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Ottogi Beijing Jjajang Ramen 5×135g
Ottogi Beijing Jjajang Ramen 5×135g
- Features a rich and savory black bean sauce, characteristic of traditional Jjajangmyeon.
- Offers convenient preparation, allowing for a satisfying meal in minutes.
- Includes five individual packs, ideal for multiple servings or easy storage.
- Combines hearty noodles with a distinct umami flavor profile.
Unleash the flavor of Japan & Korea: Ottogi Beijing Jjajang Ramen 5×135g!
Instant Korean-Chinese Delight
Ottogi Beijing Jjajang Ramen offers the beloved Jjajangmyeon flavor, a popular Korean-Chinese noodle dish, in a convenient instant format. This ramen is celebrated for its distinctive black bean sauce, providing a hearty and satisfying meal. The thick, chewy noodles perfectly complement the rich sauce, ensuring an authentic taste profile for quick enjoyment at home.Rich Black Bean Umami
Its flavor profile is characterized by a deep, savory black bean paste (chunjang). This creates a complex umami taste, balanced with a subtle sweetness, making for a truly satisfying and full-bodied experience. The sauce clings wonderfully to the substantial noodles, delivering a consistent and comforting taste with every bite.How to Enjoy
To prepare, boil 500ml of water. Add noodles and cook for 5 minutes, stirring. Drain water, leaving 2-3 tablespoons in the pot. Add liquid sauce sachet and stir well to combine. Serve immediately. For an enhanced experience, garnish with fresh cucumber strips or a fried egg.Nutrition & Ingredients
| Energy | 1815kJ 430kcal |
| Fat - of which saturated |
13.3g 5.2g |
| Corbohydrate - of which sugar |
68.1g 3.7g |
| Protein | 8.9g |
| Natrium (Salt) | 0.9g |
WHEAT FLOUR 59.3%, Modified Potato Starch, Palm Oil, Potato Starch, Jjajang Powder (Black BEAN PASTE, Dextrin, Salt), Sugar, SOYBEAN OIL, Flavor Enhancer (621), Textured Vegetable Protein (SOY, WHEAT), WHEAT GLUTEN, Color (E150), Salt, Onion Oil (Onion, Corn Oil, SESAME), Onion Powder, Dried Onion, Dried Cabbage, Emulsified Oil [Emulsifiers (E420, E322, E471), SOYBEAN OIL, Antioxidant (E306)], Fried Potato, Yeast Seasoning Powder (Dextrin, Salt, Yeast Extract), Acidity Regulators (500, E451, E450, E170, E452), Dried Carrot, SOY SAUCE SEASONING POWDER (SOY SAUCE, Onion, Yeast Extract, Glucose), SOY SAUCE POWDER (SOYBEANS, WHEAT), Flavor Enhancers (E631, E627), Onion Extract, Yeast Extract, Hydrolyzed Vegetable Protein (SOY, WHEAT), Roasted Rice Powder, Green Tea Extract, Color (E101).
Details & Importer
Manufacturer: Ottogi
Panasia DE Handels GmbHRobert-Koch-Str. 1a 63128DietzenbachDeutschland
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Frequently asked questions
What is the recommended method for achieving a thicker, richer jjajang sauce consistency?
After draining the water, reserve only about 6 to 8 tablespoons (100ml) of hot water before mixing in the sauce powder and oil to create a highly concentrated sauce base.
How long should I boil the noodles to achieve the perfect chewiness (al dente) suitable for this black bean sauce?
For an optimal chewy texture, boil the noodles for exactly 4 minutes. Overboiling will result in a softer texture that may absorb the sauce too quickly.
Besides the included flavoring packets, what common Korean ingredient can be added during preparation to enhance the smoky flavor of the sauce?
Adding a teaspoon of sesame oil just before serving the noodles can deepen the savory aroma and complement the existing black bean flavor.
How do the noodles in Ottogi Beijing Jjajang ramen differ in gauge and texture from standard spicy Korean ramyun noodles?
These noodles are generally thicker and slightly flatter than standard Korean ramyun noodles, designed specifically to capture and hold the heavy, thick texture of the jjajang sauce.
When pairing Jjajang Ramen, is traditional yellow pickled radish (Danmuji) preferred, or would a sharp, fresh kimchi (Oet-Kimchi) balance the dish better?
Traditional Danmuji is highly recommended as its sweet, sour, and refreshing crunch cuts through the richness of the jjajang sauce more effectively than fermented kimchi.
