Instant Noodle Transformation
March 28, 2010
Anyeonghaseyo! We returned to Japan after an exciting adventure in Seoul. With memories of bibimbap, jajangmyeon, and kimchi still fresh in our minds, we decided to have a Korean night. I brought back some packages of Korean instant ramen, so we decided to try one. Before I knew it, he turned a simple package of instant ramen into a hot pot filled with noodles, fishcake, kimchi, and various vegetables. Along with a side of gyoza and a Korean DVD I found at Kyobo Bookstore in Seoul, we had the perfect Korean night – in Japan.
Before (noodles, sauce, seaweed)
After
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Hi! Nice to know you too … Love the Korean instant noodle. My favorite is Nong Shim Shin Ramyun. Nice and spicy!
I think in Korea this dish is called budae-chigae, and usually has spam or wieners in it and is spiced up with gochujang and kimchi. Got the idea from the night-food stalls in Seoul and saw a Japanese recipe in the Kyou mo Uchi Nabe! cookbook.
According to this blog, the name means ‘Army Base Stew’ http://www.igougo.com/story-s1271826-New_York-Budaechigae_The_Best_Dish_That_Nobody_Knows.html