Tag Archives: wang

#2922 Wang Bulgogi Flavor Udon Korean Style Noodle

#2922 Wang Bulgogi Flavor Udon Korean Style Noodle

I think we found this one up in Canada but honestly don’t remmebr. It sounds good – I mean udon is alright but bulgogi – now you’re talking. Here’s a little about bulgogi from Wikipedia –

Bulgogi (/bʊlˈɡɡ/ buul-GOH-ghee;[2] from Korean bul-gogi [pul.ɡo.ɡi]), literally “fire meat”, is a gui (Korean-style grilled or roasted dish) made of thin, marinated slices of beef or pork grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirloinrib eye or brisket are frequently used cuts of beef for the dish. The dish originated from the north area of the Korean Peninsula and is very popular in South Korea.[3] In fact, bulgogi is widespread in South Korea, such as at fancy restaurants and at local supermarkets selling pan-ready kits.[4]

This appears to be a South Korean product packaged for sale outside South Korea. Alright let’s give this a go!

Wang Bulgogi Flavor Udon Korean Style Noodle – South Korea

#2922 Wang Bulgogi Flavor Udon Korean Style Noodle

Detail of the side panels (click to enlarge). Contains fish. To prepare, briefly warm noodles is hot water and drain. Add noodles and liquid base to the bowl and add water to fill li ne. Microwave (1000W) for 3 minutes. Add in flake and sesame oil. Finally, stir and enjoy!

#2922 Wang Bulgogi Flavor Udon Korean Style Noodle

Detail of the lid (click to enlarge).

#2922 Wang Bulgogi Flavor Udon Korean Style Noodle

The udon pouch.

#2922 Wang Bulgogi Flavor Udon Korean Style Noodle

A large liquid sachet.

#2922 Wang Bulgogi Flavor Udon Korean Style Noodle

Liquid soup base.

#2922 Wang Bulgogi Flavor Udon Korean Style Noodle

Another liquid sachet.

#2922 Wang Bulgogi Flavor Udon Korean Style Noodle

Sesame oil.

#2922 Wang Bulgogi Flavor Udon Korean Style Noodle

A dry sachet.

#2922 Wang Bulgogi Flavor Udon Korean Style Noodle

Vegetables and fish cake.

Finished (click to enlarge). Added green onion, Salad Cosmo mung bean sprouts, and beef. Udon came out nicely – standard pouch gauge and chew. The broth was very sweet and actually quite good. Bits of veg and fishcake floated around nicely. Pleasantly surprised. 3.75 out of 5.0 stars. EAN bar code 087703289987.

#2922 Wang Bulgogi Flavor Udon Korean Style Noodle

Korean Style Fresh Cup Noodle Udon [Healthy, Convenient] Easy Cook Bowl in 3 Minutes / 8.08 oz per Meal (Pack of 6) – Bulgogi (Marinated Beef) Flavor

Awesome bulgogi recipe

#2628: Wang Asian Style Noodle Seafood Udon

#2629: Wang Asian Style Noodle Seafood Udon - South Korea - The Ramen Rater - instant noodles

I know we found this one while out at a store somewhere… Hmmm… I want to say that this was at Asian Food Center on 130th and Aurora in north Seattle. If I’m correct this was the day of sad dim sum.

Now, dim sum is one of my favorite things in the universe. I freaking love dim sum and have since I was a kid and my family would go to Sun Ya in the Settle ID. Trips to Seattle were a big deal as the way my dad drove it usually took about 2 hours to get down there from Anacortes.

Well, next to Asian Food Grocery is a new dim sum joint called HK Dim Sum. My wife went in and got some stuff to bring home for dinner. Well, it was the saddest dim sum we’ve ever had – violently salty and greasy as hell. I’m going to admit it was around 5pm so maybe the stuff had been sitting around for hours or something, but that wouldn’t have made it saltier. I think we’ll probably give it one more chance when we’re down that way next time though – quick fix dim sum is far and few between around here.

Anyways, udon… Udon… Seafood udon from South Korea? Yeah, that sounds awesome. Let’s crack into it!

Wang Asian Style Noodle Seafood Udon – South Korea

#2629: Wang Asian Style Noodle Seafood Udon - South Korea - The Ramen Rater - instant noodles

Detail of the side panels (click to enlarge). Contains squid, shrimp, and anchovy. To prepare, add udon, vegetable block and seasoning powder to the bowl and fill to line with hot water. Microwave at 700W for 3 minutes. Add in red sachet content. Finally, stir and enjoy!

#2629: Wang Asian Style Noodle Seafood Udon - South Korea - The Ramen Rater - instant noodles

Detail of the lid (click to enlarge).

#2629: Wang Asian Style Noodle Seafood Udon - South Korea - The Ramen Rater - instant noodles

The udon pouch.

