Tag Archives: kimchi

#3243: Sapporo Ichiban Pickles Kimchi Chige Ramen – Japan

#3243: Sapporo Ichiban Pickles Kimchi Chige Ramen - Japan

Today we have a Zenpop.JP variety – so what’s Zenpop? They’re a subscription service for all things Japanese! Definitely, check them out. By the way, use coupon code RAMENRATER to get $2 off! Here’s what they had to say about this one – ‘Kimchi chige flavor soup is made up with savory seafood, veggies, and bonito broth. Plus added garlic so that you can feel some umami in the spicy soup. Sourness and spiciness of kimchi goes well with the soup and soft texture of tofu toppings to whet your appetite.”

O’m unsure about the pickles reference; I think it has to do with the kimchi aspect as I found Pickles Corporation and it looks to be about things ‘pickled’ perhaps. Let’s check it out!

Sapporo Ichiban Pickles Kimchi Chige Ramen – Japan

#3243: Sapporo Ichiban Pickles Kimchi Chige Ramen - Japan

Detail of the side panels (click to enlarge). Contains shrimp, squid. To prepare, add boiling water to line and cover 3 minutes. Finally, stir and enjoy!

#3243: Sapporo Ichiban Pickles Kimchi Chige Ramen - Japan

Detail of the lid (click to enlarge).

#3243: Sapporo Ichiban Pickles Kimchi Chige Ramen - Japan

The noodle block.

#3243: Sapporo Ichiban Pickles Kimchi Chige Ramen - Japan

Loose seasoning and solid ingredients.

Finished (click to enlarge). Added soft egg, Salad Cosmo mung bean sprouts, spring onion, chashu pork, black sesame seeds, habanero togarashi. Noodles hydrated great in 3 minutes. Broth has a great kimchi flavor to it and is augmented with a plethora of tofu and kimchi floating around. A hard one to not devour. 4.5 out of 5.0 stars.  JAN bar code 4901734035756.

#3243: Sapporo Ichiban Pickles Kimchi Chige Ramen - Japan

Sapporo most cup Stars curry Nanban 84g ~ 12 pieces

Watch me cook on Instant Noodle Recipe Time!

#3165: Mamee / Shinsegae Daebak Spicy Kimchi – Malaysia

#3165: Mamee / Shinsegae Daebak Spicy Kimchi - Malaysia

Here’s another one from Mohd – the last of the ones he sent (please feel free to send more varieties and thank you again!) – this is a collaboration between Malaysian company Mamee and South Korean style company Shinsegae. This is a spicy kimchi soup – let’s hit it up!

Mamee / Shinsegae Daebak Spicy Kimchi – Malaysia

#3165: Mamee / Shinsegae Daebak Spicy Kimchi - Malaysia

Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add sachets to 500ml water and bring to a boil. Add noodles and cook 4~5 minutes. Finally, stir and enjoy!

#3165: Mamee / Shinsegae Daebak Spicy Kimchi - Malaysia

The noodle block.

#3165: Mamee / Shinsegae Daebak Spicy Kimchi - Malaysia

A wet sachet

#3165: Mamee / Shinsegae Daebak Spicy Kimchi - Malaysia

A thick red sauce.

#3165: Mamee / Shinsegae Daebak Spicy Kimchi - Malaysia

A dry sachet.

#3165: Mamee / Shinsegae Daebak Spicy Kimchi - Malaysia

Lots of vegetables.

Finished (click to enlarge). Noodles were really great – gauge and chew were large and hearty. The broth was a very tasty kimchi with a good level of sweetness to it. The spiciness? Definitely much more subdued than the dry version of Daebak. This one has a really great taste to it and I was very impressed. 4.5 out of 5.0 stars.  EAN bar code 9555022305905.

#3165: Mamee / Shinsegae Daebak Spicy Kimchi - Malaysia

Mamee Monster BBQ Noodle Snack (Barbeque Flavor / 10-ct) – 10.58oz (Pack of 1)

Watch me cook on Instant Noodle Recipe Time!

Watch me eat on Spicy Noodle Mukbang!

