Ramen, a Korean staple food, is a popular choice for a quick meal or a convenient late-night snack. It’s one of the soul foods of Koreans. There are many ingredients you can add to ramen, such as eggs, rice cakes, and sausages, depending on your preference. This makes ramen more than just instant food; it can also be enjoyed as a gourmet dish. As a food that never leaves our side, there are many discussions and debates about it. Let’s look at the origin of ramen, the recent ‘cold water debate,’ and the history of ramen controversies.
The Origin of Ramen
The term ‘ramen’ originates from Chinese, referring to hand-stretched dough noodles, also known as Sutamyeon. It is a dish cooked with various soups using long noodles. This Chinese dish spread to Japan, becoming known as ‘ramen’ and evolved into multiple flavors in a uniquely Japanese style. Today, it has become a meal or snack enjoyed worldwide. Each country has released its unique version of ramen, making it one of the most loved and consumed foods worldwide.
The Beginning of Ramen in Korea?
The beginning of ramen in Korea dates back to 1963 with the birth of ‘Samyang Ramen.’ The first Samyang Ramen was a dry noodle style, and from the late 1960s to the 1970s, it evolved into instant ramen and gained immense popularity. With the success of Samyang Ramen, other food companies began to enter the ramen market, causing the Korean ramen market to grow rapidly. Samyang Ramen played a vital role in marking the beginning of the Korean ramen industry and establishing ramen as a representative food of Korea.
The Birth of Various Ramen
Ramen began to replace rice as a ‘substitute meal’ in the 1970s. At the same time, red and spicy soup ramen followed the white soup made with chicken broth. In the 1980s, ‘Shin Ramen’ and cup noodle style ramen introduced by Nongshim were loved even more. Especially, Shin Ramen has been maintaining its unchallenged first place to this day, continuing its history.
Various Debates about Ramen
As the entire nation loves ramen, there are many ‘ramen debates.’ The most representative one is the debate of ‘noodles first VS soup first’ in boiling water. Theoretically, it’s tastier to put the soup in before the water boils. If you add soup and increase the salinity of the water, the boiling point also increases, allowing you to boil the noodles at a temperature 3~4℃ (5.4~7.2°F) higher. This allows the noodles to cook faster, and less starch is released, resulting in more chewy noodles.
Noodles First VS Soup First?
However, Nongshim refuted the claim that it’s better to put the soup in before the water boils through their official website. If you put the soup in boiling water first, the ramen soup can boil and splash out unexpectedly, causing a ‘boiling over’ phenomenon, which can lead to burns. They also argued that if the soup boils at a high temperature abruptly, the taste and aroma of the soup can be lost. Nongshim’s stance is that there’s no need to put the soup in first and boil it, so you should put the noodles in boiling water and then add the soup and flakes.
The New Debate, ‘Cold Water Ramen’
In 2021, another debate unfolded in the ramen world due to a post by Professor Kim Sang-wook from the Department of Physics on social media. He argued that ‘you should put the ramen noodles and water in from the beginning of heating, not after the water has boiled.’ The professor claimed that he tasted perfect noodles because of his experiment and reduced the time to boil water by more than half, thus saving that much energy. He recently appeared on the tvN entertainment program You Kids on the Block and sparked controversy again by advocating for ‘cold water ramen.’
What Does Nongshim, the No.1 Ramen Company in Korea, Think About ‘Cold Water Ramen’?
A Nongshim representative responded to the claim about ‘cold water ramen’ by saying that it’s not a problem to put the noodles and soup in before the water boils and boil them, but ‘the method on the ramen package is the most universally delicious cooking method.’ They argue that the simple cooking method of the boiling point of water is 100℃ (212°F), putting the soup and noodles in boiling water and waiting for 4 minutes 30 seconds minimizes variables and is the optimal cooking method. They also explained that boiling the noodles quickly in boiling water is a better cooking method for preserving the chewiness of the noodles.
The ‘Cold Water Ramen’ Debate
On the SBS entertainment program Running Man, Yoo Jae Suk and Kim Jong Kook debated how to cook ramen. Kim Jong Kook argued for the ‘cold water ramen’ cooking method, which involves putting the noodles in cold water, not the conventional method of adding ingredients after the water has boiled. In response, Yoo Jae-suk protested that the noodles should be added after boiling the water. After continuously debating over ramen, the two ended their argument after eating ramen made with the cold water ramen recipe and seeing Yoo Jae Suk’s satisfied face. This led to a split opinion among viewers who watched the broadcast, once again raising the issue.
The Endless Ramen Debate, Now Even About ‘Water’?
Even water, which can be said to be the beginning and basis of ramen cooking, sparks a debate. It’s about using purified water or tap water when boiling ramen. Surprisingly, there’s a close contest between those who claim, ‘I’ve never thought about using tap water to cook food in the first place,’ and those who argue, ‘Once it’s boiled, it’s the same as spring water.’ Restaurants also use tap water. Since the water quality in Korea is good, it’s okay to use tap water, but those who are sensitive to smell or hygiene can use purified water, they say.
Everything About the Ramen Debate
Such debates reflect the diverse perspectives of ramen consumers and stimulate interest and unique enjoyment in the process of people sharing their opinions about food. They also show how much Koreans truly love ramen. Debates about not only ramen but also food culture help to create more delicious and superior food.
By. Oh Hye-in
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