Here’s the last of the three new Big Bowl varieties Samyang Foods sent me. As you can see, they are big bowls. Also, you might be thinking ‘hey – this doesn’t look like a very South Korean variety!’ Well, this is what is called an export variety. Let’s take a look!
Samyang Foods Big Bowl Artificial Chicken Flavor – South Korea
Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add sachets and room temp water to line Microwave 2~3 minutes at 1000W. Finally, stir and enjoy!
Finished (click to enlarge). Added chicken baked with Salt For Life and pepper. The noodles have a very western comfort feel to them which I enjoyed. The broth while salty also had a very strong chicken taste which was very nice. Excellent chicken flavor bowl. 4.0 out of 5.0 stars. EAN bar code 8801073211551.
Well this is something different. I haven’t had a lobster flavor variety in quite a while – definitely well over a year – at least I think so. Let’s give it a try!
Samyang Foods Big Bowl Lobster Flavor – South Korea
Detail of the side panels (click to enlarge). Contains shrimp, cuttlefish, bonito and lobster. To prepare, add sachet contents and boiling water to fill line. Cover and let steep for 3 minutes. Finally, stir and enjoy!
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, 31-44ct shrimp, and spring onion. The noodles are thinner than the standard Samyang ramyun style but are quite nice. Definitely a good quantity as well. Broth has a little spiciness and a kind of buttery lobster hit to it which is savory. Included garnish did well. 3.75 out of 5.0 stars. EAN bar code 8801073211438.
Samyang Foods just came out with three varieties of these large bowls. Seafood, chicken and lobster. They definitely look to be export varieties – the nutrition panels are in English and French, which might mean they’re more tailored for Canada. Anyways, I’m curious about these – let’s have a look!
Samyang Foods Big Bowl Seafood Flavor – South Korea
Detail of the side panels (click to enlarge). contains crustaceans and fish. T o prepare, add sachet contents and boiling water to fill line. Cover for 3~4 minutes. Finally, stir and enjoy!
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, spring onion, shrimp, fishball, and carved squid. The noodles are a little soft – semi-lackluster actually. The broth has a nice seafood taste and a tease of spiciness which made me yearn for more born. 3.75 out of 5.0 stars. EAN bar code 8801073211537.
Okay you definitely know Samyang Foods by now – fire noodles and all. They keep coming out with new products all the time and keep sending them my way which I thoroughly appreciate! Thank you! Let’s crack this big box open and have a look!
New Samyang Foods Samples – South Korea
I’ve already done a Spicy Noodle Mukbang for that new Jjajang Cup – here it is – thanks again!
I’ve tried the pack version of this and it was some of the best I’ve had. I really like that the South Korean companies have now adopted the wider thick noodle in a lot of products. These have a little extra character and are very good. So Jjajang usually begins the word jjajangmyeon – basically a noodle with black bean sauce. Let’s see how the bowl version of this product fares.
Samyang Foods Jjajang Big Bowl – South Korea
Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, add boiling water to fill line and steep for 4 minutes. Drain, saving 6~8 ‘spoons’ of water (the company has informed me that one spoon is 15mL). Add in sachets. finally, stir and enjoy!
Finished (click to enlarge). Added spring onion and Salad Cosmo mung bean sprouts. The noodles are great – happy that they’re using this wider style that’s become popular lately. The jjajang sauce is thick and coats every surface. It has a very nice tastiness to it which I really enjoy – seems meaty without meat. The included bits were alright. 4.5 out of 5.0 stars. EAN bar code 8801073210950.
Today we have Song Song Kimchi Ramen. Kimchi varieties out of South Korea are among my favorites. I really like the tangy as well as bright, spicy flavors. Kimchi is interesting; it’s cabbage as well as many other ingredients that is allowed to ferment for an amount of time.
Personally, I really like kimchi. Here’s a pic from a local Korean grocery store – they make huge amounts of kimchi in store. We saw them doing it one time a few years back and it’s a serious operation. I’ve introduced kimchi to friends and family in the past with mixed results. My son Andy really doesn’t like it – he tried it when he was around 6 or 7 years old and got the most disgusted look on his face. I opened a jar for my friend Matt B. to give it a try and he literally freaked out and almost ran out of our apartment.
I’ve felt that I’ve had a more adventurous palate than most. The more exotic, the better. Food is a language in which we can learn so much about the daily lives of people from around the world – better to embrace it – whatever we are used to.
