Piki
K-Culture has become such a global phenomenon that includes much more than just K-Pop and K-Dramas – it includes K-Food too. Among all the mouth-watering delicacies out there, sometimes all it takes is a simple cup of Korean ramyun to get your fill. And perhaps there isn’t anyone who’s more passionate about Korean ramyun than Korea’s one and only ramen critic, ‘Piki‘ Ji YoungJun.
Through content creation of various means, Piki carries a simple dream of trying different varieties of ramyun and introducing them to people across the globe. In this exclusive interview, we had the pleasure of learning about how his journey as a ramen critic started, the interesting history and appeal surrounding Korean ramyun , and so much more. We are also planning future collaborations with Piki to publish a series of interesting ramyun articles onto Kpopmap.
Kpopmap
So if you’re a fellow ramyun enthusiast or just want to read more about the culture, what ramyun you should try, and many more fun topics, bookmark his profile, which can be found here, for future exclusives. But for now, let’s get to know the one and only ramyun critic of Korea, Piki.
Screenshot from tvN
Hello Piki! Please introduce yourself to Kpopmap’s global readers.
Hello, I am ramen critic, ramen culture content creator, ramen conqueror, Piki Ji YoungJun from Korea. From 2013, I’ve had a dream, summed up by the phrase “Let’s taste and introduce all the ramyun in the world,” and have been introducing ramyun for the past 11 years. After leaving my job, I have been working as a full-time ramyun critic since 2023.
Firstly, I’m sure many readers will be curious, but how and when did you start your journey as a ramyun critic?
At first, I started introducing ramyun through my blog in 2013. What began as a hobby gradually gained more attention, and the number of people who supported my dream multiplied. As the number of supporters grew, I felt a responsibility towards them and started creating ramyun review content that went beyond simple introductions.
The ramyun-focused content that I started as a college student even continued into my working life, and in 2023, I decided to focus on my dream as a full-time ramyun critic. So after leaving my job, I am now working full-time as a ramyun critic and ramyun culture content creator.
What is your own personal criteria when making ramyun reviews?
I rate and review ramyun on a scale of 5, and this is used to inform readers how highly I recommend a certain ramyun product. I do not evaluate solely based on taste, but I also consider other factors such as price and how convenient it is to purchase.
I think the most important factor as a critic who is rating and introducing ramyun is fairness. I do not receive any sponsorships from companies, and as such, I produce content through the support of my subscribers and income earned from my ramyun related activities.
Piki
Ramyun has become an essential part of Korean culture and is now well-known across the globe. What do you think makes Korean ramyun so appealing and what is the reason for it’s global success?
If you want to know why Korean ramyun is loved by people across the globe, I think you should take a look at how Korean instant ramyun started. It’s a little long, but let me tell you about its origins.
Following the devastation of the Korean War, the country’s food situation was at an all time low. The Korean people stood in long lines to eat “kkulkkulri juk”, a stew made from the leftover scraps tossed away by American soldiers. At the time, Korea’s goal was to solve the hunger crisis. To achieve this end, entrepreneur Jeon JungYoon set out to develop food that catered to Korean taste buds, while using the wheat flour provided as aid from the United States. What caught his eye was instant ramen invented in Japan.
However, making ramyun in Korea was very difficult. So upon receiving support from the Korean government, along with cooperation from Japanese companies, Korea’s first ramyun, “Samyang Ramen” was made in 1963.
Samyang Foods
Despite being made with technology imported from Japan, due to the socio-cultural background, Korean ramyun was developed in a completely different direction and form, compared to ramen made in Japan.
To the Japanese people, Japanese instant ramyun mimicked traditional ‘ramen (ラーメン)’, limiting its growth. However, in Korea, ‘ramyun’ was recognized as a totally new food without any comparisons, thus gaining the ability to go through creative and innovative transformations.
Also, Korean ramyun was created to solve hunger, so it started as a product meant to replace one meal. Even after the hunger problem was solved, Korean ramyun companies made extensive efforts to provide a great meal replacement.
So, unlike other global ramyun options that come in small quantities and served as a snack, due to its original purpose, Korean ramyun provides generous servings, along with a number of different varieties and flavors.
While experiencing growth in this historical context, Korean ramyun captivated the taste buds of people across the globe. With K-Culture in the spotlight, Korean ramyun gained even more popularity as a K-Food representative. Looking at the history and power of Korean ramyun, its global popularity isn’t something temporary and fleeting, but is expected to grow even larger in the future.
Piki (Left Shin Ramyun / Right Buldak Bokkeummyeon)
Throughout your career as a ramyun critic, what’s your most memorable ramyun experience?
I remember the many imitation ramyun I tried in China. There were a variety of different copies of Buldak Ramen being sold, such as cranberry and durian. If someone who doesn’t know much about it saw the packaging and its use of hangul, they might have mistaken it for Korean ramyun. However, the imitation’s taste was really bad.
Piki
Have there been any with unusual ingredients that left a lasting impression?
If I were to name some ramyun made with unique ingredients, I think of those made in Yanbian, China. There’s ‘Hyanggogi Ramyun’ made with dog meat, ‘Doraji Ramyun’ made with wild doraji (bellflower) from Baekdu Mountain, and ‘Myeongtae Ramyeon’ made with pollack that were quite the culture shock to me.
Piki
Who knew Korean ramyun had such a profound and interesting backstory behind its creation? Piki breaks everything down with such ease and enthusiasm. With the passion as Korea’s one and only ramen critic, it seems this line of work was made just for him.
Embracing his dream of “Let’s taste and introduce all the ramen in the world”, Piki won’t rest until this is accomplished. Thankfully, he has help from his precious fans and supporters, all who are also just as interested in all things ramyun.
Our exclusive interview with ramen critic Piki Ji YoungJun has been split into two parts. In part 2 we will talk about his special travel anecdotes, the books he’s written, what pairs well with ramyun, and more! You can read more in part 2, here.
Before you head over to part 2, share your favorite flavor of ramyun with us on X!
