6 Korean Ramyeon You Shouldn’t Miss Trying
This is the list of 6 Korean ramyeon you shouldn’t miss when you visit any korean store near you or even the major supermarket in your area.
We all know, Filipinos loves noodles soup or stir fried noodles. Like any asians, Filipinos are used to eating noodles for a quick grub and will never run out of noodles stock in their pantry. I bet you will agree on that.
The most common noodles every Filipino will have is Lucky Me pancit canton and Maggi chicken mami soup among others.
Nowadays, we love to try all kinds of noodles from other countries. And recently I notice, everybody is getting accustomed with Korean food too. A lot of millennials are getting into Korean novellas and unconsciously adopting some of their showbiz (K-pop), language and food culture.
So here’s some basic info to give you an idea which noodles you may want to try next. I always buy one ramyun to try for the first time whenever I hit the groceries to explore new ramyun flavors. Just choose from these 6 ramyun, if ever you feel like cooking some fancy korean noodles while watching a korean telenovela!
#1 Samyang Ramyeon
Samyang hits the number one spot, as it became recently famous and trending around the world because of the viral video the “Samyang Challenge”. Everyone wants to try how spicy this noodle can be. For the spicy lover, you wont be disappointed, they even have x2 and x3 spicy level version. Honestly, I can only eat the original version and with a glass of milk ready at the side.
Did you know that this Fire Chicken Stir fried noodles is the oldest Korean ramyeon brand.
“The packaging and soup formula has changed a bit since then but is most similar to the taste of budaejjigae (부대찌개). The noodles are pleasantly springy, but the texture fluctuates with the amount of water used and time while cooking, adapting well to the cook’s preference, even more so compared to other ramyeon. Accordingly, the noodles of Samyang ramyeon are most commonly used when making not only budaejjigae but other jjigae as well; so much that the company started selling the noodles only (without the soup packets) for that purpose.”
Samyang ramyeon is simply the “original” ramyeon. When you’re in the mood for the simple, non-particular, generic ramyeon, this is what you go for (In Philippines, it is equivalent to Lucky Me Pancit Canton). Don’t be fooled by this spaghetti look-alike of this seemingly harmless noodles, it is too hot to handle. Once you taste it, you will forever eat this.
Watch this video from Insider on how you can make your samyang even more hot. Insanely hot..I can see how hot it can be by just looking at it.
#2 Paldo Kokomen Spicy Chicken Flavor
It’s a deliciously tasty chicken soup with clean spicy sensation. It looks like a normal clear soup, but it is spicy!
This noodle actually started with a South Korean comedian in a TV show cooking contest. Kokomen Is a South Korean ‘white broth’ instant ramyeon. It has a great jalapeno chicken kind of flavor which took South Korea by storm.
#3 Nongshim Shin Ramyeon Black Premium Noodle Soup
Everyone’s had Nongshim’s Shin Ramyun once. It’s spicy and full of noodles. Shin Ramyun Black is Nongshim’s premium version of Shin Ramyeon – it contains nice big pieces of mushroom and dried beef that springs to life when cooked. An excellent ramyeon you must try.
Launched in 1986, it still is the bestselling ramyeon of all time. This is the ramyeon which will be served to you at a diner, which people will choose to buy when going on an outing. Koreans crave for this the most when overseas, whose soup packet will be used to “cheat” when making soup without a base stock.
Watch the quick video on how to cook Shin Ramyeon
(This is the original flavor and not the black version)
#4 Jin Ramyeon
This noodle is good and it gives some decent heat too. The noodles are thick, chewy, and flavorless. The package proudly advertises that this instant noodles is MSG Free, which is quite a good thing because most noodles are usually full of MSG.
I would say, Jin Ramen is delicious! It is spicy but not too hot. They have 2 spicy level: the color scheme has been changed to blue (mild) and red (spicy).
Just a tip when making instant ramyun, don’t be limited with what’s inside the soup package. Koreans will normally put more ingredients like soft boiled eggs, kimchi, dumplings, mung bean sprouts, cheese, vegetables, dried seaweeds, slices of beef tenderloin or pork tenderloin to make it much appetizing.
#5 Wang Ttukkeong
“Wang Ttukkeong (왕뚜껑) literally means ‘big lid’ and is thusly named because of its large sized lid so people can add rice if they want to. The noodles are very thin and curly, and maintain their springiness quite nicely if you don’t let it sit too long. The soup has a slight spicy kick to it without being strong enough to actually be called spicy. Adding additional uncooked ingredients isn’t recommended for cup ramyeon, but most people likes to add kimchi for an extra punch.”
Not all the noodles in the korean ramyeon aisle are just soup! The most popular non-soup ramyeon Jjapaghetti (짜파게티) is actually the instant noodle version of jjajangmyeon (자장면), the Koreanized Chinese black bean noodle dish. Jjapaghetti is one of the legendary instant noodles and it seems to be more delicious than jjajangmyeon.
It taste like salty, toasted soy sauce spaghetti, but it taste even better if you add a slice of cheese, fried eggs, or bacons and some veggies on the side.
After boiling the noodles, you still need to stir fry it to enhance the flavor of the sauce. This is what I should have done to my Jjapaghetti when I first tried it.
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