What Is Ramyun?
All about tasty ramyun
Ramyun, how can we explain?
Ramyun is an instant food made of noodle that is steamed, fried then dried and of soup base.
Only fried noodle is ramyun?
With the recent changes in the market, dried noodle, cold noodle, rice noodle which are not fried are newly introduced as wellness products. Nongshim's Vegetable Ramyun, Doongji Cold Noodle, Hooroorook, Rice Chajangmyun/Champong, and Tteokguk Noodle soup are instant dried noodles which are easy to eat with the features of existing ramyuns. These are broadly included in the category of Ramyun.
What is the prototype of Ramyun for any Korean?
Ramyun has many merits.
Simple food for all! Ramyun became a beloved and popular food for it is easy to cook and eat.
- Ramyun is easy to cook in no time.
- 3~5 mins of cooking is short and anyone can easily cook it only with boiling water.
- Ramyun is available anywhere.
- With its small volume and high portability, Ramyun is available anywhere. It is exported to more than 100 countries and one can purchase it anywhere around the world.
- Ramyun has long shelf lives
- Ramyun has a long shelf life of 4~5 months without refrigeration/freezing. This is because the moisture content is maintained below 10%(practically 4~8%) where no microbe can survive. Thus, ramyun contains no preservative.
- Ramyun is highly economical.
- The price of Ramyun is half of that of other meal replacements. It may be the most economical food considering its rich ingredients. This cheap price is possible due to mass purchase of raw ingredients.
- Ramyun is a meal replacement.
- One pack of ramyun has enough calories and nutrition to replace one meal and provides satisfaction after eating. It is potable without any side dish and it is easy to eat in any situation where table setting is unavailable.
- Various types and flavors of Ramyun
- There are so many different types and flavors of ramyun and it is impossible to try all of them. Among famous Ramyun bloggers, one reviewed more than 600 types of ramyun.
- Ramyun can be applied in different manners.
- Cheap and easy-to-get ramyun can be used as an ingredient for various cooking not only by adolescents but also by professional chefs. It also became a source of new culinary culture as fusion ramyun, such as Chapaguri, appears by concocting ramyuns of different features.
There are different types of ramyun classified by the method of manufacturing the noodles.
Current ramyuns in the domestic market can be categorized as below by the method of manufacturing the noodle.
|Fried Noodle||Fried noodle is made by steaming and then frying in oil. Steamed noodle is fried in oil heated up to 150˚C to lower the moisture content below 10% where no microbe can propagate. Nongshim controls the moisture of fried noodle below 7% for the longer shelf life without preservative. In the process, steamed noodle further becomes easy to cook and gets the unique flavor of ramyun.||
|Dried Noodle||This is not fried but dried with hot air after steaming. Steamed noodles or Hot air dried noodles are dried through the hot air drier for about 30 minutes. Compared with fried noodles, the cooking time is longer but the oil content is lower and it gives clean taste.||
|Injection Dried Noodles||Nongshim's injection dried noodle is made by steaming rice cake paste, pushing it through a wicker tray and naturally dryinged with hot air after rolling. It is a type of dried noodles but contains the higher ratio of rice and other cereals. The noodles become chewier if made by high pressure.||
|Raw Noodles||Raw noodles of Nongshim is made by sterilizing steamed noodles with organic acid. With much moisture, the cooking time is shorter and the texture is closer to that of uncooked noodles. ※ Traditionally vinegar is added to increase preservability when making Gimbap. Likewise, Nongshim uses the safe organic acid(acidulant) when producing raw noodles.||
|Frozen Noodles||After boiling noodles, they are quickly frozen(-40˚C) in the cooling water. Frozen noodles are quickly cooked only by defrozing in boiling water and they best preserve the freshness of paste. Thus, the texture is chewy and smooth as if just boiled.||
Ramyun is classified by the forms of packaging into bag noodle and bowl noodle.
|Bag noodle refers to the ramyun content packaged in a vinyl bag. It is generally cooked by adding noodles and soup base in boiling water for 3-5 minutes.||
|Bowl noodle refers to the ramyun packaged in a paper or polystyrene bowl for convenience. Pour boiling water and eat after 3 minutes. It can be useful at different places where cooking is difficult.||