This post may contain affiliate links. Please read our disclosure policy.
These instant noodles had a nice little surprise inside: a good amount of dried shrimp and octopus. That gave it a distinct seafood vibe right away.
Produced in South Korea.
Table of Contents
The seafood flavor is there, but it’s not overwhelming at all, which is a good balance. The overall flavor is quite enjoyable, and the noodles, made with wheat flour and tapioca starch, have a satisfying chewiness. The noodles are also non-fried.
To really amp up that seafood experience, I’m thinking adding some more shrimp would be great, along with maybe some canned clams for that briny flavor, sheets of seaweed for an extra ocean-y depth, and some fresh scallions for a bit of freshness at the end.
Oh, and cooking the noodles maybe just a tad longer could make their texture even better.
Tasting Notes:
- Spice Level: 0/5
- Broth Viscosity: 2/5 (Decent thickness)
- Noodle Thickness: 2/5 (Good, substantial noodles)
- Noodle Type: (Wheat flour and tapioca starch)
- Topping Suggestions: Shrimp, Canned Clams, Seaweed, Green Onions
Order these noodles here: DongWon Seafood Kalguksu Noodle Soup
Have you tried DongWon Seafood Kalguksu Noodle Soup? What did you think? Spill the noodles and leave a comment below!
Frequently Asked Questions
For the spice level, my friend James, who taste tests the ramens with me, gives his rating out of 5 based on his experience with the heat. My own spice tolerance tends to be higher than most, so James’s rating gives a more general sense of the spiciness. Keep in mind that spice is still subjective, so what’s mild for him might be spicy for you, and vice versa!
That’s how thick or thin the broth is. A 1/5 would be very watery, while a 5/5 would be super thick and almost syrupy.
This is just a general gauge of how thick the noodles are compared to other instant ramen noodles I’ve tried. A 1/5 would be very thin, like vermicelli, and a 5/5 would be very thick and wide.
Here, I’m just describing the style or texture of the noodles, like “udon-like” for a chewy and thick noodle, or “thin and curly” for a more classic instant ramen style.
