“Champon” is a noodle dish that is regional cuisine of Nagasaki, Japan and was inspired from the cuisine of China! Different versions of this dish from Korean and China also exist.
This packet by Nongshim was manufactured in South Korea and I am super excited about it!
Some more googling reveals that “Champong” in South Korea is actually knows as “Jjamppong” because that is what it sounded like to the Koreans when Japanese referred to this dish. And around the 1960’s, chilli powder and chilli oil started getting added to Jjamppong in South Korea!
Cooking directions –
- Stove Top
- Boil 500ml (about 2 cups) of water. Add noodles, soup base and flakes.
- Cook for 5 minutes, stirring occasionally.
- Remove from heat, stir in seasoning oil, and enjoy.
- Microwave (cooking time may vary depending on microwave)
- Put soup base and flakes into a microwavable bowl, then add noodles on top.
- Pour 450ml (about 2 cups) of room temperature water.
- Cook for 9 minutes. When using hot water, cook for 6 minutes.
- Stir in seasoning oil and enjoy.
Lovely looking thick and flat noodles in a round noodle block. I haven’t had the opportunity to eat such noods yet, looking forward to this.
The soup base has a strong seafood aroma (which has me slightly worried, because i cannot stand that fishy smell. Eh).
The seasoning oil seems to be a chili oil with a weak garlicky and oniony aroma I think.
And lastly the dried flakes are a combination of – cabbage, bok choy, mushroom, seaweed and freeze dried cuttlefish and red chilli peppers.
Brilliant looking thick and chewy noodles! Very different from regular instant noodles and it could take some time getting used to these thicker slithery noods.
The broth is flavorful, spicy and has a smoky flavor (and does not have a very strong fishy smell! Yay!). Some of the veggie flakes hydrated really well, the cabbage and bok choy turned out to be super crispy but the mushrooms and the seafood bits did not hydrate so well and were a little chewy.
The strong fishy aroma was a little upsetting personally, but the “champong” flavor with the spicy oil is indeed interesting. This is a near perfect winter dish.
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