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So here’s one I’ve really enjoyed for a long time. Indeed, it has also been in exitence for quite awhile as well. It’s the original variety that was introduced to the South Korean market back in 1963. Initially, it was mistaken as a textile which is kind of funny, but that didn’t last long at all. This is the packaging for export, but it’s the same as what you’ll find in South Korea.
I left it to the folks over at the Ramen Junkie Facebook group to pick which #ramenbread would be next for me. I really wanted to do something that incorporated a South Korean variety – last time I tried that though, it was a big fail as I tried to make flour with the noodles. I’ve learned that is definitely NOT the way to go, but using cooked noodles and bread flour in a good mix makes for a nice moist cake and crisp crust. Well, here it is! Best loaf yet and infused with chashu, cheese, and egg. Let’s see what happens when I try to put a ton of stuff in a little loaf of bread with a big block of ramen in it!
I’ve mentioned a few times recently how much I’ve really been into Samyang Ramen in the last year or so. It’s really quite good – has a ham flavor, nice level of spiciness. It’s just got a good all around comfort food thing going on. Well, here’s the same thing – but now it’s got a cheese component. I’ll admit it – I like cheese. There. That feels better. Load off my mind. I usually add cheese to South Korean ramen, so let’s see how this one with a cheese component included goes.
It’s January 2019, and so it is time for the first of many Top Ten Lists. I always start the year with the latest South Korean Top ten. This list was compiled as of posting 3,058 unique reviews of instant noodles, 349 of which are South Korean. All varieties are manufactured in South Korea. If you are a company interested in having your products showcased, please drop me a line. Let’s begin!
Spicy is definitely something that Samyang Foods is known for what with their ubiquitous Buldak Bokkeummyun spicy stir noodle line. This however, should also get some due attention. This is the spicy version of their first-ever product, and indeed the first ramyun to be produced in South Korea. What has come as bit of a surprise lately is that this is not a beef variety – it’s ham. Wait, what?! Ham? Yep. I thought beef was the focal point of this one, but from a TV spot Samyang Foods did, it’s pretty evident that it isn’t. Learn something new all the time. Well, let’s give it a try!
When I first noticed these on Samyang Foods’ Instagram feed, I was really curious. I’ve had the hot Samyang Ramen in the past and liked it. But I thought I should give it a look, especially with the new red look to it.
OK, so on the chat which you might see on the lower right hand corner, I’ve fielded more questions about Samyang Foods’ Buldak Bokkeummyun (Fire Noodle) range than on anything else. Actually, the most prevalent questions have been whether one is spicier than the other and whether they’re HALAL or not. This is a special unboxing because within is a new variety – Jjajang! Let’s crack it open and have a look!
Here’s a bowl version clad in the trapping of olde. Samyang Ramen was the very first instant ramyun to come out in South Korea – in 1963. Here’s a little about it from Wikipedia –
Buldak Bokkeummyun is the Korean name for what people all over the world have been enduring in the Fire Noodle Challenge. It’s a seriously spicy variety – #3 on my Top Ten Spiciest Instant Noodles Of All Time 2016 Edition. Well, they’ve come out with a spicier version that’s supposed to be just amazing. I contacted them and they sent me some along with other varieties – let’s check it out!
So here’s something good I’m sure! Haven’t ever seen this popular Korean beef ramen in a big bowl before – let’s try it!
