13.161 Sunjja Myeon

Cycle 13 – Item 161

15 (Wed) June 2022

Sunjja Myeon

2.5

by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with IZ

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.

Package includes noodles + powdered soup base + dehydrated scallions + ground black pepper.

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.

“Sun” from “Sunhuchu” + “Jja” from “Jjajang.”

Gonghwachun Jjajang Myeon was previously reviewed on GMTD, both in its restaurant form (see 12.104 Gonghwachun Jjajang Myeon) and packaged version (see 12.111 Jjara Myeon).

(See also GLOBAL FOOD GLOSSARY)

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