This is a new one – a smaller Buldak Bokkeummyun! However it packs a big punch. This one’s clocking in at 12,000SHU, the highest heat level to date in the range. This is to celebrate the 7th anniversary of Buldak Bokkeummyun – happy birthday! What’s cool too is that the character Hochi’s birthday is the same as my wife’s! I thought hey – I should put this out on her birthday! Let’s give it a try.
Samyang Foods Hek Buldak Bokkeummyun Mini – South Korea
Detail of the packaging for the 5 pack (click to enlarge). Like the others, I’m guessing this is meat free but check for yourself. To prepare, boil noodle block in 500ml water for 5 minutes. Drain. Add 5 spoons (5 x 15ml = 75ml) water, sauce sachet contesnts, and stir fry for 30 seconds. Finally, stir, sprinkle garnish, and enjoy!
The noodle block – much smaller.
A wet sachet.
A dry sachet.
Sesame seeds and seaweed.
Finished (click to enlarge). The noodles are great – nice, thick, and chewy. Sauce is sweet, salty and really hot! I mean really hot. I’ve had all of these ‘fire noodles’ that they’ve ome out with so I’m used to the eat and have had exponentially hotter tings, but if you aren’t used to it, this will knock you on your keester. 4.0 out of 5.0 stars. EAN bar code 8801073142596.
This one might be a bit of a surprise to you – insofar that I haven’t reviewed it, that is. Well, two other brand have these ‘bowl noodle’ style products from South Korea as well. This is Samyang’s entry into the fray of this form factor and style. Don’t get me wrong – one that’s been popular for years is their Yukgaejang bowls which look almost identical – except the name. They recently sent a bunch of these in different flavors – let’s give chicken a try!
Samyang Foods Bowl Noodle Soup Chicken Flavor – South Korea
Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, add in sachet contents and boiling water to line. cover for 3 minutes. Finally, stir and e enjoy!
Finished (click to enlarge). Added soft egg, chicken, Salad Cosmo mung bean sprouts, and spring onion. Noodles hydrated nicely and worked well with the broth, which was much better than I expected. It had a nice chicken soup kind of taste, however it also had a sweet element which was quite enjoyable. Included vegetables were here and there. 3.5 out of 5.0 stars. EAN bar code 8801073211735.
Here’s one I found at the new T&T Supermarket in Lansdowne Center up in Richmond, BC. A Shin Black bowl! I knew they must exist; I mean, there’s generally a pack, cup and bowl for everything that comes out of South Korea. Well, here it is. What’s interesting is that this isn’t available in the United States, and up in Canada it’s not a product of the Nongshim China factory, which most bowls up there seem to be.
I don’t know if I’ve seen it referred to as ‘spicy rich bone broth flavor’ either, but as ‘spicy pot au feu’ in the past. Also something interesting to note is that this one’s microwavable. Anyways a neat find and sounds like something neat to try today. Let’s get started.
Nongshim Shin Black Bowl – South Korea
Detail of the side panels (click to enlarge). Contains beef, pork, shrimp and fish. To prepare, remove lid and add in sachet contents. Fill to line with room temperature water. Microwave (1000W) for 4 minutes. Finally, stir and enjoy!
Finished (click to enlarge). Added Chinese sausage, scallion and Salad Cosmo mung bean sprouts. Noodles hydrated well and had a great texture to them from the microwave. Broth had that standard Shin Black flavor – no surprises here. Tasty! 5.0 out of 5.0 stars. UPC bar code 031146042517.
Here we have what you call a ramen snack or noodle snack. These are popular throughout Asia but little known in the United States. In a way. It was often I heard about people taking a domestic pillow pack of instant noodles here in the states and pulverizing it while still in the package and then the seasoning dumped on and held closed, then shaken to distribute the flavor. This was commonly considered a somewhat of a lazy teenager’s way of cooking one of the easiest products to cook around. Well, they’ve been creating products that are prepared in this way for a very long time in Asia. Spicy, sweet, salty – you name it. Here’s Samyang’s Sriracha Ramen flavored one for you to see today!