#3062: Nissin Cup Noodle Nice Kimchi Tonkotsu – Japan

#3062: Nissin Cup Noodle Nice Kimchi Tonkotsu - Japan

Today we have a Zenpop.JP variety – so what’s Zenpop? They’re a subscription service for all things Japanese! Definitely, check them out. By the way, use coupon code RAMENRATER to get $2 off! Here’s what they had to say about this one – ‘Cup Noodle Nice are nice because they have a rich taste but are also better for you than the original Nissin Cup Noodles with fewer calories. Kimchi gives the creamy tonkotsu soup a spicy umami.’

Cool – let’s do this!

Nissin Cup Noodle Nice Kimchi Tonkotsu – Japan

Detail of the side panels (click to enlarge). Contains shrimp, chicken and pork. To prepare, open lid halfway and add boiling water to line. Cover for 3 minutes. Finally, stir and enjoy!

#3062: Nissin Cup Noodle Nice Kimchi Tonkotsu - Japan

Detail of the lid (click to enlarge).

#3062: Nissin Cup Noodle Nice Kimchi Tonkotsu - Japan

A different looking noodle block for a different kind of noodle.

#3062: Nissin Cup Noodle Nice Kimchi Tonkotsu - Japan

Loose seasoning and solid bits from the cup.

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, chashu, shichimi togarashi,  and soft egg. Noodle came out really well – they’re thin, but they have a much stronger backbone than that of it’s fried Cup Noodle counterpart. Mouthfeel was very good – definitely prefer this style noodle over what is commonly found in Cup Noodle. Broth was thick and tasty – lots of kimchi all over and it had a satisfying crunch to it. All in all, just great stuff. 4.75 out of 5.0 stars.  JAN bar code 4902105246627.

#3062: Nissin Cup Noodle Nice Kimchi Tonkotsu - Japan

Cup Noodles NICE Ramen Pork Soy Sauce 58g×12pieces

Watch me prepare and garnish this one on Instant Noodle Recipe Time!

#3049: New Touch Kimchi Ramen – Japan

#3049: New Touch Kimchi Ramen - Japan

Today we have a Zenpop.JP variety – so what’s Zenpop? They’re a subscription service for all things Japanese! Definitely, check them out. By the way, use coupon code RAMENRATER to get $2 off! Here’s what they had to say about this one – ‘Kimchi and ramen are both nice and delicious foods, and when they are combined, the result is fantastic! If you are not a hot food person, don’t worry, this is just a slightly spicy ramen with a mild but rich kimchi flavor.’

I’ve always found Japanese kimchi ramen o be kind of weird but hey – this could be awesome – let’s find out!

New Touch Kimchi Ramen – Japan

#3049: New Touch Kimchi Ramen - Japan

Detail of the side panels (click to enlarge). Contains pork and chicken. To prepare, add in everything but oil and cover for 3 minutes. Add in oil. Finally, stir and enjoy!

#3049: New Touch Kimchi Ramen - Japan

Detail of the lid (click to enlarge).

#3049: New Touch Kimchi Ramen - Japan

Th noodle block.

#3049: New Touch Kimchi Ramen - Japan

A dry base sachet.

#3049: New Touch Kimchi Ramen - Japan

Powder solidified by pressure.

#3049: New Touch Kimchi Ramen - Japan

Looks like kimchi perhaps?

#3049: New Touch Kimchi Ramen - Japan

Kimchi and meat?

#3049: New Touch Kimchi Ramen - Japan

A liquid sachet.

#3049: New Touch Kimchi Ramen - Japan

Seasoned oil.

Finished (click to enlarge). Added soft egg, Salad Cosmo mung bean sprouts, spring onion, chashu pork and Hachi shichimi. The noodles came out nicely in the 3 minute steep time. They did alright with the broth. The broth was very tasty – bright and tangy. It was definitely kimchi, however not really spicy and no bitterness often found in South Korean counterparts. Very impressed. 4.0 out of 5.0 stars.  JAN bar code 4903088011257.

