Weight 130g (1 bag)

Expiration Date Labeled on product

Ingredients
1. NOODLE : WHEAT FLOUR, MODIFIED POTATO STARCH, POTATO STARCH, PALM OIL, SALT, WHEAT GLUTEN, GUARGUM, EMULSIFIED OIL(SOYBEAN OIL, D-SORBITOL, SOYBEAN LECITHIN, POLYGLYCEROL ESTERS OF FATTY ACIDS), ALKALINE AGENT(POTASSIUM CARBONATE, SODIUM TRIPOLYPHOSPHATE), YEAST EXTRACT, RIBOFLAVIN
2. LIQUID SAUCE: WATER, JJAMBBONG SEASONING PASTE(CUTTLEFISH, SHRIMP, PAPRIKA, GARLIC, SALT), SEAFOOD SEASONING SAUCE(CUTTLEFISH, MUSSEL, COD, CRAB, SALT), CUTTLEFISH EXTRACT, MUSSEL EXTRACT POWDER, MALTODEXTRIN, KELP EXTRACT POWDER(OYSTER), WARTY SEA SQUIRT EXTRACT, BEEF BONE EXTRACT, CHICKEN EXTRACT, GARLIC, CUTTLEFISH EXTRACT POWDER, RED PEPPER, ONION, SUGAR, MUSSEL EXTRACT, HYDROLYZED VEGETABLE PROTEIN(SOY, WHEAT, CORN), SEAFOOD SEASONING POWDER(CUTTLEFISH, SHRIMP, SALT), DISODIUM INOSINATE, DISODIUM GUANYLATE, GLYCINE, OLEORESIN PAPRIKA, DL-ALANINE
3. SEASONING OIL: JJAMBBONG SEASONING OIL(RICE BRAN OIL, GREEN ONION, ONION, RED PEPPER, CUTTLEFISH), VEGETABLE OIL(CANOLA OIL, PAPRIKA, ONION, GARLIC), RED PEPPER OIL
4. DEHYDRATED FLAKES: CHINESE CABBAGE, CABBAGE, CUTTLEFISH, CARROT, CRAB STICK, SEAWEED, GREEN ONION, TREE EAR
***CONTAINS WHEAT, GLUTEN, SOY, CUTTLEFISH,COD, SEA SQUIRT,MUSSEL,CRAB,OYSTER,SHRIMP

Manufacturer Ottogi

Origin Korea

Feature
Ottogi Jin Jjambbong is seafood flavored ramen noodle soup. The rich and spicy soup is harmonized with seafood, chicken, and beef bone stocks. Its noodle is chewy and thicker than any other noodle (3mm thick). If you are the seafood lover, try Jin Jjambbong!

How to eat
* Add the powdered soup base and noodles to about 2 cups of boiling water.
*  Boil for 4 minutes or until noodles reach desired texture. 
* Turn off the heat, stir well and enjoy.
* If desired, add kimchi, green onion, and other favorite garnishes! 

About Manufacturer
Each and every member of Ottogi is committed providing ‘Better Quality, Higher Nutrition, and Advanced Food’, and improve the dietary habits of all mankind. From production to sales, including management and research, every member is focused to perfectly execute their jobs, and dedicate to sustain a bright and delightful working environment. These efforts form the nucleus of the best quality and the best taste.