"Boiling Noodles Without Discarding Water" Ottogi Launches Jjashulraeng Jjajang Ramen

[Asia Economy Reporter Eunmo Koo] Ottogi announced on the 28th that it will launch a new jajang ramen product called 'Jjashulraeng,' which applies the 'Bokjakbokjak' cooking method that does not discard water during cooking. The product name Jjashulraeng was chosen with the intention of elevating the status of jajang ramen through a luxurious taste and a new cooking method.

Jjashulraeng is a jajang ramen featuring chewy and elastic noodles harmonized with a rich soup. Compared to regular jajang ramen, it contains a greater amount of powdered soup, allowing for a deeper jajang flavor. It uses chunjang roasted with a high-temperature roasting method, and the soup, which is separately included, combines scallion oil and onion oil in an optimal ratio to add rich aroma and umami.

The cooking method is simple. Add 2 cups (400㎖) of water to a pot, boil the dried vegetable soup and noodles for 5 minutes, then add the powdered soup and oily soup and mix before eating. Compared to conventional jajang ramen that uses 550~600㎖ of water, this method saves water and gas. It is advantageous because it allows easy cooking without loss of dried vegetables or noodles that are usually discarded when draining water.

Since water is not discarded, all the flavors of the ingredients can be fully concentrated, enhancing the rich taste of the jajang sauce. Starting with Jjashulraeng, this cooking method will be expanded to various bagged noodles such as Ottogi's representative fried noodles Jinjjajang, Jinjinjjara, Cream Jinjjambbong, and spaghetti.

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