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This is the newer Ottogi Jin Ramen Mild with Beef Bone Broth, the same Jin Mild formula built on a broth made with beef bones, simmered for thirteen hours according to the marketing on the back. I tasted it side-by-side with the standard Jin Ramen Mild to see what the beef bone broth actually changes.

Produced in South Korea.

The front of the Ottogi Jin Ramen Mild with Beef Bone Broth package on a white surface, showing a bright blue foil pouch with a large yellow "Jin Ramen" logo, a red "MILD" badge, a "MADE WITH BEEF BONE BROTH" callout, and a serving-suggestion photo of the ramen with a halved egg, beef, mushrooms, and greens. Net Wt. 4.23 oz (120g)

Table of Contents

What’s in the Package

Inside the blue foil pouch you’ll find a square block of wavy wheat noodles, one blue-and-white “Soup Base” seasoning packet, and one blue-and-white “Veggie Mix Mild” packet with dehydrated carrot, green onion, mushroom, and seaweed.

The contents of the Ottogi Jin Ramen Mild with Beef Bone Broth pack laid out on a white surface. A square block of wavy pale yellow wheat noodles sits beside two blue and white packets — a "Veggie Mix Mild" sachet and a larger "Soup Base" sachet, both with colorful vegetable graphics.

How to Cook Ottogi Jin Ramen Mild with Beef Bone Broth

  1. Bring 550ml of water to a boil.
  2. Add the noodle block, the soup base packet, and the veggie mix packet all at once.
  3. Cook for 4 to 4.5 minutes, stirring occasionally, then serve.
A white bowl of the finished Ottogi Jin Ramen Mild with Beef Bone Broth on a wooden surface, showing wavy ramen noodles in a warm brown broth with visible rehydrated carrot, green onion, spinach, and mushroom flakes, and tiny beef bits floating on top.

How Does It Taste

I like this one more than the standard Jin Mild, and I liked that one a lot. The beef bone broth gives it a rounded, creamy body the original pack doesn’t have. The richness is closer to a long-simmered beef broth than a powdered soup base.

Side by side with the regular Jin Mild, this version drops a lot of the anchovy backbone and replaces it with that creamier beef-stock flavor. Neither is better in absolute terms. They’re different flavor directions in the same pack shape. The Beef Bone Broth version is more comfort-food savory, where the regular Jin leans harder into the Korean anchovy direction.

The noodles are the same Jin noodle you get in the standard pack: chewy, bouncy, great texture at the 4-minute mark. The dehydrated vegetable mix rehydrates well, with carrot, green onion, mushroom, and seaweed visible in the finished bowl. James put the spice at 1 out of 5, even gentler than the regular Mild.

A small glass ramekin of the Ottogi Jin Ramen Mild with Beef Bone Broth on a white surface, showing a warm golden-amber liquid with a slightly cloudier body than a standard ramyun broth.

How Does It Compare

The direct comparison is the standard Ottogi Jin Ramen Mild. That one leans more on anchovy and dried-fish umami. This Beef Bone Broth version trades that for a creamier, beef-forward depth.

Against Nongshim Shin Ramyun, both Jin variants are milder and more balanced on seasoning. If you want the classic Korean red-broth hit, Shin is the benchmark. If you want Jin with a creamier, more beef-forward body, this is the one to grab.

How to Level Up Ottogi Jin Ramen Mild with Beef Bone Broth

An egg belongs in this one. Crack a whole egg into the pot in the last minute and it ribbons through the creamy broth. A halved soft-boiled egg on top is the classic alternative.

James said broccoli is a good add, and I agree. Add a handful of small florets simmered in the broth for the last two minutes. For more protein, stir in thin-sliced beef or pork at the end. Green onions and a few drops of sesame oil finish the bowl.

A close-up noodle pull from the Ottogi Jin Ramen Mild with Beef Bone Broth, showing thick wavy wheat noodles being lifted from a white bowl with wooden chopsticks, coated in the golden-brown broth, as steam rises around them.

Final Verdict

Ottogi Jin Ramen Mild with Beef Bone Broth is a step up from the standard Jin Mild. James and I both said we’d buy this one again, and I’d pick it over the original Jin Mild when I want a more comforting, beef-forward bowl.

Tasting Notes

  • Spice Level: 1/5
  • Broth Viscosity: 2.5/5
  • Noodle Thickness: 2/5
  • Noodle Type: Wavy Wheat
  • Topping Suggestions: Egg, Broccoli, Thin-Sliced Beef, Green Onions, Sesame Oil

How do I rate my ramen? Check out the Ramen Rating Guide.

How do I rate my ramen? Check out the Ramen Rating Guide.

Where to buy Ottogi Jin Ramen Mild with Beef Bone Broth

Have you tried these instant noodles? Rate it below!

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Think about its overall taste (savory, sweet, sour), richness, and authenticity to the advertised flavor.
Think about their texture, consistency, and how well they held up in the broth.
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