KOREA FOUNDATION

Ramyeon, or instant noodles, originated from Asia and quickly spread throughout the world. It is difficult to find a corner of our globe without a noodle variety of its own, but ramyeon is undoubtedly an Asian dish. The countries of Korea, China, and Japan in particular each vie to be known as the world’s top ramyeon power, and the competition is as rich and heated as the noodles themselves. Indeed it is China who invented the first ever bowl of instant noodles, Japan who lead the popularization of the dish, and Korea who boasts the largest per capita consumption of ramyeon. It is easy to see that all three nations take great pride in their ramyeon prowess.

  Generally, Korean ramyeon is believed to have come from Japan’s ramen, which itself was derived from China’s lamian. In Korea, ramyeon refers to the instant fried noodles flavored with seasoning powder. This type of instant dish originated from Japan, but in Japan, ramen usually means un-fried noodles, such as those served in restaurants, not the instant noodles in packages sold at supermarkets. Some Korean restaurants do sell ramyeon similar to Japanese ramen, but such noodles cannot be called Korean.

  Japanese tourists who order ramen at restaurants in Korea are often surprised as the noodles are not made by chefs but instead are taken out of packages, boiled, and served. There is a world of difference between the cooking methods for ramyeon and ramen. Japan has renowned ramen masters, but in Korea, ramyeon is an impossibly simple snack anyone can make by just peeling off the package’s foil lid and pouring hot water directly over the noodles in the bowl. Given this discrepancy, it is easy to sympathize with the frustration of the Japanese visitors who are served instant noodles when they expect a freshly made alternative. A Korean tourist in Japan would be surprised, too, should they order jjajangmyeon, fresh noodles with black soybean sauce, at a restaurant and be given a bowl of ramyeon and ramen. Japan has renowned ramen masters, but in Korea, jjajang ramyeon, instant noodles with black sauce from a package.

  China produces and consumes the greatest amount of instant noodles the world over. The Chinese favor beef stock, and amid a recent trend for high-quality noodles, many premium products are now offered. In Japan, vegetable ramen and salad ramen have appeared, but they do not yet enjoy the popularity of ramen using soy sauce and soybean paste. In Korea, new ramyeon varieties with intense flavors are popping up everywhere, and the convenience store has become the hottest ramyeon battleground. Our North Korean neighbors also eat ramyeon, which they call kkoburang or wavy noodles. Mild-flavored ramyeon with a sesame aroma is popular in the North, and packages are exchanged as gifts on traditional holidays. I wonder if they taste anything like the famous Pyeongyang cold noodles. Perhaps we can all try a bowl together someday soon.

Written by Kim Daniel
Illustrated by Jeong Hyoju

#Ramyeon Hamburg #University #Korean_Study