This came by way of the creator of Slurp Now, Crunch Later – a blog dedicated to Korean food! Thanks again! I’ve seen this on Amazon and been fascinated. Let’s see what’s within!
Nongshim Tteokbokki Style Noodles – United States
Detail of the packaging (click to enlarge). Contains fish. To prepare, boil noodle for 4 minutes. Drain, saving 15mL (1 tablespoon) of water. Add in reserved water and sachet contents. Finally, stir and enjoy!
This is a very confusing label. Very curious to see if it affects the overall taste.
A sachet of liquid base.
A dry base.
Finished (click to enlarge). Added scallion, fishcake, sesame seed, and crushed red pepper. Noodle is extra thick udon. Usually, udon that’s shelf stable fresh cook in a very short time which this takes 4 minutes due to the gauge. I like it, however it is very chewy – definitely tteokbokki is softer, but tteokbokki is rice cake and these are wheat noodles. The sauce is incredibly good – excellent sweet and spicy level, a little seafood from the dry base saschet. What kinds of gets me is that ramyun with tteokbokki is rabokki. Is this udonbokki? Udbokki? Yeah, that doesn’t roll off the tongue so makes sense they call it what they do. The only complaint I really have is the spiciness has a slight bitten back which is negligible. The noodle did not give the the ‘sour’ effect that was mentioned on them. 4.75 out of 5.0 stars. UPC bar code 031146055470.
Watch me cook on Instant Noodle Recipe Time!
