Wow – number 1300! Would’ve ever thought I would’ve done this many reviews; seems like I did the 500th review not very long ago. Let’s check this one out – a spicy South Korean jjampong!
The back of the package (click image to enlarge). I can’t read it, but I’m 99% sure there’s seafood in the veggie sachet. To prepare, Add noodle block to 550ml boiling water. Add the contents of the opaque sachets. Cook for 5 minutes. Add contents of oil sachet. Enjoy!
The noodle block.
Powder base sachet.
Spicy and seafoody scent.
The solid ingredient sachet.
A colorful mix.
A clear oil sachet.
Got a drop on my finger and tasted it – pretty spicy stuff!
Finished (click image to enlarge). Added Busan fish cake, narutomaki, egg, kamaboko, shitaraba, sweet onion and green onion. The noodles are perfect – what I like to find in ramyun! Thick and chewy. The broth is amazing – an excellent level of heat balanced with a respectable amount of seafood flavor. The added vegetable pieces hydrated quite well. Top notch! 5.0 out of 5.0 stars. UPC bar code 8801073112919.
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[youtube url=url= http://www.youtube.com/watch?v=cntu3-LdJUg]Here’s a short video showing how to cook this one.
Some say this is hotter than samyang fiery chicken ramen…why is that?
No clue.
– TRR
this is the spiciest ramen i have ever had and i love spicy food!
im not the hot food eater, they have burned my throat….
[…] Side dish: For some reason, this episode made me think of mussels. One good way to use up mussels is to make jjampong. You can make your own jjampong from scratch with this recipe from Maangchi, or you can skip all the difficult parts and make it like this. […]
[…] Side dish: For some reason, this episode made me think of mussels. One good way to use up mussels is to make jjampong. You can make your own jjampong from scratch with this recipe from Maangchi, or you can skip all the difficult parts and make it like this. […]