Jjambbong is a Korean spicy noodle dish made with a variety of seafood such as squid, mussels, and shrimp, along with vegetables, in a fiery red broth. Similar to Italian spaghetti alle vongole (clam pasta) in its deep seafood-based broth, what sets it apart is the intense heat of Korean chilli and a rich, layered umami flavour. Ottogi Jin Jjambbong recreates this restaurant-style Jjambbong as an instant noodle, using real seafood ingredients including squid extract, mussel extract, cod, and crab to deliver an authentic, bold broth. It is ready in approximately 5 minutes.

Ottogi Jin Jjambbong contains several major allergens as required under EU Regulation 1169/2011 Annex II: ▶ Gluten (wheat flour and wheat gluten) ▶ Crustaceans (shrimp and crab) ▶ Molluscs (squid, mussels, oyster, and sea squirt) ▶ Fish (cod, pollock, anchovy, rockfish, and others) ▶ Soybeans ▶ Milk (milk-derived ingredients). Additionally, the Korean domestic label warns of possible cross-contamination with buckwheat, tomato, mackerel, and peanuts. Please check the product packaging directly for cross-contamination warnings on the EU export label. Anyone with an allergy to any of the above ingredients should avoid consumption.

No. This product is not suitable for vegans or vegetarians. It contains a wide range of seafood ingredients including squid, mussels, shrimp, crab, cod, and anchovy, as well as pork fat as an actual ingredient. It is not halal-certified. As it contains pork-derived ingredients, it is also not suitable for those following Islamic dietary requirements. It is not suitable for a gluten-free diet either, as it contains wheat.

Yes, this product has a notably high sodium content. One serving (130g) contains approximately 1,850mg of sodium, which is around 142% of the EU adult daily reference intake for sodium (2,000mg). If you are monitoring your sodium intake, we recommend not drinking all of the broth, or adding a little extra water to dilute the concentration. Those with high blood pressure or other conditions requiring sodium restriction should consult a doctor or dietitian before consuming.

All you need is a pot and water. ① Pour 550ml of water into a pot and bring to a boil. ② Once boiling, add the noodles along with the soup sachet (Jjambbong seasoning paste) and the dehydrated vegetable sachet included in the package. ③ Boil for approximately 4–5 minutes, stirring to separate the noodles. Optionally, add frozen seafood mix, bean sprouts, or bok choy for a more substantial bowl. Microwave cooking is not recommended. As this is a multipack of 4, store any unopened packs in a cool, dry place.