Here’s one from South Korea. This is a seafood variety, but with no broth. If you look closely, you’ll see three triahles on the lid. These are perforated holes that you poke through and use to drain the noodles. Let’s check this one out!
Here’s the side panel (click image to enlarge).
The noodle block.
Liquid seasoning.
A deep res color and a nice spicy seafood scent.
Here is a little of the vegetable bits from the bottom of the bowl.
Finished (click image to enlarge). Added Vidalia sweet onions, kamaboko, narutomaki, odeng and green onion. The noodles are nice – a little chewy and not soggy or spongy. The liquid coats everything with a really good spicy seafood flavor that’s really nice and rich. The little bits hydrated nicely as well and were of decent quality. 4.25 out of 5.0 stars.UPC bar code 8801073210233.
Here’s a Samyang TV commercial.
So… here’s a review from someone that didn’t notice the slits, and therefore dumped the sauce in BEFORE the water, and therefore created a broth, of sorts…
Obviously, the noodles are underflavored, because the broth is pretty darn thing (for obvious reasons). Drinking the broth gives you a hint of the spicy seafood goodness, but it’s definitely a thin base.
Oh well… I’ll have to try it again, and do it the RIGHT way next time…
Randall –
Don’t feel bad – lots of people do this, especially with the ‘fire noodle’ variant.
– TRR