Ottogi’s Cream Jinjjambbong Instant Noodles are a rich and buttery enhancement to our beloved jjambbong, all in a convenient package. If you like cream with your seafood or seafood with your cream, then these noodles might be for you. I know I personally enjoy a bowl of seafood cream pasta when I head out for some Italian food. Cream goes well with virtually anything, but it really does pair well with some seafood flavor. I hope you’re ready to jump right into some dreamy cream with this one. So, let’s dive right in!
Step 1.) Partially open the lid and remove the 3 packets from inside
Step 2.) Boil about 360ml (~1 1/2 cups) of water and fill the cup up to the fill line
Step 3.) Close the lid and wait patiently for 4 minutes
Step 4.) Open the area designated for draining on the lid
Step 5.) Drain most of the liquid, leaving about 1 tablespoon of the liquid
Step 6.) Add the powdered soup packet
Step 7.) Add the liquid soup packet
Step 8.) Add the pepper oil
Step 9.) Mix and Enjoy!
And, there you have it! That’s how you can make these creamy, seafood noodles. I really hope you found this how-to guide helpful. You can check out my other how-to guides for various types of instant ramen by following the link at the bottom of the page.
So, what do you think about adding cream to your jjambbong? Do you think the flavor combinations work or is it a serious no-no? Let me know down in the comments!
If you’re interested in hearing more about instant ramen, check out my on-going series, Noodle Story: An Exploration of Korean Instant Noodles, here on Medium.
