Tag Archives: bibim

#2568: Nongshim Mr. Bibim Stir Fried Kimchi Flavour

#2568: Nongshim Mr. Bibim Stir Fried Kimchi Flavour - South Korea - The Ramen Rater - ramyun

So I have a new contact named Danny at Nongshim Korea – one of the guys from Happy Souper helped me get a hold of him via email – thanks! Danny was kind enough to send along these new Mr. Bibim varieties. They’re dry noodles with a liquid base and kimchi included. Here’s a little about kimchi from wikipedia –

The origin of kimchi dates back at least to the early period of the Three Kingdoms (37 BCE‒7 CE).[19] Fermented foods were widely available, as the Records of the Three Kingdoms, a Chinese historical text published in 289 AD, mentions that “The Goguryeo people [referring to the Korean people] are skilled in making fermented foods such as wine, soybean paste and salted and fermented fish” in the section named Dongyi in the Book of Wei.[20][21] Samguk Sagi, a historical record of the Three Kingdoms of Korea, also mentions the pickle jar used to ferment vegetables, which indicates that fermented vegetables were commonly eaten during this time.[20][22]

A poem on Korean radish written by Yi Gyubo, a 13th century literatus, shows that radish kimchi was a commonplace in Goryeo (918–1392).[4][23][24]

Pickled radish slices make a good summer side-dish,
Radish preserved in salt is a winter side-dish from start to end.
The roots in the earth grow plumper everyday,
Harvesting after the frost, a slice cut by a knife tastes like a pear.

— Yi Gyubo, Dongguk isanggukjip (translated by Michael J. Pettid, in Korean cuisine: An Illustrated History)

However, early records of kimchi do not mention garlic or chili peppers.[25] Kimchi was not red until the late 16th century, when chili peppers were introduced to Korea by Portuguese traders based in NagasakiJapan.[25][26][27] The first mention of chili pepper is found in Jibong yuseol, an encyclopedia published in 1614.[20][28] Sallim gyeongje, a 17‒18th century book on farm management, wrote on kimchi with chili peppers.[20][29] However, it was not until the 19th century that the use of chili peppers in kimchi was widespread.[30] The recipes from early 19th century closely resemble today’s kimchi.[31][32]

A 1766 book, Jeungbo sallim gyeongje, reports kimchi varieties made with myriad of ingredients, including chonggak-kimchi (kimchi made with chonggak raddish), oi-sobagi (with cucumber), seokbak-ji (with jogi-jeot), and dongchimi.[20][33] However, napa cabbage was only introduced to Korea at the end of 19th century,[30] and whole-cabbage kimchi similar to its current form is described in Siuijeonseo, a cookbook published around that time.[34]

Kimchi is a national dish of both North and South Korea. During South Korea’s involvement in the Vietnam War its government requested American help to ensure that South Korean troops, reportedly “desperate” for the food, could obtain it in the field;[35] South Korean president Park Chung-hee told U.S. President Lyndon B. Johnson that kimchi was “vitally important to the morale of Korean troops”. It was also sent to space on board Soyuz TMA-12 with South-Korean astronaut Yi So-yeon after a multimillion-dollar research effort to kill the bacteria and lessen the odor without affecting taste.[35]

Mr. Bibim seems to be a kind of play on the popular bibimbap dish. If I’m correct, bibim means ‘mixed’ but I could be wrong. Let’s go ahead and learn a little about Mr. Bibim!

Nongshim Mr. Bibim Stir Fried Kimchi Flavour – South Korea

#2568: Nongshim Mr. Bibim Stir Fried Kimchi Flavour - South Korea - The Ramen Rater - ramyun

Here’s the back of the package (click to enlarge). Contains fish. To prepare, add noodle block and vegetables sachet  to 500ml boiling water and cook for 2.5 minutes. Drain noodles. Add in liquid base. Finally, stir and enjoy!

#2568: Nongshim Mr. Bibim Stir Fried Kimchi Flavour - South Korea - The Ramen Rater - ramyun

The noodle block.

#2568: Nongshim Mr. Bibim Stir Fried Kimchi Flavour - South Korea - The Ramen Rater - ramyun

The liquid base sachet.

#2568: Nongshim Mr. Bibim Stir Fried Kimchi Flavour - South Korea - The Ramen Rater - ramyun

Has a kimchi scent.

#2568: Nongshim Mr. Bibim Stir Fried Kimchi Flavour - South Korea - The Ramen Rater - ramyun

The vegetables sachet.

#2568: Nongshim Mr. Bibim Stir Fried Kimchi Flavour - South Korea - The Ramen Rater - ramyun

Kimchi!

