Tag Archives: pasta

#3303: Chil Kab Farm Products Spicy Sujebi – Seafood Flavor – South Korea

#3303: Chil Kab Farm Products Spicy Sujebi - Seafood Flavor - South Korea

Found this one yesterday at Boo Han Market in Edmonds, Washington. So it had a sticker on the side which pulled a bit off but I can still make out the cooking instructions from what’s left. The sticker mentioned ‘Korean pasta’ which I found compelling. This is sujebi – let’s see what Wikipedia has to say –

Sujebi[1] (수제비, in S. Korea), ttŭdŏ-guk (뜨더국, in N. Korea), or hand-pulled dough soup[1], or Korean-Style Pasta Soup, is a Korean traditional soup consisting of dough flakes roughly torn by hand, with various vegetables. The flavor and recipe resemble kalguksu, except that the latter is made with noodles rather than wheat flakes. It is commonly considered a dish to consume on rainy days, along with bindaetteok.

The broth for sujebi is usually made with dried anchoviesshellfish, and kelp. In order to obtain a rich, umami flavor, the ingredients should be simmered for many hours. Added to this broth are soft noodles and various vegetables or kimchi, most often zucchini and potatoes.

Korean people began to eat sujebi and guksu (국수 noodles), both dishes made of wheat flour, from the early Goryeo period (935~1392), but the name sujebi (earlier sujeop-eo) dates from the mid Joseon periodSujeop-eo is a combined hanja word comprising the terms su (hanja: ; hangul: 수; literally “hand”) and jeop (hanja: ; hangul: 접어 or 접다; literally “folded” or “folding”).

From the Joseon period, people started making various types of sujeobi according to various purposes. Sujebi is today considered a typical commoner’s food, but in the past, it was relatively rare and used for special occasions especially janchi (잔치; feast, banquet) such as dol janchi (the celebration of a baby’s first birthday).

In North Koreasujebi is called milgaru ddeudeo guk (밀가루뜨더국), which is the words comprising three words: milgaru (밀가루; literally “wheat flour”) + ddeudeo (뜯어; literally “tearing” or “torn”) guk (국; literally “soup”).

The names of sujebi vary according to regions in Korea. [2]

This sounds really interesting. The package mentions this is a seafood flavor and shows some shrimp there. Let’s give it a go!

Chil Kab Farm Products Spicy Sujebi – Seafood Flavor – South Korea

#3303: Chil Kab Farm Products Spicy Sujebi - Seafood Flavor - South Korea

Detail of the side panels (click to enlarge). Unsure whether this contains seafood or meat – check for yourself. To prepare, add boiling water to fill line and cover for 4 minutes. Add in sachet contents. Finally, stir and enjoy!

Detail of the lid (click to enlarge).

An include spoon!

Here’s a pouch of the pasta.

A dry sachet.

A dry vegetable soup sachet.

A wet sachet.

Finished (click to enlarge). Pasta reminded me of shells in a way. They were definitely chewier and pretty good mouthfeel. Broth was spicy with a very strong shellfish taste to it. Vegeteables were oft found and of interesting character. 3.0 out of 5.0 stars.  EAN bar code 8801759016616.

KOREAN NOODLE TYPES – POPULARITY TREND : A REPORT

Watch me cook on Instant Noodle Recipe Time!

#1290: Nongshim Sain Sain Garlic Teriyaki Fresh Cooked Udon Pasta

In March of 2012, I tried this new Garlic Teriyaki Udon by Nongshim – review #683. It was really great stuff – my wife Kit absolutely loved it (she doesn’t usually go crazy like I do for noodles, but this one was her fave). Well, a little while later, it was discontinued. Well, now it’s back and a little different. The first one had a whopping 3040mg of sodium per pack, but this new one has only 720mg for the whole thing. Let’s see how this one stacks up against the old version.

The back of the package (click image to enlarge). Contains tuna. To prepare, put the contents of the noodle pouch into the supplied bowl. Microwave for 1 1/2 minutes. Add contents of flake and paste sachets and combine. Enjoy!

The fresh udon noodle pouch.

Soup paste sachet.

Less of a paste, more of a sauce.

The dry ingredient sachet.

Interesting stuff!

Finished (click image to enlarge). Added thin sliced beef, pineapple, garlic and shredded colby jack cheese. The noodles were great – excellent chewiness and nice wide udon gauge. The flavor was quite good – sweet and coated everything. It is hard to not compare this to the older version; the older version was a little better in my opinion. The cheese powder was so good with it, however it added so much sodium that it left me very sleepy. What I like about this version is that you can add whatever kind of cheese you like or none at all. 4.5 out of 5.0 stars. UPC bar code 031146016341.

While the noodles in this review are made in South Korea, many of the varieties we get here in the USA are made in the USA. Nongshim USA is in Rancho Cucamonga, California! Here’s a tour of their plant – a tour I was very fortunate to take in 2012.