[Korean Culture & Language] Ramen

Hello, this is Uptempo!


Did you know that Shin Ramen is sold at the top of the Swiss Alps? This fun fact is just one example of the truly global popularity of Korean 라면 (ramen), or rather, ramyun, the more accurate Romanization.


Korean 라면 was first introduced post-Korean War in 1963, by Samyang Foods, now one of the biggest food manufacturers in South Korea. The founder of Samyang, Jung Yun Jeon, incorporated ramen-making techniques from Japan, the origin of instant noodles as well as cup noodles. 라면 was sold for 10 won, which is equal to about 1 cent in U.S. dollars, and was meant to provide low-cost nourishment to impoverished Koreans during the devastating post-war period.

In the 1980s, Shin 라면 entered the game. Created by Nongshim Group founder Choon-ho Shin, these noodles weren’t just his namesake—the Chinese character for Shin also happens to mean “spicy.” After graduating from college, Shin began working for his older brother who had established Lotte Group, a Korean conglomerate, in Japan and attempted to manufacture instant noodles under the Lotte name, after witnessing their success in Japan. Shin’s older brother however, opposed this idea, which led to the two brothers’ lifelong estrangement. Shin then started his own company in 1965 and after undergoing meticulous research and testing over 20 different chili types, went on to unveil Shin Ramen in 1986, one of the top-selling ramyuns to this day.


source: CJ ENM

In addition to Shin 라면, Nongshim lays claim to a countless number of other ramyuns including Shin 라면 Black, a more intensely flavored version, and Chapaguri (짜파구리), a combination of Chapaghetti (짜파게티) black bean noodles and the seafood-based Neoguri (너구리) of “Parasite” fame.





As of 2017, South Korea was the leading country in per capita consumption of instant noodles at 73.4 million servings per capita and in 2016, international sales of Korean 라면 totaled over 290 thousand U.S. dollars. Walk into any Korean supermarket and you’re bound to be overwhelmed by the hundreds of varieties of ramyun. There’s 불닭라면 (buldak-ramyun), or spicy chicken ramen for spice enthusiasts, and several versions of non-fried noodles for those looking to enjoy a bowl while watching their weight. 



The ways in which you can eat it are also endless but Koreans normally add an egg to the broth and if they’re really keeping with tradition, boil the noodles in a 양은냄비 (yang-eun-naem-bi), a brass pot used just for this dish. It is also said that pouring a bit of milk in the broth will keep your face from getting puffy the next morning but this has yet to be scientifically proven.


So, if you have yet to try Korean ramyun, how about heading to the closest Asian market and picking up a pack? But don’t say we didn’t warn you—it’s a taste you definitely won’t forget.


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