Tasting K Bag Noodles: 9 Mouthwatering Options Reviewed

The sourness of apple cider vinegar is refreshing! Thin noodles with a smooth “tsuru-tsuru” taste! Furuuru Cold Noodle Water Cold Noodle” (Nongshin) / Actual price: 161 yen (researched by editor)

While chilled noodles are a part of the Japanese bagged noodle scene, cold noodles have a strong presence in the K bagged noodle market!　This familiar dish served at the end of a yakiniku (barbecue) restaurant can be enjoyed at home with ease and refreshment.

“Water-cooled noodles (Mulnaengmyeon)” is a local noodle dish that originated in Pyongyang and Hamgyong Province in North Korea. Traditionally, it was a regional dish enjoyed in warm rooms during the winter, featuring cold noodles. However, after the Korean War, it spread to the southern regions and became available year-round.

The soup is made from beef bones, and the “Fururu Cold Noodle” also uses beef bone extract. The soup is made with pickled daikon radish and accented with apple cider vinegar. The noodles are ultra-thin but non-fried, made with a traditional Korean extrusion method. The noodles are made using a traditional Korean extrusion method and are very thin, yet still have a smooth texture. It is served with kimchi, cucumber, and boiled egg.

 For this issue, we cooked and tasted more than 20 varieties of K bagged noodles and selected nine that we considered to be the best members. While Japanese bagged noodles have been remarkably innovative, K bagged noodles have a strong footing of spiciness and come on strong with their impactful noodle taste. You can either eat it the authentic Korean way from the cooked pot or arrange it with Japanese-style ingredients. Enjoy the fascinating K-bag noodles to the fullest.