[Tasted It] A Spoon You Can't Put Down... The Surprising Ppagaejangmyeon

Broth Infused with Doenjang and Wild Chive
A Gentle Spring Aroma within Savory Depth
Chewy Rice-Flour Noodles Deliver Lasting Texture
Review of Ottogi's Spring Limited Edition Ramyeon, "Jukjangyeon Ppagaejangmyeon"

Ottogi launched "Jukjangyeon Ppagaejangmyeon," a spring season limited edition product, last month in collaboration with the traditional sauce brand "Jukjangyeon." Ppagaejang is a type of fermented doenjang (soybean paste), made by crushing fermented meju and aging it with chili seeds and barley, resulting in a deep and savory flavor that goes well with soup-based dishes. This product highlights the earthy taste unique to doenjang, adds a spicy kick, and incorporates wild chive from Hongseong to capture the essence of the season.

The reporter is a self-proclaimed "ramyeon enthusiast," eating instant noodles more than twice a week. However, I was hesitant to try this product because it was "doenjang-based ramyeon"—a combination that felt both familiar and strange. It wasn’t until the morning after a company dinner, when I needed a hangover remedy, that I finally put the pot on the stove. In the end, this choice turned out to be quite satisfying.

The cooking process is simple. Add the dried garnish packet to 500ml of water and bring it to a boil. As the water starts to boil, stir in the liquid seasoning. The moment the seasoning dissolves, a subtle doenjang aroma and the distinctive fragrance of wild chive fill the air. Compared to traditional doenjang jjigae, the aroma is lighter, and the fresh scent of spring greens hits the nose first. Even just the scent spreading through the kitchen during cooking made it clear that this ramyeon is distinctly different from the usual fare.

After adding the noodles and boiling for four more minutes, I lifted a chopstickful. The first thing I noticed was the firmness of the noodles, which was more than I expected. Perhaps because of the addition of rice flour, the noodles were chewier than typical instant noodles, and despite the longer cooking time, they didn’t become mushy. The more I chewed, the more density I could feel, and the harmony with the broth was effortless. The texture of the noodles lasted until the very end, as the broth didn’t overly soak into them—a definite plus.

The broth delivers a more complex flavor than anticipated. The base is the savory depth of doenjang, followed by the umami of seafood and the signature spiciness of ramyeon. The first sip is smooth, while a gentle, lingering heat develops as you continue eating. Rather than being overly stimulating, it is a well-balanced flavor profile, making it an easy choice for breakfast or as a hangover cure. After a few more spoonfuls, I could feel the comforting effect it had on my stomach.

One notable feature is its ability to deliver a rich flavor without any meat. Unlike ramyeon served at barbecue restaurants, which often has a meaty aroma, this product has no such notes but still pairs well with barbecue or similar dishes. Mixing rice into the broth gives it a character somewhere between doenjang soup and ramyeon, and I found myself reaching for the spoon until the very end. The lingering aftertaste of doenjang and the subtle wild chive aroma remained in my mouth for quite a while as I finished the broth. Even after eating all the noodles, the steam rising from the remaining broth brought back the fragrance of spring greens, creating a finish quite different from ordinary ramyeon.

What impressed me most, personally, was my family's reaction. Even my mother, who rarely eats processed foods for health reasons, took a bite and gave it high praise. She has strictly managed her diet since undergoing breast cancer surgery four years ago, but she said this ramyeon was something she could enjoy without worry. If you’re sensitive to overly spicy or stimulating ramyeon, this product comes highly recommended.

However, there are some drawbacks. Although using Hongseong wild chive is a clear differentiator, it was difficult to spot in the dried garnish packet. While the aroma is certainly present, its visual presence is weak. If the quantity or appearance of the garnish were improved, the product’s concept could be conveyed more clearly.

The price is 6,980 won for a pack of four.

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