u/Complete_Peach_1301

I took it from the freezer and microwaved for about 4 minutes after adding a half cup of water with the cover lid on. Dumpling lunch

This is the ultimate hangover ramen—a spicy and refreshing soup made by adding beef and seaweed to the famous Buldak Ramen

I took when I did a morning run here. Soccer field was busy as early as 6:30 in the morning but the track around was fine. Keen to visit again soon after and I recommend this place for anyone looking for right place for running in the city

AnSungTangMyun has taken a lead in South East region of Korea where Shin has maintained its tyranny in all the other regions in Korea more than 30 years.

The broth tastes soybean paste and seaweed flakes add umami. it has both a lot of fans and haters at the same time.

Some said seafoods from south east coast made adding seafoods to their dishes a common practice and they did the same to ramyun. They found the broth and seaweed flakes go well with added seafood, and since then AnSungTangMyun takes a lead there. For anyone who tried this before, how is your opinion?

After my several city runs, I have thought about doing City2River run. And one day, I woke up in the morning and got a feeling of 'today is the day!'. Running along the river was a rewarding experince, I recommend it.

It is located in the most unexpected place. You walk through narrow alleys and boom the church appears. Its beautiful though.

I had Samyang ramen for dinner. It tasted like Budae jjigae (Army base stew), so I looked up the pouch and noticed it actually has Budae jjigae base as an ingredient.

Not as spicy as Shin and I had to cook about 30 seconds more as the noodle is thicker than shin. I would say it is for someone prefers Neoguri to Shin.

Beef Tripe Hangover Ramen🍜👍

Green onion comes with sour-sweet mustard sauce which eases bitter taste of onion. I barely finish a chicken when I only have chicken. But with green onion, I finish it most of the time. I guess onion with mustard sauce keeps me going.

Green onion chicken (파닭) was a huge fad in Korea back in 2010s, and there have been so many varieties of fried chicken since then. Still, this is one of my favorites fried chickens.

It’s a spicy, kelp and seafood-based ramen with shrimp, making it the ultimate hangover cure.l😵l

Jin cold noodle(Bibim noodle)

Had a meh week so far so wanted something comforting for tonight. I've been craving Buldak so it was an easy decision.

Original Buldak cooked about 3 min and then drained(reserving about a tablespoon of water) and stir-fryed with a splash of cream and fresh grated cheddar cheese mixed in. I don't care for seaweed so I opted against the flake packet. Dumplings, fresh Kimchi, fresh Cucumber and 2 soft boiled eggs. I prefer my eggs soft boiled leaning on the jammy/runny side ☺️ This hit the spot!

Felt miserable when stepped out, much better after I finished the running.

I had three portions of Jin Jjambbong for dinner.

Noodles are flat so its wide surface can contain more broth which makes noodles taste full.

It comes with soup base, dried flakes and oil sauce. Standard recipe on the package states put dried flake before water boils which is unique compared to normal ramyeon receipe. I guess it adds taste to the broth. You can smell seafood when you put flakes.

Oil sauce is added after cooking is done. The sauce adds 'smoky flavor (불맛)' which has been a huge fad in Korea. The brand says it renovated the oil sacue for this smoky flavor, but I am not in the position to tell since this is my first time having it. Maybe I have to wait for another renovation to rate this smoky flavor.

I had three portions of Jin Jjambbong for dinner.

Noodles are flat so its wide surface can contain more broth which makes noodles taste full.

It comes with soup base, dried flakes and oil sauce. Standard recipe on the package states put dried flake before water boils which is unique compared to normal ramyeon receipe. I guess it adds taste to the broth. You can smell seafood when you put flakes.

Oil sauce is added after cooking is done. The sauce adds 'smoky flavor (불맛)' which has been a huge fad in Korea. The brand says it renovated the oil sacue for this smoky flavor, but I am not in the position to tell since this is my first time having it. Maybe I have to wait for another renovation to rate this smoky flavor.

I had three portions of Neoguri for dinner.

It comes with iconic dashima block which adds umami taste to the soup. Vegetable flake includes seaweed which adds more umami when you have it with noodles. Soup itself is not as spicy as Shin or Jin ramyeon.

Noodles are thicker than normal soup-based ramyeon, so standard recipe on the package states boil the noodle for 5 minutes which is longer than Shin ramyeon. This gives Neoguri more udon-like texture. One more thing it goes along well with other thick instant noodles such as Chapagetti, so that JJapa-guri recipe went viral.

It is from same brand as Shin ramyeon, Nongshim, but still keeps its position within top-5 for quite a long time in Korea with Shin ramyeon keeps first place for over 30 years. The brand is doing well in targeting various tastes with different types of ramyeon. Neoguri for someone prefers umani to spicy tatse and thick udon-like noodle to standard noodle.

I had three portions of Neoguri for dinner.

It comes with iconic dashima block which adds umami taste to the soup. Vegetable flake includes seaweed which adds more umami when you have it with noodles. Soup itself is not as spicy as Shin or Jin ramyeon.

Noodles are thicker than normal soup-based ramyeon, so standard recipe on the package states boil the noodle for 5 minutes which is longer than Shin ramyeon. This gives Neoguri more udon-like texture. One more thing it goes along well with other thick instant noodles such as Chapagetti, so that JJapa-guri recipe went viral.

It is from same brand as Shin ramyeon, Nongshim, but still keeps its position within top-5 for quite a long time in Korea with Shin ramyeon keeps first place for over 30 years. The brand is doing well in targeting various tastes with different types of ramyeon. Neoguri for someone prefers umani to spicy tatse and thick udon-like noodle to standard noodle.

I had three portions of Yeul Ramyeon for the dinner. Could not afford the luxury of plating so just had it from the pot which surely contributed to the decent comfort food vibe.

Compared to its long-standing rival in Korea, Shin Ramyeon (신라면), Yeul Ramyeon has more chewy noodles which make me prefer it to Shin Ramyeon time to time. Guess the texture comes from high flour protein contents.

Broth has neat spicy taste from hot pepper which you can smell right after adding the soup base to the boiling water. Again, compared to Shin Ramyeon which has more deep meaty soup, Yeul Ramyeon has positioned itself as "neaty broth". I believe this broth made a recipe Soft tofu Yuel Ramyeon go viral.