Samyang Buldak's Spicy Chicken Carbonara and Kimchi Hot Chicken flavours have a grip on my heart. Could be the cholesterol but it's the closest and warmest thing I can get to a hug so I'll take it.
I suppose if I had any hot sauce on hand, I'd probably add it to the Oolongmen ones. The Shin ones had enough heat for me. They all have dehydrated green onions in them... if I was gonna garnish, I'd rather have soy-marinated egg or some bean sprouts... I miss having a kitchen...
Oh, lol! I see what you meant. I'm pretty basic when it comes to hot sauce. I'd probably go with Sriracha for any of these. Sambal would probably do the trick too. But rather than hot sauce, I might go with a powder seasoning, like Shichimi Togarashi
Samyang Buldak's Spicy Chicken Carbonara and Kimchi Hot Chicken flavours have a grip on my heart. Could be the cholesterol but it's the closest and warmest thing I can get to a hug so I'll take it.
I'll try Shin Black and report back
I didn't realize the Buldak flavours came in cups. Investigation time.
Chili crisp? CHILI CRISP? 😊
I’m not going to be your enemy just because you are wrong once.
Completely, utterly, and dead wrong. Once.
Okay, hot take here, prepared to make some enemies, but... I don't love chili crisp on soup. I love it on rice and noodles, though.
If you were to add hot sauce to any of these soups, which one would you choose? Any other garnish suggestions... maybe green onion?
I suppose if I had any hot sauce on hand, I'd probably add it to the Oolongmen ones. The Shin ones had enough heat for me. They all have dehydrated green onions in them... if I was gonna garnish, I'd rather have soy-marinated egg or some bean sprouts... I miss having a kitchen...
Sounds yummy! But what kind of hot sauce specifically?
Oh, lol! I see what you meant. I'm pretty basic when it comes to hot sauce. I'd probably go with Sriracha for any of these. Sambal would probably do the trick too. But rather than hot sauce, I might go with a powder seasoning, like Shichimi Togarashi