Korean Ramen Noodles – History & Facts of Ramyeon

In the early 1960s, ramyeon, which means ‘noodles in a spicy broth’, was the perfect dish for Koreans who found themselves busy peddling in the industrial world and in grave need of instantly-available food. In terms of the difference between ramyeon and ramen, Japanese ramen is subtly flavoured compared to the spicier, stronger flavoured ramyeon. Ramen broth is generally made from chicken, seafood, or pork stock while ramyeon’s soup is made from processed seasoning. Ramyeon only refers to the form of instant noodles boiled in a cup/pot of hot water, as opposed to Japanese ramen which may be either cooked traditionally or available in the instant
noodle variety

Each packet of ramyeon consists of dried noodles and a sachet of spicy seasoning, to which you simply add boiling water. They are available either in a packet or as cup noodles, depending on the convenience of the consumer. While cooking-averse foodies enjoy their ramyeon in a cup, the more adventurous eaters have taken to preparing the packet version in order to customize their noodles – most add chopped meats, vegetables, eggs and even spices in a myriad of methods to suit personal taste. You’re probably getting hungry for a hot bowl of noodles by now, so click herefor a video on how to cook ramyeon properly.