Samyang Hot Chicken Flavor Ramen - Jjajang (Pack of 5)

Product Information

Originally the sauce that was introduced from China to make the noodle dish, had tasted saltier, richer, and was also of a deep brown color. It might seem like there’s not enough water, but just stir and flip the noodles until they loosen into the liquid. This was the biggest surprise of the entire test, that steadfast, standby NongShim performed the worst out of the whole group. On those occasions, I turn to an instant noodle dish that has no soup at all, and that’s Chapagetti. Adding to that, if you manage to cook it properly, I can assure you that you are going to fall in love with it like me.

I also never realized how much jjajangmyeon relies on sweetness for the overall flavor profile but Paldo wields it here with great confidence. The packages don’t necessarily have to be labeled as jjajangmyeon (as there are a lot of variations in spelling), but it does need to be an instant noodle in a chunjang based sauce (not soup broth). My personal favorite thing about the pack is its added pack of premium sauce that you can mix with the noodles as you cook. At a time when both Qing and Japanese businesses were competing against each other, Jajangmyeon was offered in 1905 at Gonghwachun ( 공화춘; 共和春), a Chinese restaurant in Incheon Chinatown run by an immigrant from the Shandong region.It also made a prominent appearance in the Academy Award–winning movie Parasite, when a character requests “jjapaguri,” a mixture of Chapagetti and Neoguri. Boil the noodles for only 5 minutes – and afterwards, rinse them under cold water to stop the cooking process. These two Korean-Chinese dishes are so popular that some restaurants serve both in a bowl with a divider in it so that you don’t have to choose between them.

So, I would always advise you to look into the spice levels in the Jajangmyeon before taking it home.

It really helps to ensure that the resulting noodle mix is lump free, velvety, and perfect every time.

I admit that its super easy to over do it with the sesame seed oil (one or two drops can make all the difference), but I expected better from NongShim. Introducing Samyang's Jjajang Ramen, the spiciest ramen in the world - it's definitely not for the faint-hearted! Speaking of garnishes, one of the best parts about making Chapagetti is that you don’t need to add anything to it.What I really believe in is that if you are choosing Jajangmyeon over any other type of noodles, it needs to taste authentic, and if not, then next to it. I prefer Samyang Jjajang Buldak Spicy Black Bean Ramen noodles because the package comes with an additional spice pack.

On a trip to South Korea with my father we decided to make the trek to a restaurant in Incheon that was supposedly the birthplace of the Koreanized version of Chinese Zha jiang mian, 炸酱面 that would become the identity defying jjajangmyeon we have all grown to know and love. I opted for the normal way of doing it, and let me say, this is more painful than the regular fire noodles.If you want to tone down the spice, you can add milk instead of water when you’re tossing the half-cooked noodles with the sauce.