#2629: Wang Asian Style Noodle Seafood Udon - South Korea - The Ramen Rater - instant noodles

The soup base sachet.

#2629: Wang Asian Style Noodle Seafood Udon - South Korea - The Ramen Rater - instant noodles

A light powder.

#2629: Wang Asian Style Noodle Seafood Udon - South Korea - The Ramen Rater - instant noodles

A large wrapped candy?

#2629: Wang Asian Style Noodle Seafood Udon - South Korea - The Ramen Rater - instant noodles

A freeze dried block. There explode when introduced to water and expand like crazy.

#2629: Wang Asian Style Noodle Seafood Udon - South Korea - The Ramen Rater - instant noodles

A final red sachet.

#2629: Wang Asian Style Noodle Seafood Udon - South Korea - The Ramen Rater - instant noodles

A lot of chilli powder.

Finished (click to enlarge). Added Busan fish cake, Salad Cosmo mung bean sprouts, spring onion and carved squid. The udon is your standard fresh type – always welcome here. The broth was alright – the chilli powder made it decently spicy. The vegetable block was alright. It just seemd missing something and was a bit of a let down. 2.0 out of 5.0 stars.  UPC bar code 087703023734.

#2629: Wang Asian Style Noodle Seafood Udon - South Korea - The Ramen Rater - instant noodles

Japanese Style Fresh Cup Noodle Udon [Healthy, Convenient] Easy Cook Bowl in 3 Minutes / 7.79 oz per Meal (Pack of 6) – Dried Bonito Tuna (Katsuo) Flavor

A recipe for spicy seafood udon

#2464: Wang Extreme Spicy Hot Chicken Flavor Udon

#2464: Wang Extreme Spicy Hot Chicken Flavor Udon - South Korea - The Ramen Rater

Here’s a bowl I got at a local Korean store – Boo Han Market – in Edmonds, Washington. I was looking for something else and found this. So there’s a company that makes this style but in instant noodles, not udon. Curious to see how they differ insofar as the heat and flavor. Indeed, let’s give this one a go!

Wang Extreme Spicy Hot Chicken Flavor Udon – South Korea

#2464: Wang Extreme Spicy Hot Chicken Flavor Udon - South Korea - The Ramen Rater

Detail of the side panels (click to enlarge). Contains fish. To prepare, take udon and soak in hot water (does not say for how long; going to go with 2 minutes). Drain. Put udon in bowl with 1/4 cup (50ml) water and microwave for 90 seconds at 1000W. Add sachet contents. Finally, stir and enjoy!

#2464: Wang Extreme Spicy Hot Chicken Flavor Udon - South Korea - The Ramen Rater

Detail of the lid (click to enlarge).

#2464: Wang Extreme Spicy Hot Chicken Flavor Udon - South Korea - The Ramen Rater

The udon pouch.

#2464: Wang Extreme Spicy Hot Chicken Flavor Udon - South Korea - The Ramen Rater

The sauce sachet.

#2464: Wang Extreme Spicy Hot Chicken Flavor Udon - South Korea - The Ramen Rater

This is quite a bit of liquid – had to use the bigger display cup!

#2464: Wang Extreme Spicy Hot Chicken Flavor Udon - South Korea - The Ramen Rater

A garnish sachet.

#2464: Wang Extreme Spicy Hot Chicken Flavor Udon - South Korea - The Ramen Rater

Seaweed and sesame seeds.

Finished (click to enlarge). Added baked chicken. The udon comes out of the microwave piping hot – and a little screwy. To me, it kind of lost it’s backbone and got some mushiness. The flavor was quiet spicy, but just didn’t really make me happy. It seemed off. The seaweed and sesame seed garnish was a nice touch, but almost too much so. 2.0 out of 5.0 stars. UPC bar code 087703297951.

#2464: Wang Extreme Spicy Hot Chicken Flavor Udon - South Korea - The Ramen Rater

2017 new (Big 6 CUPs) Stir-Fried Spicy HOT Chicken Roasted Noodles UDON

A recipe for Korean fried chicken.

#2240: Wang Rice Noodle Anchovy Flavor

Here’s a flavor I don’t usually have all to often – anchovy. Salty little fishies! I am hoping it’s tasty but not too fishy; there’s a fine line between yes and yecch when it comes to such things I believe. Let’s give it a go!

Detail of the side panels (click to enlarge). Contains anchovy. To prepare, add sachets into bowl and add boiling water to fill line. Cover for 3-4 minutes. Stir and enjoy!

Detail of the lid (click to enlarge).

The rice noodles.

A dry sachet.

Dry soup base with flecks of vegetable.

A wide sachet.

A freeze dried block – these spring to life when boiling water is introduced and usually contains lots of flavor and vegetables.

