My Ultimate Favorite Jjajang Ramen of Conviction!... 'Pulmuone Roasting Jjajangmyeon'

Pulmuone Roasted Jjajangmyeon, Scallion Oil vs Chili Oil

There are many conventional expressions in the film industry, especially when it comes to movie promotions. For example, phrases like "the only OO this fall" are quite common, and I think the ramen market is similar. Everyone claims their product is really delicious and has a new flavor, but when you try it, it often turns out to be a taste you already know on a broad level. However, I discovered a delicious ramen that justifies using such conventional phrases. It is the "Pulmuone Roasting Jjajangmyeon."

There are countless styles of jjajang ramen. Alongside the traditional powerhouse Jjapaghetti, there is the spicy Sichuan Jjapaghetti that has captivated Korean taste buds, as well as the Gonghwachun series that opened the era of "expensive jjajang ramen," and so on. Since spicy ramen is the basic foundation, every brand includes it in their lineup to complete their range.

Pulmuone is known for its image as a health food brand, and the ramen they release is also quite distinctive from the name itself. They have various lineups such as Tangtang Jjolmyeon, Flower Crab Soup Noodles, Nature is Delicious series, Direct Fire Jjajang, and Rice Ramen, emphasizing expressions like "non-fried noodles" and "plant-based." In particular, the "Pulmuone Roasting Jjajangmyeon" raised expectations by adding that it is roasted three times with scallion oil and chili oil.

But is there really a need for long words in the ramen world? Koreans are already ramen experts. So I decided to try it right away.

I purchased two versions: the scallion oil version and the chili oil version. There is also a truffle oil version on the website. First, evaluating the packaging, it gave a simple yet strong impression with a subtle hip vibe. I liked that there was no awkward design anywhere and the overall feel was consistent.

The internal design was the same. Recently, with the increase of collaboration products in convenience stores, many focus mainly on the outer packaging to catch the eye, but this product maintained the overall concept even on the soup packets with large letters, illustrations, and color choices.

The noodles looked slightly different in color like this. One could guess that the difference was due to the type of oil used.

Even after mixing, probably because of the chili oil, it looked a bit reddish, making it easy to distinguish between the two flavors. Since I was at it, I took out a bowl, pickled radish, and kimchi to create a snack bar atmosphere and tasted it.

The most important thing was the taste. Was this really jjajangmyeon or jjajang ramen? Fried noodles, non-fried noodles, or fresh noodles? It wasn’t about that; the flavor itself was rich and not exaggerated, so it entered my mouth without any resistance. The scallion oil was especially impressive. As someone who likes Sichuan Jjapaghetti the most, I naturally thought the chili oil version couldn’t be bad, but the scallion oil roasting was not greasy at all, so I was even more satisfied. After finishing both bowls in the blink of an eye, I was certain: I now have my one and only pick for jjajang ramen for the time being.

Photo by Seo Jeongjun

This content was produced with the assistance of AI translation services.