Here we have the second of three varieties from Fu Chung – a basil and clam flavor! Sounds interesting – let’s hit it up!
Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, add noodle block to a large pot of boiling water. After one minute, separate noodles gently. Continue cooking 5~6 minutes. Drain. Add wet sachet contents. Finally, stir and enjoy!
One of the four packs.
The noodle block.
A wet sachet.
A dry sachet.
Chili flakes and seeds.
Finished (click to enlarge). Added spring onion, Fu Chung garlic chili oil, Salad Cosmo mung bean sprouts, and soft egg. The noodles are great – gauge and chew are just perfect. I was surprised though; the basil and clam flavor were just destroyed by the overly spicy flavor. It just didn’t make any sense to me to do this. 1.0 out of 5.0 stars. EAN bar code 4710887929122.
Vegetable and probably some seafood swimming in here.
Finished (click to enlarge). The noodles in this one are great – very light and a unique gauge. The chew is a more collapsing one which I found enjoyable. But my enjoyment stopped there as the clam flavor is just so strong. Looking forward to trying the other varieties. 1.0 out of 5.0 stars. JAN bar code 4901104305403.
Here’s one sent by Colin – thanks! I think I saw this one years ago up in Canada – I honestly think I got it but never reviewed it back then. Here’s a little about kalguksu from Wikipedia:
Kal-guksu (칼국수; literally “knife noodles”) is a Koreannoodle dish consisting of handmade, knife-cut wheat flournoodles served in a large bowl with broth and other ingredients. It is traditionally considered a seasonal food, consumed most often in summer. Its name comes from the fact that the noodles are not extruded or spun, but cut.
The record of noodles can be found in documents of the Goryeo era, but the descriptions are vague and the nature of the noodles isn’t clear. In the 12th century document Goryeo dogyeong (hangul:고려도경, hanja:高麗圖經) it is mentioned that noodles were only eaten on special occasions, as wheat flour was very expensive, being imported from China. A cooking description can be found in a later document, The Best New Cooking Methods of Joseon (hangul:조선무쌍신식요리제법, hanja:朝鮮無雙新式料理製法), written in 1924. In the 1934 book Simple Joseon Cooking (hangul:, hanja:), the recipe calls for the noodles to be boiled and rinsed in cold water before adding broth and garnish, a method that differs from the modern version of boiling the noodles together with the broth.
Thought I ought to give it a go today. Clammy! Let’s get started.
Here’s the back of the package (click to enlarge). Contains shellfish and crustacean. to prepare, add package contents to 700ml boiling water and cook for 5 minutes. Stir and enjoy!
The noodles have their own packaging.
The soup base sachet.
The garnish sachet.
Looks like seaweed.
Finished (click to enlarge). Added spring onion, red cxhili flake and white onion. The noodles were absolutely fantastic – very hearty chew and had that nice little floury aftertaste you’d find in Hakata style noodles. The broth was equally good – I expected bland when I saw the package calling for a whopping 700ml of water. Rest assured, this is not bland; it delivers a kind of buttery clam taste which is quite good. The little bit of laver (seaweed) gives it an added ‘of the sea’ taste. 5.0 out of 5.0 stars. EAN bar code 8801005542517.
Okay folks – here’s something I’ve never seen before. This is bajirak kalgugsu. I’ve had kalgugsu before, but this has a special ingredient: actual clams in shells! Here we go!
The back of the package (click to enlarge). I spent a while trying to figure out how to cook this stuff; watched videos on how to steam clams, etc. Well, after I opened the vacuum pack of clams, I knew they were precooked. Everything in the boil for six minutes. Simple!
The noodle block – flat and broad looking noodles.
Light in color and a very fine powder.
The vegetable packet.
Look at that! The little clam pack!
As you can see, they’re already open and precooked. I’ve never steamed clams before and I was quite pensive about the idea of doing so. Thankfully, I don’t have to.
Finished (click image to enlarge). Added sweet onion and green onion. The noodles are broad and thick. Pretty good! The broth is light and has a nice clam flavor. The dehydrated bits came out nicely. The clams from the vacuum pack: perfectly cooked and good quality. This is really neat stuff! 3.75 out of 5.0 stars. UPC bar code 8801073111080.
Here’s a video on how to make homemade bajirak kalgugsu.