Big thanks to James from Lakeside, CA for sending this along. I have to say, I don’t understand what jjajang has to do with Italian influence. Chapagetti, Chacharoni – and this guy. Jjajangmyeon (black bean sauce noodle) is a fusion of Chinese and South Korean cuisine. I will say the chef is kinda funny insofar that if his moustache was larger, he could be dastardly twisting it like a bad guy in an old cartoon. Nothing bad about topokki though – let’s give it a try!
Surasang ’88 Seoul Jjang Topokki – South Korea
Detail of the side panels (click to enlarge). Contains oyster. To prepare, To prepare, add everything in and fill to live with room temp water. Cover loosely with lid and microwave two and a half minutes. Finally, stir and enjoy!
Detail of the lid (click to enlarge).
A pouch of rice cake – note – don’t eat the sachet contents in there.
A sachet of soup base powder seasoning.
A sachet of vegetables.
Finished (click to enlarge). Added scallion and crushed red pepper. Tteokbokki came out pretty well. The sauce was very brothy which I wish wasn’t the case; just not thick enough. A kind of sweet and bitter combo going on. Hrmmm. 3.0 out of 5.0 stars. UPC bar code 087703066991.
Amazon – Surasang Tteokbokki Stew, Sweet and Spicy, 6 Ounce, Pack of 6
Watch me cook on Instant Noodle Recipe Time!
