[OTTOGI] Ramen Peking Jjajang Multi (북경짜장 5개입)(5x135g)

[Ottogi] Peking Jjajang Ramen – Multipack (북경짜장) (135g x 5)

The King of "Buldak-Style" Black Bean Noodles. While many people know the famous Chapagetti, Ottogi Peking Jjajang is a favorite among those who prefer a deeper, more "roasted" flavor and a thicker noodle. Inspired by the traditional Jjajangmyeon of the Peking region, this ramyun delivers a rich, dark, and savory black bean sauce with a subtle hint of smoky sweetness. This 5-pack multipack is the perfect way to bring the Korean-Chinese restaurant experience right into your kitchen. 🇰🇷🖤🥢

🔬 Nutritional & Product Profile

Thick noodles meet a robust roasted sauce:

• Noodle Type: Extra-thick, chewy wheat noodles. They are specifically formulated to have a high "sauce-clinging" surface area, ensuring you get flavor in every bite. 📈

• The Sauce: A concentrated, roasted black bean paste (Chunjang) powder blended with onions, garlic, and a hint of ginger.

• The Oil: Includes a specialized "Peking Aroma Oil" that adds a professional, glossy finish and a touch of stir-fried fragrance.

• Energy: Approx. 580 kcal per 135g pack. (These are slightly larger and more filling than standard ramyun!)

• (Allergen Statement: Contains Wheat (Gluten), Soy, and Pork Extract. May contain traces of Milk, Egg, and Crustaceans.) ⚠️🐖

💡 Why "Peking Jjajang" Stands Out

1. Deep Umami: Ottogi’s formula focuses on the savory "roasted" side of the bean paste rather than being overly sugary. It has a more sophisticated, mature flavor profile. 📉

2. The "Chewy" Factor: Ottogi is famous for its noodle texture. These "Peking" noodles are particularly resilient and bouncy, mimicking the hand-pulled noodles of a Jjajangmyeon specialty shop.

3. Perfect for Mixing: This is a "dry" ramyun (liquid-less), which makes it the ideal candidate for adding toppings like fried eggs, stir-fried pork, or cucumbers without diluting the sauce.

👨🍳 How to Cook the Perfect "Dry" Bowl

Warning: Do not cook this like soup! Follow the drain method:

1. Boil: Bring 550ml (about 2 1/4 cups) of water to a boil with the Dried Vegetable Flakes.

2. Noodles: Add the noodles and boil for 5 minutes. (They need the extra time because they are so thick!) ⏱️🔥

3. The Drain (Critical): Turn off the heat. Drain the water, but leave about 3–5 tablespoons of liquid in the pot. If it’s too dry, the powder won't turn into a silky sauce. 💧

4. The Fusion: Add the Black Bean Powder and the Aroma Oil. Stir vigorously over low heat for 30 seconds to "fry" the sauce into the noodles. 🥢🔥

5. Serve: Transfer to a bowl and top with julienned cucumber or a sunny-side-up egg.

🥗 Pro-Tips for Upgrading

• The "Jjapaguri" Hack: Mix one pack of Peking Jjajang with one pack of [NONGSHIM] Neoguri for a spicy, seafoody black bean explosion. 🎬

• Onion Boost: Sauté some fresh diced onions in a separate pan and mix them in at the end to add a fresh, sweet crunch—just like a restaurant. 🧅

• The Side: Always serve with [OTTOGI] Yellow Pickled Radish (Danmuji). The sweet acidity of the radish cuts through the richness of the black bean sauce perfectly. 🥒

⚠️ Caution & Storage

• Wait for it: Do not rush the 5-minute boil. If these noodles are undercooked, they can feel doughy due to their thickness.

• Storage: Store in a cool, dry place. The 5-pack outer wrap provides an extra layer of protection, but keep it away from direct sunlight to preserve the oils in the sauce packet. 🛡️

• Non-Spicy: This ramyun is not spicy. It is kid-friendly and focuses entirely on savory, salty, and sweet notes.

#Ottogi #PekingJjajang #Jjajangmyeon #BlackBeanNoodles #KoreanRamyun #KFood #InstantNoodles #Multipack #AsianPantry #Jjajang #ChewyNoodles #AziatischeSupermarkt #KoreaanseProducten #QuickMeal