Tag Archives: black bean

#2784: Samyang Foods Jjajang Buldak Bokkeummyun

#2873: Samyang Foods Jjajang Buldak Bokkeummyun 짜장불닭볶음면

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 (자장면) or jjajangmyeon (짜장면) is a Korean Chinese noodle dish topped with a thick sauce made of chunjang, diced pork and vegetables.[1] A variant of the dish uses seafood.

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.”[2]

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

#2873: Samyang Foods Jjajang Buldak Bokkeummyun 짜장불닭볶음면

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!

#2873: Samyang Foods Jjajang Buldak Bokkeummyun 짜장불닭볶음면

The noodle block.

#2873: Samyang Foods Jjajang Buldak Bokkeummyun 짜장불닭볶음면

The liquid base sachet.

#2873: Samyang Foods Jjajang Buldak Bokkeummyun 짜장불닭볶음면

Thick and brown.

#2873: Samyang Foods Jjajang Buldak Bokkeummyun 짜장불닭볶음면

The solid ingredients sachet.

#2873: Samyang Foods Jjajang Buldak Bokkeummyun 짜장불닭볶음면

Peas and other bits in there.

#2873: Samyang Foods Jjajang Buldak Bokkeummyun 짜장불닭볶음면

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.

#2873: Samyang Foods Jjajang Buldak Bokkeummyun 짜장불닭볶음면

Samyang Jjajang Buldak 140g / Spicy Black Bean x Roasted Chicken Buldak Ramen / NEW Buldak / 짜장불닭 / 짜장불닭볶음면 (5)

The Official The Ramen Rater Jjajang Buldak Bokkeummyun Spicy Noodle Mukbang video!

#2614: Samyang Foods Chacharoni

#2614: Samyang Foods Chacharoni - South Korea - The Ramen Rater

Chacharoni is a play on words. Jjajang kind of sounds like ‘cha cha’ and the roni calls to noodles. There are other plays on words in the South Korean industry when it comes to jjajangmyeon. So basically what you have here is a thick noodle with a black bean sauce – also known as jjajang. Here’s a little about jjajangmyeon from Wikipedia –

Jajangmyeon uses thick, hand-made or machine-pulled noodles made from wheat flour, salt, baking soda, and water.[7] The sauce, jajang, is made with fried chunjang with other ingredients, such as soy sauce (and/or oyster sauce), meat (usually pork, but sometimes beef), seafood (usually squid and/or shrimp), fragrants (scallionsginger, and garlicvegetables (usually onionszucchini or Korean zucchinicabbage, and), stock, and starch slurry.[7]

When served, jajangmyeon may be topped with julienned cucumber, egg garnishboiled or fried egg, blanched shrimp, and/or stir-fried bamboo shoot slices.[7] The dish is usually served with danmuji (yellow pickled radish), sliced raw onions, and chunjang sauce for dipping the onions.[7]

Alright – let’s dig into Chacharoni!

Samyang Foods Chacharoni – South Korea

#2614: Samyang Foods Chacharoni - South Korea - The Ramen Rater

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 let steep for 4 minutes. Drain. Finally, add in liquid base sachet and stir well – enjoy!

#2614: Samyang Foods Chacharoni - South Korea - The Ramen Rater

Detail of the lid (click to enlarge).

#2614: Samyang Foods Chacharoni - South Korea - The Ramen Rater

The noodle block.

#2614: Samyang Foods Chacharoni - South Korea - The Ramen Rater

A little bit of the included solid ingredients.

#2614: Samyang Foods Chacharoni - South Korea - The Ramen Rater

The jjajang sauce.

#2614: Samyang Foods Chacharoni - South Korea - The Ramen Rater

Thick and dark.

Finished (click to enlarge). The noodles hydrated nicely in the 4 minutes directed. They have a good ramyun gauge and chew. The sauce coats everything well and has a good black bean flavor. Included vegetable and bits of TVP did well too. 3.75 out of 5.0 stars.  EAN bar code 8801073210783.

