Noodle Journey Episode 68: Ottogi Sesame Ramen

I’m checking out a fairly unique Korean ramen today: Ottogi’s Sesame Flavor Ramen. Unlike most instant noodles that merely contain trace sesame, this one puts it front and center as its defining flavor. And despite how prolific Korean instant noodles are, this is the only widely available one that openly markets itself as “sesame ramen” (that I am aware of, anyway). Dandan noodles use sesame paste, but those are Chinese; Nissin has a sesame ramen, but it’s Japanese. Ottogi seems to have the Korean sesame ramen space to itself, which makes this an interesting instant noodle entry.

This comes in 5-packs priced between $7 and $12 depending on the retailer, though sales on Yamibuy occasionally drop it below $7. Each pack includes a soup base, a sesame oil packet, and a standout mix-in: a literal slab of dehydrated egg. Not just your typical egg crumbs, but a pressed block of egg mixed with green onion and sesame seeds. Nutritionally, this clocks in at 1,790mg of sodium (78% DV), and the soup base includes beef stock, garlic, chili, and MSG, so it’s not vegetarian. It also carries a surprising spice level that the package doesn’t advertise very clearly.

Noodles:
These are the same excellent, springy noodles used in Ottogi’s Jin line. These are wheat-based and fortified with potato and tapioca starch for chewiness. They cook up plump and chewy, just a hair behind Paldo’s in quality to me, but firmly in the top tier for Korean instant noodles.
• 8/10

Spiciness:
This is surprisingly spicy for a product that doesn’t really announce it anywhere on the packaging. The chili level is about on par with Spicy Jin or Nongshim Shin Ramyun, so if you’re sensitive to spice, this might catch you off guard.
• 6/10

Overall:
This is an inventive, well-executed, deeply-flavorful broth. It’s a rich sesame/beef base with lots of flavor notes: salty, savory, and pleasantly nutty without being overpowering. The sesame oil melds nicely with the red chili, garlic, and green onion flavors. What sets this apart, though, is that egg block; it fully dissolves during cooking and disperses sweet, eggy chunks, sesame seeds, and rehydrated green onion throughout the bowl. Unlike the bland, spongy egg bits you get in Cup Noodles, this actually tastes like egg and adds real substance and texture to the soup. It’s a marvel of food engineering and something I’ve never seen done this well before. All in all, I think Ottogi knocked this one out of the park. If you’re into sesame flavor and can handle the unexpected spice, this is absolutely worth a buy. I don’t know if it’ll make my regular rotation, but I’m definitely picking it up again.
• 9/10