[Edaily Reporter Han Jeon-jin ] I’ll try just about anything and report back to you. I’m interested in not only new products but also products making a comeback. I avoid simple reviews. I’ll also explain why a product is popular and why it was launched. From gum to steaks at high-end restaurants, I’ll try it all without discrimination. If there’s something to eat, I’ll go anywhere. These are “self-funded” reviews —I pay for everything out of my own pocket. <EDITOR’s Note>

With the weather turning chilly, I found myself craving milky-white kalguksu rather than red broth for a change. Just then, a ramen said to be popular among Japanese tourists caught my eye. It was “Dongdaemun-style Whole Chicken Kalguksu,” recently launched by Ottogi(007310). They claim to have captured the authentic flavor of the Dongdaemun alleyway in a packet of ramen. Would it really taste like a whole chicken had been simmered to perfection? Curious, I bought a pack of four at a large supermarket for 5,900 won—about 1,475 won per packet.

The dish that lends its name to the product, “Whole Chicken,” is a Dongdaemun specialty where chicken and potatoes are simmered in a clear broth, and the meal is finished off with knife-cut noodles. It’s also a popular menu item among tourists visiting Korea. According to OTOKI, sales of this product—launched last July—increased by 40% in August compared to the previous month. Notably, at the Lotte Mart ZetaPlex Seoul Station branch, a popular destination for foreign tourists, it ranked first in overall bagged ramen sales that same month.

The white packaging features the words “Chicken Kalguksu” in large calligraphic script, evoking the atmosphere of a neighborhood eatery. Upon opening the package, I found noodles wider than those in regular instant noodles, along with powdered soup mix and dried soup ingredients. The dried ingredients contained a good mix of green onions and yellow pieces. The cooking instructions call for adding the dried soup mix to 500 mL of water and bringing it to a boil, then adding the powdered soup mix and noodles and boiling for 4 minutes. As I dissolved the soup mix in the pot, the milky broth began to bubble, and the aroma of chicken gomtang filled the air.

It was a surprise from the very first spoonful

After taking one sip of the broth, I immediately went for a second and third spoonful. The aftertaste was savory, light, and refreshing. While it had an umami flavor that seemed to be based on chicken stock, it didn’t taste overly artificial. The flavor, reminiscent of a rich, deeply infused chicken broth, was quite convincing. My initial skepticism—wondering if this was just instant noodles with a flashy name—was quickly dispelled by the broth.

At first, a slight tingling sensation brushed against the tip of my tongue. However, it wasn’t spicy enough to be called hot. After a few spoonfuls, I quickly got used to it, and afterward, the peppery kick carried through to the finish. However, the saltiness—which wasn’t very noticeable when the soup was hot—became stronger the more I drank it. One packet contains 1,590 mg of sodium, which is 80% of the daily recommended intake. Overall, the flavor was light and subtle, and I could see why it’s popular with tourists.

The noodles also exceeded my expectations. The wide, flat noodles absorbed the broth, delivering a texture true to kalguksu, and were chewy when bitten into. When I extended the cooking time slightly so they softened a bit, the flavor actually became closer to the familiar taste I’d had at kalguksu restaurants in the market. I found myself preferring the soft, well-soaked texture of kalguksu over the firm, al dente bite of regular ramen. Even when compared to other kalguksu instant noodles, the broth and noodles are of a solid quality.

However, looking into the bowl, the product name becomes a bit embarrassing. Although the packaging photo shows large pieces of chicken, in reality, only small chicken flakes are sporadically visible in the broth. While there are quite a few dried vegetables, the potato pieces dissolved while boiling and blended into the broth. Overall, it’s hard to say the toppings are plentiful. If you were expecting actual meat based on the name “Whole Chicken,” you might feel a bit let down.

Based on taste alone, it’s worth buying again, but the price makes me hesitate. At 1,475 won per package, there are plenty of other ramen options to choose from. If the solid ingredients had been more substantial, I probably wouldn’t feel quite so disappointed. Adding green onions or chicken breast and a sprinkle of pepper would make for a much more satisfying meal. This flavor pairs better with those ingredients than with an egg. I also thought of mixing rice into the remaining broth and serving it with kimchi or kkakdugi.

Recently, the ramen industry has seen a steady stream of new products that incorporate Korean food culture and flavors popular overseas. OTOKI launched “Hangang Ramen” last month, while Nongshim(004370)introduced “Shin Ramyun Gold” in January—a reimagined version of its chicken broth ramen for the international market. As the number of tourists visiting Korea increases, the need to cater to foreign tastes and preferences has grown even in the domestic market. In essence, the globalization of ramen is influencing not only exports but also the development of new products in Korea.