#2614: Samyang Foods Chacharoni - South Korea - The Ramen Rater

Instant Noodle Ramen Korean Hot Spicy Seafood Flavor Samyang GanChamPong 4.93 oz (5 Packs) Stir Fried

Such a great classic commercial!

Re-Review: Samyang Foods Fresh Jjajang

Okay so I guess karma will get you. I dunno. Let me explain… So I got this pack along with a couple others at HMart a week or two ago (great store, HMart by the way) and they had one of this series in single packs to buy, but the other two were in 5 packs that were around $9 each. Well, I went to the trouble of opening a couple of the 5 packs and taking out one each . Now, I’m unsure if this is truly a horrible thing to do; I’m sure they just put them on the shelf with the others that are sold in singles. Plus hey – I got them at HMart (there – the third time I mentioned HMart! Ooh a fourth!), so if you want to get these you can find them there. Well, as it turns out I reviewed this one in May and now I’m reviewing it again! Wasn’t my plan to do a re-review today but here we are. So perhaps the pulling of single packs from the multipack is why this happened. But probably not; I’m just getting old. Anyways, this is a jjajang/zha jiang (black bean sauce) noodle. Let’s hit it!

The back of the package (click to enlarge). Unsure whether it contains meat. to prepare, add noodles and vegetables to 600ml boiling water and cook for 4 minutes. Drain. Add in contents of powder and oil sachets. Stir and enjoy!

The noodle block.

The powder sachet.

A lot of powder.

The vegetables sachet.

Looks like vegetables and some TVP (textured vegetable protein).

A liquid sachet.


Finished (click to enlarge). The noodles were thick and chewy and very premium. The sauce was serious business; a little spicy hit and a thick slather with a very hearty black bean flavor. The included vegetable and TVP really worked well. 4.5 out of 5.0 stars.  EAN bar code 8801073113176.

Samyang God Jjajang Instant Noodle 650g (130g X5 Packs)

An old TV commercial for Samyang Foods Chacharoni.

Meet The Manufacturer: #2023: Urban Noodle Authentic Street Food Black Bean

I’m a little curious on this one. See, Jjajang is really popular in China and South Korea; basically noodles with a black bean sauce. I’m curious as to if this is leaning in that direction, or whether it’s something on the Caribbean side; maybe a little citrus going on? Well, one way to find out – let’s crack it open and cook it up!

Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, empty contents of noodle pouch into box and separate with fork. Add in sauce sachet and close box back up. Microwave for 2 minutes at 650W (my microwave is 1100W with power levels of 1-10, so I’ll be using 6). Stir and enjoy!

The noodle pouch.

The sauce sachet – very large.

Some of the sauce.

Finished (click to enlarge). The noodles in this one were flat instead of round. They came out very nicely. The flavoring however was just strange. I expected maybe something of a Korean-Chinese fusion dish, but those are hearty and rich and not savory and sweet. In fact, this one was a little too sweet for me. The thinly sliced bamboo shoots don’t work for me either; leaving them whole would be nicer I think. What’s more, it has a kind of chemically aftertaste; like chlorine or soap. 0.0 out of 5.0 stars. EAN bar code 5011673403048.

Great British Cooking: A Well-kept Secret

[youtube url=https://youtu.be/IzcNjFqnrVg[Jamie Oliver shows some black bean cooking.

#1827: Nongshim Zha Wang (Jjawang) Noodles With Chajang Sauce

Being a superfan of all things instant noodle, I have newsfeeds I check daily on my phone pertaining to them. I saw an article about Nongshim’s Jjawang in the Korea Times New York edition. It mentioned with it’s release, jjajang variants are flying off the shelves in NY and NJ. I figured hey – I better find this stuff!

I had an idea where to look. In Lynnwood, WA, there’s a store called G Mart. They usually have a Nongshim promo at the front and sure enough, they did. We also had my friend Paul S. over last night and he brought some Heaven Sent fried chicken. I had bought some Nongshim Waffle snacks (they taste like maple syrup and crunchy waffle) and they went together well. Now, what’s jjajang? Here’s something from wikipedia:

Jajangmyeon (자장면; 짜장면; jjajangmyeon), a Korean Chinese cuisine, is a noodle dish topped with a thick sauce made of chunjang (a salty black soybean paste when unheated), diced pork and vegetables, and sometimes also seafood. Jajang (alternately spelled jjajang), the name of the sauce when heated, is the Korean pronunciation of the Chinese characters , which literally means “fried sauce.” Myeon (also spelledmyun) means “noodle”, which is represented by the Chinese character .

