#077 NONGSHIM Champong Noodle Soup
February 1st, 2012
Lunch time! Feeling a little lazy on this gloomy afternoon. I started making eggs and spinach but changed my mind and grabbed a bag of comfort instead. I guess it’s Korean today!
To avoid any future heart attacks I used only half of the seasoning packet. This makes it hard to get the full experience of the noodles but wayy less sodium!
Does anyone know what champong is exactly? Does it mean seafood? Because the broth is very seafoody. Big fish flavor like anchovy and cuttlefish…and lots of garlic and red pepper. Korean noodles are always as i expect them; they’re thick and chewy. Remember to cook extra 3 minutes so it can soak up the broth.