You might be thinking, ‘hey – didn’t he already review this?’ Nope – I reviewed the Shin Ramyun Black cup from South Korea. This is the one that is manufactured here in the United States in Rancho Cucamonga, California.So what is this ‘Pot-au-feu’ flavor? I consulted Wikipedia and found this:
Pot-au-feu (French pronunciation: [pɔ.to.fø] “pot on the fire”) is a French beef stew. According to chefRaymond Blanc, pot-au-feu is “the quintessence of French family cuisine, it is the most celebrated dish in France. It honours the tables of the rich and poor alike.”
The cuts of beef and the vegetables involved vary, but a typical pot-au-feu contains:
- low-cost cuts of beef that require cooking for long periods;
- some (or several) kind of cartilaginous meat, such as oxtail and marrowbone;
- vegetables: carrots, turnips, leeks, celery, and onions;
- spices: bouquet garni, salt, black pepper and cloves.
Cooking cartilaginous meat in the stew will result in gelatin being dissolved into the broth. If the stew is allowed to cool, the broth may turn into a jelly, resulting in an interesting texture. Allowing the stew to cool also allows the removal of excess fat, which floats on the surface and solidifies.
Pot-au-feu broth may be used as a soup (often enriched with rice, pasta or toasted bread), as a base for sauces, or for cooking vegetables or pasta. Ready-to-use concentrated cubes are available to make what purports to be pot-au-feu broth when water is added.
Pot-au-feu could be a continuous affair in the past, with new ingredients added as some is used; nowadays houses do not have a permanent fire in cold weather, and the dish is cooked for a specific meal. Many countries have similar dishes with local ingredients.
A fiery pot of noodles! Very nice. Let’s have a look!
Here’s the lid (click image to enlarge). Notice the French? I got this one in Vancouver, BC from T&T Supermarket.
Here are the side panels (click image to enlarge). Contains beef.
The noodle block.
The spicy soup base sachet.
Has a nice color and spicy scent.
A second soup base sachet. What is Sul-Long-Tang? Again, I consult Wikipedia:
Seolleongtang is a Korean broth tang (soup) made from ox bones (mostly leg bones), brisket and other cuts. Seasoning is generally done at the table according to personal taste by adding salt, ground black pepper, red pepper, minced garlic, or chopped spring onions. It is a local dish of Seoul.
Seolleongtang is typically simmered over a low flame over a period of several hours to an entire day, to allow the flavor to be gradually extracted from the bones. It has a milky off-white, cloudy appearance and is normally eaten together with rice and several side dishes; the rice is sometimes added directly to the soup.
Very light color and a garlicky scent.
Here are the larger pieces I got out of the cup (they aren’t contained in a sachet). Big pieces of mushroom and green onion.
Finished (click image to enlarge). Added egg, Walla Walla sweet onion and beef I sauteed with qa little garlic salt. The noodles are really quite good for a cup version. They are wide and have a nice texture and quality. The broth is excellent. It’s spicy, but not so spicy that it makes you run for something to drink (if you can’t handle the heat, slap a couple sliced of processed cheese on top of and stir it in – it’s really good that way). What’s nice about that is that you can also taste the nice flavor of beef and garlic. Finally, the included veggies are good too – they hydrate very well. Most notably, the mushrooms do really well and have a nice flavor. 5.0 out of 5.0 stars. UPC bar code 031146021857.
]This is a great video about the plant tours at Nongshim America. The gentleman who gives the tour in the video gave me and my wife the same tour in May of 2012! At 2m37s you can see a picture of us on the wall from our day at Nongshim America! If you can get down there and do a plant tour, you’ll be greeted by some of the nicest people I’ve had the fortune to meet and have a really fun time! You can find out more about the plant tours here.