The Difference Between Korean And Japanese Ramen: A Complete Guide

Korean ramen has now gained global fame. To provide more specialized and intriguing stories about Korean ramen, we have brought in Korea’s only ramen expert critic, Piki. These articles are all written by Piki and offer various insights about ramen. Here is the last episode of this series, we hope you liked it!

Let’s get into it!

When people converse about ramen, it’s common to find many who confuse Korean ramen (or ramyeon) with Japanese ramen, treating the two terms as if they were interchangeable. By examining the origins and development of these two dishes, we can draw a clear distinction between them.

 

The Origins of Ramen

When you think of ramen, what comes to mind? Typically, the image of Japanese ramen emerges. The word “ramen” is derived from the Chinese term ‘拉面’ (lāmiàn), which refers to a type of noodle made by repeatedly stretching and folding dough. This traditional Chinese method, similar to how hand-pulled noodles are made in Chinese cuisine, eventually traveled to Japan, where it became known as ramen.

In Japan, ramen noodles are differentiated from udon noodles by their use of kansui, an alkaline mineral water that makes the noodles chewier and gives them a distinctive yellow hue. This is in contrast to the white color of udon noodles, making it easy to distinguish between the two.

 

Japanese Ramen: A Culinary Staple

Japanese ramen typically consists of a broth made by simmering pork bones and meat, combined with the chewy, yellow noodles created using kansui. After World War II, Ando Momofuku sought to make ramen more accessible to the Japanese public struggling with food shortages. His innovation led to the creation of the world’s first instant ramen, “Chicken Ramen.”

Initially, Chicken Ramen was expensive, priced at 35 yen, compared to 40 yen for ramen at a restaurant, 15 yen for a bus fare, and 6 yen for udon. Thus, early instant ramen was considered a luxury. Moreover, for many Japanese consumers, the term “ramen” still evoked the traditional dish rather than its instant counterpart.

 

Korea’s Take on Ramen (Ramyeon)

In contrast to Japan, Korea had no existing concept of ramen. When Samyang Foods first introduced instant noodles to Korea, they named it “ramyeon,” a term easier for Koreans to pronounce. Unlike Japan’s Chicken Ramen, Samyang Ramyeon was priced affordably at 10 won when bus tickets cost 8 to 10 won, and a pack of cigarettes cost 25 won, making it accessible to the general public. Furthermore, the quantity of noodles was larger than in Japan to serve as a substantial meal replacement (In order to recognize ramen as an alternative to a meal, the amount of noodles was also released more than Japan’s instant ramen. (100g vs 120g).

However, due to the difference in the starting time of instant Korean ramen and instant Japanese ramen, Japan’s first instant ramen, received an explosive response from the Japanese, and after Korean ramen was released, it had to endure a long-standing cold response from Japanese consumers.

Despite an initially lukewarm response, the fortunes of ramyeon changed with the Korean government’s promotion of mixed grain consumption. People were impressed by the taste, and ramyeon became so popular that a single packet was often shared among several people, with additional noodles added to stretch the meal.

 

The Rise of Korean Ramen (Ramyeon)

Today, nearly 60 years after the introduction of Samyang Ramyeon, Korea has become the world’s largest consumer of instant noodles, with an average annual consumption of 74.6 packets per person (followed by Vietnam at 53.9 and Nepal at 53). Korean ramyeon enjoys immense popularity not just domestically but also internationally, particularly in China, where it dominates the import market. The Chinese market accounts for 40% of global ramen consumption.

Korean ramyeon producers like Nongshim, Samyang, Ottogi, and Paldo have expanded globally, with factories in the U.S. and China and exports reaching numerous countries. Korean ramyeon is now celebrated for its taste and quality, often surpassing its Japanese counterpart in global markets.

 

A Unique Culinary Evolution

When Okui, the president of Myojo Foods, shared ramen-making techniques with Jeon JoongYoon of Samyang Foods, he predicted that Korean ramyeon would evolve independently of its Japanese origins. He envisioned that Korea would innovate with unique ingredients and flavors, leading to a distinct culinary identity. His prediction has indeed come true 60 years later, as Korean ramyeon has carved out its own niche, becoming a beloved part of Korean food culture.

Korean’s food culture did not have any concept of ramen, but they created a popular food culture and are the world’s best instant ramen exporter.

In summary, while Japanese ramen and Korean ramen (ramyeon) share a common ancestry, they have developed into distinct dishes with unique characteristics and cultural significance.

I hope that this article helps readers appreciate the differences and recognize Korean ramen (ramyeon) as a unique part of Korean culinary heritage.