#2104: Wang Rice Noodle Kimchi Flavor

Got a few varieties of these bowls a month of two ago and thought they sounded interesting. Let’s take a look!

Detail of the side panels (click to enlarge). Contains anchovy. To prepare, add sachets into bowl and add boiling water to fill line. Cover for 3-4 minutes. Stir and enjoy!

Detail of the lid (click to enlarge).

The rice noodles.

The soup base sachet.

A granular powder with a spicy scent.

A freeze dried block sachet.

These are usually really great – looks to be freeze dried kimchi.

Finished (click to enlarge). Added spring onion, Salad Cosmo mung bean sprouts and thin sliced beef. The noodles hydrated well – they have a thicker gauge than vermicelli. I used a pair of kitchen scissors to make one crosscut, making the noodles easier to manage. The broth has a nice bright kimchi taste and spiciness to it. The freeze dried block let loose its goodness in a nice quantity – bits of cabbage all over. 4.0 out of 5.0 stars. UPC bar code 087703111172.

Wang Kimchi Base Multipurpose Hot Sauce

An easy kimchi recipe!

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