The delicious ingredients that make up the greatest Asian cuisine have been on display in Japan and Korea. Korean and Japanese cuisine are frequently compared because of their shared cultural heritage, and this is also true of their noodle dishes. While they are not the same meal, ramyun and ramen are sometimes confused. Despite the fact that some individuals may not be able to distinguish between the two, there are several very significant differences between them that are worth noting, including their different origins, cooking styles, tastes, and accessibility. To find out how ramen noodles vary from ramyun Korean noodles, keep reading.
What is ramyeon?
The average South Korean consumes an amazing 80 to 90 packets of ramyeon each year, making it one of the nation’s favorite comfort foods. It consists of freeze-dried veggies, dry curly noodles, and a packet of powdered soup that are rehydrated in boiling water to create an easy-to-eat meal. It is available in a variety of flavors and may be consumed alone or with additional toppings.
The initial packets of Ramyeon, which were sold for the equivalent of one cent in the 1960s, were designed as a simple and practical way to feed people during hard times following the Korean War by Korean businessman Jean Jon-Yeon. After tasting instant ramen while visiting Japan, Jon-Yeon was inspired to create ramyeon.
K-pop and K-dramas both have growing fan bases in the US, and the fascination in all things Korean was given a boost in 2020 courtesy to the best picture-winning film Parasite. Korean culture in general has been making its imprint on the west in recent years. Ramyeon noodles saw a sharp increase in sales, and as a result, more supermarkets are carrying them. If you want to pick up a few packets, check out your neighborhood Asian market or even a regular grocery and look for authentic Korean noodles; they tend to be more flavorful. You could see them labeled with the Korean characters “” and the words “ramyeon” or “ramyun.”
Varieties of ramyeon
Ramyeon comes in a wide variety of forms, but the samples below give you an idea of what to anticipate.
Real fried bits of kimchi are used to season kimchi ramyeon, giving it an authentically Korean flavor that is acidic and spicy.
A cult favorite, Shin Ramyun is a fiery broth with beef flavor. Even though it has 2,700 Scoville Heat Units (SHU), this ramyeon is not the hottest one on the market.
Using a white chicken-flavored broth, kkokkomyeon is prepared.
Jjapaghetti is jjajangmyeon, or noodles in black bean sauce, in an instant form. Sales increased dramatically once it appeared in the movie Parasite.
What is ramen?
Wheat noodles, varied savory toppings, and an umami flavor give ramen its umami flavor. It is normally prepared fresh, with much care given to the ingredients and processing, unlike ramyeon, and speciality broths like tonkotsu need almost a full day to prepare.
Although fresh ramen has been around for a very long time and is widely regarded as the “genuine” kind of ramen, there are instant forms of the dish that some people in the west may perhaps be more familiar with. Fresh and quick ramen both have an umami, savory flavor and are seldom hot.
Varieties of ramen
Ramen has evolved into a wide variety of dishes throughout the years, including numerous regional delicacies. Out of all of these variations, five styles have become the most well-liked.
Tonkotsu ramen is distinguished by its strongly flavorful, murky broth that is created by simmering pig bones for a long period of time. It might take up to a full day to adequately prepare.
As the name implies, miso paste is used to flavor miso ramen. White miso, red miso, and barley miso are among the most often used forms of miso that may be used to make it.
The term “soy sauce ramen” or “shoyu ramen” in Japanese refers to the original type of ramen. Shoyu ramen can be prepared in a variety of ways, but soy sauce is always used to flavor it.
Shio Ramen, which translates as “salty ramen,” is prepared with salty components such shellfish or boiled chicken bones.
Tsukemen are thick noodles that aren’t immersed in the soup; they’re instead served beside it. Then, before eating, each noodle is dipped into the soup.
Difference Between Korean Ramyun And Japanese Ramen
Korea or Japan? Ramen or Ramyun? It appears that all of these are related to the same kind of food to the foreign ear. Ramen conjures up images of chewy, thick noodles covered in a rich, creamy broth. Yet there are other varieties of ramen, and learning about them might help you better understand Korean and Japanese culture.
Because of this, let’s examine the distinctions between Korean Ramyun and Japanese Ramen in this essay. Also, we will offer some of the top ramen and ramyun items, both of which we know you will like.
So, continue reading this post.
We need to learn a little history so that we can better comprehend the distinction between ramyun and ramen.
