Korean ramyeon comes in a wide variety of flavors and types. Some popular brands include Shin Ramyun, Jjapaghetti, and Neoguri, but there are many others available in the market. Korean ramyeon offers diverse styles and tastes to cater to different preferences. From spicy ramyeon for those who enjoy heat to convenient options like cup ramyeon, instant noodles, and broth-based ramyeon, there’s something for everyone. Korean ramyeon is known for its unique broth and savory flavor, and you can enhance it further by adding various toppings and ingredients to make it even more delicious.
As a blogger, I believe that the correct spelling of Korean ramen is “Ramyun” (Korean pronunciation). However, I have decided to use “ramen” (Japanese pronunciation) for this article to align with the common perception among the general public.
History:
Ramen is a type of noodle dish made by mixing flour, eggs, water, and a small amount of salt to form dough, which is then boiled and dried before being prepared for consumption by soaking it in hot water again. Typically, ramen products consist of noodles along with powdered soup and dried toppings. Ramen originated in China and was used as emergency rations during battles. There are also claims that Japan learned about it during the Sino-Japanese War.
The instant ramen we know today was invented by Momofuku Ando, a Japanese-Taiwanese businessman, to address severe food shortages after World War II. He utilized surplus flour, which was abundant as part of U.S. military aid, to create a new food product. He made noodles from flour, fried them in oil to remove moisture, and then when placed in hot water, they returned to their original state, ready to eat. The first instant ramen, chicken ramen, was produced by Chikin Ramen, the predecessor of Nissin Foods, on August 25, 1958. Initially, ramen came with seasoning mixed into the noodles, but in 1962, the introduction of powdered soup packets separated from the noodles gained popularity.
Ramen was first introduced to Korea on September 15, 1963.
Nutrition:
A single packet of ramen contains approximately 500 calories along with carbohydrates, protein, fat, calcium, and other nutrients. Considering the daily recommended calorie intake for adults (around 2,100~2,600 calories), the calorie content of ramen per serving is generally similar to or lower than a typical meal, ranging from 600 to 700 calories. However, it is important to note that ramen tends to be high in sodium, so moderation is advised.
Maintaining a healthy diet requires a balance of three essential nutrients: carbohydrates, protein, and fat. The ideal ratio of these nutrients is approximately carbohydrates (55~70) : protein (7~20) : fat (15~25). Ramen typically contains a ratio of about 62:8:30, which closely aligns with the ideal ratio.
Ramen also provides essential micronutrients. Unlike regular flour, the yellow color of ramen noodles is due to the addition of riboflavin, a type of vitamin B, and they also contain vitamin E, which has antioxidant properties. Many ramen varieties are fortified with calcium for bone health. Adding ingredients like eggs or cheese while preparing ramen can help supplement any nutrients lacking in ramen itself.
Emergency Rations:
Due to its simplicity in preparation and affordable price, ramen is often used as emergency rations. In cases of social unrest or economic downturn, some people stock up on ramen, and it is also provided as emergency food aid to refugees during natural disasters. Especially, cup ramen, which comes with its own container, is widely used as emergency rations because it can be eaten immediately with just hot water. However, as ramen is fundamentally a fried noodle product, its shelf life is relatively short, usually around one year, making long-term preservation difficult. Both the South Korean military and the People’s Liberation Army of China have used ramen as emergency rations.
In 2020, amid the COVID-19 pandemic, Korean ramen gained attention as emergency rations, leading to a record-breaking 29.3% increase in export revenue compared to the previous year.
Ramen Consumption:
According to the World Instant Noodles Association (WINA), the global demand for ramen in 2013 reached 10.569 billion units, with China leading the nations at 4.622 billion units annually. Indonesia followed in second place with 1.49 billion units annually, trailed by India, Japan, Vietnam, the United States, the Philippines, and South Korea. South Korea showed a demand of 3.61 billion units annually. However, in terms of per capita annual ramen consumption, South Korea ranks first with 73 units per person. Following South Korea in consumption are Thailand, Brazil, Russia, Nigeria, Nepal, Malaysia, and Mexico, respectively.