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, spring onion, Busan fishcake, kimchi and chilli flake. The rice noodles were decent – nice gauge and well hydrated in the time allotted. I gave them a couple cross cuts with a pair of kitchen scissors to make them more manageable. The broth was a little fishier than I would have liked, but it is anchovy. It had an alright flavor and the vegetables were of good quantity. 3.25 out of 5.0 stars. UPC bar code 087703111158.

Wang Kimchi Base Multipurpose Hot Sauce

Some odd people trying Korean street food.

#2140: Wang Rice Noodle Seafood Flavor

A big rice noodle bowl from South Korea graces my desk today. I must say, this is the only one I’ve ever seen mentioning ‘clean room’ on the label. Unsure if this is in reference to where it’s produced or has to do with ‘clean eating.’ Either way, let crack it open and look within.

Detail of the side panels (click to enlarge). Contains shrimp. To prepare, add sachets into bowl and add boiling water to fill line. Cover for 3-4 minutes. Stir and enjoy!

Detail of the lid (click to enlarge).

The rice noodles.

A soup base sachet.

A lot of powder.

A big square in a sachet.

A freeze dried block – probably containing seafood and vegetables.

Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, crab claw fish cake, Busan fish cake and carved squid. The rice noodles hydrated very nicely and have a soft chew to them. I used kitchen scissors and made a couple of crosscuts to make them more manageable. The broth was very nice too – a good seafood taste with a nice body. It has just a note of spiciness as well. The included garnish was nice and included lots of nice chewy bits of seafood and vegetables. This was much better than I expected – 5.0 out of 5.0 stars.  UPC bar code 087703111165.

Wang Kimchi Base Multipurpose Hot Sauce

Very odd people trying Korean street food.

#2104: Wang Rice Noodle Kimchi Flavor

Got a few varieties of these bowls a month of two ago and thought they sounded interesting. Let’s take a look!

Detail of the side panels (click to enlarge). Contains anchovy. To prepare, add sachets into bowl and add boiling water to fill line. Cover for 3-4 minutes. Stir and enjoy!

Detail of the lid (click to enlarge).

The rice noodles.

The soup base sachet.

A granular powder with a spicy scent.

A freeze dried block sachet.

These are usually really great – looks to be freeze dried kimchi.

Finished (click to enlarge). Added spring onion, Salad Cosmo mung bean sprouts and thin sliced beef. The noodles hydrated well – they have a thicker gauge than vermicelli. I used a pair of kitchen scissors to make one crosscut, making the noodles easier to manage. The broth has a nice bright kimchi taste and spiciness to it. The freeze dried block let loose its goodness in a nice quantity – bits of cabbage all over. 4.0 out of 5.0 stars. UPC bar code 087703111172.

Wang Kimchi Base Multipurpose Hot Sauce

An easy kimchi recipe!

#678: Wang Kitsune Udon Noodle

Here’s another one from the nice people at RamenPleace.com! This is a Korean udon bowl with fried tofu – usually something I would imagine in a Japanese bowl. Let’s see how it tastes!

Here’s the side of the bowl (click image to enlarge). I like how one of the places these come from is San Leandro, California – the first time I met my wife in person, San Leandro was a place we went – we went down by the water and ate some Round Table Pizza on the tailgate. Good times!

Here is the noodle packet. Fresh, wide noodles!

Liquid soup base! Big packet!

The Kitsune! Fried tofu is really good!

Ahhh the good stuff!

Awaiting water to the line and a three minute spin in the microwave.

After cooking, add flake and stir!

Finished (click image to enlarge). I added a few dashes of Texas Pete Garlic Hot Sauce and a couple pieces of sushinori. The noodles are your standard fresh udon – nice and wide and chewy. The broth is great – sweet and hearty and a hint of seafood taste. The fried tofu is wonderfully sweet and chewy with a nice texture. The flake veggies were nice too – abundant and of good character. All in all, I’m quite pleased with this one! 4.0 out of 5.0 stars! UPC barcode 087703082823 – get it here!

Now this looks like fun!

Korean fried tofu side dish

#516: Wang Champong Spicy Seafood Noodles

Here’s a new one – Wang brand. It’s a fresh noodle big bowl from Korea.

As you can see, big and from Korea.

Clockwise from top: chili powder (I sniffed it – very strong stuff!), liquid soup base, dried seasoning (veggies and dehydrated fishy bits)

Fresh noodles. Nothing to see here really.

Everything sitting in the bowl. The instructions say to fill with hot water to the line and microwave for 3 minutes. Which I did.

Click image to enlarge. I added a couple of scrambled eggs for good measure as I’m hungry. Deep red broth – crimson like blood! It’s really quite striking.

Hot and spicy – check. Broth was kind of thick and very flavorful – a deep fish taste but not really fishy.  The noodles weren’t bad – chewy enough but not too chewy. The veggies and fish bits were great. 3.5 out of 5.0 stars.

Gordon Ramsay attempting to make handmade noodles.

Candido Camero (bongos)