Ottogi Jin Jjambbong Ramen Spicy Seafood Noodles are a delicious rich flavoured seafood noodle soup, that is quick and easy to prepare. The noodles are chewy and soft with a thickness of 3mm. The soup broth is rich and spicy with a good blend of seafood, chicken, and beef bone stock.
Ottogi Jin Jjambbong Ramen Spicy Seafood Noodles are a delicious rich flavoured seafood noodle soup, that is quick and easy to prepare. The noodles are chewy and soft with a thickness of 3mm. The soup broth is rich and spicy with a good blend of seafood, chicken, and beef bone stock.
Preparation:
Add solid seasoning packet into 550 cc (2 3/4 large cups) of water and boil. After boiling, add powder seasoning and noodles. Continue to boil it for 4 more minutes. Enjoy the delicious Hot Jin Jjambbong Ramen.
NOODLE:WHEAT FLOUR(WHEAT:AUSTRALIA),POTATO STARCH(IMPORTED:DENMARK,FRANCE,GERMANY),MODIFIED STARCH,PALM OIL(MALAYSIA),WHEAT GLUTEN,SALT,YEAST EXTRACT,EMULSIFIED OIL(SOYBEAN OIL, D-SORBITOL, SOYBEAN LECITHIN,GLYCERIN ESTERS OF FATTY ACIDS),ACIDITY REGULATOR(POTASSIUM CARBONATE,SODIUM POLYPHOSPHATE),CALCIUM(EGG SHELL),GUAR GUM,SODIUM ALGINATE,CELLULOSE GUM,RIBOFLAVIN,GREEN TEA FLAVOURED OIL SOUP: WATER, JJAMBBONG SEASONING PASTE(CUTTLEFISH,SHRIMP,PAPRIKA,GARLIC,SALT),SEAFOOD SEASONING SAUCE(CUTTLEFISH,MUSSEL,COD,CRAB,SALT),MUSSEL CONCENTRATE POWDER,CUTTLEFISH CONCENTRATE,CHICKEN EXTRACT,MUSSEL EXTRACT,BEEF BONE EXTRACT,WARTY SEA SQUIRT EXTRACT, JJAMBBONG SEASONING OIL,CUTTLEFISH EXTRACT POWDER,GARLIC,ONION,KELP EXTRACT POWDER, HYDROLYZED VEGETABLE PROTEIN(SOY,WHEAT,CORN),RED PEPPER POWDER,SEAFOOD SEASONING POWDER(CUTTLEFISH,SHRIMP,SALT),RED PEPPER EXTRACTED OIL,VEGETABLE OIL, SUGAR, FLAVOUR ENHANCER,PORK FAT, DEXTRIN, CHILI EXTRACT,NUTRIENT,DEHYDRATED CHINESE CABBAGE,DEHYDRATED CABBAGE,DEHYDRATED CUTTLEFISH,DEHYDRATED CARROT,DEHYDRATED CRAB MEAT,DEHYDRATED GREEN ONION,DEHYDRATED SEAWEED,DEHYDRATED JEW'S EAR [CONTAINS WHEAT,SOYBEAN,MILK,EGG,BEEF,PORK,CHICKEN,CUTTLEFISH,SHRIMP, CRAB, CLAM(OYSTER,MUSSEL)
Toppings are for picture purpose only