In the past, major retailers for ramen were large supermarkets. However, as of the fourth quarter of 2017, convenience stores surpassed large supermarkets in ramen sales market share.
Country-Specific Ramen:
South Korea
On September 15, 1963, the founder of Samyang Food, Chairman Jeon Jung-yoon, acquired manufacturing technology from Japan’s Nissin Foods and introduced the first Samyang Ramen to the market. At that time, ramen was priced at 10 won. Initially, it was unfamiliar and sales were sluggish, but it soon gained recognition for its taste through free tasting events and became embraced as a food for the common people. The government’s policy of promoting mixed meals also contributed to the widespread distribution of ramen. In the 1960s, the government implemented a policy requiring mixed grains (mixed rice) and snack foods (flour-based foods) to solve the rice shortage problem. Thanks to this policy, ramen had no choice but to sell well. As an actual example, 150 million packets were sold in one year in 1969. In the 1970s, various products such as instant jjajangmyeon, kalguksu, and naengmyeon were introduced. Additionally, doenjang ramen tailored to Korean cuisine was released. Starting with the release of Yukgaejang Cup Noodles on November 17, 1982, cup ramen, where hot water is poured directly into the container, began to gain popularity. Since then, various types of ramen such as jjamppong ramen, bibim ramen, rabokki, and rice ramen have been released.
Since 2018, a system has been implemented where the degree of spiciness is indicated step by step on the outside of the ramen packaging. The powdered soup (liquid soup) of instant ramen is tested, and if the amount of spicy ingredients (mg/kg, ppm) is less than 80, it is labeled as ‘Level 1 (Mild)’, between 80 and 179, it is labeled as ‘Level 2 (Medium)’, between 180 and 279, it is labeled as ‘Level 3 (Spicy)’, and if it is above 280, it is labeled as ‘Level 4 (Very Spicy)’.
Korean ramen mostly consider spicy taste as the standard. Shin Ramyun, the national ramen, also uses the Chinese character ‘辛(신, Shin)’ meaning ‘spicy’. Korean ramen is synonymous with spicy taste, and many YouTube channels use Korean brand ramen to challenge spicy tastes. The story behind spicy taste becoming the standard for Korean ramen dates back to history, with an anecdote where President Park Chung-hee once called Samyang, saying, “Can’t we make ramen spicier to suit the taste of our people?”
China The ramen market in China is rapidly growing, with a focus on premium products priced at over 1 yuan. The top three brands dominate over 85% of the market. Products priced below 1 yuan (approximately 175 won) account for 60% of the Chinese ramen market.
Hong Kong People in this region have been cooking Yimien (이먼, 伊面) for a long time. Yimien is an early type of ramen developed during the Qing Dynasty. Modern Hong Kong ramen first appeared in the late 1960s as Doll Noodles and has since become synonymous with ramen in Hong Kong and southern China.
Taiwan In 1967, Taiwan introduced Japanese technology to produce the first dry braised chicken noodle called “Shengli Noodle”. While Sanli noodles gradually withdrew from the Taiwanese market, many elderly people who are accustomed to using Sanli noodles as the appropriate term for ramen still exist.
Japan Despite being the birthplace of instant ramen, Japanese people eat fewer instant noodles than Chinese but more than Koreans when considered per capita. Even around 2005, China’s production surpassed Japan’s. Therefore, ramen is considered a light food in Japan. Japanese people consume about 40 instant ramen per year on average. This is because they also consume a lot of ramen, not just instant ramen.
Russia Despite widespread distribution, ramen is generally ignored as food for the poor in Russia. There is also a belief that instant ramen contains harmful substances. However, with the emergence and popularity of lunchbox ramen, it has gained popularity as a national snack.
The most popular instant ramen in Russia is Rollton and Paldo’s lunchbox. Lunchbox ramen was first sold in 1986 and although it did not sell well in Korea, it became popular in Russia, exporting 250 million units in 2003. Ramen is called “Bomzh-paket” in Russian slang, meaning “tramp’s bundle”.
The reason why Paldo lunchbox ramen became extremely popular in Russia is that its square-shaped container makes it convenient to carry in a bag and it is less spicy compared to other Korean ramen, making it more suitable for Caucasians to eat.