[Edaily Reporter Han Jeon-jin ] I’ll try just about anything and report back to you. I’m open to both new products and those making a comeback. I avoid simple reviews. I’ll also explain why these products are popular and why they were launched. From gum to steaks at high-end restaurants, I’ll try it all without discrimination. If there’s food to be had, I’ll go anywhere. These are “pay-as-I-go” reviews funded entirely by my own salary. <EDITOR’s Note>

Japchae is famous among holiday dishes for being particularly labor-intensive. Boiling the glass noodles, chopping the vegetables, stir-frying them, and then tossing them in the seasoning easily takes an hour or two. This year marks the 13th year since Ottogi(007310)launched “Old-Fashioned Japchae,” designed to be cooked and eaten just like instant noodles. I knew the product existed, but since I didn’t have high expectations, I hadn’t tried it until now. With the Chuseok holiday approaching, I picked up a package at a supermarket near my home.

The package, with a yellow background and a large photo of japchae, was unmistakably OTOKI at first glance. On the front, the phrase “More generous filling, more savory sesame oil” was accompanied by a “5-minute cooking” label. When I opened the package, I found glass noodles, dried vegetable mix, liquid soup base, and sesame oil all contained in a tray. The net weight is 75g, and the calories are 255 kcal. The price is 2,200 won. Half-doubting whether I could actually recreate japchae in just 5 minutes, I put a pot of water on the stove.

The cooking instructions are no different from those for instant noodles. Add the dried soup mix and glass noodles to 450 mL of water and boil for 5 minutes. Then, drain in a colander, add the liquid soup base and sesame oil, and toss to combine—that’s it. As soon as I poured in the soup base and sesame oil, a savory aroma filled the air, instantly creating a festive holiday atmosphere. The only minor drawback is that some of the solid ingredients get caught in the strainer when draining the water. Other than that, I was able to make a whole plate of japchae with the same effort it takes to cook a single serving of ramen.

The glass noodles were chewy and springy. Although slightly thinner than the noodles typically used in japchae, they felt more than 70% similar to real japchae. Just as Jjapagetti is recognized for its unique appeal distinct from jajangmyeon, this product also had its own distinct flavor. The liquid soup base had a sweet and savory taste that permeated the noodles evenly. The addition of sesame oil further enhanced the umami flavor. I thought the taste would be even better with a little sesame sprinkled on top.

What exceeded my expectations were the ingredients. There was a decent amount right from the moment I took them out of the package, and they swelled and grew larger as they cooked. When I lifted the noodles, carrots, wood ear mushrooms, and bok choy came up with them. They had a satisfying chew, so they weren’t just there to fill out the package. It’s not often you find this many ingredients in an instant product.

The only downside is the portion size. After finishing the entire 75g packet, I felt just as empty as I do after eating a packet of bibim naengmyeon. An adult Namsung would likely need to cook two packets to feel full. The back of the package recommends eating it with rice, and in fact, topping rice with it to make “japchae rice” seemed like the best way to enjoy it. Of course, compared to regular japchae, it inevitably lacks the crispness and heartiness of the vegetables. It’s also hard to recommend this to anyone expecting a red broth ramen.

Another advantage is its low calorie count. At 255 kcal, it’s just over half the calories of a typical packet of instant

, and its sodium content of 780 mg is lower than the average for dry noodles (1,230 mg). Even outside of holidays, I think I’ll reach for this again when I’m craving japchae or want a light noodle meal. It also has a large fan base. Cumulative sales—including both regular and spicy flavors in both pouches and cups—have reached approximately 50 million units. Sales in the third week of September, ahead of Chuseok, increased by about 70% compared to the third week of August.

In this way, OTOKI has been expanding the boundaries of ramen for a long time. The company has created bagged noodle versions of dishes that are completely different from traditional red-broth ramen, such as curry noodles, red bean kalguksu, soybean milk noodle ramen, and beef seaweed soup ramen. Although they may seem unfamiliar at first, once you try them, each has its own distinct flavor and character. Old-Fashioned Japchae is another example of a labor-intensive Korean dish being transformed into a ready-to-eat product.

These efforts are particularly significant because they are expanding the market ecosystem itself. They go beyond being mere novelty items; by allowing consumers to enjoy familiar dishes as conveniently as ramen, they have created new demand. OTOKI is also considering launching new premium japchae products that highlight regional characteristics. “Old-Fashioned Japchae” was a product that quite convincingly recreated the taste of traditional holiday japchae in just five minutes. It’s easy to see why it has endured for 13 years.