Koreans’ love for ramen is truly remarkable. According to recent statistics, Koreans consume an average of 77 ramen cups per year per person, one of the highest rates in the world. But why has ramen become such an integral part of Korean food culture?
Korea’s “Ppalli Ppalli” (Hurry Up) Culture and Ramen
Korea's "ppalli ppalli" (hurry up) culture is not just a habit but a defining characteristic of Korean society. Koreans value quick decision-making and efficient use of time. In this environment, ramen, which can be cooked almost instantly, naturally became a staple in Korean households.
Why does ramen fit so well with Korea’s fast-paced lifestyle?
- Short cooking time – It takes only 3 to 5 minutes to prepare.
- Easy to make – Anyone can cook it without special skills.
- Accessible anywhere – Whether at home, work, convenience stores, or even while traveling, ramen is readily available.
Ramen is also highly customizable. Some people add eggs, cheese, or kimchi, while others modify the broth to suit their tastes. This versatility makes it an ideal food for busy individuals.
Top 10 Ramen Loved by Koreans
With so many varieties available, these are the top 10 ramen choices in Korea:
- Shin Ramyun (Nongshim) – The iconic spicy ramen
- Jin Ramyun (Ottogi) – Available in mild and spicy flavors
- Chapagetti (Nongshim) – A unique Korean-style black bean noodle
- Buldak Bokkeum Myeon (Samyang) – Extremely spicy and famous worldwide
- Anseongtangmyeon (Nongshim) – A savory, mild broth-based ramen
- Neoguri (Nongshim) – Thick noodles with kelp for a deep seafood flavor
- Samyang Ramyun (Samyang) – The first-ever Korean instant ramen
- Paldo Bibim Myeon (Paldo) – A popular cold noodle dish, perfect for summer
- Jin Jjamppong (Ottogi) – Spicy jjamppong-style ramen with a smoky flavor
- Yukgaejang Sabalmyeon (Nongshim) – Instant yukgaejang (spicy beef soup) ramen
The Perfect Pairing – Ramen and Kimchi
One thing that Koreans never forget when eating ramen is kimchi. The combination of ramen’s hot broth and kimchi’s crunchy texture with its tangy and spicy flavors creates a perfect harmony.
Many Koreans also add kimchi directly into the ramen while cooking. This enhances the broth’s depth, adding a sour and spicy kick. Adding aged kimchi (mukeunji) results in a more robust and well-balanced taste, making it a common practice among ramen lovers in Korea.
Ramen is No Longer Just a Snack – It’s a Dish
Ramen used to be considered a simple snack or a quick meal, but today, it has evolved into a gourmet dish with diverse recipes. Many people experiment with different ingredients and cooking methods to create new flavors.
Here are some popular ramen-based recipes in Korea:
- Shin Ramyun Tteokbokki Pasta – A creamy dish made with butter, shrimp, milk, and cheese
- Cold Ramen – A refreshing summer dish served with a cold broth, vinegar, and sugar
- Green Onion Ramen – Cooked with garlic, green onions, and red pepper powder for a deep, savory taste
- Kujirai-Style Ramen – A dry ramen dish cooked with cheese and an egg, reducing the soup
- Egg Mayo Noodles – A creamy blend of mayonnaise, egg yolk, Parmesan cheese, and spicy sauce
Koreans’ Love for Ramen Will Continue
Ramen is no longer just an instant meal but an essential part of Korean food culture. It is enjoyed in all seasons and situations, from late-night snacks to elaborate recipes. Its global appeal is also growing, as more foreigners are introduced to Korean ramen through K-dramas and YouTube challenges.
