Piggybacking a little off of yesterdays how-to article, Ottogi came out guns blazing with this one. And those guns were aimed directly at Nongshim. Ottogi’s Jinjinjjara Instant Ramen absolutely decimated Chapagetti in my opinion. All-round, it is a superior ramen in every way when compared to its competitor. The combination of Jin Jjambbong and Jin Jjajang in this cup works surprisingly well, which provides this cup with a familiar flavor that has somehow sped past its well-known and fiercely loved arch nemesis.
Flavor:
The jjajang is strong with these noodles… Ottogi managed to bring the instant flavored jjajang flavor to new heights. I actually prefer this cup of noodles over my original favorite, Nongshim Chapagetti. The flavor is a bit sweet and just spicy enough to really enjoy. The sauce is arguably the single element that separates this cup of noodles from Chapagetti. This cup uses a packet of liquid jjajang sauce rather than the powdered flavoring found in Chapagetti. It’s just so dang creamy… The sauce gives it such a wonderfully soft texture that enhances the flavor of the chunjang (black bean paste).
Spiciness:
I still consider these noodles to be rather mild, but to some these might have a little heat. It’s definitely a doable type of heat, even if you’re not well-adapted to spice.
Smell:
These noodles have an intensely strong instant jjajang odor. The smell is slightly sweet, but I get mostly black bean paste. I honestly can’t detect much of the spice in the aroma.
Texture:
It’s fairly easy to rave on these noodles. The cook on the noodles that I got after following the directions perfectly was amazing. They are slightly thicker than regular instant ramen noodles you find in cups like, Chapagetti. The instant noodles also had a bit of a wave to them, which helps pick up more of the sauce on the way to your mouth. Even after letting these noodles sit for a bit, they still had a firm enough texture and didn’t disintegrate like they were placed in an acid bath. I think Ottogi was clever to use a thicker type of noodle here that might be found in a bowl of jjambbong. It really helped to pull the flavors of the cup together.
Overall Impression:
I never knew going into this one that I would be replacing a decade and half long love affair with Chapagetti with this cup of instant noodles. I am speechless… nearly heart-broken. The flavor is more intense and the sauce is buttery smooth. This, when paired with some thicker, wavy noodles and a healthy amount of meat & cute faux eggs, makes this cup a champion.
Have you tried both Ottogi Jinjinjjara and Nongshim Chapagetti? If so, which one do you prefer? I might be opening Pandora’s Box, but I have to ask! 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.
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