I think we found this one up in Canada but honestly don’t remmebr. It sounds good – I mean udon is alright but bulgogi – now you’re talking. Here’s a little about bulgogi from Wikipedia –
Bulgogi (/bʊlˈɡoʊɡiː/ buul-GOH-ghee; from Korean bul-gogi [pul.ɡo.ɡi]), literally “fire meat”, is a gui (Korean-style grilled or roasted dish) made of thin, marinated slices of beef or pork grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirloin, rib eye or brisket are frequently used cuts of beef for the dish. The dish originated from the north area of the Korean Peninsula and is very popular in South Korea. In fact, bulgogi is widespread in South Korea, such as at fancy restaurants and at local supermarkets selling pan-ready kits.
This appears to be a South Korean product packaged for sale outside South Korea. Alright let’s give this a go!
Wang Bulgogi Flavor Udon Korean Style Noodle – South Korea
Detail of the side panels (click to enlarge). Contains fish. To prepare, briefly warm noodles is hot water and drain. Add noodles and liquid base to the bowl and add water to fill li ne. Microwave (1000W) for 3 minutes. Add in flake and sesame oil. Finally, stir and enjoy!
Detail of the lid (click to enlarge).
The udon pouch.
A large liquid sachet.
Liquid soup base.
Another liquid sachet.
A dry sachet.
Vegetables and fish cake.
Finished (click to enlarge). Added green onion, Salad Cosmo mung bean sprouts, and beef. Udon came out nicely – standard pouch gauge and chew. The broth was very sweet and actually quite good. Bits of veg and fishcake floated around nicely. Pleasantly surprised. 3.75 out of 5.0 stars. EAN bar code 087703289987.
Awesome bulgogi recipe