This post may contain affiliate links. Please read our disclosure policy.
The first thing I noticed on the Bob Moos Jajang Udon cup was the brand motto, “Eat Korean food, enjoy your life.” I love jajang for that roasted black bean sauce. It actually smells really good when you open it.
Produced in South Korea for G.East Co., Ltd.
What’s in the Package
Inside the Bob Moos Jajang Udon package, you’ll find three main components: a vacuum-sealed pack of thick udon noodles, a large red liquid Jajang sauce sachet, and a silver dried flake sachet containing dehydrated vegetables.
How to Cook Bob Moos Jajang Udon
- To prepare Bob Moos Jajang Udon, start by placing the vacuum-sealed udon noodles and the dried flake sachet into the bowl.
- Add approximately 100ml of hot water to the indicated inner line, then place the lid on loosely and microwave for 2 minutes.
- Once heated, carefully drain any excess water through the lid before adding the liquid Jajang sauce sachet.
- Stir thoroughly until the thick noodles are glossy and fully coated in the savory black bean sauce.
How Does It Taste
The noodles are thick udon, a 3 out of 5 on thickness. There are some dried veggies in there too, like cabbage.
It’s very vinegary. It’s that sour flavor you get from shelf-stable udon. It’s not my favorite. I don’t really taste that roasted, burnt black bean. James said he could taste the jajang, but the vinegar flavor is so strong that it’s the main issue. The sauce itself is fine.
There’s no spice and no broth.
How Does It Compare
The closest one I’ve reviewed is Nongshim Chapagetti. Chapagetti gets the roasted black bean flavor right, and it doesn’t have the sour udon taste.
How to Level Up Bob Moos Jajang Udon
I think this would be better if you cooked the noodles and then stir-fried them in a pan. It kind of defeats the purpose of a cup, but if you’re at home, toss it in a pan for a bit.
Then add sesame oil, scallions and sesame seeds. I wouldn’t go too crazy since it’s a cup.
Final Verdict
This one is not my favorite. The sauce itself is fine, but the sour, vinegary taste from the udon takes over. If you want to try it, stir-fry it in a pan and add sesame oil and an egg yolk.
Community Ratings
There are no reviews yet. Be the first one to write one.
