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Here’s one my lovely wife Kit looked at and said ‘what about this one?’ I’ve found there’s a universal truth in the universe: when she sees one and questions me about it and if I’ve not had it, it’s one I should review. This one’s made in China, let packaged for sale in the United States. So, let’s do so!
Here’s a Thai variety sent by Pher Engi of Australia – thank you very much! This is definitely an export version for a great many places. Tom yum sounds really wonderful – I love it and looking forward to seeing how this one tastes. So, time to try it.
An interesting name for an instant noodle range. It could be construed in different ways; pertaining to it being in the now, or having to do with weather. It also says ‘yummy & mummy’ on there – never heard this phrase before – mummy? In the UK, a ‘yummy mummy’ means an attractive mother. Couldn’t find exactly what this meant in India except possibly a slang pertaining to children that are picky eaters and that mothers could give them this and they’d eat it? Fascinating. Let’s cook – I’m doing the fried directions on this one.
Well, damn. I thought that this was a rapokki but I was wrong. So, time to review a bowl of tteokbokki. Not quite a noodle, but found where the noodles live. Let’s cook it up.
This is the third one of these. They’ve all been kind of Buldak copycats but definitely not the same heat level by any means – the extra spicy was spicy indeed, but not as spicy as 2x, yada yada yada. I really dislike comparing any individual variety to another, however this is such an obvious copy of a well known product that I’m going slightly rogue. I’m curious though – since this looke to be about the same style as the original Buldak, will it be as hot? Will it taste good? Well, let’s find out.
Might seem peculiar, but I’m back. Took almost a month off while the boy was doing summer school. He enjoyed it and while there I walked with my daughter all over the place. She’s six, but she did a 9.6 mile walk with me the other day – not bad! Anyways, this one I think came by way of James from Lakeside, California – thanks! Let’s made some Chinese broad noodle – Hoping they’re good!
This is manufactured in South Korea, yes – but this one’s specifically for the Us market. I’ve had the pack version and it was really great. Let’s cook up a bowl!
Another one from James of Lakeside, CA – thanks! He noticed me reviewing the Norita products and that I was curious about more, so he sent this. Let’s see what we have here.
Ahhhh jjamppong! Awesome – I freaking really love jjamppong. Seafood and spicy and sometimes smoky – kind of imparts a grilled seafood flavor – those are the best. Let’s waste no time and give it a try!
I was contacted by Nissin USA a few weeks ago and learned about this one and it sounded interesting. Indeed, their Fire Wok bowls are quite good – especially the Sizzlin’ Rich Pork. Pack versions? Interested! So I hit them up and they provided. There’s this one and another. Let’s give it a try!
It’s time for some of the old ‘Fun&Yum’ (Paldo’s motto) with a bowl of Teum-sae ramen. It used to be just Teumsae I swear but now it’s hyphenated. These newly packaged varieties feature this woman on the package and it appears she has trouble getting her jacket over her angular shoulders or something. Well, let’s give it a try!
Here’s one that came by way of The Fat Hipster – check him out on YouTube! Thanks, man! This looks to be quite a departure from the normal Buldak fare – basil and cream seems pretty usual, but udon – hmm. It sounds pretty decent – let’s give it a try! Oh, and yes – there will be a mukbang at the bottom.
Here’s another variety I’d not seen which came by way of The Fat Hipster, a guy who has tried some fascinating things on his YouTube channel, and is also part of Section42, a group of moderators for the Ramen Junkies group on Facebook. Check both out – and thanks, bro!
This should be pretty easy to be found by just about everyone in the United States. Good ol’ Bowl Noodles. They’ve gone through numerous changes over the years insofar as packaging, and this is the latest I’ve seen. It’s got a plastic wrap around it with the labeling. Thanks guys – makes it more difficult for me to scan when things are shrink-wrapped!
Here’s one we found at the Fred Meyer store in Lake City. These are made in the UK – unsure if they’re related to the Naked Noodles line of someone else’s. Either way, it’s something I’ve not seen before, so I’m reviewing it.
This was an interesting find in the Asian foods section of Fred Meyer on 164th in Lynnwood, Washington. Never heard of this brand; only thing I can think of with this name is Pat Norita who played Mister Miyagi in The Karate Kid. He was also on M*A*S*H a few times. Oh snap – that’s Pat Morita not Norita. Anyways, this sounds interesting and worth a try, so let’s give it a try. Made in China for a distributor in Kentucky.
Here’s another export version for the United States. Four cheese Buldak! What are the four cheeses you ask? Mozzarella, gouda, cheddar, and camambert. It says so in the ingredients. I’ve had the pack version of this and was very impressed. Let’s give the bowl version a try – time for a spin in the microwave.
Are you scared? Well, I’m not. I’m curious. This is an export package version of this one and it doesn’t mention the SHU (Scoville heat unit) number. What’s interesting also is that they’ve hyphenated Teumsae. Well, they must have a reason.
I thought this one was a combo tteokbokki and noodle like the other one I reviewed a little while ago but that isn’t the case. Rose is when you have a carbonara and a spicy tteokbokki sauce mixed together – spicy and creamy. I couldn’t just let it be so I made it and it’s freaking good – here you go.
This was an interesting find in the Asian foods section of Fred Meyer on 164th in Lynnwood, Washington. Never heard of this brand; only thing I can think of with this name is Pat Norita who played Mister Miyagi in The Karate Kid. He was also on M*A*S*H a few times. Oh snap – that’s Pat Morita not Norita. Anyways, this sounds interesting and worth a try, so let’s give it a try. Made in China for a distributor in Kentucky.
