is also smoked and dried to make katsuobushi鰹節 or かつおぶし), the central ingredient in dashi (出汁 or だし) (a common Japanese fish stock). It is also a key ingredient in katsuo no shiokara (塩辛 or しおから).

In Indonesian cuisine, skipjack tuna is known as cakalang. Most popular dish from skipjack tuna is cakalang fufu from Minahasa. It is a cured and smoked skipjack tuna clipped on a bamboo frame.[13] Skipjack is also integral to Maldivian cuisine.[14]

Cakalang is a flavor I’ve tried as an instant noodle from Indonesia. Let’s check this one out!

The distributor’s sticker from the back of the package (click image to enlarge). Contains fish (tuna).

The back of the package (click image to enlarge).

Fresh udon in a pouch.

Liquid soup base.

Has a salty soy scent.

The solid ingredients.

This is added as a garnish at the end. Looks like some tempura bits, veggies and dehydrated kamaboko.

 

Finished (click image to enlarge). Added kamaboko, Walla Walla sweet onion and odeng. The noodles are plump and nicely chewy. The broth has a sweet soy taste along with a subtle fishiness. The garnish has a nice flavor and compliments well – kind of a smoked fish thing going on. 4.0 out of 5.0 stars. UPC bar code 8801068072372.

Here’s how to make homemade Korean-style udon.