#3049: New Touch Kimchi Ramen - Japan

New touch Sugomen Niigata Seabura soy sauce ramen 122g ~ 12 pieces

Watch me cook and garnish this one in an episode of Instant Noodle Recipe Time!

#2958: Rooster Kimchee Flavour Noodle Soup

#2958: Rooster Kimchee Flavour Noodle Soup

Here’s another one we found at the Real Canadian Superstore in Richmond, BC. The last one was found in the more domestic area while this one was found with the more Asian food varieties. They have tons of this Rooster branded stuff in bowls, packs, cups – singles, multi packs and cases. It’s pretty impressive. they did also have a nice selection of other things. Cool store! Let’s check this kimchee variety out!

ooster Kimchee Flavour Noodle Soup – Canada

#2958: Rooster Kimchee Flavour Noodle Soup

Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, open lid halfway, add 350ml boiling water. Cover for 3 minutes. Add in powder sachet. Finally, stir and enjoy!

#2958: Rooster Kimchee Flavour Noodle Soup

Detail of the lid (click to enlarge).

#2958: Rooster Kimchee Flavour Noodle Soup

The noodle block.

#2958: Rooster Kimchee Flavour Noodle Soup

The soup base sachet.

#2958: Rooster Kimchee Flavour Noodle Soup

A light powder with some flecks.

Finished (click to enlarge). Added spring onion, processed cheese, and beef for Korean BBQ. The noodle is thin and flat. It came out quite well – soft and in the comfort realm. The broth has a slightly piquant kind of taste with a moderate saltiness. Didn’t expect I’d like this as much as I did. 3.75 out of 5.0 stars.  UPC bar code 061483036658.

#2958: Rooster Kimchee Flavour Noodle Soup

Chicken Soup for the Soul: The Spirit of Canada: 101 Stories about What Makes Canada Great

A travel video about the place we love to visit – Richmond, BC!

Meet The Manufacturer: #2794: Mike’s Mighty Good Craft Ramen Vegetarian Kimchi Ramen Soup

Meet The Manufacturer: #2794: Mike's Mighty Good Craft Ramen Vegetarian Kimchi Ramen Soup

Here’s another vegetarian friendly variety from Mike’s Mighty Good Craft Ramen. This one’s inspired by Korean kimchi. Here’s a little about it from Wikipedia –

Kimchi (/ˈkɪm/Korean김치translit. gimchi, IPA: [kim.tɕʰi]), a staple in Korean cuisine, is a traditional side dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings including chili powderscallionsgarlicginger, and jeotgal (salted seafood).[1][2] There are hundreds of varieties of kimchi made with different vegetables as the main ingredients.[3][4] In traditional preparations, kimchi was stored underground in jars to keep cool, and unfrozen during the winter months.[2] With the rise of technology, kimchi refrigerators are more commonly used to make kimchi.

Alright let’s check it out!

Mike’s Mighty Good Craft Ramen Vegetarian Kimchi Ramen Soup – United States

Meet The Manufacturer: #2794: Mike's Mighty Good Craft Ramen Vegetarian Kimchi Ramen Soup

Here’s detail of the packaging (click to enlarge). Looks to be meat free but check for yourself. To prepare, To prepare, add noodle block to 1 3/4 cups of boiling water and cook for 3 minutes. Add in sachet contents. Finally, stir and enjoy!

Meet The Manufacturer: #2794: Mike's Mighty Good Craft Ramen Vegetarian Kimchi Ramen Soup

The noodle lump.

Meet The Manufacturer: #2794: Mike's Mighty Good Craft Ramen Vegetarian Kimchi Ramen Soup

A dry base sachet.

Meet The Manufacturer: #2794: Mike's Mighty Good Craft Ramen Vegetarian Kimchi Ramen Soup

As usual, a fluffy powder.

Meet The Manufacturer: #2794: Mike's Mighty Good Craft Ramen Vegetarian Kimchi Ramen Soup

An oil sachet/.

Meet The Manufacturer: #2794: Mike's Mighty Good Craft Ramen Vegetarian Kimchi Ramen Soup

Has a sesame scent.

