Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, add 80ml water to the line in the cup. Add noodles, veggies, and seasoning. Microwave for 3 and a half minutes. To prepare on the stove (how I’ll be doing it) Add 160ml water to a pot and boil. Add noodles and cook for a minute and a half. Add veggies and seasoning, stir in, and cook an additional minute and a half.
Finished (click to enlarge). Added spring onion and sesame seeds. The noodles are great – working with the sloppiness of the sauce – tteokbokki also was the same. Sauce was interesting – like a sweet and spicy tteokbokki sauce with notes of black bean. Delightful – first one I’ve eaten that wasn’t a mukbang in a while. 5.0 out of 5.0 stars. EAN bar code 8809061679017.
I’ve been wanting to try this one for a great while. Happily, they were sent along by my new contact at Paldo! Thank you very much! This one screams mukbang to me but as some of you might know already, mukbang is something that’s getting harder and harder for me these days. I used to eat a LOT mre, and now I exercise and my diet is much more regulated. To put it bluntly, scarfing down a big block of carbs is easy when you do it more often than I do now.But of course, I’ll give it a shot.
I think this one will definitely test my spice handling; that’s another thing I haven’t done a lot of recently. Handling spicy foods seems like it’s kind of like a muscle – if you don’t exercise it at all it gets weak. Let’s give these a try!
Paldo Teumsae Ramen (9,413 SHU) – South Korea
Detail of the packaging (click to enlarge). Looks to be meat free but check for yourself. To prepare, boil noodles and sachet contents in 500ml water for 3~4 minutes. Finally, stir and enjoy!
The noodle block.
A dry sachet of soup base.
A dry sachet of vegetables.
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, egg, beef sauteed in soy sauce, narutomaki, spring onion, and sesame seeds. The noodles are thick and luxuriant as always. Thicker than your average instant gauge, a hallmark of Korean noodle variants. The broth has a strong spiciness which isn’t for the casual spicy fan but for those who crave strong heat. Good flavor. Vegetable bits did well. 4.0 out of 5.0 stars. EAN bar code 8801128508858.
So I’ve been getting a lot of neat samples from Paldo South Korea lately! This one’s a box with less export kind of things and more local styled varieties. Let’s check it out!
Paldo Local South Korean Instant Ramen Noodle Varieties
Here’s another one I found over at Boo Han Market in Edmonds, Washington. This new O’Taste brand seems to be cropping up a lot lately. It’s interesting as it’s not exactly a Nongshim variety, but it’s Taekyung Food & Processing, and I’m unsure exactly how they fit in with the Nongshim corporate structure. Maybe I should find out.
Anyways, this isn’t the first Pho I’ve seen from a South Korean company. Nongshim’s Farmer’s Heart range (Farmer’s Heart is a translation of Nongshim) has one. Let’s give it a try!
O’Taste Pho Rice Noodle HOT – South Korea
Detail of the side panels (click to enlarge). Contains fish. To prepare, add everything to the cup and boiling water to the fill line. Cover for 4 minutes. Finally, stir and enjoy!
Finished (click to enlarge). Added pork, star anise, Salad Cosmo mung bean sprouts, red pepper flake, coriander, and sesame seeds. The rice noodles hydrated perfectly with a soft tooth that worked magnificently with the broth. Broth had all the hallmarks of pho and was believable. Impressed as I’ve never found an instant pho I truly enjoyed. 5.0 out of 5.0 stars. EAN bar code 8809061676429.
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 anchovies, shellfish, 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 period. Sujeop-eo is a combined hanja word comprising the terms su (hanja: 手; hangul: 수; literally “hand”) and jeop (hanja: 摺; 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 Korea, sujebi 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
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!
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.
Oh wow okay so I’ve been kind of hanging on to this carbonara topokki for a little while. Today seemed like a god day for this one. Is it? Well, let’s find out!
Finished (click to enlarge). Added spring onion, baked chicken, chashu pork, Salad Cosmo mung bean sprouts, and sesame seeds. Noodles are great – thick and chewy. Topokki comes out swinging. The sauce is a brilliant and lip-smacking super spicy smooth and flavor one with a kind of cheesy creamy heat and flavor. Just exemplary stuff and my favorite of th entire buldak fire noodle range. 5.0 out of 5.0 stars. EAN bar code 801073310957.
