South Korea 🇰🇷
Korean food has gone from niche to everyday in Norway in just a few years, and much of it starts with three things: gochujang, gochugaru and a packet of ramyun. At FUDI you will find both the viral noodles and what you need to cook from scratch.
Popular Korean brands
Nongshim – Shin Ramyun and the rest of the range, Korea's best-known noodles. Samyang – the Buldak noodles in every strength and flavour. Bibigo – gochujang, ssamjang and frozen dishes. CJW – doenjang and chunjang, soybean paste and black bean paste. Wang – kimchi in jars. Yopokki – tteokbokki in single portions.
Frequently asked questions
What is the difference between gochujang and gochugaru? Gochujang is a fermented paste of chilli, rice and soybeans – sweet, salty and thick. Gochugaru is dried, coarsely ground chilli with nothing added. They are used for different things and cannot be swapped for one another.
How hot is Buldak? The original sits at around 4,400 SHU, which is well above what most Norwegian sauces manage. The carbonara and cheese versions are milder because the milk tempers the heat.
See also ramen, kimchi, gochujang, tteokbokki, glass noodles for japchae and noodles.
Explore also Japanese food, Chinese food and Thai food.
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