Hello! Today, I am introducing Harim’s new ramen menu, which is a Homeplus exclusive product, Dakbokkeumtangmyeon! When you think of Harim, chicken-related menus naturally come to mind! Recently, they have been actively showcasing the ‘The Misik’ series, but they continue to release ramen menus using chicken! The concept feels a bit different from the ramen we’ve seen before! So, let’s find out what this menu is all about!
Price and Features of Dakbokkeumtangmyeon
Harim, which consistently introduces new menus as PB ramen, has launched Dakbokkeumtang as a Homeplus exclusive menu this time! Harim’s Ppoyomyeon and other chicken-based ramen are quite well-made, so I’m looking forward to this menu as well!
The concept of this menu is said to be ‘a rich spicy-sweet taste’! It seems to capture well the feeling of eating noodles in the sweet and spicy thick broth you get when ordering at a Dakbokkeumtang specialty restaurant. The ‘The Misik’ series is good, but since they make such menus well, I hope they put in more effort, though it might not be easy, right?
This menu has a total content of 132g, with 520Kcal of calories and sodium at 74% of the daily recommended intake. Compared to typical bibim ramen, the calories and sodium are not very high! The total content is also quite decent!
The cooking method doesn’t seem special! First, put the noodles and garnish in 550ml of water and cook for 4 minutes, then leave about 1 tablespoon of water and add the sauce to stir-fry for 30 seconds! It seems they recommend stir-frying rather than just mixing! I’ll try mixing it first, and then try stir-frying it as well! As expected from Harim, when I checked the ingredients, the sauce was full of chicken-related extracts or powders!
Composition of Dakbokkeumtangmyeon
Let’s briefly check the composition! This menu’s ramen doesn’t have anything particularly new! It doesn’t seem to be made by adding chicken extract to the noodles themselves, as seen in some previous menus. The soup consists of two types: garnish soup and liquid sauce.
We should also check the garnish, right!? First, I opened two garnishes! As you can see, it includes green onions, shredded carrots, dried onions, and chicken flakes. It’s similar to the garnish composition seen in chicken broth ramen before!
The amount of liquid sauce is quite a lot, but it’s not a very thick type. I think they adjusted the consistency appropriately because if the sauce is too thick when stir-frying, it might burn!
Cooking Dakbokkeumtangmyeon
Let’s get right into cooking! First, I put the noodles and garnish in boiling water and boiled them for about 4 minutes. After boiling, I drained the noodles and left a little over 2 tablespoons of water.
I’m going to try pouring the sauce directly over the noodles and mixing it first! Even though they recommend stir-frying, there are many cases where people just mix it, so I’ll try tasting it by mixing first! Haha
This is how it looks after cooking is completed! The color and texture are quite similar to existing bibim ramen or stir-fried ramen! After cooking, the subtle chicken broth aroma is somewhat unique!
Taste of Dakbokkeumtangmyeon
I took a bite as soon as the cooking was done! This menu seems to prioritize recreating the rich broth taste of Dakbokkeumtang over spiciness! I’m really curious about what it tastes like!
After tasting a bite, the taste was reminiscent of a very thickly simmered Dakbokkeumtang. However, the taste of Dakbokkeumtang broth can vary greatly. This time, the sweet taste suitable as a side dish stood out more than the spicy taste typically made at home.
There is a slight spiciness, but it’s not overly spicy or hot, and it feels closer to a taste made with gochujang rather than a Dakbokkeumtang flavored with red pepper powder. Of course, the taste may vary depending on the person eating it!
It definitely has a slightly different feel from existing bibim ramen due to the chicken seasoning extract. Compared to Buldak Bokkeum Myeon or the squid stir-fried noodles I reviewed recently, it’s not as stimulating, so it seems good for eating.
I like Dakbokkeumtang and I also really like these stir-fried ramen! Personally, it was a menu I could quite recommend, and after this review, I tried stir-frying it, and it definitely tasted better. However, rather than the difficulty of stir-frying, it’s more about adding a cooking process, so if you’re lazy, you can just eat it as is and it will still be delicious!
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