Every month, the folks at www.exoticnoods.com send me over a box so I can show you what they’ve got going on. There’s some really great stuff in this month’s box and I’ve alkso got a coupon code for you – it’s BOOM! Use it to get a discount! Let’s see what’s in here!
Unboxing Time: Exotic Noods May Green Box – United States
Thank you to Exotic Noods for sending this along! Give em’ a look!
South Korea has the highest per person consumption of instant noodles in the world. It’s not a surprise that their instant noodle are quite good – usually the noodles (known as ramyun) are thicker and accompanied by a spicy broth. These are my very favorite varieties of South Korean instant noodles – hope you enjoy!
#10: Paldo Kko Kko Myun
This one is like a bowl of candy to me. We start with nice quality noodles, and then the broth takes over. The broth has a kind of chicken and jalapeno flavor to it. The flavors play off of each other quite nicely and deliver both a strong bite as well as a mellow comfort food flavor in one bowl. The vegetable packet includes little chicken pieces. Original review
#9: Paldo Jjamppong Seafood Noodle King Bowl
Thick and chewy ramyun noodles are augmented by a broth with a good consistency – a little thickness was very good. Also a slightly sweet, seafood and spicy flavor to it I thoroughly enjoyed. Original review here
#8: Samyang Foods Red Nagasaki Jjampong
The noodles are perfect – what I like to find in ramyun! Thick and chewy. The broth is amazing – an excellent level of heat balanced with a respectable amount of seafood flavor. The added vegetable pieces hydrated quite well. Top notch! Original review
#7: Paldo King Bowl Super Spicy Pan Stirfried Noodle
The noodles are of a good ramyun gauge – lots of them as well. The flavor is a kind of seafood and spicy thing and there’s a sweetness going on as well. The supplied vegetables did great – this was an amazingly good stir noodle! Original review
#6: Nongshim Soon Veggie Noodle Soup
This is the first instant noodle on the top ten to be marketed towards vegetarians. What surprised me about it was the broth had such a full flavor to it; deep and satisfying. The noodles are slightly larger in gauge than your run of the mill instant, which is common of South Korean ‘ramyun.’ Magnificent stuff! Original review
#5: Nongshim Zha Wang (Jjawang) Noodles With Chajang Sauce
The noodles are out of this world – soft and chewy, with a nice width and thickness – very hearty. The sauce coats everything and there’s more than enough of it. It has a rich black bean flavor augmented with peas, cabbage and other veggies. This is the best jjajang I’ve ever tried. Original review
#4: Paldo Cheese Noodle
These noodles – wow. I think the best addition to South Korean ramyun has to be cheese. Well, not only is cheese included here but it’s got just the perfect notes of spiciness and strong, rich flavor. The little guy with the sign that says cheese noodle rocks as well. Original review
#3: Paldo Rabokki Noodle
The noodles plumped up just perfectly – thick and a good chew. The broth is more of a sauce and it’s very rich – spicy and sweet – like an adult version of Spaghetti-O’s which I find delectable. Original review
#2: Nongshim Jinjja Jinjja
The noodles are very good – nice thick ramyun. The broth has a seriously spicy kick to it and a very peanut aroma with pork notes. The vegetables hydrated very well. Back with a vengeance! Original review
#1: ChoripDong Hurricane Rice Cake
It’s red. It’s got a thick spicy and sweet sauce. It’s got ramyun. It’s got topokki. This was a real find – Just looking at the picture makes me want some right this instant. The most wonderful big bowl of noodles I’ve ever had. Original review here
Being a superfan of all things instant noodle, I have newsfeeds I check daily on my phone pertaining to them. I saw an article about Nongshim’s Jjawang in the Korea Times New York edition. It mentioned with it’s release, jjajang variants are flying off the shelves in NY and NJ. I figured hey – I better find this stuff!
I had an idea where to look. In Lynnwood, WA, there’s a store called G Mart. They usually have a Nongshim promo at the front and sure enough, they did. We also had my friend Paul S. over last night and he brought some Heaven Sent fried chicken. I had bought some Nongshim Waffle snacks (they taste like maple syrup and crunchy waffle) and they went together well. Now, what’s jjajang? Here’s something from wikipedia:
Jajangmyeon (자장면; 짜장면; jjajangmyeon), a Korean Chinese cuisine, is a noodle dish topped with a thick sauce made of chunjang (a salty black soybean paste when unheated), diced pork and vegetables, and sometimes also seafood. Jajang (alternately spelled jjajang), the name of the sauce when heated, is the Korean pronunciation of the Chinese characters 炸醬, which literally means “fried sauce.” Myeon (also spelledmyun) means “noodle”, which is represented by the Chinese character 麵.
The dish originated from zhajiangmian (炸醬麵, literally “fried sauce noodles”) in China’s Shandong region.  Zhajiangmian was adapted in Korea to fit the Korean taste. The start of jajangmyeon can be traced back to theJoseon Dynasty. When the Joseon opened the Incheon port, many Chinese people from the Shandong region moved to a town in Incheon, which is now known as Incheon China Town. These people created Chinese restaurants and adapted the traditional Shandong food zhajiangmian in a way that Korean people could enjoy. It is rumored that in 1905 a Chinese restaurant named Gonghwacheun (공화춘), created jajangmyeon. However, it turned out that Gonghwacheun was the first registered business. At this time jajangmyeon was a cheap dish that the worker class enjoyed and was more similar to Shandong region’s zhajiangmian than the current day Korean jajamyeon. After the Korean War, Korean chunjang was invented. With Korean chunjang, caramel was added to give it a sweet taste. After this jajangmyeon became a completely different food from zhajiangmian. The pronunciation of the dish’s name is nearly identical to that of its Korean counterpart. But Korean jajangmyeon differs from Chinese zhajiangmian, as Korean jjajangmyeon uses black Korean chunjangincluding caramel, and onions.
Alright – with your education complete, let’s check out this new Nongshim Zha Wang!
Here’s the back of the package (click image to enlarge). Contains shrimp. To prepare, add noodle and flake sachet to 600ml boiling water and cook 5 minutes, stirring occasionally, As it cooks, make the sauce by adding 3 tablespoons of water (45ml) and stirring. Drain noodles. Add in the contents of the oil sachet. Add prepared sauce and combine thoroughly. Enjoy!
Broad, flat noodles. There are little specks of kelp powder in them.
The sauce powder sachet.
Has a nice black bean scent.
The vegetable flake sachet.
A nice mixture of vegetables.
An oil sachet.
Finished. The noodles are out of this world – soft and chewy, with a nice width and thickness – very hearty. The sauce coats everything and there’s more than enough of it. It has a rich black bean flavor augmented with peas, cabbage and other veggies. This is the best jjajang I’ve ever tried. 5.0 out of 5.0 stars. UPC bar code 031146033324.