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts and spring onion. The noodles came out nicely – good gauge and chew to them as usual. The broth has a decent kimchi taste – not too strong, not too mellow. Worked very well. Oiliness was nice too. 4.0 out of 5.0 stars.  UPC bar code 081567702101.

Meet The Manufacturer: #2794: Mike's Mighty Good Craft Ramen Vegetarian Kimchi Ramen Soup

MIKE’S MIGHTY GOOD, Soup, Og3, Ramen, K i m c h i, Pack of 7, Size 2.3 OZ, (70%+ Organic)

A tutorial on how to gussy this one up

#2769: Ottogi Kimchi Ramen

#2769: Ottogi Kimchi Ramen

Another one I found in Taiwan. This one is quite interesting as far as the packaging goes. Not only do you see Korean print but Chinese as well. This product is definitely for sale in Taiwan only – an export version. As far as the recipe changing from place to place, I have no clue. Here’s a little about kimchi from Wikipedia –

Kimchi (/ˈkɪm/Korean김치translit. gimchi, IPA: [kim.tɕʰi]), a staple in Korean cuisine, is a traditional side dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings including chili powderscallionsgarlicginger, and jeotgal (salted seafood).[1][2] There are hundreds of varieties of kimchi made with different vegetables as the main ingredients.[3][4] In traditional preparations, kimchi was stored underground in jars to keep cool, and unfrozen during the winter months.[2] With the rise of technologykimchi refrigerators are more commonly used to make kimchi.

I’ve been a fan of kimchi for a while – tasty and tangy and spicy. I’ve gotten a lot of reactions to it – most notably my friend Matt B. who literally freaked out and ran out of my kitchen when he smelled it. Honestly, I really don’t know why he had such a reaction – I really like it. Anyways, let’s give this variety a try.

Ottogi Kimchi Ramen – South Korea

#2769: Ottogi Kimchi Ramen

Here’s the back of the package (click to enlarge). Unsure whether it contains meat or not. Some interesting things here – lower right, it mentions insurance. In instructions, mentions seasonings and condiments – however there’s only a powder sachet. To prepare, add noodles and sachet contents to 550ml boiling water and cook for 4 minutes. Finally, stir and enjoy!

#2769: Ottogi Kimchi Ramen

The noodle block.

#2769: Ottogi Kimchi Ramen

The seasoning sachet.

#2769: Ottogi Kimchi Ramen

Looks like powder and some vegetable matter.

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, spring onion, processed cheese and egg. The noodles are great – nice gauge ramyun with a kind of slick outer and chewier inner. The broth was nice as well – tangy kimchi hit to it. Good on the spicy as well. The aftertaste was a bit bitter. 3.5 out of 5.0 stars.  EAN bar code 8801045521312.

#2769: Ottogi Kimchi Ramen

Ottogi, Instant K i m c h i  Ramen, net weight 120 g (Pack of 2 pieces) / Beststore by KK8

An Ottogi TV spot – don’t you want to enjoy some mayonnaise right now?

#2729: Samyang Foods Kimchi Song Song Ramen

#2729: Samyang Foods Kimchi Song Song Ramen ramyun ramyeon spicy buldak stir

Today we have Song Song Kimchi Ramen. These fermented cabbage 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.

#2729: Samyang Foods Kimchi Song Song Ramen ramyun ramyeon spicy buldak stir

Personally, I really like this stuff. 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.[47] Kimchi is mainly recognized as a spicy fermented cabbage dish globally, but there are currently more than 200 variations, and continues to grow.[48] These variations of kimchi continues to grow, and the taste can vary depending on the region and season [49]

Kimchi has been a staple in Korean culture, but historical versions were not a spicy dish.[50] 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.[51] 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.[52] 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.[53]

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 Nagasaki, Japan.[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]

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.
chop scallions into small pieces.= Scallions Song Song.

Let’s check out this new variety from Samyang Foods – Song Song Kimchi Ramen.

Samyang Foods Kimchi Song Song Ramen – South Korea

#2729: Samyang Foods Kimchi Song Song Ramen ramyun ramyeon spicy buldak stir

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 cover 3 minutes. Use marks on lid and poke holes to drain. Add in liquid base sachet contents. Finally, stir and enjoy!

