Korean ramyun by Nongshim manufactured in the US of A being eaten by a hungry Indian who dreams of visiting South Korea someday! #globalisation
Nongshim’s Neoguri made its debut in 1982 and gained popularity for its thick Udon style noodles and distinct spicy seafood flavor.
Cooking directions –
- Stove Top
- Boil 550 mL (about 2 1/3 cups) of water. Add noodles, soup base, and vegetable mix.
- Cook for 4-5 minutes, stirring occasionally.
- Remove from heat and serve.
- Microwave (cooking time may vary depending on microwave)
- Put soup base and vegetable mixinto a microwavable bowl, then add noodles on top.
- Pour 500ml (about 2 cups) of room temperature water.
- Cook for 8 minutes. When using hot water, cook for 5 minutes.
Here we have a broken but beautiful block of thick ramen noodles! Up until the release of Neoguri in 1982, Korean ramyun noodles had always been thin.
The soup base has a slightly spicy and a seafood-y aroma to it. And the vegetable mix contains a generous amount of kelp along with dehydrated seaweed, green onion and carrots.
Delicious, thick and chewy noodles in a flavorful and spicy broth. The broth definitely has a strong seafood flavor to it, like that of shrimp or mussels.
With every bite you can taste the warm spiciness and the rich seafood taste. Generous portions of dried kelp and other veggies help give both texture and taste to the soup/broth, adding a layer of flavor to these noodles.
The only thing working against me is the strong fishy/seafood smell. I know I have been complaining about this since long but my tolerance level has definitely increased and I do appreciate these noodles more now than I would have done before.
I decided to add a few strips of bacon and a slice of cheese because why not?
The cheese adds some richness to the broth while the bacon (apart from being delicious) cuts the strong seafood aroma. Feel free to add any veggies or meat of your choice and as much cheese as your heart pleases!
Just cannot wait to try the original in Korea! Fingers crossed!
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