Big thanks to James from Lakeside for this one! I recently got a comment on my reviews for my ‘poor sentence structure.’ Well, I write the way I speak (mispelling omitted of course). I used to try and flourish things a lot but I kind of left that behind as it seems ingenuine to me. I had a guy who used ChatGPT to reply to my emails – it was awful. So perky. Anyways, this is a cold one; that works well as its wintertime and this should post in the summer. Let’s cook!
Nongshim Doong Ji Naengmyeon With Chilled Beef Flavored Broth – United States
Detail of the packaging (click to enlarge). Contains beef. To prepare, There’s a quick and a slow cooking method – I’m going to try the slow today. To prepare, put noodles and flake sachet contents in 450ml of room temp water for 20 minutes. Stir. Let stand another 10 minutes. Drain. Add in liquid base. Finally, stir and enjoy!
A block of buckwheat noodles.
A sachet of liquid base.
A sachet of vegetables.
Finished (click to enlarge). Added pepper thread, scallion, and sesame seed. Noodle is thin and in a large amount. Definitely buckwheat and while not bad, it’s very heavy en masse. The flavor is a kind of viegar and mustard hit – kind of like kiyahi soba but a little different. Veg includes what I detected as wolfberry which is always nice to see. This is nicely done, however its just not my thing here. Maybe if the flavor was stronger, less quantity; I don’t know, but it seemed to need a little something more – or less. 3.75 out of 5.0 stars. UPC bar code 031146158171.
Watch me cook on Instant Noodle Recipe Time!
