Creamy Spicy Pasta Meets Shin Ramyun “Ttowoomba Pasta” is a creamy spaghetti dish enhanced with the spicy flavor of chili peppers, resulting in a deliciously rich and spicy fusion. Inspired by this, “Shin Ramyun Tumba” was created. For a while, there was a trend of making creamy, spicy Shin Ramyun at home by adding ingredients … Read more
Ramen King Kim Tong Kkae There’s a ramen with a bright red package featuring a cute chef sprinkling sesame seeds. It’s called “Ramen King Kim Tong Kkae.” The unique design and quirky name made me curious about its taste, so I decided to give it a try. Here’s my review of this charmingly designed … Read more
Yul Ramyeon Lately, I’ve been enjoying Yul Ramyeon quite a bit. Last time, I shared a method inspired by ‘Chef Dragon’ for making Yul Ramyeon even tastier. Today, I’ll introduce a simpler yet equally delicious method. While the original recipe is already great, this tweak can enhance the flavor. It’s nothing major, but I thought … Read more
If you’re familiar with Korean ramen, chances are you’ve heard of Anseongtangmyeon. Since its launch in 1983, this beloved instant noodle has won the hearts of many with its rich, savory broth and chewy noodles. Today, let’s dive into what makes Anseongtangmyeon so special. 1. First Impressions: Familiarity and Comfort The packaging of Anseongtangmyeon features … Read more
Among Korean instant noodles, my absolute favorite is jjajang ramen, a type of noodles mixed with black bean sauce. The name of this ramen is Chapagetti. It gained international fame when a popular Korean movie, Parasite, showcased a dish called Chapaguri, which is a combination of Chapagetti and another noodle called Neoguri. Today, let me … Read more
Let me introduce you to the popular Yeollamyeon, a beloved Korean instant noodle. While Yeollamyeon has been around for a while, it seems like many videos of people eating Yeollamyeon have been popping up on YouTube lately. Although I hadn’t had it much before, after watching those videos, I decided to try it myself and … Read more