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Nongshim Hot Pot Noodles Bulgogi Flavour 4 Pack $4 @ Woolworths

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I tried these about a month ago when they were $5 at Woolies. Instant hit for the whole clan; not bought any other types of instant noodles since. Been buying them since from Tong Li for $6. Half price at Woolies this week for $4.

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Woolworths

Comments

  • +4

    Might try this

    • +1

      please update us, im dieing to know how it goes

      • +2

        im dieing dying

        • +19

          I'm

        • +3

          Dieting

      • +9

        geez, talk about high stakes

    • +3

      Had it with kfc hot and crispy chicken and chicken wings the other day, it was super tasty!

      • Might try that

  • +2

    They look nice, anyone else tried them?

    • +5

      They taste great to me, though just be mindful it's got more sugar in this than other Nongshim noodles since it's Bulgogi flavour and all.

      • Sugar isn't the concern here (only 6g more than their standard noodles). The bigger concern is the 1500mg sodium. Enjoy in moderation!

        • +1

          Yeah 1500mg is the maximum daily recommended amount.

        • 1500 mg is only 1.5g … Most of people in my home country don't care about this. A lot of MSG is very common in my home country.
          Do we have to worry about sodium, msg, whatever2 if we have physical activity like walking, not sitting too much, drink enough water?

          The companies making instant noodles must have passed food safety, taste tests, etc. Otherwise lawsuit maybe.

          I don't think most people really check or care about sodium whatever in every food and beverages people buy.

          • @neoleo: Up to you, easy to convince yourself either way but there are recommended daily amounts and health metrics for a reason, otherwise we'd all be eating like 10yo's every day.

            Mostly it's addictive and leads to obesity, I wouldn't say people over in Asia are generally that healthy anyway.

            • @G-rig: I am asian and most asians look slim … I can eat a lot and I am still in good shape, definitely not fat …

              • +1

                @neoleo: Mostly it's addictive and leads to obesity, I wouldn't say people over in Asia are generally that healthy or live that long anyway (unless living in a blue zone country, eating mostly vegetarian/Mediterranean and have all the good habits to go with it.

                PS
                Not just about fat or not, worth trying to eat less processed shit .

          • +1

            @neoleo: Sodium, not MSG. If anything, MSG is better because it supplants more net sodium.

            But 1.5g is a lot for a single meal.

            Your home country may have higher sodium intake, but I'd hazard that your home country has reasonably high blood pressure and other issues (stomach cancers for instance).

      • Equivalent to about 2.7 teaspoons of sugar.

        Id worry more about the fat (and 5g saturated fat) and sodium.

        Anyway just use half of the flavourings or something.

        • I never use only half flavourings for instant noodles. The companies making instant noodles must have passed food safety, taste tests, etc. Otherwise lawsuit maybe.

          • @neoleo: Ha, it's fine if you use half the amount of water, and these are dry style noodles for a start.

            Ha, lawsuits, I'm sure you are allowed to eat less, and how would they know what else you consume in a day.

    • they're great, I usually add more to it like shallots and an egg. Really unique flavour than your standard nongshim

  • +1

    Damn doesnt show up on apps at my stores

  • +2

    Holy shit (neg me if you disagree) but this one tastes like ass.
    I generally like all instant noodles, but man I had one and had to chuck out the rest.
    It tastes like watery meat juice with noodles

    • It tastes like watery meat juice with noodles

      Did you drain?

      I tried once with the water in (as per option on the packet) for soupy noodles, was a big miss.

      • Nah I just had it once not drained with water, it really wasn't for me.

        • You probably shouldn't have chucked out the rest. Draining is the difference.

        • Its not meant to watery or soupy…

          It's supposed to be semi dry or even dry

    • +5

      Am I the only one who loves the sound of watery meat juice? Isn't that basically what what pho and so many other noodle soups are?

      • +11

        sound of watery meat juice?

        Sigh, everything reminds me of her…

        • -1

          What did I miss :P ? What's the story about that?

    • +6

      this one tastes like ass.

      Yalls don’t eat ass?

    • I've never tried these but it sounds like a lot of people are making them like usual noodles with way too much water. Maybe see what it says on the packet but I imagine you only need a very small amount of water to mix them up dry.

      Sounds like they are similar to these ones, which are good but never cheap https://www.nongshim.com.au/products/noodles/chapagetti/

    • The noodle is softer, so don't cook the noodle with flakes included too long with boiling water. Throw away the water then mix with the sauce (soup base).

      I think they deliberately choose this type of noodle for Bulgogi flavour according to Korean culture. It's softer like some other instant noodles. Ever eat Bulgogi rice in Korean restaurant? Eat this noodle dry without the boiling water.

    • yeah - so after cooking, drain it
      then put the sauce in and mix.

      don't put anything in while you cook the noodle.

  • If cooked right, the noodle texture is yummy, QQ grade. Saucy, not soupy and on the medium spicy side. Tried 2 x noodle slab with 1 x powder sachet, as an experiment, and it was bland. Thx op, heading to WW to stock up..

    • +1

      medium spicy? This is not spicy at all

    • I am slippery in your mouth.

  • Ohh another new flavour to try!

  • +4

    I'll try this. If you don't like the flavour, maybe use the noodle and change with mi goreng ingredients or other flavours :P

    Be more creative … Don't throw the noodle if you don't like the taste. A better Chef can change a bad meal into a good tasty meal ;-) I am not a a Chef :P

    • +7

      Cooked noodles without the flavor packets, chopped chili, minced garlic, salt, sugar, msg, black vinegar, soy, sesame oil > pour hot peanut / olive oil on it all and mix, top with fried egg and chopped scallions.

