Alright, folks! Today I bring you the brand new Samyang Foods Jjajang Buldak Bokkeummyun. 1,920 SHU is the heat level. But wait – what’s jjajang? Let’s find out with some info from Wikipedia!
Jajangmyeon dates back to 1905, when it first appeared in Gonghwachun (공화춘; 共和春), a restaurant in Incheon Chinatown run by an immigrant from the Shandong Province of China. The restaurant is now the Jjajangmyeon Museum.
Although the name jajangmyeon is cognate with the Chinese dish zhájiàngmiàn (炸酱面), Korean jajangmyeon differs in many ways. Yong Chen, an associate history professor at the University of California, Irvine, argued that although the dish “began as the Northern Chinese noodle-and-ground pork dish zhájiàngmiàn, it is thoroughly Korean.”
Do I detect a little national pride in the end there? Let’s pop this open and give it a try!
Samyang Foods Jjajang Buldak Bokkeummyun – South Korea
Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add noodle block and solid ingredients sachet to 600-ml boiling water and cook for 4 minutes. Drain, saving 120ml water. add noodle, sachet contents and water to pan and return to a boil. Stir-fry for 30 seconds. Finally, stir and enjoy!
The noodle block.
The liquid base sachet.
Thick and brown.
The solid ingredients sachet.
Peas and other bits in there.
Finished (click to enlarge). The noodles come out very well – thick and chewy. They have a great ramyun gauge and good mouthfeel. The flavor is jjajang for sure – thick black bean sauce augmented with that trademark Buldak Bokkeummyun sweet spiciness as well. Vegetables hydrated perfectly and went well with it. 4.0 out of 5.0 stars. EAN bar code 8801073113909.
The Official The Ramen Rater Jjajang Buldak Bokkeummyun Spicy Noodle Mukbang video!