
I’ve been looking forward to this one! Rapokki is a combo of ramyun and tteokbokki – tubes of chewy rice flour. That rose flavor though is something else – a combo of sweet and savory and creamy and wow. This should be great stuff – let’s hit it.
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I’ve been looking forward to this one! Rapokki is a combo of ramyun and tteokbokki – tubes of chewy rice flour. That rose flavor though is something else – a combo of sweet and savory and creamy and wow. This should be great stuff – let’s hit it.

This is the third review of the day and this is a fingers crossed situation of saving the best for last. I love rapokki – ramyun is paired with tteokbokki with a sweet and spicy sauce. This can go awry though, especially if the cooking instructions are iffy. I’m hoping we’re gonna make something rad. Let’s start.

Big thanks to James from Lakeside, CA for sending this along. I have to say, I don’t understand what jjajang has to do with Italian influence. Chapagetti, Chacharoni – and this guy. Jjajangmyeon (black bean sauce noodle) is a fusion of Chinese and South Korean cuisine. I will say the chef is kinda funny insofar that if his moustache was larger, he could be dastardly twisting it like a bad guy in an old cartoon. Nothing bad about topokki though – let’s give it a try!

Another one sent by James of Lakeside, CA – thanks again! Nope – no noodles here, but definitely something you’ll find on shelves next to instant ramyun bowls, that’s for sure. tteokbokki are tubes of rice cake which are soft and chewy – and in this one they’re in a spicy, sweet sauce. Let’s check it out and give it a try!

Another super recent find from S-Mart. This one sounded like it would be good. This is definitely for export, but for multiple countries so it’lll get the South Korea label instead of for a specific country being exported to. Let’s try some kimchi noodle soup!