Noodle : Chicken Soup Ramen, Kkokkomyeon : Yacult in Korea
Company : Yakult
Weight : 120g
noodle : wheat flour, palm oil, potato starch, modified starch, salt, gluten, etc
soup : chicken soup base, sugar, fine salt, chicken stock, starch, spring onion, egg, pepper, etc
Nutrition Facts : 520 kcal
(serving size: 120g)
Total Carbohydrate 80g(24%) (Sugar 5g)
Total Fat 18g (36%) (saturated fat 11g/Trans-fat 0g)
Variation : No variation
Similar Product : Nagasaki JJambbong
a published article about Kkokkomyeon
Color & Texture : pale yellow soup, transparent and pale noodle
smooth, chewy and sticky noodle texture.
Taste : The soup is based on chicken stock. Beyond your expectation, it’s quite rich in flavors. It has sweetness, saltiness, uami and spiciness in one spoon. Staring at soup, I see tiny chicken flakes and chopped spring onions floating upon.
Due to its soup color, you might think it’s not at all spicy. When I study the soup throughly, I see molecular dots of spices. If you are sensitive to spiciness, you will find the hidden and treacherlous spiciness inside the pale yellow soup.(If you eat it with your Korean friends, they could dare to add extra peppers in it. Stop them.)
Noodle seems to contain more potato starch than normal ramen. It is more transparent and smoother. Exaggerating, I feel as if I eat potato noodles. It tastes less oily and feel like healthy, on the other hand, it seems over-cooked without oil coating.
Pros : White color soup is a very experimental trial in Koreanramen industry that red color soups dominate. Thanks to its revolutional attempt, consumers could experience something extraordinary. You as a foreigner might not understand reason why Korean fell in love with this white soup. If curious, just look around the ramen corner at the discount store. You will see the selves full of red color. That’s the reason. I appreciate its revolt.
Cons : As an instant food it approached, it sells on low cost basis. In other words, less costs, less ingredients. The inventor, the famous gagman Gyunggyu Lee, added more abundant ingredients to enrich the flavors and to enhance nutrition in its original recipe. However, the company minimized the product considering the competitors’ market prices and consumers’ purchase behaviors. If you want to taste the real Kkokkomyeon, I recommend add chopped spring onion, peppers, or an egg.
It contains high volume of sodium. It has 1750mg that occupies 88% of daily value. The figure is higher than normal ramen, so the producer stated on the package that “To reduce the sodium intake, you adjust the amount of soup powder at your tastes.” They already seemed to notify the probable complaints about high sodium contain. You’d better leave some soup in order not to drink 1 liter of water after.
How to cook Kkokkomyeon
1. Boil the 500ml of water.
2. Add noodle, soup powder and flakes, put high heat for 4 minutes.
<delicious cooking tips>
1. 500ml of water is vital(Use a water bottle of 500ml, at your convenience)
2. Add a whole egg(or only egg white) while cooking. Never stir.
3. Put chopped (Cheongyang) peppers into it.
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