As the picture implies, these Korean champong spicy noodles are seafood flavoured. Even if you mistake that sliced cuttlefish for red onion, the tasty little fella in the corner confirms that these are seafood flavoured. I’m a big fan of Nongshim, makers of my beloved Shin Ramyun so I had high hopes for this one, having already eaten both very tasty and disappointing seafood noodles from other brands on this instant noodle journey.
Champong comes from the Korean-Chinese dish Jjamppong – a spicy seafood noodle soup. The spice comes from gochugaru, the Korean red chilli flakes and the soup base is vegetable. The seafood ingredients are cuttlefish, fish and shrimp although there are clearly mussels on the packet!
There were two sachets of seasoning in the packet – one soup base and one with bits of dehydrated veggies and possibly seafood – although what sort, I could not tell you.
On cooking, (550ml boiling water, cooked for 4.5 mins), the seafood aroma was really strong and very appetising. The smell reminded Dave a lot of living in Korea. The soup was spicy but not overwhelmingly so and the seaweed in the veggie pack helped add to the seafood flavour. All round, this was a tasty bowl of seafood noodles with the added benefit of being spicy. My only criticism, if I had to make one, is that it was too soupy for my liking so next time I’ll put less than the recommended 550ml of water in.
Scores on the doors
These champong spicy noodles are a solid choice of instant noodle with a depth of flavour and pleasant heat. Possibly not one to make in your office or staff room thanks to that strong fishy aroma but very tasty none the less.
- Flavour – 7/10
- Texture – 6/10
- Ease of making – 9/10
TOTAL: 22/30
Buy again? Yes!
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