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

The Essence of the Old-School Chinese Restaurant. Ottogi’s Peking Jjajang is a tribute to the deep, roasted flavors of traditional black bean sauce. Known for its rich, savory profile and "Chun-jang" (black bean paste) authenticity, this ramen brings the bustling energy of a Beijing kitchen straight to your dining table. With a generous 135g portion per pack, it’s a hearty, satisfying meal that captures the perfect balance of salty, sweet, and smoky notes that define a great Jjajangmyeon. 🇰🇷🥢🖤✨

🔬 Product Profile & Ingredients

A thick, velvety sauce experience:

• Authentic Roasted Black Bean Sauce: The liquid-style powder base is formulated to mimic the taste of black beans fried in oil, providing a deep umami and dark, glossy finish. 📈

• Wide, Chewy Noodles: These noodles are specially designed to be thicker and flatter than standard ramen, ensuring the heavy sauce clings perfectly to every strand.

• Savory Flake Pack: Contains textured vegetable protein, dehydrated cabbage, and onions that rehydrate to provide a classic "Jjajang" texture. 🥬

• Value Multipack: Comes in a pack of 5 individual 135g servings—offering more "slurp" for your buck! 🛍️

• (Allergen Statement: Contains Wheat, Soy, and Beef/Pork extracts.) ⚠️🥩

💡 Why Ottogi Peking Jjajang is a K-Food Classic

• The "Dan-Jjan" (Sweet & Salty) Balance: Ottogi has mastered the ratio of salty roasted beans to the subtle caramel sweetness that makes Jjajangmyeon so addictive. 📉

• Glossy Texture: The sauce is formulated to stay moist and silky, preventing the noodles from clumping together and ensuring a smooth eating experience.

• Childhood Nostalgia: In Korea, Jjajangmyeon is the ultimate celebratory food for graduations and birthdays. This pack brings that joyful nostalgia to your pantry. 🎂🎈

   

• The "Palli-Palli" Solution: While a restaurant Jjajang can take time, Peking Jjajang is ready in under 6 minutes without sacrificing that deep, slow-cooked flavor. 🏃♂️💨

👨🍳 How to Enjoy It Best

• The "Ganjjajang" Hack: Sauté fresh diced onions and pork belly (or spam) in a pan with a little oil before mixing in the cooked noodles and sauce for a restaurant-grade "Ganjjajang" feel. 🍳🍖

• The Fried Egg Topper: In southern Korea, a fried egg (sunny-side up) is the mandatory topping. The creamy yolk mixed with the black bean sauce is heavenly. 🍳✨

• Cucumber Garnish: Thinly slice some fresh cucumber and place it on top. The cool, crisp wateriness of the cucumber cuts through the richness of the sauce perfectly. 🥒

• The 8-Spoon Rule: When draining the water after boiling the noodles, leave about 8 spoons of water (50ml). This ensures the sauce remains glossy and doesn't get too dry! 🛡️💦

🥗 Perfect Pairings

• Yellow Pickled Radish (Danmuji): The absolute #1 partner. The acidity and crunch are the perfect counter-balance to the savory black bean sauce. 🟡🧤

• Kimchi (The Sour Kind): A well-aged, sour Kimchi provides a spicy kick that refreshes the palate between bites of rich noodles. 🥬🔥

• Gun-mandu (Fried Dumplings): Dip your crispy dumplings directly into the leftover Jjajang sauce for the ultimate Korean-Chinese combo meal. 🥟

⚠️ Caution & Storage

• Drain Carefully: Be careful when pouring out the hot water!

• Storage: Store in a cool, dry place.

• Vegetarian Note: Please check the ingredients list as most Jjajang sauces contain pork or beef extracts for that authentic savory depth. 🛡️

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