English
Deutsch
日本語
-130g.png)
-multi-5.png)
Ottogi Jin Jjajang Multipack 130g×4
Ottogi Jin Jjajang Multipack 130g×4
- Authentic Korean black bean sauce flavor, offering a rich and savory taste experience.
- A convenient multipack containing four individual servings for easy meal preparation.
- Quick to prepare, making it a suitable and time-saving option for busy moments.
- Features chewy noodles paired with a distinctive, thick black bean sauce.
Unleash the flavor of Japan & Korea: Ottogi Jin Jjajang Multipack 130g×4!
Authentic Korean Jjajang, Instant Enjoyment
Ottogi Jin Jjajang delivers the beloved taste of traditional Korean black bean noodles in a convenient instant format. Each pack provides thick, chewy noodles and a rich, savory sauce for a satisfying meal. This popular dish offers a quick way to savor authentic Korean flavors, perfect for a delicious meal without extensive cooking.Deep, Savory Black Bean Flavor
The distinctive flavor of Ottogi Jin Jjajang comes from its robust black bean sauce, or chunjang. This sauce offers a deep, savory taste, balanced with subtle onion sweetness, creating a comforting and complex profile. The substantial, chewy noodles perfectly absorb the luscious sauce, delivering a harmonious texture and a truly satisfying culinary experience.How to Enjoy
To prepare Ottogi Jin Jjajang, boil 550ml water. Add noodles and vegetable mix; cook for 5 minutes. Drain water, leaving 60ml. Add black bean sauce and mix well for 1-2 minutes over low heat. Serve immediately. Optionally garnish with fresh cucumber or a fried egg for an enhanced experience.Product description created with the help of AI and reviewed by our team.
Nutrition & Ingredients
| Energy | 1659KJ / 396Kcal |
| Fat - of which saturated |
11g 2g |
| Corbohydrate - of which sugar |
66g 5.9g |
| Protein | 8.1g |
| Natrium (Salt) | 1.9g |
WHEAT flour 37.5 % , potato starch, palm oil, modified potato starch, Jjajang seasoning sauce (black bean paste, salt, pork, chicken) 8.48 % , oligosaccharide, water, Jjajang powder (black bean paste, salt, SQUID, SHRIMP, CRABS), textured vegetable protein (SOY, WHEAT), WHEAT GLUTEN, sugar, dried cabbage, corn oil, onion oil (onion, corn oil, SESAME), salt, dried green peas, dehydrated EGG cake, thickeners and sweeteners & emulsifiers: E401, E412, E420, E441, E451, E452, E466, E471, MILK, acidity regulators: E322, E340, E500, E501, corn oil (corn oil, onion), colors: E101, E150c, fried potato dried onions, yeast extract powder, yeast seasoning powder (salt, dextrin, yeast extract), flavor enhancers: E627, E631, E640, DI-alanine, onion powder, onion extract, seaweed extract powder (seaweed, dextrin, salt, OYSTER), beef broth powder (beef extract, salt, hydrolyzed vegetable protein, corn flour, dextrin), green tea extract
Details & Importer
Manufacturer: Ottogi
Panasia DE Handels GmbHRobert-Koch-Str. 1a 63128DietzenbachDeutschland
Recipe Ideas & Inspiration
Often bought together
-120g.png)
inc. tax plus shipping costs
inc. tax plus shipping costs
Recipe Ideas & Inspiration
Often bought together
inc. tax plus shipping costs
inc. tax plus shipping costs
You can still love this!
inc. tax plus shipping costs
--multi-5-145g.png)
inc. tax plus shipping costs
-multi.png)
inc. tax plus shipping costs
-140g.png)
inc. tax plus shipping costs
So NikanKitchen, these are our customers.
Frequently asked questions
What is the exact amount of water recommended for cooking the Jin Jjajang noodles initially?
Use approximately 500 to 550 ml of water per serving to boil the noodles and vegetable flakes for the specified cooking time.
After boiling the noodles, how much water should be reserved before mixing in the powder seasoning?
Drain most of the water, reserving about 6 to 8 tablespoons (around 80-100 ml) of the cooking water to help dissolve the powder and create a smooth sauce consistency.
Since this is a sweet savory jjajang, what common Korean side dish additions can enhance the flavor profile?
Adding chopped danmuji (yellow pickled radish) or a fried egg yolk on top can provide a contrasting texture and richness to the flavor.
What is the primary difference in preparation between Ottogi Jin Jjajang and standard Korean Ramyun packets?
Unlike standard ramyun where soup base dissolves in the full volume of water, Jin Jjajang requires draining almost all the water before the powder sauce is mixed into the thick, reserved liquid base.
For a richer, restaurant-style flavor, should the mixed jjajang sauce and noodles be simmered briefly after combining?
Yes, after mixing, briefly simmer the noodles and sauce for 30 to 60 seconds over low heat to allow the sauce to coat the noodles thoroughly and thicken slightly.
