Finished (click to enlarge). Added Dodo fish ball, shrimp and crab claw fish cake. The noodles were good – very standard gauge and light chewiness. the broth was indeed a tom yum – it had a slightly bitter finish to it I found perplexing. The supplied bits of seafood were very nice. 3.5 out of 5.0 stars. EAN bar code 8852528002330.
It’s still winter, so I thought something hearty would be a nice touch today. Jjajangmen is a Chinese-South Korean fusion dish. Ramyun noodles and Chajang sauce, rich and thick with black beans. Let’s have a look at this new bowl from Paldo!
Here’s the detail from the top and bottom of the outer wraps (click image to enlarge). Looks to be meat free but check for yourself. to prepare, add boiling water to line and steep for 4 minutes, leaving sachet on top to warm up. Poke holes in lid spots shown and drain noodles. Add contents of sauce sachet and combine. Enjoy!
Detail of the lid (click image to enlarge).
The noodle block.
As the sachet is rather large and is warmed on the lid, here is the picture – no picture of just the sauce in a cup today.
Finished (click image to enlarge). Added mung bean sprouts. The noodles had a particularly interesting scent when I opened the lid – much like fried food – it was kind of nice. The flavor of the sauce is excellent; it coats everything very nicely and the black beans throughout are very good. A very premium instant. 5.0 out of 5.0 stars. UPC bar code 648436100859.
Here’s a new Jjamppong King Bowl from Paldo. The king bowl is yet another instant noodle form factor. There are cups, king cups, bowls and king bowls. I think the main different between cups and bowls are really the portability factor. I think a king cup and a king bowl hold the same amount of liquid though; I’ll have to compare them some day. But I digress. This is Jjamppong – here’s a little from Wikipedia about Jjamppong who are unclear about what it is:
Jjamppong (Korean: 짬뽕, Chinese name: 炒碼麵), a spicy noodle soup flavoured with onions and chili oil. A form of jjamppong is also the local Chinese speciality in the Japanese port city of Nagasaki (see Chanpon). The noodles are made from wheat flour.
So like Jjajangmen (noodles with black bean sauce), this is Chinese-Korean fusion. This bowl has some interesting directions which are a little tough to figure out but I’ll go over that further along. Let’s have a look at this Paldo Jjamppong king bowl!
Here is some detail from the text on the top and bottom of the plastic outer wraps (click image to enlarge).
Here’s the lid (click image to enlarge). To prepare, open lid halfway and take out sachets. Add in soup base and seafood vegetable mix and pour boiling water up to fill line (400ml). Cover and steep for 4 minutes. Stir well and add in finishing touch sachet. Enjoy! So, none of the sachets say finishing touch. If you do look at the ingredients list from the last picture, you’ll see the ingredients of the finishing touch sachet – and they’re almost all oil, so it’s the oil sachet.
The noodle block.
The soup base sachet.
A strong spicy seafood scent.
A vegetable block.
This block contains dehydrated vegetables and seafood. When water is added, it reveals its bounty!
So this is the ‘finishing touch’ sachet.
Has a sesame scent amongst other things.
Finished (click image to enlarge). Added sliced large green onion, mung bean sprouts, shrimp, mussel, octopus and clam. The noodles are nice thick ramyun; wide and chewy. The broth is just awesome – it has a very strong spiciness and a very good seafood flavor, along with a slight sweetness. The broth has a slight thickness which gives it a really great character. Best ramyun I’ve had in a while – 5.0 out of 5.0 stars. UPC bar code 648436100866.