GoGo noodles

I was a little confused when making this. The noodles came with one packet of a brownish-reddish bean paste. The directions say to add the paste to the pot of boiling noodles but I was afraid that the flavor would be too diluted so I drained the noodles instead. I was content with my decision to drain the noodles because the paste barely coated them. As you can see, the color of the noodles are not as colorful as the serving suggestion picture. In a hurry, I didn’t bother with the extra veggies and the egg which would have enhanced these noodles 100 percent. The flavor was interesting…the paste was on the sweeter side and was tangy, tasted similar to gochu jang but not quite. I was pleasantly surprised that it was spicy!

(1 votes, average: 3.00 out of 5)

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I began another afternoon standing in front of the noodle closet trying to figure out which noodle to try. Finally, this udon…or U-dong as it says on the packaging caught my eye. I put a bit of a chinese twist on these korean noodles by adding a tea egg. There were also some tasty looking mushrooms in the fridge (I think these are trumpet royales?) so I decided to add to the udon as a meat substitution. When I opened the noodle package, it was the usual, there were two packets, one seasoning and one dehydrated assortment of veggies and sesame seeds. And same cooking routine for all korean instant noodles, I cooked the noodles for an extra 5-7 minutes because I like the noodles more tender (korean instant noodles tend to be thick and chewy.) I had no clue what “pojangmacha” means so I did a little research on the web and found out that a pojangmacha is a small tented restaurant or a restaurant on wheels that sell a variety of inexpensive snack foods. Most popular as a late night destination for snacking and drinking. FUN! I wish there were pojangmachas in the states. Now that I know what pojangmacha is, I still can’t figure out exactly what makes this “oriental” style though. Well, whatever it is, it’s mild and a bit seafoody. Definitely has a strong onion taste as well.

(1 votes, average: 3.00 out of 5)

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What is Su Tah ramen? I have no idea, so I tried to do a little research online and found absolutely nothing. I guess Su Tah is specific to this brand? If anyone can enlighten me, I would very much appreciate it. But for now, let’s review these noodles. It was very tasty as are most Korean noodles because there’s usually an abundant amount of MSG. Also, as with most Korean noodles, the serving size was very substantial, one package is enough for a hungry boy. It was medium spicy and had a strong cayenne flavor. A bit sweet and salty – it sort of tasted like the seafood flavor or maybe not….

I used just enough water so the egg gently cooked on top of the noodles for a soft boiled texture. It was perfect.

*Product of Korea

(1 votes, average: 3.00 out of 5)

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