Tag Archives: song

#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!

The Ramen Rater – Looking For Musicians!

So I’m still looking for some more folks that might be interested in doing a short theme for The Ramen Rater to be used in my upcoming podcast show as well as when I do TV/radio/other podcasts. I can’t afford to pay anything other than my gratitude and I’ll plug you/your band a lot, exposing you to my large audience. Interested? Please contact me at [email protected] for more info.

Here’s the first offering of fine music from my good friend Matthew Bellah. He used clips from a couple of different interviews I’ve done and also used a text-to-speech engine in the mix! Thanks!

#879: Song Hak Rice Topokki Bowl

While at the KS Mart in Lynnwood, Washington, I saw this and had to give it a try. Wasn’t sure what (if any) noodles would be within, although I know one thing: topokki (or ttebokki) are really neat – they’re like enormous noodle chunks. Korean food is awesome stuff. Here’s what Wikipedia says about how it arrived in its current form:

Following the Korean War a new type of tteokbokki became very popular. While the older version was a savory dish, this latter type was much spicier, and quickly became more popular than the older traditional dish. In addition to traditional ingredients, this tteokbokki used gochujang, a fermented, spicy paste made from chilli peppers, along with fish cakes. Other ingredients added to tteokbokki include boiled eggs, pan-fried mandu (Korean dumplings), sausages, ramyeon (which then becomes rabokki/labokki 라볶이), a variety of fried vegetables, and cheese. These days, many kinds of tteokbokki are popular such as seafood tteokbokki(해물 떡볶이) or rice tteokbokki(쌀떡볶이). Flour tteokbokki was popular in early days, but rice tteokbokki is more popular these days.

Sindang-dong in Seoul, where tteokbokki was first sold, is still very famous for the dish and treated as the mekkah of tteokbokki. Since Tteokbokki has become one of the most popular dishes, one will easily find a place to enjoy eating Tteokbokki in Korea.

Check out the full Wikipedia article here. Now, let’s open this thing up!

Here’s the importer’s sticker (click to enlarge). Ethyl alcohol? Yep – you definitely smell it when its cooking in the microwave.

Here are the side panels (click to enlarge). The sticker was hard to remove – my apologies.

Hey! A new included fork for the Included Forks page!

Here’s the topokki! Like big trippy noodle pieces.

Here’s the spicy sauce!

Hey what is this? I’m taking a shot in the dark here, but I think what you do is open it and pour water into it up to the line. This one’s going to be a real crap-shoot as far as figuring out how it is prepared, but here’s my guess: empty everything into the bowl as well as 50ml of water. Microwave for 2 1/2 minutes. Hope for good results…

Finished (click image to enlarge). I decided to pair it with some of the kimchi I also got at KS Mart in Lynnwood, Washington. I know, it’s a little greenish still – it was very fresh and it’s not completely ripe yet… I have trouble resisting the kimchi. Speaking of kimchi, my 7 year old boy HATES the stuff. But he’s awesome so here’s a link to his blog, Andy’s LEGO Stuff. So the stuff on the right – that’s the topokki. The topokki is chewy and hearty and enjoyable! The flavor is wonderful – spicy like gochujang and has just the right spices and stuff; kind of reminds me of canned ravioli sauce but spicy and a ton better. This should replace anything remotely like Spaghetti-O’s on your shelf if you can find it! This is some tasty and really spicy stuff! Yeeow! 5.0 out of 5.0 stars – pure tasty awesomeness in a very simple form.n UPC bar code 8803560010692 .

You know, every day that I realize that there hasn’t been a huge explosion of Korean and Indonesian restaurants in this country it saddens me a little more. I’m so lucky to live in an area that has a rich ethnic population and a lot of Asian groceries!

This guy’s gotta be happy going to school there! Wow!

#809: Nongshim Neoguri Mild (Korea)

Here’s another one that Moo Hee-Wi from Korea sent me. she was the one who wrote the JoongAng Ilbo article about The Ramen Rater last month! Thanks again! So this is what you would find in the Korean superkarket if you wanted to get some Mild Neoguri. A while back I reviewed the US version. Let’s give this one a try!

Something I found interesting is the little raccoon character. As we have seen before in Maruchan’s Midori no Tanuki and the Yamamoto Ponpoko bowls, raccoons have a ‘lucky’ thematic reference. Neoguri translates to raccoon in Korean. Click image to enlarge.

The nice round noodle block.

Seasoning powder.

Lots of it.

The veggie packet.

I found this interesting – compare the contents in the US version to these. Looks like kamaboko here but none in the other one.

Finished (click image to enlarge). Added some vegetables, an egg, a slice of processed cheese, some fish cakes, kimchi, pepper and gochujang. Good stuff – noodles are nice and thick but not super chewy. Easily broken with pursed lips. The broth is nice too – like it purports to be, the broth is mild and has a rich seafood taste. The veggie packet was mostly seaweed and some kamaboko – I liked the prevalence of the seaweed. The kamaboko was alright but usually I find these to be more for show. A nice bowl of noodles. 4.0 out of 5.0 stars. UPC bar code 8801043014946 .

Can someone over in Korea email me the link or an *.apk for this? Would love to have this app!

This guy’s got it made – would love to be able to go for a walk and get some of this stuff on the street!