Jin Ramyun

Jin Ramyun originated from a product called “Jin Gopbaegi” that had been produced since 1984. Ottogi acquired it in 1987 and reintroduced it as Jin Ramyun in March 1988. The name literally means “ramen with rich broth,” developed to deliver a deeply flavored soup made from beef bone stock and seasonings. At that time, Koreans preferred bold, hearty broths, so Jin Ramyun immediately set a new standard for spicy ramen upon its release.

Ottogi emphasized not just heat but “umami that lingers beneath the burn.” Rather than relying solely on chili powder for spice, they included powdered onion and garlic along with a beef-bone broth simmered from raw bones. This created a heavy, flavorful base that wraps around the tongue after the initial spice, aiming to be more than just a jolt—an entire bowl of comforting warmth that soothes from within.

The Tingling Heat and the Umami That Follows

When you prepare Jin Ramyun, the first thing you notice is the crimson chili oil droplets floating on the surface, emitting an intense, spicy aroma. As you bring the broth to a rolling boil and lift your spoon, the tingling heat hits your tongue, immediately followed by the deep, nutty umami of the beef bone broth filling your mouth. That rich, savory taste—reminiscent of a slowly simmered ox-bone soup—emerges right after the initial burn.

With every sip, the tingling heat crawls up to your nose, but the smooth finish of the bone broth gently balances that burn, revealing the soup’s depth of flavor. The subtle sweetness from the garlic and onion powders fills the gaps between the spice, while the chili powder’s clean, sharp bite envelopes you completely. Thanks to this interplay of heat and umami, you experience not just a burning sensation but a lasting, rich savoriness that makes you want to finish every last drop.

Depth of Bone Broth: Lingering Heft on Your Tongue

Jin Ramyun’s true strength lies in the hefty umami that remains on your tongue after the initial spice subsides. While that first burn reaches your nostrils, the savory and slightly sweet notes of the bone broth seep gently into the taste buds.

The bone broth is lovingly simmered for over 13 hours, then freeze-dried into a powdered form. When rehydrated, it tastes as if it’s been freshly drawn from a simmering pot of ox-bone soup. That slow-emerging, heavy umami—much like a traditional Korean stew—provides deep satisfaction, making Jin Ramyun so addictive that you won’t leave a single drop behind.

Mild Version Transformed: From Doenjang Base to Chili-Powder Focus

The original Jin Ramyun Mild used a soybean paste (doenjang) base, but in response to consumer preferences and health trends, it has recently shifted to a chili-powder–centric soup. This change preserves the mild version’s gentle sweetness and umami while reducing the sharp heat, resulting in a cleaner broth.

The Mild broth blends a deep bone broth with a small amount of chili powder to add a light tingle, while garlic and onion powders naturally amplify its savory sweetness. This allows children and those sensitive to spiciness to enjoy it comfortably, while still experiencing Jin Ramyun’s signature hefty umami.

Simple Tips for Elevating at Home

To enrich a bowl of Jin Ramyun, add a few extra ingredients. First, dice well-fermented kimchi and toss it into the pot once the broth is vigorously boiling. The kimchi’s refreshing tang infuses the spicy broth with new layers of flavor. Next, crack an egg into the soup—the egg white softens the burn, and the yolk’s richness drifts into the broth to mellow the spice, creating a sweet, comforting bite when paired with noodles. Finally, garnish with finely chopped green onions or scallions; their sharp freshness threads through the broth, linking those tingling notes with a cool, bright finish. Just these three additions transform Jin Ramyun into a bowl reminiscent of a specialty ramen shop’s hearty, spicy stew.

Allergy Information

• Contains: Wheat, Soy, Beef, Pork, Shellfish (squid, shrimp, etc.)
• May contain: Milk, Eggs, Peach, Sesame, Pine Nuts, Tomato