The dish originated from zhajiangmian (, literally “fried sauce noodles”) in China’s Shandong region. [1] Zhajiangmian was adapted in Korea to fit the Korean taste. The start of jajangmyeon can be traced back to theJoseon Dynasty. When the Joseon opened the Incheon port, many Chinese people from the Shandong region moved to a town in Incheon, which is now known as Incheon China Town.[2] These people created Chinese restaurants and adapted the traditional Shandong food zhajiangmian in a way that Korean people could enjoy. It is rumored that in 1905 a Chinese restaurant named Gonghwacheun (공화춘), created jajangmyeon. However, it turned out that Gonghwacheun was the first registered business.[3] At this time jajangmyeon was a cheap dish that the worker class enjoyed and was more similar to Shandong region’s zhajiangmian than the current day Korean jajamyeon. After the Korean War, Korean chunjang was invented. With Korean chunjang, caramel was added to give it a sweet taste. After this jajangmyeon became a completely different food from zhajiangmian.[4] The pronunciation of the dish’s name is nearly identical to that of its Korean counterpart. But Korean jajangmyeon differs from Chinese zhajiangmian, as Korean jjajangmyeon uses black Korean chunjangincluding caramel, and onions.[citation needed]

Alright – with your education complete, let’s check out this new Nongshim Zha Wang!

Here’s the back of the package (click image to enlarge). Contains shrimp. To prepare, add noodle and flake sachet to 600ml boiling water and cook 5 minutes, stirring occasionally, As it cooks, make the sauce by adding 3 tablespoons of water (45ml) and stirring. Drain noodles. Add in the contents of the oil sachet. Add prepared sauce and combine thoroughly. Enjoy!

Broad, flat noodles. There are little specks of kelp powder in them.

The sauce powder sachet.

Has a nice black bean scent.

The vegetable flake sachet.

A nice mixture of vegetables.

An oil sachet.

Vegetable oil.

Finished. The noodles are out of this world – soft and chewy, with a nice width and thickness – very hearty. The sauce coats everything and there’s more than enough of it. It has a rich black bean flavor augmented with peas, cabbage and other veggies. This is the best jjajang I’ve ever tried. 5.0 out of 5.0 stars. UPC bar code 031146033324.

Korean Nong Shim Ramen Jjawang/zzawang (Pack of 8)

A TV spot from South Korea for Nongshim Zha Wang.

#1369: A-Sha Hello Kitty Za Jiang (Soy Bean Sauce)

Last year, Taiwanese were unhappy that they didn’t make it on The Ramen Rater’s Top Ten Instant Noodles Of All Time 2013 Edition, and this year they’re pretty annoyed that they didn’t this year as well. I thought today I ought to review something from Taiwan to at least make them a little happy. I was lucky in that A-Sha was kind enough to get me a neat box set of these and a spicy variety a while back. Instant noodles are kind of like a fine wine to me; you gotta open em at just the right time, and I think today’s the right time for some Taiwanese Hello Kitty noodles! Let’s check em out!

Here’s the back of the package (click image to enlarge). Not sure whether it contains meat or not. To prepare, add noodles to boiling water and cook for 4 minutes. Drain. Stir in contents of liquid sachet and enjoy!

The noodle block.

The sauce sachet.

Has a soy scent.

Finished (click image to enlarge). Added carrot, sweet onion and green onion. The noodles have an excellent chewiness. They’re wide and thick; definitely not your usual instant noodle. Then again, these are commonly called  ‘cooking noodles.’ You have to boil them – not going to work well if steeped. The flavor is light and with a rich soy taste. 3.25 out of 5.0 stars.  UPC bar code 4715635851076.