Samyang Foods Sriracha Ramen Snack – South Korea
Here’s the back of the package (click to enlarge). Unsure whether it contains meat – check for yourself. To prepare, crush noodles through unopened package into bite sized pieces. Open package, remove seasoning sachet and add to crushed noodles. Hold opening closed and shake vigorously. Finally, enjoy as a snack!
An uncrushed noodle block.
The seasoning base.
A very light powder.
Finished (click to enlarge). Added honey butter almonds, Craisins, cashews, peanuts, and sesame sticks. The noodles are light and have a nice crunch to them that doesn’t break your teeth. The seasoning brings a salty and spicy hit with a little tinge of sourness which works well. For a snack, I give this one 4.0 out of 5.0 stars. EAN bar code 8801073310902.
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.
One of my favorite varieties has been Paldo’s Cheese Noodle – that’s a really tasty one. Well, Teumsae is one of their spiciest varieties and they mashed it up with cheese. I really want to get samples of the new ultra spicy Teumsae variety, but I can’t find it anywhere from nobody… At this point, I’m wondering if it even was produced! But it had to be… Come on. It’s hanging out somewhere! Anyways, cheese is good. It’s time to do a mukbang, so check out the video at the bottom of this review.. Let’s give this one a try!
Paldo Teumsae Cheddar Cheese Ramyun – South Korea
Here’s the back of the package (click to enlarge). Unsure whether it’s meat free or not – check for yourself. To prepare, add noodle block and sachet contents (except cheese powder sachet) to 550ml boiling water and cook 3 1/2 minutes Finally, stir and sprinkle cheddar cheese powder on top and enjoy!
The large noodle block.
The soup base sachet.
Smells extremely spicy.
The vegetables sachet.
A colorful mixture.
The garnish sachet.
The cheese powder.
Finished (click to enlarge). Love the noodles – thick and chewy with that nice thin kinda gooey outermost layer. The broth was pretty good – definitely not the punch of Teumsae, that’s for sure. I know the cheese took off some of the sting, but it honestly seemed more like a spicy ramyun. The included vegetables were of good quality. Tasty with a slightly bitter back and an easy one for a spicy foods buff. 3.5 out of 5.0 stars. EAN bar code 8809296884200.
The product slogan is “Es una salsa … Muy salsa” (very saucy”).
The Tapatío Hot Sauce company was started in 1971 by Jose-Luis Saavedra, Sr., in a 750-square-foot (70 m2) warehouse in Maywood, California. In 1985, the company moved to a 8,500-square-foot (790 m2) facility in Vernon, California, 5 miles (8.0 km) from Downtown Los Angeles. Although larger than the first location, the new factory had a single loading dock and limited storage space, which created a new series of problems for the company. After a long search, a site was found for a developer to custom-build a new 30,000-square-foot (2,800 m2) facility, which Tapatío presently occupies. The new factory has several loading docks and automated production.
Hey cool – let’s give this one a try!
Tapatio Ramen Noodle Soup Original Flavor – United States
Detail of the side panels (click to enlarge). Looks to be meaty free but check for yourself. To prepare, add in sachet contents and add boiling water to fill line. Cover for 3 minutes. Finally, stir and enjoy!
Finished (click to enlarge). Added fried egg, cheddar cheese, cilantro and fried jalapeno. The noodles are thin and light – and of a good quality and pretty large quantity. The broth is a tangy and spicy one, with definite notes of Tapatio. Pretty good! 4.5 out of 5.0 stars. UPC bar code 780707102114.
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.
Spud noodles! I’ve liked pretty much every potato noodle variety I’ve tried. Potatoes are a good way to increase the chewiness of noodles in a pretty inexpensive way. Potatoes are pretty easy to produce I’m guessing – just find some land and throw stuff in the ground and sooner or later – hey – potatoes. Well, let’s check this one out!
Samyang Foods Potato Ramen – South Korea
Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add noodles and sachet contents to 550ml boiling water and cook for 4 minutes. Finally, stir and enjoy!