It’s not a too distant cousin of sauerkraut, but different. It is said to have some important health benefits. Let’s see what Wikipedia has to say about kimchi –
Kimchi is a traditional Korean dish consisting of pickled vegetables, which is mainly served as a side dish with every meal, but also can be served as a main dish. Kimchi is mainly recognized as a spicy fermented cabbage dish globally, but there are currently more than 200 variations, and continues to grow. These variations of kimchi continues to grow, and the taste can vary depending on the region and season 
Kimchi has been a staple in Korean culture, but historical versions were not a spicy dish. Theories of the origin of Kimchi varies including a belief that it appeared during the Shilla Dynasty, and became prevalent once Buddhism caught on throughout the nation and fostered a vegetarian lifestyle. However, the addition of spicy peppers to this cultural dish did not appear until the arrival of Portuguese missionaries in the 1700s who brought chili peppers. The pickling of vegetables was an ideal method, prior to refrigerators, that helped to preserve the lifespan of foods. In Korea, kimchi was made during the winter by fermenting vegetables, and burying it in the ground in traditional brown ceramic pots, and further allowed a bonding between women within the family.
The origin of kimchi dates back at least to the early period of the Three Kingdoms (37 BCE‒7 CE). 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.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.
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. Kimchi was not red until the late 16th century, when chili peppers were introduced to Korea by Portuguese traders based in Nagasaki, Japan. The first mention of chili pepper is found in Jibong yuseol, an encyclopedia published in 1614.Sallim gyeongje, a 17‒18th century book on farm management, wrote on kimchi with chili peppers. However, it was not until the 19th century that the use of chili peppers in kimchi was widespread.The recipes from early 19th century closely resemble today’s kimchi.
So this Song Song Kimchi Ramen is a little different – it is a broth-free variety. I did look up ‘Song Song’ and tried to figure out what it means but with no luck. However, I asked Samyang Foods – here’s what they had to say:
I’ll answer the question about ‘Song Song’ meaning.
The word ‘Song Song’ we use is not the Song Dynasty regarding a family name.
It’s a Korean word that means chopping into small pieces.
We use it as an adverb(mimetic word).
For example, Korean can use Song song like this.
chopscallionsintosmallpieces.= Scllions Song Song.
Let’s check out this new variety from Samyang Foods – Song Song Kimchi Ramen.
Samyang Foods Kimchi Song Song Ramen Big Bowl – South Korea
Detail of the side panels (click to enlarge). Desaturated color to make text easier to read. Looks to be meat free but check for yourself. To prepare, add boiling water to fill line and cover for 4 minutes. Poke hole in lid to create a drain and pour out water through it. Add in liquid base sachet. Finally, stir and enjoy!
Detail of the lid (click to enlarge). Note the triangles in the upper left – those are the drain spouts to be poked through with chopsticks.
The noodle block.
A liquid base sachet.
Has a strong kimchi scent./
Loose ingredients from the bottom of the bowl.
Finished (click to enlarge). Added spring onion and Salad Cosmo mung bean sprouts. Noodles are top notch – hydrate well in 4 minutes with a good gauge and chew. The flavor is a kind of tangy and tomato hit. There’s a good spicy bite to it. It tastes like a bright kimchi which I like a lot – and not too overwhelming. The included veggies in the bowl are mostly kimchi and work perfectly. 4.25 out of 5.0 stars. EAN bar code 8801073211124.
Here’s one Samyang Foods sent a little while back – thanks again! So this is a jjamppong bowl – a spicy seafood concoction from South Korea. Here’s some more info from Wikipedia about it –
Jjamppong (짬뽕) is a Korean spicy noodle soup part of Korean Chinese cuisine. Its broth is flavoured with seafood, garlic and gochugaru (red pepper powder). It contains assorted vegetables such as onions, bell peppers and Cloud ear fungus, and the noodles are made from wheat flour. Although the dish itself derived from Shandong-stylechǎomǎmiàn (炒码面), the dish name derived from chanpon, a Japanese Chinese dish derived from Fujian-stylemènmiàn (焖面). During the Japanese forced occupation (1910–1945), the Japanese saw chǎomǎmiàn in Chinese restaurants in Korea and named it chanpon, as the white soup seemed similar to the soup of chanpon to their eyes. The Japanese word sounded like jjamppong to Korean ears. Addition of gochutgaru (chili powder) and chili oil in jjamppong began in the 1960s.
Alright – let the feasting begin!
Samyang Foods Jjamppong Big Bowl – South Korea
Detail of the side panels (click to enlarge). Contains seafood. To prepare, add boiling water to fill line and powder sachet as well. Cover and let steep for 4 minutes. Add in oil sachet. Finally, stir and enjoy!