Last year, I put out this video in response to the Taiwanese dismay over 2013 list. I’ve lost some weight since then!

#1160: Samyang Foods Chacharoni

Gotta love the name. This is a South Korean combination of Jjajang (a black bean dish) and noodles. They usually end up nice and hearty with just a sauce and no broth. Let’s check it out!

Here’s the back of the package (click image to enlarge).

The noodle block.

The sauce packet.

Has a rich black bean scent.

The solid ingredient packet.

Some bits of veg and textured vegetable protein.


Finished (click image to enlarge). Added sauteed Walla Walla sweet onion, peas, corn and beef. The noodles are very wide and chewy.- very hearty. The chajang sauce coats everything nicely and is almost meaty although it’s not full of meat. With summer pretty much over, this is a good one for the colder months. 3.75 out of 5.0 stars.UPC bar code 8801073101524.

A Chacharoni advertisement from the 80’s.

Meet The Manufacturer: #1025: Samyang Foods Hot Chacharoni

Okay so what’s Hot Chacharoni? Well, its a form of jjajangmyeon. What’s jjajangmyeon? Wheat noodles with a black bean sauce! Pretty much every South Korean instant noodle company has their own take on the popular dish, but this is the only one that I’m aware of that is spicy! Let’s check it out.

Here’s the back of the packaging.

The noodle block.

The liquid packet.

This is the black bean sauce. Has a rich and hearty kind of scent.

The solid ingredient packet.

Bits of vegetable and possibly textured vegetable protein.

Finished (click image to enlarge). Added sauteed rib eye beef with Worcestershire and minced garlic, carrots, green bell pepper, sweet onion and broccoli. The noodles are great – good chew. The black bean sauce is definitely spicy. I like how there’s a decent amount of the sauce too. The added veg and bits from the packet are nice as well. 3.75 out of 5.0 stars. UPC bar code 8801073110304.

An old Chacharoni TV advertisement.

Chapaguri: A Popular New Recipe In South Korea!

I’ve heard of recipes people make where they combine two different types of instant noodles to make something new. Well, here’s one from South Korea that is very popular right now! Chapaguri! 짜파구리 !

As I’m sure you can guess, it’s a combination of Nongshim’s Chapagetti Chajang Noodles and Nongshim’s Neoguri Spicy Seafood Udon. I got the recipe from Nongshim’s South Korean website here.

What I get is that you cook the noodles, add the veggies from the white packets, drain the water off except for about a ladle-full, then add the seasonings and stir. Finally, stir fry for a minute or so, adding the oil packet. Voila – Chapaguri! There is a difference between the Neoguri and Chapagetti made in the US, but it’s not big. In the recipe, you’ll see a little piece of seaweed – that’s not included in the Neoguri made here. With that, let’s check this out!

Here’s a video I made showing the process of making Chapaguri with instructions that I made.

Here are the two noodle blocks.

Packets aplenty!

Seasonings ready to go!

Finished (click image to enlarge). Excellent! Like a spicy seafood jjajang! They mention adding fried egg and cucumber, but I would also think that a little thin sliced beef and odeng would go well with it – also some onion would be nice. Of course, kimchi would go very nicely with it too.

#921: Ottogi Jjajang Bokki

Currently, I have only four new varieties in my noodle hamper and this in one of them. The ‘jjajang’ is a black bean and noodle dish which is brothless. Every Korean brand seems to have their own variation – here’s Ottogi’s bowl version.

Complete with drain spouts!

Here are the side panels (click to enlarge).

The noodle block.

The powder seasoning.

Tons of it!


Nice little mixture.

Finished (click image to enlarge). The noodles are pretty good – plenty of them and a decent consistency. The jjajang flavor is very nice – all the noodles are enrobed in a tasty black bean sauce. The Veggies could’ve been a little more plentiful. 3.5 out of 5.0 stars. UPC bar code  645175571438 .

An Ottogi Ramen Bokki TV commercial with BEAST.

So what’s Ppushu Ppushu? See here!