The noodle block.
The soup base sachet.
A lot of powder.
The vegetable sachet.
Greenery and other niceties.
Finished (click to enlarge). Added spring onion, Salad Cosmo mung bean sprouts, thin sliced beef and an egg. The noodles have a very enjoyable soft outer and chewy inner – good ramyun. The broth has a nice salty and kind of beefy flavor which harmonizes well. Light on the spicy – just all around tasty. 4.5 out of 5.0 stars. EAN bar code 4580352290121.
What we have here is a squid snack – what’s that you ask? Well, they dehydrate squid somehow and seasoning it. I read once there was a a package of this kind of thing that said ‘chewing gum of Asians. Here’s some background on this from Wikipedia –
Dried shredded squid is a dried, shredded, seasoned, seafood product, made from squid or cuttlefish, commonly found in coastal Asian countries, Russia, and Hawaii. The snack is also referred to as dried shredded cuttlefish.
Historically, squid is common in Pacific coastal regions of East Asia and Southeast Asia. After the packaged form began shipping to English-speaking regions, the Japanese word surume and yóu yú sī in Chinese for this form of seafood was translated as “dried shredded squid” and imprinted on packages. The snack was popularized, sold, and consumed regularly in Hong Kong during the 1970s. Shredded squid began being sold in Macau as an addition to their almond biscuit. In China, it is usually considered to be a light snack, sold in bags in many department stores in major cities. In Japan, dried shredded squid is popularly served as an otsumami (snack consumed while drinking alcohol). In Korean cuisine, dried shredded squid is eaten as anju (food to eat while drinking) and as banchan (small side dishes), such as the dish ojingeochae bokkeum, which is made by stir-frying dried shredded squid seasoned with a mixture of gochujang (chili pepper paste), garlics, and mullyeot (corn syrup-like condiment). In Singapore, it was also popular amongst the older generation when it was sold in a Mama shop. It was marketed as the Chewing gum of the Orientals by the food manufacturing company Ken Ken, during the chewing gum ban in Singapore.
Alright – let’s give it a try!
Samyang Foods Buldak Bokkeummyun Hot Chicken Flavor Squid – South Korea
Here’s the back of the package (click to enlarge). Contains squid. To prepare, open the package, pull out a piece and put in your mouth. Finally, chew and enjoy!
Here’s a single piece.
Finished (click to enlarge). Indeed, this is very chewy. It has a strong and spicy flavor of Samyang Foods Buldak Bokkeummyun. The squid as you chew imparts its own flavor – which is good. Also, although chewy and dehydrated it isn’t overly dry. For a snack I give this 3.75 out of 5.0 stars. EAN bar code 8801073910140.
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.
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. 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.
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
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!
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.
Here’s one I found at a Carrefour on my trip to Taiwan in November of 2017. Okay, so it says No Brand. I think that’s pretty evident – and it also says Delicious Ramen. That too is nondescript. I searched for the bar code and found nothing from the pack code and very little from the 5 pack code – basically that it is what it is. An eBay seller had it marked as ‘Korean Noodle Ramyun Rameon’ although that’s a little less than what it says in English on the pack already. My thought is that this might just be a store brand but who knows. Ah ha – I just looked it up by the phone number on the package – 080-023-8593 – and it comes up with a lot of Paldo stuff. Perhaps this is by Paldo. Anyways, I’m guessing it’s time to crack this open and look within.
No Brand Delicious Ramen – South Korea
Here’s the back of the package (click to enlarge). Unsure whether it contains meat. To prepare, add noodle block and seasoning sachet content to 500ml boiling water and cook for 3 minutes 30 second. Finally, stir and enjoy!
The noodle block.
The soup base sachet.
The red powder.
Finished (click to enlarge). Added spring onion, Salad Cosmo mung bean sprouts, and processed cheese. The noodles are thick and chewy – much to my liking. Definitely ramyun noodles – unmistakeably so. The broth is a strong beef flavor with a hint of spiciness. 3.5 out of 5.0 stars. EAN bar code 8809296883586.