Today’s review is Samyang’s Bulgogi Ramen Soup, and I’m happy to finally cover a new Samyang product that isn’t another Buldak flavor. Bulgogi is something you’ll find in Korean barbecue: thinly sliced beef marinated in soy sauce, sugar, sesame oil, garlic, and onion, sometimes with Asian pear for sweetness, then grilled or stir-fried. As a noodle bowl, that translates to those marinade flavors adapted into a soup, since bulgogi itself isn’t served as a soup.
Read more: Noodle Journey Episode 119: Samyang Bulgogi Ramen SoupAuthor: Noodle Journey
Noodle Journey Episode 118: Maruchan Akai Kitsune Udon Noodle Soup
I’m reviewing Maruchan’s Akai Kitsune Udon Noodle Soup, a companion to the Midori no Tanuki soba I just covered. “Akai Kitsune” translates to “red fox,” which in this context refers to a bowl of udon topped with fried tofu (called “abura-age”), not anything to do with fox meat. I like the Tanuki soba a lot, so I’m going in hoping this udon version lands just as well.
Read more: Noodle Journey Episode 118: Maruchan Akai Kitsune Udon Noodle SoupNoodle Journey Episode 117: Maruchan Midori no Tanuki Soba Noodle Soup
Today, I’m reviewing Maruchan’s Midori no Tanuki Soba Noodle Soup, and I’m genuinely excited that I finally spotted a Japanese-market Maruchan product at my local H Mart. Maruchan is underrepresented on my channel because most of the interesting items are Japan-only, so finding this with an English ingredient list feels like a small win.
Read more: Noodle Journey Episode 117: Maruchan Midori no Tanuki Soba Noodle SoupNoodle Journey Episode 116: Acecook Hao Hao Saté Onion
Today, I’m reviewing Acecook Hao Hao Saté Onion, and to be perfectly frank, I’m not sure what this flavor is supposed to be. “Saté onion” doesn’t point to anything I can find via Google (aside from this specific product), so I’m going into this review trying to figure out what Acecook is aiming for – is it Indonesian satay with peanut and grilled meat notes, or the Vietnamese saté chili-lemongrass condiment? Neither of those things really makes me think of oniony noodles, so the origin of the name here is a bit of a mystery.
Read more: Noodle Journey Episode 116: Acecook Hao Hao Saté OnionNoodle Journey Supplement Review: Ramen Toppers Chashu Pork and Vegetables Mix
Note: This product underwent a drastic overhaul several months after I reviewed it and earned a much better score! Check out the updated review here.
I’m checking out another dried topping meant to dress up instant noodles, this time from a brand simply called Ramen Toppers. The thing that makes them unique among other dried topping manufacturers is clear: chashu pork and full-size narutomaki fish cake in the same jar, plus a pile of vegetables. It’s a neat idea if the proteins and textures hold up after rehydrating.
Read more: Noodle Journey Supplement Review: Ramen Toppers Chashu Pork and Vegetables MixNoodle Journey Episode 115: Paldo Gompaghetti
Today, I’m trying Paldo Gompaghetti, a Korean–Italian mash-up that promises a white, peppercorn-forward creamy sauce over thick noodles. I stumble on it during a recent Asian market run – one of those curveballs that jumps into my shopping cart because I just have to know what it tastes like. I’ve covered Paldo’s Premium Gomtang before, so the idea of fusing that savory base with a peppery “white pasta” vibe has me curious and a little wary. Fusion products can be great or a total misfire, but I’m going in hoping for a creamy comfort bowl that still feels distinctly Korean.
Read more: Noodle Journey Episode 115: Paldo GompaghettiNoodle Journey Episode 114: Ottogi Real Cheese Ramen
I’m closing out the Korean cheese trilogy with Ottogi Real Cheese Ramen. This is the only one of the three that uses a liquid cheese packet, so I’m expecting a different texture and a cheesier finish out of this than the powdered-only soups. There’s also some interesting surprises in the flake packet.
Read more: Noodle Journey Episode 114: Ottogi Real Cheese RamenNoodle Journey Episode 113: Ottogi Cheese Ramen
Moving on from the previous review of Paldo Cheese Ramyun, I’m continuing the cheesy Korean soup run with Ottogi Cheese Ramen. I haven’t had this one before, but I’ve had great luck with Ottogi’s Jin line, so if this is basically Jin-style red chili beef broth with a cheese packet, I’m optimistic.
Read more: Noodle Journey Episode 113: Ottogi Cheese RamenNoodle Journey Episode 112: Paldo Cheese Ramyun
I’m kicking off a cheese-centric trio of reviews with Paldo Cheese Ramyun. I’ve had this variety once long before the channel/website even began, so I’m curious how it holds up now, especially next to other cheesy Korean options I’ve covered. This is a soup noodle, not a sauce noodle, so the cheese is meant to round out a classic red-chili beefy broth rather than be a creamy sauce.
Read more: Noodle Journey Episode 112: Paldo Cheese RamyunNoodle Journey Episode 111: Momofuku Spicy Chili Noodles
Here’s the other currently-new product from Momofuku, their Spicy Chili Noodles. Coming right after Sweet & Spicy, the obvious question is whether this feels distinct from that one or Tingly Chili or is more or less a spicier version of either. The packaging is certainly similar to Sweet & Spicy, but the ingredients list is certainly different, so I’m curious how it actually eats vs. the rest of the product line.
Read more: Noodle Journey Episode 111: Momofuku Spicy Chili Noodles