#841: Nongshim Chapagetti Chajang Noodle (Korean Version)

Thanks to Moon Hee Wi of the JoongAng Ilbo for sending me these! She wrote this article about me. So I’ve reviewed the Chapagetti that’s available here in the US, but this is the Korean version so it gets its own review. I’ve always done this and now I’ve got more reason to. I was talking to a manufacturer of instant noodles from Korea and they said that they use chicken in their instant noodles. The only problem is that the Food & Drug Administration doesn’t like Korean chicken for some reason. So they have to import chicken from a big poultry supplier in the USA into Korea, process it and package their product and then ship it back to the US for the blessing of the FDA. Not sure if that’s the case here, but regardless, it’s interesting to think that this kind of this has to happen to bring instant noodles to us from abroad.

Back of the packaging (click image to enlarge).

The noodle block. Wide noodles and lots of ’em.

The soup base – more precisely the sauce base.

This is different; more of a granulated kind of thing.

The vegetable packet.

A neat looking little smorgasbord.

A packet of olive oil.

Your standard olive oil here.

Hey look – a new plate! The President of Nongshim America kindly sent some bowls and this interesting plate recently. Thanks!

Finished (click image to enlarge). Added broccoli, re bell pepper, onion and some roast beef. The noodles are thick and hearty. I would go so far as to say that once everything is combined, the noodles and sauce are kind of meaty. It’s a really hearty and heavy meal – very tasty! The veggies are pretty good too – this is a fusion dish; spaghetti and Chajang, a black bean dish from China. Here’s a Wikipedia entry on it. I like it! 4.0 out of 5.0 stars. UPC bar code 8801043015226 – get the version available in the United States here.

A Chapagetti commercial from the late 90’s – looks like they’re huddled around a monitor checking out the then-new Internet, but the Internet isn’t as awesome as Chapagetti!

Psy doing “Gangnam Style” on SBS today!

#745: Nongshim Jinjja Jinjja (Really Really) Ramyun

Here’s something really new and very different from a lot of the instant noodles I’ve reviewed before. Jinjja Jinjja translates to “Really Really” (Spicy Spicy) – and I suppose in this review we’re going to find out how really really spicy Jinjja is! I should say that I sampled this one at Nongshim America while I was down there, so I have tried it before – but not a while bowl of it. I found out that the flavor comes from boiling pork bones for a long time, black beans and peanuts! It also turns out that the wheat flour used to make these has some red pepper powder added to them – heat in the noodle as well as from the dry seasonings! Let’s give this a try!

Here’s the back of the package (click image to enlarge). As you can see, it’s in Korean – it will be available in the United States soon. On Nongshim USA’s facebook page, they’re asking for suggestions as to what to call this in the states!

The big round noodle block – ready to rumble!

Here’s the heat – big red packet full of powder!

Took a pinch to taste before cooking – yeah this is spicy that’s for sure! Has a nice flavor to it too.

Here’s a packet that I imagine will have the peanut component to it.

Indeed it does – a nice peanut flavor and very fine powder.

Finally, the vegetable packet.

A myriad of thin, light and colorful veggie flakes.

Finished (click image to enlarge). Soon as it was done, my nose was happily greeted by the peanut smell. Then I dug in! First, the noodles: nice. They’re a little chewy and a perfect gauge to them. Not crumbly, not stiff – just right. The broth: first off, it’s spicy. Really really spicy! Underneath the heat lies a complex flavor of saltiness and spices that balance very nicely. Usually I’ve found that with instant noodle varieties that are about heat are not so much about flavor – this one is spicy as well as tasty. The veggies are there and in a decent amount. I would think this would be great with a little shredded pork, an egg  and some extra veggies as well – and I think next time I may try it with a slice of processed cheese. This is good stuff – my lips are happily burning! Bottom line: If you like it spicy, you’ll be pleased! 4.75 out of 5.0 stars! UPC bar code 8801043017916 .


Here’s a TV commercial for Jinjja Jinjja – the two men are ‘cultwo’ – famous comedians Kim tae-kwyun and Jung Chan-woo.

Another Jinjja Jinjja commercial.