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, spring onion, Busan fish cake, shrimp and carved squid. The noodles came out perfect – thick and chewy. The broth has a very good spicy seafood flavor. The included garnish hydrated well – all in all quite good. 4.5 out of 5.0 stars. EAN bar code 8801073210943.
Yet again, a donation from Colin of the east coast – thanks, bro! This is another ‘no way – I’ve reviewed this one’ kinda variety, but it turns out indeed I haven’t. It looks like the Nongshim ‘BIG Bowl’ line, but it’s definitely not the export version if it is. Let’s have a look – very curious about this one.
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, spring onion, Busan fishcake, sweet onion and chilli flake. The noodles had a little bit of a springiness to them that wasn’t cutting the mustard for me. Lots of them though. The broth has a very tasty seafood and spicy hit which worked very well. The included bits of fish and vegetable were good. 3.5 out of 5.0 stars. EAN bar code 8801043015967.
Lobster instant noodle have always kind of solidified my thoughts on the instant noodle’s gourmetness. Here in the United States, lobster is a very expensive item on the menu, and seeing it in an instant noodle truly speaks to the versatility of instant nooldes to convey exotic and tasty flavors of many foods. Let’s see how this special variety from Myojo stacks up!
Detail of the side panels (click to enlarge). Contains fish and crustacean. To prepare, add in contents of dry sachets and boiling water to fill line. Cover and steep for 4 minutes. Add in contents of liquid sachet. Stir and enjoy!
Finished (click to enlarge). Added spring onion, white onion, prawn flavor Dodo fishballs, fried garlic, coriander, sesame seeds and pepper flake. the noodles are very good here – round gauge and nice quantity/hydration. The broth is excellent – a good oiliness and rich lobster flavor – kind of buttery seafood taste. I liked it a lot! 4.75 out of 5.0 stars. EAN bar code 8888107002132.
I’m a huge fan of curry – always have been. Today, we have a spicy curry bowl from Myojo. I’m also a fan of spicy things, so I’m hoping this is a good combo. Let’s have a look inside!
Detail of the side panels (click to enlarge). Contains fish. To prepare, add in powder and vegetable sachet and boiling water to fill line. Cover and let sit for 3 minutes. Add in contents of liquid sachets. Stir and enjoy!
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, tau pok, hard boiled egg, baked chicken and coriander. The noodles hydrated well in the time allotted. There was a lot of them and they were nice. The broth was very good. It had a decent oiliness and great curry taste. I especially liked how the sweet soy sauce entered in with something a little different. The fishcake bits and veggies hydrated very well. A very nice, well rounded bowl. 5.0 out of 5.0 stars. EAN bar code 8888107001807.
Here’s another one of the big JML bowls sent by Michelle L. of Tarrytown, New York. Mushroom chicken eh? Alright, let’s give this a try.
Side info panels (click image to enlarge)
An included fork!
One angry and round noodle block – sometimes they’re hard to get out of the containers.
The powder seasoning packet.
I’m not sure if powdered mushroom is the culprit, but this stuff smelled like burnt plastic. I decided to have a taste. It also tasted like burnt plastic. Not good.
Seasoned oil packet.
This one kind of smells like mushrooms and chicken.
Here they are – decent amount.
Finished (click image to enlarge). Added a hard boiled egg with some Cavender’s Greek Seasoning, some kizami shoga (pickled ginger), some of my veggie mix (ack! time to go back to the produce stand – we’re out!), a little chicken lunch meat and a bit of Texas Pete Hot Sauce. The noodles are okay but not exceptional. The broth has this flavor. I don’t really like it at all; it’s mushroom-like but not mushroom. It’s got this flavor that actually does remind me of the smell of burning plastic. It’s also almost spicy in a weird way. I will finish this bowl of noodles as I am hungry, but I tell you what – this is pretty bad. 1.25 out of 5.0 stars. 6921555583951.
I don’t think these guys would really like this either.
The Music of China’s Nomads – Part 5: The Kyrgyz of Kokterek
Tomorrow, my wife and I are headed to the airport to fly down to the Nongshim USA plant in Rancho Cucamonga, California! There, we’re going to do a plant tour, a noodle tasting, and a videotaped interview for the next Meet The Manufacturer, which (you guessed it) will feature Nongshim. We’ll return on Saturday with stories and pictures – I might do a post while we’re down there from my phone possibly. I want to say thank you to the wonderful folks at Nongshim USA for this opportunity to learn more about their company and instant noodles! We’re really looking forward to this! Next stop, southern California.