#2729: Samyang Foods Kimchi Song Song Ramen ramyun ramyeon spicy buldak stir

Detail of the lid (click to enlarge).

#2729: Samyang Foods Kimchi Song Song Ramen ramyun ramyeon spicy buldak stir

The noodle block.

#2729: Samyang Foods Kimchi Song Song Ramen ramyun ramyeon spicy buldak stir

Loose vegetables from the cup.

#2729: Samyang Foods Kimchi Song Song Ramen ramyun ramyeon spicy buldak stir

The liquid base sachet.

#2729: Samyang Foods Kimchi Song Song Ramen ramyun ramyeon spicy buldak stir

Thick stuff!

Finished (click to enlarge). The noodles are pretty good although they seem thinner than their regular ramyun. Could just be me. The flavor screams kimchi and the pieces of kimchi all around are very good. 4.0 out of 5.0 stars.  EAN bar code 8801073211247.

#2729: Samyang Foods Kimchi Song Song Ramen ramyun ramyeon spicy buldak stir

Samyang Ramen Spicy Hot Chicken Roasted Noodles Variety (12-Pack) | Mala 2X spicy, Original, Cheese, Curry, Ice

The First Noodle Challenge in Indonesia!

#2713: Kenko Foods Michio Kawamura Kimchi Miso Ramen

#2713: Kenko Foods Michio Kawamura Kimchi Miso Ramen umai crate

Today, we have one that was part of Japan Crate’s Umai Crate. So Japan Crate is a subscription service which has all sorts of different options for you. pretty neat stuff from Japan! There’s a coupon code for you too – just use THERAMENRATER to get a special discount at check out.

So here’s what the folks at Japan Crate had to say about this variety -“Michio Kawamura is a Japanese radio personality whose main focus is on nature and healthy foods. He is bringing the traditional Korean dish, kimchi, to Japanese ramen so everyone can enjoy the vitamin-rich and stomach boosting benefits,”

Here’s a little something about miso ramen from Wikipedia as well –

Miso ramen is a relative newcomer, having reached national prominence around 1965. This uniquely Japanese ramen, which was developed in Hokkaido, features a broth that combines copious miso and is blended with oily chicken or fish broth – and sometimes with tonkotsu or lard – to create a thick, nutty, slightly sweet and very hearty soup. Miso ramen broth tends to have a robust, tangy flavor, so it stands up to a variety of flavorful toppings: spicy bean paste or tōbanjan (豆瓣醤), butter and corn, leeks, onions, bean sprouts, ground pork, cabbage, sesame seeds, white pepper, and chopped garlic are common. The noodles are typically thick, curly, and slightly chewy.

Alright – let’s check out this ‘fusion’ of foods!

Kenko Foods Michio Kawamura Kimchi Miso Ramen – Japan

#2713: Kenko Foods Michio Kawamura Kimchi Miso Ramen umai crate

Here’s the back of the package (click to enlarge)Unsure whether it contains meat but guessing it contains fish possibly so check for yourself. To prepare, cook noodles in 450ml boiling water for 2~3 minutes. Add sachet contents. Finally, stir and enjoy!

#2713: Kenko Foods Michio Kawamura Kimchi Miso Ramen umai crate

The noodle block.

#2713: Kenko Foods Michio Kawamura Kimchi Miso Ramen umai crate

A dry base sachet.

#2713: Kenko Foods Michio Kawamura Kimchi Miso Ramen umai crate

Kind of fluffy.

#2713: Kenko Foods Michio Kawamura Kimchi Miso Ramen umai crate

A liquid base sachet.

#2713: Kenko Foods Michio Kawamura Kimchi Miso Ramen umai crate

A well-behaved paste.

Finished (click to enlarge). Added kamaboko, Salad Cosmo mung bean sprouts, spring onion, and corn. The noodles have a nice chew to them and are enjoyable. A standard gauge as well. The broth, however, is red miso and it really is not my cup of tea. some people like red miso broths but I am definitely not one of them, sadly. 1.5 out of 5.0 stars. JAN bar code 4973044020425.

