CreatripTeam

Nikkei ranked Nongshim’s Ojingeo Jjambbong (squid jjambbong) third in its ‘Top 10 Asian instant noodles that pair well with rice.’ Japanese food experts praised its chewy, thick noodles and seafood-based broth, calling it like a “seafood hotpot” that complements rice perfectly. Nongshim uses squid extract and seafood paste instead of artificial flavoring, lowers sodium while keeping umami, and includes plentiful dried squid pieces for texture. The noodle’s thicker, springy strands absorb broth like kalguksu or traditional jjambbong, offering a hearty meal. The recognition suggests Korean instant noodles are moving from Hallyu-driven fads (e.g., Shin Ramyun, Buldak) to everyday gourmet choices in Japan.