Found this one up in Canada at Smart N Save as well. It turns out that this brand is actually related to Nongshim. It’s produced by Taekyung Nong San, which is part of the Nongshim company as can be seen on their logo. Interesting! This is a combo of tteokbokki and noodles. Let’s check it out!
Detail of the side panels (click to enlarge). Looks to be meat free from the sticker, however the sticker mentions items not present; may not correctly correlate to this products so check for yourself. To prepare with microwave, Add 80ml water to the line in the cup. Add noodles, veggies, and seasoning. Microwave for 3 and a half minutes. To prepare on the stove (how I’ll be doing it) Add 160ml water to a pot and boil. Add noodles and cook for a minute and a half. Add veggies and seasoning, stir in, and cook an additional minute and a half.
A wet sachet of sauce (see it being implemented on the episode of Instant Noodle Recipe Time below).
Finished (click to enlarge). Added spring onion, soft egg, sesame seeds, and chili flake. Wow – this one is amazing. The noodle is a glass style and works well with the sauce and tteokbokki. Tteokbokki came out splendidly. The sauce is literally full impact yummy. I don’t eat many instant varieties except for mukbang, and I’m happy to say there are two more varieties of these bowls I have to review and they will both get mukbang-ified. The flavor is a sweet, spicy one with a thick luxuriant sauce. This is absolutely excellent and it was very hard not to go caveman on this and gobble it down. 5.0 out of 5.0 stars. EAN bar code 8809061679000.
Got this a little while back up in Richmond, BC at the HMart in Aberdeen Centre. This is the spicy counterpart to the non-spicy version I reviewed about 110 reviews ago. Let’s take a look.
Samlip Hi-Myon Spicy Katsuo Udon – South Korea
Here’s the back of the package (click to enlarge). Contains fish and shrimp. To prepare, add udon and sachet contents to 350ml boiling water and cook 2 minutes. Finally, stir and enjoy!
The udon pouch.
A dry sachet (see contents on the episode of Instant Noodle Recipe Time below).
A wet sachet.
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, spring onion, barbecued pork, chili flake, and tempura. The udon in this one is extra nice. It has a thick wide and slightly flat gauge. Broth compliments well with a sweetness and a spiciness that I thoroughly enjoyed. 5.0 out of 5.0 stars. EAN bar code 8801068090321.
So you might be wondering – you haven’t reviewed this popular South Korean variety before? Well, yes and no. I’ve had it quite a few times – South Korean versions as well as ones manufactured in the United States. However this particular version is made for Europe and Oceania, so a different export version. I try to hit every version of everything- especially ones people have lots of access to. This one is generally a nice spicy seafood soup – let’s check it out.
Nongshim Neoguri Seafood & Spicy Ramyun – South Korea
Here’s the back of the package (click to enlarge). Contains fish and crustaceans. To prepare, add everything to 550ml boiling water and cook for 5 minutes. Note the instructions mention dried kelp, which was not present. Finally, stir and enjoy!
The noodle block.
A dry base sachet (watch this being used on the episode of Instant Noodle Recipe Time below).
A sachet of flake.
Finished (click to enlarge). Added spring onion, shrimp, carved squid, Busan fishcake, egg yolk, sesame seeds, and pepper flake. The noodles are just about the thickest ramyun I’ve found and work just perfectly with a broth. Strong seafood flavor and great heat and hallmarks of this variety. Lots of seaweed and bits of vegetable galore. 4.0 out of 5.0 stars. UPC bar code 031146150304.
I’m sure there are some folks out there figuring this is going to violently spicy. Well, that’s just not the case. Not everything that Samyang Foods makes has an angry little chicken on it! Let’s see what we have inside this big bowl!
Detail of the side panels (click to enlarge). Contains seafood. To prepare, add boiling water to fill line and cover for 4 minutes. Add in sachet contents. Finally, stir and enjoy!
A wet soup base sachet. To see the sachets in action, watch Instant Noodle Recipe Time video below.
Dry garnish in this one.
Finished (click to enlarge). Added egg, spring onion, Salad Cosmo mung bean sprouts, pork, and chili flake. Noodle is thick and chewy but more along the lines of their standard ramen. However, the broth is where the udon taste comes in a little more I suppose. It’s tasty and has a hint of spiciness. Myriad green onion and sesame seeds. Enjoyable. 4.0 out of 5.0 stars. EAN bar code 8801073211452.
So the last box from Paldo had some interesting stuff inside and this one is no different. Have a look!
More Paldo Samples: More Mr. Kimchi & Japanese Version Teumsae – South Korea
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