#2713: Kenko Foods Michio Kawamura Kimchi Miso Ramen umai crate

Healthy Ramen Noodle Cookbook for Everyday Life: Fun and Tasty Kimchi Ramen Recipes – The Ultimate Ramen Noodle Cookbook

Unboxing the Umai Crate

#2697: Maruchan Bowl Taste Of Asia Hot & Spicy Kimchi Ramen Ramen Noodle Soup

#2697: Maruchan Taste Of Asia Hot & Spicy Kimchi Ramen Ramen Noodle Soup

So this is one that the company sent to me – thanks! So this is one of the new Taste Of Asia series, a range that has some really great varieties. I really liked the Sukiyaki Beef from their first three kinds and then they came out with this one and also a Tom Yum which I would say is my favorite so far.

But today it’s kimchi. I do like kimchi and it’s interesting to see how it’s done from variety to variety. Let’s have a look at this bowl, one that I’ve found Maruchan packs with lots of noodles usually.

Maruchan Taste Of Asia Hot & Spicy Kimchi Ramen Ramen Noodle Soup – United States

#2697: Maruchan Taste Of Asia Hot & Spicy Kimchi Ramen Ramen Noodle Soup

Detail of the side panels (click to enlarge). Contains chicken. To prepare, add room temp water and contents of sachet marked 1. Microwave (1000W) for 3 minutes and let cool for another minute. Add in sachet marked 2. Finally, stir and enjoy!

#2697: Maruchan Taste Of Asia Hot & Spicy Kimchi Ramen Ramen Noodle Soup

Detail of the lid (click to enlarge).

#2697: Maruchan Taste Of Asia Hot & Spicy Kimchi Ramen Ramen Noodle Soup

The noodle block.

#2697: Maruchan Taste Of Asia Hot & Spicy Kimchi Ramen Ramen Noodle Soup

The first of two sachets.

#2697: Maruchan Taste Of Asia Hot & Spicy Kimchi Ramen Ramen Noodle Soup

Looks like a lot of kimchi.

#2697: Maruchan Taste Of Asia Hot & Spicy Kimchi Ramen Ramen Noodle Soup

The soup base sachet.

#2697: Maruchan Taste Of Asia Hot & Spicy Kimchi Ramen Ramen Noodle Soup

A light powder.

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, beef, and spring onion. The noodles are bountiful, thin, and soft on the tooth. The broth is extremely tangy, which unfortunately didn’t hit me too happily. I love kimchi, but this didn’t seem on point as their other Taste Of Asia variants. The included kimchi was alright – and it had a good quantity. 3.25 out of 5.0 stars.  UPC bar code 041789003554.

#2697: Maruchan Taste Of Asia Hot & Spicy Kimchi Ramen Ramen Noodle Soup

A new Maruchan commercial

#2670: Nongshim Kimchi Ramyun Noodle

#2670: Nongshim Kimchi Ramyun Noodle - China - The Ramen Rater - instant noodles

I picked this one up on a recent trip to Canada. Ok, so you might be wondering about this one. It’s made in Shanghai, China. Nongshim has factories all over the place and I’ve found that the different factories have slight variances in flavors. In the USA, this product would probably be coming from their Nongshim America factory in California. Hop the border though and most of the products up there come from China. It’s funny because they also have ones from the United States there as well. Anyways, Kimchi time! Let’s check it out.

Nongshim Kimchi Ramyun Noodle – China

#2670: Nongshim Kimchi Ramyun Noodle - China - The Ramen Rater - instant noodles

The distributor/export label (click to enlarge).

Detail of the side panels (click to enlarge). Contains fish. To prepare, add sachet contents and boiling water to fill line. Cover for 4 minutes. Finally,m stir and enjoy!

#2670: Nongshim Kimchi Ramyun Noodle - China - The Ramen Rater - instant noodles

Detail of the lid (click to enlarge).

#2670: Nongshim Kimchi Ramyun Noodle - China - The Ramen Rater - instant noodles

An included fork!

