Instant Success: Why Koreans are crazy for instant noodles 

 
Many people assume Korean cooking is as old as time. Although some Korean recipes have, indeed, been handed down through the generations and have histories that can be traced back hundreds of years, in numerous cases this is simply not true.

In the 20th century, Korea underwent an enormous cultural upheaval that changed its cuisine forever. Although dishes like kimchi and soybean paste soup are still enjoyed today, much as they were in the 19th century, Korean millennials’ great-grandparents would struggle to comprehend much of the food their descendants now consume regularly.

One such dish is ramyeon, or Korean instant noodles. Although many non-Koreans confuse it with Japanese ramen, also a noodle dish, ramyeon and ramen are nothing alike.

Created in the early 1960s, ramyeon noodles in a spicy broth was very much a product of its time. Koreans in the 1960s were increasingly finding themselves money-rich and time-poor. They needed instantly available food, something that did not really exist then. When ramyeon hit stores, it almost immediately filled this niche to a tee.

Consisting of dried noodles with an accompanying sachet of spicy seasoning, basically all you need to prepare ramyeon is boiling water. The dish comes in one of two forms: either in a rectangular packet or in a Styrofoam cup. The packet type requires diners to boil it in a pot for up to 10 minutes, while the latter type is even simpler to prepare and involves zero washing-up: just add hot water, cover for a minute or two and then eat straight from the cup.

Although travelers and video game players infinitely prefer cup ramyeon, the packet type is possibly even more popular, even if it takes a little longer to prepare. That's because cooking ramyeon in a pan allows you to customize your ramyeon and make it your own.

Some add chopped leeks or bean sprouts, others add an egg, while still others add a slice or two of processed cheese, which melts into the spicy soup. In fact, there are almost as many ways to customize this dish as there are stars in the sky. I've seen people add things as diverse to their ramyeon as anchovies, milk and even expensive abalone.

Most homes, even those belonging to people averse to cooking, have a yangeun nembi, a nickel-silver plated aluminum pot now used almost exclusively for ramyeon. Aluminum pots were widely used for all sorts of cooking tasks in Korea until the 1970s. Due to the fact that they dent very easily, however, they have since been superseded by Western-style cookware.

However, aluminum has one very distinct advantage over the materials used in standard cooking pots. It heats up extremely quickly. As ramyeon is supposed to be instant, using a yangeun naembi means your noodles are ready in no time. The nickel-silver plating gives the pot an off-gold color, and reminds many Koreans of kitchenware from a time gone by, adding a welcome touch of nostalgia to the ramyeon-eating experience.

Ramyeon is ready to eat in mere minutes and requires a minimum of cooking skills, but that is not the end of its appeal. It is ubiquitous, stocked in almost every large supermarket and corner store in the ｃountry.

Convenience stores are also a mecca for ramyeon lovers. Not only can you buy ramyeon at Korean convenience stores, which are usually open 24 hours, most also have a large tank of boiling water that allow you to prepare your cup of noodles onsite. They also offer free disposable wooden chopsticks, as well as a long bar or shelf where you can stand and consume your instant feast.

Many also have plastic chairs and tables outside, mostly used by noodle fans. In fact, you will very rarely pass a Korean convenience store at any time of day or night without spotting a keen ramyeon eater.

Even ardent ramyeon fans will admit that feasting on instant noodles regularly is not very good for your health. However, food producers are latching on to current health trends and have recently started producing low-salt ramyeon and other higher-end items.

The popularity of Korean instant noodles has spread well beyond the peninsula, too. Korean ramyeon brands sell particularly well in Russia and China. Korean soap opera watchers the world over have also fallen for ramyeon, after seeing their favorite stars consuming it onscreen.

As the variety of ramyeon available diversifies, so does the dish’s appeal. It may not be the healthiest of Korean preparations, but its popularity remains unsurpassed.

Article Source:  http://www.korea.net/NewsFocus/Column/view?articleId=138467
Image Source:  http://blog.snackfever.com/wp-content/uploads/2016/09/spicy_ramyun.jpg

Vocabulary:
1. upheaval [n] - a violent or sudden change or disruption to something
2. a product of its time [idiom] - means that it was influenced by a popular thought at the time
3. niche [n] - a job, position, or place that is very suitable for someone or something
4. to a tee [idiom] - perfectly or completely
5. superseded [v-past tense] - take the place of (a person or thing previously in authority or use) supplant
6. ubiquitous [adj] - present, appearing, or found everywhere
7. mecca [n] – a place that attracts people of a particular group or with a particular interest.
8. keen [adj] - having or showing eagerness or enthusiasm
9. ardent [adj] - enthusiastic or passionate
10. unsurpassed [adj] - as good as or better than any other

Questions for Discussion:
1. How did Korean Ramyeon come about?
2. How is Korean Ramyeon different from Japanese Ramen?
3. Do you have yangeun naembi  at home? How often do you use it? What do you usually cook in it?
4. What makes Ramyeon very popular in Korea? Why do you think are they popular outside Korea?
5. Which do you prefer, the packet type Ramyeon or the cup Ramyeon? Why?
6. What do you add to your Ramyeon?