      • Egg shortage. Noodles without egg seems lacking something

      • +1

        Why don’t you just buy normal noodles? I started doing this and realised it’s a lot cheaper to just buy 1kg packets and make my own sauce.

      • +1

        I like your thinking, could then buy normal noodles as well. Those Thai rice noodles are good.

        You could also use more healthy ingredients like miso paste, apple cider vinegar, some soy, chilli flakes, maybe gochujung, shallots and veg.

  • I will try this. Thankyou

  • +3

    Thank you was running out of original shin
    It's sad to see 4 pack is becoming the norm instead of the five pack

    • It's a dollar each, please don't whinge lol

  • this flavour is yuck

    • In what way?

    • The noodle is softer, so don't cook the noodle with flakes included too long with boiling water. Throw away the water then mix with the sauce (soup base).

      I think they deliberately choose this type of noodle for Bulgogi flavour according to Korean culture. It's softer like some other instant noodles. Ever eat Bulgogi rice in Korean restaurant? Eat this noodle dry without the boiling water.

  • +1

    I put a quarter teaspoon of tamarind in the red variety and changed the game.

    • Ooooh. Tamarind… concentrate? Juice? Powder? Curious minds want to know

      • +1

        Asian food shops often sell Tamarind Paste. I love it.

        • I have some tamarind concentrate but it hasnt really given me the vibe i want. Maybe I’ll try the paste. Any brand that you recommend?

      • +1

        It's "Jeeny's" brand tamarind puree and can be found in most stores. Too much can spoil the taste.

        • Ah nice thanks. Will look out for it. As a side note. I discovered recently that HP Sauce has some tamarind in it. I saw some Hong Kong chefs using it for things. I find its a useful addition to have in my pallette.

  • +1

    keep in mind that It's not a "hot pot" flavor, since it's a kind of mistranslation.
    the original dish that was implemented is "bulgogi-in-pottery" and looks like this-
    https://wtable.co.kr/recipes/GufSwRus38L2Nxd2tj7R6shS

    It's more based on soy-sauced seasoned beef with low fat content. If you was looking for taste like more of chinese-hotpot, you might disappointed or confused.

  • I like the noodles and flavour of this one but I cannot stand the mock meat dehydrated ‘beef’ that comes with the ‘veggie’ pack.

    The cooking water definitely should be thrown out though and it eaten as a ‘dry’ noodle.

    • It's fine but easy not to add that small sachet of dry stuff.
      Good it's not beef anyway.

      Also don't need much water just discard most and mix up flavouring at the end with a little water.
      May give these a go and try this with half of the seasoning.
      Not meant to be a soup.

  • +1

    Just tried these though I did mix with a leftover.

    At any rate…. Good I think :)

  • I tried these and didn't like them. The flavour was meh but the noodles were very poor quality and a huge downgrade from other Nongshim products.

    • The noodle is softer, so don't cook the noodle with flakes included too long with boiling water. Throw away the water then mix with the sauce (soup base). Eat like mi goreng.

      I think they deliberately choose this type of noodle for Bulgogi flavour according to Korean culture. It's softer like some other instant noodles. Ever eat Bulgogi rice in Korean restaurant? Eat this noodle dry without the boiling water.

  • So whats the overall consensus? only OP likes them? I throw away so many new ones i try

  • none anywhere near me to try

  • +2

    This deal needs a poll, everyone is so divided lolllll

    • +1

      Personal pref and it's only 4 bux. Just try it you might like it

  • +1

    these are amazing, a boiled egg and some extra veggies. It's a saucy noodle rather than soupy. So freaking good

  • Can anyone tell me if these noodles are at all spicy? Didn't notice any chilli or anything on the ingredients list. One person above said medium spice and another said not at all spicy so I'm a tad confused lol. I cant handle any spicy foods due to health issues sadly…
    TIA guys.

    • +1

      Not spicy. I have tried it. This is not like Buldak spicy ramen for example. But if you are still worry, maybe better just choose non Korean instant noodles. There are still many other instant noodles that are not spicy available in asian supermarkets.

      • +1

        Agreed, bulgogi isn't a spicy dish.

        Or just get Maggie chicken or beef

        Pa. Couldn't find these at the Woolies I went to.

        • +1

          Maggie noodles are not that great in taste. Better taste from other brands. Try other different flavours of Indomie from Indofood company (mi goreng is one of them, there are soup based flavours too). Other Malaysia/Singapore/Thailand/Japan brands are also available in asian supermarkets.

          I also like Japanese instant noodles made in Vietnam (Ippin brand) with license from Japan. It's cheap and really good taste. Hakata tonkotsu flavour ramen or tokyo shoyu flavour ramen for example (available in asian supermarkets)

          • @neoleo: Of course, was just saying it's what most westerners would get who doesn't like spicy (or Asian) food haha.

    • +1

      I can taste a bit of heat in this but it’s like pepper spicy, not chilli spicy.

  • +1

    I have tried this instant noodle. The packaging inside says 2 methods such as dry without water or soup. I tried dry without water. The noodle is softer, not like other Korean instant noodles (more like other countries instant noodle). I think it is deliberate for this bulgogi noodle according to Korean culture. Better cook the noodle and flakes (1 pack inside) with boiling water not too long then remove the water. Put the sauce pack in the end and mix them. Eat like mi goreng, but it's a little bit wet because of the sauce (soup base). This is method no.1 (dry type) according to the packaging inside.

    Ever eat Bulgogi rice in Korean restaurant? Better eat this noodle dry without water. The sauce (soup base) will make it a bit wet.

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