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This Otoki Jin Jjajang Smoked Black Bean Ramen still carries the old Ottogi branding, before their rebrand to Otoki. Unlike the Paldo version which gives you actual vegetable chunks, this one is strictly sauce.
Produced in South Korea.
Table of Contents
- What’s in the Package
- How to Cook Otoki Jin Jjajang Smoked Black Bean Ramen
- How Does It Taste
- How Does It Compare
- How to Level Up Otoki Jin Jjajang Smoked Black Bean Ramen
- Final Verdict
- Tasting Notes
- Related Instant Ramen
- Where to buy Otoki Jin Jjajang Smoked Black Bean Ramen
- Community Ratings
- Leave Your Rating
What’s in the Package
Inside, you’ll find a thick, wide noodle block designed to hold onto the heavy sauce. The packaging includes a large sachet of liquid black bean sauce along with a sachet of dehydrated flakes.
How to Cook Otoki Jin Jjajang Smoked Black Bean Ramen
- Bring 2.5 cups (approx. 600ml) of water to a boil along with the vegetable flakes.
- Add the noodle block and cook for 5 minutes.
- Turn off the heat and drain the water, but reserve about 2 to 3 tablespoons of the starchy cooking water in the pot.
- Add the liquid black bean sauce sachet to the noodles and the reserved water.
- Stir well over low heat for about 30 seconds to allow the sauce to thicken and coat every noodle.
How Does It Taste
The black bean flavor here is pronounced and solid, but the first bite was a total curveball. For a split second, there’s this weird, sharp sensation, almost like a ghost pepper, that caught us both off guard. It vanishes almost immediately, settling into that deep black bean paste flavor as you keep eating.
Texture-wise, it sits right in the middle: not quite as dry as Nongshim Chapagetti, but not as saucy as Paldo. It’s a really solid bowl, but since the vegetable chunks are pretty much nonexistent, you’ll definitely want to bring your own toppings for some actual texture. Even with that strange opening, the spice is a flat 0 out of 5, and the noodles sit at a 2 out of 5 for thickness.
How Does It Compare
The Nongshim Chapagetti has the deeper, more roasted black bean depth. The Paldo Gompaghetti has the vegetable chunks that add textural complexity this one lacks. The Otoki Jin Jjajang is the most interesting of the three for that opening ghost pepper curveball.
How to Level Up Otoki Jin Jjajang Smoked Black Bean Ramen
Sauté some cabbage and add it to the bowl since it’s needs the crunchy texture. Sesame oil and sesame seeds on top. Fresh minced garlic and rendered pork belly or American bacon fill the void left by the lack of included vegetables and make this feel like a complete jjajang meal.
Final Verdict
The Otoki Jin Jjajang Smoked Black Bean Ramen is a solid black bean noodle with an interesting ghost pepper opening that surprised both James and me. It’s an okay bowl on its own but it really needs you to add your own texture.
Tasting Notes
How do I rate my ramen? Check out the Ramen Rating Guide.
Related Instant Ramen
- Nongshim Chapagetti Jjajang Noodles
- Paldo Gompaghetti Korean Beef Flavor Noodles
- Samyang Buldak Jjajang Spicy Chicken Stir-Fried Ramen
- Bob Moos Jajang Udon
- Otoki Jin Ramen Spicy Flavor
Where to buy Otoki Jin Jjajang Smoked Black Bean Ramen
Community Ratings
Quite sweet, not too sure about the sauce. Tastes a bit powdery and not too spicy.
I didn’t know this would be a sweet noodle. It does have a Smokey flavor, but not my thing.
