This one came by way of James from Lakeside, California – thank you again, sir! So, this is a combination of gomtang, a creamy beef soup, and instead of being a soup, this is a dry version, so there’s your paghetti part of the name. It sounds good, and apparently milk can used instead of water which I intend to try. Let hit it up – I’m expecting good things.
Paldo Gompaghetti Korean Beef Flavored Noodles – United States
Detail of the packaging (click to enlarge). Looks to be meat free but check for yourself. To prepare, boil noodle in 600ml water with flake sachet contents for 4.5 minutes. Drain. Add in 50ml water (or 50ml milk). NOTE – says ten tablespoons – this is ten teaspoons – actually, just do 3 tablespoons and 1 teaspoon unless you’re keen on wasting time. Add in remaining sachet. Finally, stir and enjoy!
The noodle block.
A sachet of seasoning base powder.
The flake sachet.
Finished (click to enlarge). Added chashu and scallion. Noodle is just superb – thick and chewy. The flavor is exactly what I expected – Paldo’s delicious gomtang in well represented here, and a creamy beef taste emerges on top. I think this will appeal to most and the option of using 50ml of milk (which I opted to do) was just perfection. 5.0 out of 5.0 stars. UPC bar code 648436310029.
Amazon – Best of the best in the cheese battle!
Watch me cook on Instant Noodle Recipe Time!