#2670: Nongshim Kimchi Ramyun Noodle - China - The Ramen Rater - instant noodles

The noodle block.

#2670: Nongshim Kimchi Ramyun Noodle - China - The Ramen Rater - instant noodles

The soup base sachet.

#2670: Nongshim Kimchi Ramyun Noodle - China - The Ramen Rater - instant noodles

A reddish powder.

#2670: Nongshim Kimchi Ramyun Noodle - China - The Ramen Rater - instant noodles

The vegetable sachet.

#2670: Nongshim Kimchi Ramyun Noodle - China - The Ramen Rater - instant noodles

Looks like kimchi and other veggies.

Finished (click to enlarge). Added processed cheese, Salad Cosmo mung bean sprouts, Busan fish cake, and spring onion. The noodles came out with the slightest tinge of sponginess. The broth has a nice kimchi taste and reminds me that it’s definitely from China; its flavor profile leans in that direction I think. Bit of kimchi are prevalent and of decent quality. A well-rounded variety. 3.75 out of 5.0 stars.  EAN bar code 6920238083023.

#2670: Nongshim Kimchi Ramyun Noodle - China - The Ramen Rater - instant noodles

NongShim Noodle Soup, K i m c h i , 4.2 Ounce (Pack of 16)

A Nongshim TV spot

#2575: Samyang Foods Kimchi Song Song Ramen

#2575: Samyang Foods Kimchi Song Song Ramen - South Korea - The Ramen Rater - instant noodles

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.

#2575: Samyang Foods Kimchi Song Song Ramen - South Korea - The Ramen Rater - instant noodles

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.[47] Kimchi is mainly recognized as a spicy fermented cabbage dish globally, but there are currently more than 200 variations, and continues to grow.[48] These variations of kimchi continues to grow, and the taste can vary depending on the region and season [49]

Kimchi has been a staple in Korean culture, but historical versions were not a spicy dish.[50] 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.[51] 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.[52] 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.[53]

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 Nagasaki, Japan.[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]

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.
chop scallions into small pieces.= Scallions Song Song.

Let’s check out this new variety from Samyang Foods – Song Song Kimchi Ramen.

Samyang Foods Kimchi Song Song Ramen – South Korea

#2575: Samyang Foods Kimchi Song Song Ramen - South Korea - The Ramen Rater - instant noodles

Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add noodles and flake into 600ml boiling water and cook for 5 minutes. Drain saving 8 spoons water (120ml). Add in liquid sachet and stir-fry for 30 seconds. Finally, stir and enjoy!

#2575: Samyang Foods Kimchi Song Song Ramen - South Korea - The Ramen Rater - instant noodles

The noodle block.

#2575: Samyang Foods Kimchi Song Song Ramen - South Korea - The Ramen Rater - instant noodles

The liquid base.

#2575: Samyang Foods Kimchi Song Song Ramen - South Korea - The Ramen Rater - instant noodles

A spicy kimchi smell wafts from the cup.

#2575: Samyang Foods Kimchi Song Song Ramen - South Korea - The Ramen Rater - instant noodles

The flake sachet.

#2575: Samyang Foods Kimchi Song Song Ramen - South Korea - The Ramen Rater - instant noodles

Looks like kimchi to me!

Finished (click to enlarge). Added spring onion and Salad Cosmo mung bean sprouts. The noodles come out very well – good gauge and chew to them. The flavor is a strong sort of tomato kimchi and the included kimchi with it is of very good quality – hydrates well and has a nice crunchiness. 4.75 out of 5.0 stars. EAN bar code 8801073113466.

#2575: Samyang Foods Kimchi Song Song Ramen - South Korea - The Ramen Rater - instant noodles

Samyang Hek Buldak Extra Spicy Roasted Chicken Ramen Nuclear Edition 5 PackHot Spicy Fire Noodle New spiciest

Samyang Foods makes Buldak Bokkeummyun – the fire noodle challenge range. One of them is ‘ice’ or ‘cool’ – this is served as a cold noodle. Cold noodle varieties are popular for the summer months.