Spaghetti Ramen
Spaghetti Ramen
Ottogi's wild fusion of Italian spaghetti and Korean ramen — thin, curly noodles in a tangy tomato sauce with a slight spicy kick. It shouldn't work, but it absolutely does. A playful twist that bridges two comfort food traditions into something uniquely satisfying. Soupless, from Korea, and genuinely fun to eat.
- Open and prep
Peel the lid halfway and take out all the sachets from inside the bowl. Keep the sauce sachets to one side for later on. You will be adding those after draining, not before, so do not mix them up.
- Add boiling water
Pour freshly boiled water into the bowl up to the inner line (460ml). Make sure the noodles are completely submerged so they soften evenly throughout. Pop the lid back on and let everything soak for 4 minutes without disturbing it.
- Drain the water
Peel back the lid to expose the small drainage holes, then carefully tilt the bowl over the sink to drain all the water out. Hold the lid down firmly to stop any noodles from sliding out. Take your time here and get as much water out as you can.
- Add sauce and serve
Remove the lid completely and squeeze in the sauce sachet. Toss the noodles well until every strand is evenly coated with sauce. Serve straight away while it is still hot.
Background
Every packet has a story behind it. Here's where this one comes from, what makes it tick, and why it made the cut for the box.
Ottogi was founded in 1969 in South Korea and has grown into one of the country's most trusted food brands. Known for their creative ramen flavours and high-quality curry products, they consistently push boundaries in the Korean instant noodle market.
Korean ramyun culture is distinct from Japanese ramen. The noodles are typically chewier, the broths spicier, and the flavours bolder. Korean ramyun is usually cooked in a pot rather than a cup, and sharing a pot of ramyun is a social ritual.
Served soupless, the sauce is the star. A concentrated blend that coats every strand of noodle with rich, full flavour. Without broth to dilute things, every bite hits with the complete flavour profile, making each mouthful more intense than a traditional soup ramen.
Chewy, springy noodles built for a soupless format. The texture is designed to hold sauce on every surface rather than swimming in broth. After draining, the noodles grip the seasoning tightly, so the flavour stays concentrated and consistent with every bite.
Japan has a long history of adapting Western foods into uniquely Japanese dishes. Napolitan spaghetti, made with ketchup and sausage, has been a Japanese cafe staple since the 1950s. This Korean spaghetti ramen carries that same playful East-meets-West energy.
This is one of those noodles that consistently earns its spot in our lineup. It does not need a gimmick or a viral moment to sell, it just tastes great. The kind of bowl that people order once and then quietly keep reordering. Understated quality at its best.
Topping Suggestions
A few toppings that take this bowl from good to great. Most are already in your kitchen, and every one is optional.
Boiled Egg
A soft-boiled egg brings a creamy richness that complements the noodles perfectly, providing a luscious, slightly savory contrast.
Cabbage
Cabbage provides a refreshing, slightly sweet crunch, adding a vegetable-based lightness and freshness to the dish.
Spam
Spam contributes a savory, salty, and slightly smoky character, giving the noodles a hearty, meaty essence.