All about the Korea Instant Noodles(Ramen)-Best way to upgrade ramen

There are various kinds of noodles in a world, also many countries’ people eat noodles.

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According to a recent poll held by the World Instant Ramen Association, Korea ranked eating the most ramen in the word.

Average Korean ate ramen 74.1 times over the year. Meaning, that the average Korean has eaten ramen once every five days. There is interesting ranking of yearly ramen consumption on countries.

 

 

 

Ranking Country Per-capita annual consumption
1 Korea 71.9
2 Indonesia 56.9
3 Vietnam 54.7
4 Thailand 43.9
5 Malaysia 43.8
6 Taiwan 43.3
7 Japan 42.5

As the Korean eat a lot of ramen, there are various type of instant ramen product.

Aren’t you curious where these many kinds of ramen came from?

Many of them got an idea from Korea traditional food! Today, I will introduce about the type of Korea noodle and also the traditional Korean food which was the base of the Korean ramen.

1. Japagetti(짜파게티 in Korean)

This food got an idea from the “Black bean noodles” which is called “JaJangMyeon”. JaJangMyeon, is a noodle dish topped with a sauce made of “chunjang”, diced pork and vegetables, and sometimes also seafood. The characteristic of Japagetti(짜파게티) is that it doesn’t have the soup. Only noodle is in with sauce.

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How the taste is difference between JaJangMyeon and Japagetti ramen?

JaJangMyeon Japagetti ramen
1.  Noodle Uses the noodles which they made by themselves. Uses the fried noodle
JaJangMyeon ‘s noodle is more soft and chewy than Japagetti.
2. Sauce Fry the think black soybean paste called “chunjang”(춘장)in frying pan. “Chunjang” is in powder form
JaJangMyeon sauce tastes more soft and sweet, meanwhile Japagetti sauce has a salty taste.
3. Vegetables It uses fresh potatoes, onion which is fried with sauce It uses dried vegies and the powder which taste vegies
JaJangMyeon has a taste of chewing the vegies and it is tasty because of using fresh vegies.

How to make Japagetti more delicious?

However, there is a way to eat the Japagetti ramen more delicious. Put the sliced cucumber and boiled egg on the noodle. Then not only the taste will be better but also better for health.

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Also, normally Korean like spicy food and they put the powdered red pepper when cooking.

 

 

 

2. Octopus Jjamppong ramen(오징어 짬뽕면)

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This food got an idea from Jjamppong(짬뽕) food which consists in a stew of seafood, usually shrimps, octopus and sea shells like mussels and vegetables served with wheat noodles.

 

 

 

History of Jjamppong

Jjamppong are known as Chinese food in Korea, but in fact Jjamppong is came from China restaurant which was in Japan Nagasaki region in late 19centry. It was not spicy and white soup, but after it came to Korea, it has been spicy and red soup.

How to make Jjamppong more delicious?

Because of the ingredient, Jjamppong(짬뽕), made in restaurant, is more delicious than Jjamppong ramen noodle. The food in restaurant has real boiled octopus and other seafood inside, meanwhile in ramen there is a dried seafood. So, many Korean people put other ingredient when making the Jjamppong ramen in home and also I recommend this for making delicious ramen.

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Put the sliced octopus, onion, green pumpkin which is in the left photo. Then you can eat more delicious Jjamppong as the right photo in home.

  1. SaRiGomTang ramen(사리 곰탕 in Korean)

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SaRiGomTang is base in Kore food; “Seollongtang(설렁탕)”. However, the big difference between in two foods is in ingredient and health.

Seollongtang(설렁탕), or ox bone soup, is made by boiling down a cow’s bones, feet, head, internal organs, beef brisket, and beef shank. Thus, it is rich in protein and calcium. Meanwhile, SaRiGomTang ramen’s taste is made of artificial flavors and it has quite a lot of salt in powder.

How to make “SaRiGomTang” more delicious?

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First, when the water is boiling, put the sliced green onion and frozen dumplings in it.

 

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Second, when the noodle is cooked, put the egg in it.

 

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Finally, pour the pepper sauce over the ramen, right before eating.

 

 

Which kind of foods do you have in your countries? Why don’t you try for making new types of ramen?

Thanks for reading:)

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