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Ramen (拉麵, cultural language: kkoburang noodles, English: instant noodles, instant ramyun/ramen) is a noodle-type instant food cooked by putting noodles in boiling water together with soups and ingredients.
Dried noodle blocks were originally created by frying cooked noodles, which is still a method commonly used in Asian countries. Air-dried noodle blocks are preferred in Western countries. Dried noodle blocks are designed to boil or soak in boiling water before eating. Ramen, a Japanese variation of Chinese noodle soup, is also used by some Japanese manufacturers to describe the taste of instant noodles. It has become a synonym for all instant noodle products in the United States.
Instant ramen was invented by Ando Momofuku of Nissin Foods in Japan. It was released under the brand name Chikin Ramen in 1958. In 1971, Nissin launched the first cup noodle product, Cup ramen. Instant noodles are sold worldwide under various brand names.
The main components of instant noodles are flour, starch, water, salt, and ground water. Ground water is alkaline mineral water that contains sodium carbonate and generally potassium carbonate, and sometimes contains a small amount of phosphoric acid. Common components of fragrance powder are salt, sodium glutamate, seasoning, and sugar. Flavors are usually come in separate bags, but cup noodles are often unwound in cups. Some instant noodle products are sealed and packaged. They can be reheated or eaten straight from a package or container.
Ramen is made by kneading flour, eggs, water, and a small amount of salt to extract the noodles, boiling them once, and frying them to make the dry noodles ready to eat again in hot water. Products that consist of noodles, powder soup, and dry ingredient soup are common. Ramen originates from being used as emergency food during battle in China. There is also a theory that Japan learned during the Sino-Japanese War at the time.
To address the severe food famine following the end of World War II, the current instant ramen was invented by Momofuku Ando, a Taiwanese-Japanese, in Japan. There was a lot of flour as a relief product for the U.S. military at the time, so a new food was devised using it. Noodles are made with flour and fried in oil, and the moisture in the noodles is evaporated, and when they enter hot water afterwards, they are released into their original state and become good to eat. The first instant ramen was chicken ramen produced on August 25, 1958, at Sanshi-Shokusan, the predecessor of Nissin Food. Early ramen was a form of seasoning added to noodles, but in 1962, the soup was powdered and a separate bagged noodle became popular.
Ramen was first introduced to Korea on Sept. 15, 1963.
On Sept. 15, 1963, the founder of Samyang Foods, Jeon Joong-yoon, learned his manufacturing skills from Myojo Foods in Japan and started making and selling Samyang Ramen for the first time. Also, the price of ramen was W10. At first, the sales were sluggish because it was unfamiliar, but it was recognized for its taste at free tasting events and soon became popular as a food for the common people. The government's policy to encourage mixed meals at the time also contributed to the spread of ramen. In the 1960s, the government implemented a policy to force people to eat mixed meals (grain rice) and snack (flour food) to solve the rice shortage problem, which forced ramen to sell a lot. As an actual example, in 1969, 15 million bags of ramen were sold a year. In 1970, a variety of products such as instant black bean noodles, kalguksu, and naengmyeon were released. In addition, soybean paste ramen was released to suit the Korean culture. With the launch of Yukgaejangmyeon on Nov. 17, 1982, cup noodles, which are eaten by pouring hot water directly into a container, began to gain popularity. Since then, various types of ramen have been released.
Since 2018, a system has been implemented in which the degree of spicy taste is displayed step by step on the outer surface of the ramen packaging. By testing the powder soup (liquid soup) of instant ramen, if the content of spicy ingredients (mg/kg, ppm) is less than 80, it is divided into "stage 1 (mild taste)," if it is 80 to 179, "stage 2 (normal spicy taste)," if it is 180 to 279, "stage 3 (spicy taste)," and if it is 280 or higher, it is marked on the main and batch display surfaces of the ramen bag.
Most Korean ramyun noodles are practically based on the spicy taste. Shin Ramyun, the national ramen, also uses the spicy "Shin" Chinese character, and Korean ramyun is synonymous with spicy taste, and many YouTuber channels use Korean brand ramen to challenge the spicy taste. The story of how spicy taste has become the standard in Korean ramyun goes back to history, and there is an episode where President Park Chung-hee personally called Samyang, asking, "Can't you make the ramen spicy to suit the taste of our people?"
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