Tasting K Bag Noodles: 9 Mouthwatering Options Reviewed

A double punch of sweet and savory sauce with seaweed-infused noodles! “Chawan” (Nongshim) / Market price: 247 yen (as investigated by the editorial department).

While “Chapaghetti” is a casual jajangmyeon, “Cha Wan” is an authentic product that aims to reproduce the taste of the restaurant. The manufacturer, Nonshin, even calls it “Korean-style premium jajangmyeon”.

The sauce is thick and heavy, with a sweet finish. The sauce is thick and sticky, and is kneaded with kelp powder, making it gooey and sticky. The authentic way to eat jajangmyeon is to hold a pair of chopsticks in each hand and thoroughly mix the noodles with the sauce. The “Cha Wan” is also served with a good mixing.

The chewy flat noodles perfectly match the spicy and savory sauce! “Cream Carbonara Buldak Stir-Fried Noodles” (Samyang Foods) / Market price: 279 yen (as investigated by the editorial department).

In Korean, “bul” means fire and “duck” means chicken – chicken that is so spicy that it will catch fire. Here, we selected the Cream Carbonara.

The orange-tinged sauce looks mild, but it is Korean cuisine. The spiciness of the sauce is so intense that it is numbing. The numbing spiciness has a strong impact, but as you continue to eat, you can feel the depth of flavor.

The boiling process is the same as for ordinary bagged noodles, but a unique method is used for the finish: about 50 ml of hot water is left before mixing in the liquid sauce and kayaku. Depending on how much hot water is left in the noodle, it can be made into a soup noodle or a soup noodle. Customize it as you like.

 

A rich powdered cheese combined with a wave of spiciness in the “Korean-style Soupless Stir-Fried Noodles Cheese Tteokbokki” (Nongshim). Market price: 214 yen (as investigated by the editorial department).

Cheese takkarbi, a dish of melted cheese mixed with chicken and vegetables, became a trend in the late 2010s, and some K bag noodles are attempting to recreate the cheese takkarbi in a noodle bag.

After boiling and cooking, the dish is placed on a plate and then finished with a sprinkle of cheese powder. It is firm and spicy, and the cheese is thick and sticky. It is a dish with a punch that would be good as a snack with beer.