Here’s a new Jjamppong from Paldo of South Korea sent by Yongmin Park of Paldo. Thank you very much! I really like jjamppong so let’s check it out!
Here’s the back of the package (click to enlarge). Contains fish. To prepare, add noodles and both the red and white sachets to 550ml boiling water and cook for 5 minutes. Add in oil at the end. Stir and enjoy!
The noodle block.
A liquid sachet.
A liquid soup base.
The vegetables sachet.
A nice little mixture.
An oil sachet.
Spicy oil!
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, spring onion, carved squid, Busan fishcake and shrimp. The noodles are big thick and great – very nice! The broth has a very good taste to it but seems to be missing the saltiness perhaps? I really like it, but something seems missing; maybe that makes it gourmet? Unsure. Vegetable bits hydrated very well. 3.75 out of 5.0 stars. EAN bar code 8809296883180.
Paldo Bul Jjamppong Noodle Soup, Spicy Seafood Flavor, 4.90 Ounce
A Paldo video about adding garlic and pork to a pan, sauteing it, then adding in water and this product and cooking it.
Hmm I actually preferred this one to the jjampong by Nongshim, Samyang and Ottogi. I guess because I prefer the fire-roasted taste to it, while the Nong Shim has more seafood. I do prefer Nong Shim’s noodles though, very comparable to the real thing. Samyang’s is really spicy but I actually found it not as flavourful as Paldo’s. I was a bit underwhelmed by Ottogi’s option considering all the hype about it. It’s good but just doesn’t taste as authentic as the other three.
The instructions actually states that the paste and the vegetables should be added to cold water, and then boiled.
Really? How odd.
– TRR