Finished (click to enlarge). Added spring onion and Salad Cosmo mung bean sprouts. The noodles came up just a hint al dente – probably due to the shorter cook time. This however worked quite well. The saucer coated all surfaces very well. It was indeed a kimchi flavored affair with a wallop of heat not for the faint of heart. The included kimchi was of good quality and quite nice. 4.25 out of 5.0 stars. UPC bar code 031146038930.

#2568: Nongshim Mr. Bibim Stir Fried Kimchi Flavour - South Korea - The Ramen Rater - ramyun

Nongshim Noodle Soup, Kimchi, 4.2 Ounce (Pack of 10)

A great way to prepare instant ramyun noodles from South Korea

#2270: Samyang Foods Fresh Bibimmyun Fried Noodle

The first time I tried bibimmyun a long time ago I really didn’t get it. Spicy, sweet, and worst of all, it was cold. Yep – when I first started reviewing, the thought of cold noodles made me cringe. I found this one recently at HMart and honestly have been holding back on it since I just reviewed a bibimmyun a couple weeks ago – but no more. It’s getting colder outside – rainy too. Bibimmyun is really a dish for the hot summer months when something cool and refreshing really hits the spot. Well, maybe there will be a sun break today even though the forecast is for 10 days straight of rain… Let’s check this one out!

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 vegetable sachet contents to 600ml boiling water and cook for 4 minutes. Drain and rinse well with cold water. Add in contents of liquid sachet. Stir and enjoy!

The noodle block.

The liquid sachet.

Has a sweet and spicy scent.

The vegetables sachet.

Lots of stuff in there!

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, hard boiled egg and red pepper strands. The noodles really got thick and were of good quality here. The sauce was good – very standard kind of bibimmyun flavor most brands have. The vegetables hydrated well but were kind of unremarkable. Nonetheless, a nice plate of bibimmyun. 3.75 out of 5.0 stars.  EAN bar code 8801073113251.

Samyang BIBIM MEN Oriental Style Noodle Spicy Cold Ramen 5-pack (Mi Kho Dai Han)

Samyang Foods makes the famous Fire Noodle Challenge noodle – here’s a recent video from them.

#2161: Nongshim Chal Bibim Myun

After perusing Nongshim America’s website, I saw these noodles I hadn’t heard of before. A quick message to my contact at Nongshim and these magically arrived in a couple days! This is what you would call a Summer variety – the noodles are served cold with a spicy sauce. It’s made in South Korea, but definitely in packaging for the United States. Let’s give it a try!

Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add noodle block to 2.5 cups of water and cook for 3 minutes. Drain and run under cold water. Add in contents of liquid sachet. Stir and enjoy!

The noodle block.

The liquid sauce sachet.

Has a spicy and sweet scent to it.

Finished (click to enlarge). Added spring onion and hard boiled egg. The noodles are nice and thick with a great chew – ramyun through and through. The sauce works extremely well; it’s sweet and spicy and works perfectly with a cold noodle. Best bibim myun I’ve ever had! 5.0 out of 5.0 stars.  UPC bar code 031146034802.

Nongshim Chal Bibim Myun 4.58oz (130g) x 10 pack

Looks like this product has been around for a while in South Korean.

#635: Ottogi Buckwheat Bibim Ramyon

Otay! It’s time for some cold noodles – not usually my favorite but we’ll just have to give them a try.

Rinse and stir – sounds simple enough (click image to enlarge).

Maybe it’s the 70’s Japanese hard rock I’m listening to, but this block of buckwheat noodles looks really cool.

The liquid sauce packet.

Finished (click image to enlarge). Well, I didn’t like it. The noodles were okay but a little too elastic for my texture tastes. The flavoring was spicy and a little cider-like. The whole cold thing was too much for me. Was fun to make though! 1.1 out of 5.0 stars. UPC barcode 645175550013 .

Tokyo band – Voluntary Mother Earth doing “Cheeseburger Baby”

Petalo Juglar

#118: Paldo Bibim Men Oriental Style Noodle

So sometimes I’m looking for some new ramen and see it but it only seems to come in a 5 pack. Nowhere else in the noodle aisle do they have it… That’s really annoying! This was one such variety but I finally found it at a new Asian market I found today out of nowhere across from 99 Ranch Market in Edmonds. Anyways, here’s Paldo brand Bibim Men Oriental Style Noodle

So only one packet. The directions are to cook the noodles and then drain them, wash them under cold water and then put the goopy contents of this packet with them and stir.

See the goopy contents? On the package it mentions now with 8% more apple juice and also has a pic of a hot pepper.

Finished stuff (click image to enlarge). Well, I’m certainly glad I didn’t get 5 of them. It’s interesting a very different; it’s cold noodles with a slightly apple tasting and spicy flavor. Still, not really my thing. I might like them better hot but still not sure. The end result is 2.5 out of 5.0 stars. It’s really neat and cool to see something so different than what I usually get, but really not that great or terrible.