Found this at a store in Seattle called m2m Mart – an offshoot of HMart. Actually, my wife saw it . It looks really neat and I’m a huge fan of rapokki – instant ramyun with tteokbokki (rice cake tubes) and a spicy sauce. Made in Korea, packaged for the US market. Let’s do it to it!
Recently, I reviewed the pack version of this one and the nice folks at Samyang also sent me the cup version! I’m curious what the difference is going to be, if any. This one’s going to take a spin in the microwave. There should be a mukbang as well. Made in South Korea and packaged for US market sale. Let’s get started!
This looks to be the end of the series of Daebak varieties in this Ramyeon range – really have been impressed overall; nice quality noodle and flavors overall. We arrive now at kimchi. Let’s gibe it a try!
Well look what we have here – something to mukbang. I haven’t done a mukbang in what seems like forever; I never find anything that’s spicy that I’ve not tried before – however, the folks at BNB Global have been kind enough to send me some samples. Definitely made in Korea, but packaged for US sales. Time to burn. Check out the videos below – the mukbang was released on Christmas 2022 but recorded August 17th, 2022 – I’m pretty far ahead. Let go.
This one hails from South Korea, but made in this packaging for the US market. They were sent to me by BNB Global – thanks! The mild was good – let’s see how spicy this one is.
Here’s another neat and never before seen Shin variety that was sent by The Fat Hipster – Shin Bokkeummyeon. Basically, it’s a dry version of Shin – also looks to be spicy from the packaging. I hope it’s good – let’s find out!
If you’ve been following my reviews lately, you might wonder why this isn’t marked as for the USA – but the thing is if you look, it’s in English as well as French. This definitely means this is for the US and Canada – so, since I can’t pin it down for one or the other, this one gets the country of origin’s stamp on the review.
It’s probably a surprise to you, but I haven’t done a regular review in about a month. Why? Well, for almost two months I was doing 3 reviews a day, almost every day. So, I got way ahead of myself and decided to take a break. I also ran out of noodles and thought maybe I’d let my noodle supply grow a little bit, which it has. This is a variety that came in the last month. I did an interview for a fancy food publication called Magazine F from South Korea – they did a ramen themed issue. They hired a local photographer to do a photo shoot and I made some of this for it. It’s Friday right now – June 23rd. I’m guessing it’ll be late autumn when it comes out. Let’s check it out!
A while back I discovered some of this brand’s Big Boss varieties – and it looks like there are more now, so that’s neat. Spicy and sesame sounds good enough – let’s find out.
It’s time for something different in this series – something a little spicy – but wait. I think the next two will be spicy as well, so be prepared! Let’s get the guinea pigs on their treadmills and fire up the ‘ol microwave and give this puppy a try! NOTE: we don’t actually make the guinea pigs run on treadmills to power the microwave. Yet.
One noodle, one soup. You get some dry noodle with sauce and a bowl of soup on the side – okay? This is the last of this series I found just before Lunar New Year. Let’s check it out!
I’ve had the fortune to get samples from Myojo USA from time to time – the ramen is always on point and the yakisoba is just luxuriant! This time, it’s one of each – check ’em out! They’re in the frozen or refrigerated section at Asian grocery stores!
This one was in an Umai Crate – a monthly subscription box from the folks at Japan Crate! If you order one, be sure to use coupon code THERAMENRATER to get a nice little discount!
Here’s one that came from Daniel over at www.exoticnoods.com – check ’em out – you can use the coupon code THERAMENRATER for a discount, too! So I saw these at a local Asian market and was curious, but didn’t want to buy a multipack, so receiving this was really great. Taiwanese dry noodles. Let’s check ’em out!
The guy in the corner says ‘hey check this out’ and hey I will buddy just hold on a second! I’ve had duck and pork blood many times in the past. While many Westerners might think this is far too exotic and wouldn’t ever think of trying a dish with blood as it’s main feature, let me tell you a little something about it. Pork blood cake in Taiwan is exquisite. It’s a little wonderful square with a very rich and tasty flavor. Duck blood is a bit different, but very, very rich. Coagulated duck blood is popular in white curry in Malaysia as well, and pork blood is popular in dishes from Thailand and Vietnam too. The last Taiwanese duck blood noodle I tried was exquisite; let’s see how this one is!
Here’s another one I found at Asian Family Market in 99 in Shoreline. We got so many that day. Wow. Still a ton to do! Let’s check it out!
Another one I found during sales on Lunar New Year products. Very curious about this one and kind of confused as to how to prepare it, but I’ll figure it out. Let’s give it a look!
I’m getting this post ready to go the day before Lunar New Year – – we went to a big Asian grocery just north of Seattle yesterday and shopped for noodles. They usually have some really neat things in store for the special holiday! This is supposed to be an extra spicy salted egg variety – very curious about it – let’s check it out and see if it’s truly ultra spicy! I should note that I had no clue my lens was so greasy – which is a bummer since I did three shows and a mukbang while it was like this… So, forgive me. It’s clean now, although a little late…
Thanks to Jessica K. for clueing me in about this stuff! She said it’s good stuff and I got a good deal on it on Amazon so figured what the heck. Anyways, this is a dry version of Paldo’s Teumsae and a mukbang sounds good – only 18 degrees Fahrenheit outside right now. Let’s give it a try!
Here’s one from James in Lakeside, CA – thanks again! Wow – this looks burly. I had to read around to verify cooking instructions and they aren’t hard to cook – just wanted to do it right. This will be my first mukbang I’ve done in ages – not only that, I’ve been hardcore on diet and exercise lately, so not only will it be spicy, it’s going to be a gut buster. Egad. Let’s give it a shot!
