I think I’ve mentioned recently being almost out of instant noodle varieties to review. Well, I went to HMart today. It’s a Monday. That doesn’t usually happen as it’s probably a two hour or more walk each way. Anyways, I went with my wife, the lovely Kit. See, she got a tooth pulled that was giving her trouble on Friday. Then she had to go back because they missed a couple bits on Saturday. It’s been pure hell for her. Today, we went back to the dentist to look – was worried about dry socket (nope) and infection (nope) – but they gave her more meds and other stuff so hoping that helps. Anyways, got to spend the day with her as she works in a call center and talking on the phone all day when you have trouble opening your mouth as it hurts… This is one that should hurt pretty good – I’ve been wanting to do this spicy one for quite a long time. Well, let’s give it a go!
Ottogi Yeul Ramen – South Korea
Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, add in sachet contents. Fill to line with boiling water. Cover for 4 minutes. Finally, stir and enjoy!
Detail of the lid (click to enlarge).
The noodle block.
A sachet of dry soup base.
Loose vegetable matter from the cup.
Finished (click to enlarge). Added mung bean sprout, scallion, crushed red pepper, and sesame seed. Noodle was a little spongy after 4 minutes and still a bit so after 8. The broth was spicy with mushroom notes. I really expected this to require a mukbang, but honestly wasn’t spicy as Shin IMHO. However – the spicy wasn’t accompanied with a bitterness, which was very nice. It had a nice flavor. The noodle which did have the sponginess did work in this element. Compelling and nice. 4.0 out of 5.0 stars. UPC bar code 645175570714.
Watch me cook on Instant Noodle Recipe Time!