Indeed, the Japanese variant of Chinese wheat noodles is called ramen. Therefore, if you think about it, China is where the first iterations of ramen originated.
According to legend, wheat noodles were introduced to Japan in the 1660s when Zhu Shunsui, a scholar from China, visited the country and advised Tokugawa Mitsukuni. Zhu was a Manchurian immigrant who fled his homeland. He brought the wheat noodles to his master and developed into a devoted advisor. He allowed Mitsukuni to sample the noodles, and as a result, ramen originated in Japan.
Most historians today think that the legend of Zhu and Tokugawa is myth and that ramen actually originated in Japan with the arrival of Chinese immigrants in the late 19th century.
Ramen eventually arrived in Korea through globalization in the early 20th century, where it has since experienced several changes.
Let me share a few things with you before we go on to our major topic that could be of interest to you:
The first instant noodles were created in 1958 by Japanese inventor Momofuku Ando.
In 1963, a Korean guy named Samyang Ramyun created his own brand of instant noodles. These days, the names “Samyang” and “ramyun” are frequently used when referring to noodles.
Samyang blended his fast noodles with the Japanese ramen method of making noodles during the Korean War. Many of his compatriots fell into poverty as a result of the war, and his quick ramen noodles became an inexpensive lunch for many.
Ramen or ramyun? Is there a difference?
Ramen literally translates to “pulled noodles.” There is a distinction between ramen and ramyun, although it is a Japanese term rather than a Korean one. The term “ramen” is used differently in Korea than it is elsewhere. Let’s examine their differences now.
To start with, when you say ramen in Japan, you are referring to a particular type of Japanese food. In Japan, ramen is freshly prepared in both restaurants and households. Ramen requires more effort, time, and talent to prepare.
But it’s also important to remember that Japan has instant ramen. Packs or cups of these instant ramen noodles are available. Nevertheless, unless you indicate that it is an instant ramen, which is already processed and pre-cooked for speedy preparation, the term “ramen” is more frequently used to denote to the freshly made ramen.
Currently, in Korea, a type of ramen called ramyun is available (also spelled as ramyeon). In Korea, when you say “ramen,” you most likely mean Japanese ramen. Currently, “ramyun” refers to ramen noodles that are quick and pre-packaged.
The freshly cooked Japanese noodles are known as ramen in Korea, but processed instant ramen noodles are known as ramyun.
A rich and delectable broth, often composed of pig stock, is used in Japanese ramen. The raw, fresh noodles that need to be cooked and boiled would be added to the soup. After that, you may add toppings like meat and veggies.
Are dried and fried noodles used in Korean ramyun. They are packaged in pouches or cups after being made by manufacturing businesses. The noodles are often wavy and the spices are enclosed in packets. The taste of Korean ramyun is found in the fiery chicken broth that has been powdered for convenience.
As you can see, making Japanese ramen requires more effort and time. In contrast, Korean ramyun may be prepared in under 5 minutes. Ramyun is incredibly simple to make, convenient to consume, and hence a favorite in all Korean families.
Variation in taste
Both Korean ramyun and Japanese ramen are available in a range of tastes. The foundation soup for Japanese ramen is often made with chicken, seafood, and hog stock. The main component of the base soup in Korean ramyun is chicken stock.
Ultimately, it’s hard to definitively say whether ramen is more Japanese or Korean. Both cultures have embraced the delicious noodle soup and made it their own with adaptations in flavors, garnishes, and toppings. While we may never know who first made ramen, one thing is clear – this mouthwatering dish has delighted cultures around the world for centuries and will continue to do so for many years to come. From Tokyo to Seoul, Osaka to Busan, or even your own kitchen if you get adventurous – why not give ramen a try and find out what all the fuss is about? You might just be surprised by how much you’ll enjoy it!
Although the origins of ramen are still hotly debated, we can say with certainty that this comforting dish has quickly become a global sensation. From its beginnings in Japan or Korea to various versions served around the world today, people have come to love ramen and consider it a beloved staple. Japanese and Korean restaurants throughout the world provide patrons with the opportunity to sample both types of ramen. Whether your preference lies in one country’s variety more than another, there is something out there for everyone when it comes to this delicious noodle dish. If you would like help finding an excellent place near you to enjoy some ramen, please do not hesitate to contact us at Angelo’s Burgers for recommendations!