Suji's Korean Cuisine: Part II

As I noted in Part I of this series, I was contacted by a representative of Suji's Korean Cuisine to review their new line of prepared Korean meals. My above-average experience with Suji's Chicken Over Rice and Udon Noodles With Chicken made me excited to try the other two samples, the Kimchi Rice with Uncured Bacon and Spicy Chicken and Potatoes.  Unfortunately, I was sidelined but briefly (fortunately!) with a head cold and needed to postpone my taste-testing.

I was particularly curious about the inclusion of potatoes as an ingredient because I don't usually associate this vegetable-cum-starch with Korean cuisine, with the exception being the requisite cup of potato salad often included in banchan.  I knew this 'exception' was due to the happy confluence of potatoes being assimilated as a crop in Asia several hundred years ago and mayonnaise becoming more popular due to the influx of foreigners during WWII; as a result, Korea as well as Japan then developed their own regionally-inflected potato salads. But further research revealed spuds, while not as prevalent as rice or noodles in Korean cuisine, do work their way into a number side dishes, often in stir-fried sweet potato form, hence what I assumed was the inspiration this dish.

Why does eating feel cozier when done out of chipped crockery?

The Kimchi Rice with Uncured Bacon had me with "kimchi" and "bacon." Even though I have virtually unlimited access to the former thanks to a huge vat made by my husband who excels at producing his own homemade version of Korea's national condiment. And speaking of my significant other, "That smells really good," was the first thing he said when I peeled the plastic off the package hot from the microwave. The delightful fragrance happily matched the strong fatty pork flavors and fermented tang of the kimchi, both of which imbued the softened grains of short rice. I could have easily eaten a triple portion, and for the adventurous, I suggest dropping in a raw egg, stirring, and then letting it cook in the juices.

At some point in my life, specifically, when I was working India, I could stand a high level of spice. Distance from that experience has significantly lowered my tolerance, so I braced myself for potential heat from the Spicy Chicken with Potatoes. However, not unsurprisingly, Suji didn't run the risk of alienating mainstream American palates by turning it up too much, and I detected only very low notes of black and red pepper. Unfortunately, that meant in the absence of other strong herbs, the dish was lacking any flavor other than just generic soy. This dish does get points for well-cooked chicken and the sprinkling of sesame seeds (just add more!).

Suji's Korean Cuisine: Part I

When I was contacted by a representative of Suji's Korean Cuisine to review their new line of prepared Korean meals, I was curious but hesitant. Living in Houston has afforded me the opportunity to eat a lot of very good Korean food and I knew anything pre-made and mass-produced could never approach the quality of fresh fare made in small batches.

But it sure came admirably close, and therefore receives my blessing as a terrific option when 1) You don't have time to go to Bon Ga (my favorite Korean restaurant in Houston) 2) Your Korean chef-in-residence (husband) is away on business and 3) HEB (which vends Suji's products) is more convenient. 

I received four samples gratis and in Part I, I will share my thoughts on the Chicken Over Rice and Udon Noodles With Chicken.

Small portion but packs a punch.

Preparing both meals is a cinch: rip off (I mean, delicately remove the label) and microwave for 2 minutes. The portion sizes are modest and more suited to lunch rather than dinner (unless you're all fancy/European and eat your biggest meal of the day at noon). 

The Chicken Over Rice boasted large, discernible chunks of carrots and green peppers as well as tender, near translucent slivers of yellow onion. I adored the almost risotto-like consistency, though technically most Korean rice dishes should have a less soupy, more glutinous texture. This dish gets major points for its strong notes of sesame and pepper imbued in the grains as well as bits of moist chicken.

Udon Noodles with Chicken

Again, strangely, I was drawn to the very component of the Udon Noodles with Chicken that made them "inauthentic," the presence of  udon noodles, which find their origins Japanese cuisine.  This is not to say udon noodles are not commonly used in Korean cooking as naturally (or rather, unnaturally, in the case of the Japanese occupation Korea in World War II) styles tend to blend over the years through enhanced travel, trade, and communication. Ultimately, I preferred this dish over the Chicken Over Rice, not just because of the thick, chewy hearty noodles but also the wonderfully robust garlic flavor that contrasted well with a touch of sweetness from the soy sauce.

Look for Part II next week in which I review the Kimchi Rice and Spicy Chicken with Potatoes.