Cycle 13 – Item 161
15 (Wed) June 2022
-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-
The cup version of Sunhuchu Ramyeon was previously reviewed on GMTD (see 12.331 Black Pepper Powder Ramen – Beef Bone Stock Flavor).
This is the standard version, which requires boiling the noodles and other dry ingredients in a pot of water.
It was good. The broth was rich and milky, as good as broth from powder can be (in fact, Ottogi produces the beef bone stock that I use for various soup applications (see for example 1.323 Ddeok Mandu Guk)). The noodles were a bit flimsy but passable. The live cooking allows for the addition of fresh ingredients, such as mushrooms; I also added fresh scallions at the end. Overall, a very mellow well-balanced noodle soup, a welcome change from the typical red and spicy Korean ramyeons.
(See also GLOBAL FOOD GLOSSARY)