Korean Ramen Article

I answered some questions for this story in a Korean paper. I cannot read it at all, perhaps someone can translate it for us? If you can, send it to me using the “Got a Recipe” form.


Update: If you can handle the bad English, try the google translated version, here.

Update 2: We have a translation! Thanks to Thumper for doing this!

Americans' Various Ramen Recipes

Choco-ramen, Almond ramen, etc.: 270 different recipes

Ramen is sold even in the American grocery stores. The image of an American putting in ramen into the shopping cart is commonplace. Ramen was introduced to the US approximately 70 years ago. Since the introduction, the ramen industry has seen an annual 8% increase in sales. The popularity of ramen has
been steady.

The most common brands of ramen you see in the American supermarkets are Nissin and Maruchan; altogether about 10 different brands. The different flavors vary, depending on the brands.

Of the variety of ramen that you eat in broth, the flavors include chicken, beef, and shrimp. Much like creamy spaghetti, there is a flavor called creamy chicken in which ramen noodles are mixed with cheese, butter and sauce.

The contents weigh about 86 grams and have 380 calories; a bit smaller portion than the ones found in our country. The cost is considerably cheaper at $0.19 per package (about 200 wons).

Barbara Burner, a ramen enthusiast, says, "I eat ramen often because it is cheap and convenient. However, because the broth is a bit salty and the flavor flat, I put less of the soup base and instead, I put in tofu, shrimp, and others to make the broth have more flavor. Or at other times, I don't ven use the soup base and only use the noodles to make a different dish."

Americans are actually enjoying ramen in ways other than just boiling the package contents in water. They are making ramen using methods such as putting in less soup base and using other ingredients to make the broth more flavorful and even not using the soup base at all and only using the noodles and other recipes to satisfy the individual's taste.

On an American ramen website (www.mattfischer.com/ramen). 270 different ramen recipes, sent by people from all over the US are introduced.

Although dishes without the use of soup base is the most common, a variety of dishes are being created for meals and snacks alike.

Appetizers or slight snacks such as 5-minutes tuna canapé and Simple egg stir fry (pictured) are popular.

For the "5-minute tuna canapé", after boiling the ramen noodles, cut the noodles to the length that you like. To this, you add tuna, diced onions, green pepper, mayonnaise and mix. Top the mix on a piece of toast or a cracker and it's complete.

For the simple egg stir fry, first prepare the ramen noodles by crushing the noodles and then boiling it. Then, in a frying pan, stir fry butter, eggs, cheese, diced onion. Then, mix in the prepared noodles and stir fry them altogether. Season with salt and pepper to taste.

For ramen dishes that are good for meals, there are meat ramen and heart attack ramen. For meat ramen, stir fry ground beef with onions, garlic, black pepper and use other spices to season the dish. Then, add the already boiled noodles and stir fry once more.

It's tasty enough to give you a heart attack is the reasoning behind the name for the dish Heart attack ramen. This dish is similar to the way ramen is made in our country where you put ham and eggs to make the ramen. In a pot, put a little more than normal amount of water and boil. While waiting
for the water to boil, chop up onion and Spam and put aside.

When the water boils, put in the soup base, onion, Spam first. When the onion is slightly cooked through, put in the noodles. When the ramen comes to a boil again, crack in the egg. After ramen is all cooked, turn off the heat and put in cheese. When the cheese begins to melt, it is ready to eat.

In addition, ramen pancake can be made by melting butter on a frying pan and then frying up a mixture of boiled ramen, sliced carrots, and cheddar cheese like pancakes. Choco-ramen (pictured), similar to ramen-bread that we enjoy in our country, are cut into squares, syrup or chocolate syrup is
poured on top, and crunches when you bite into it.

Wendy Rorick says that she makes Almond ramen salad (pictured) often. In a large bowl, put chopped celery, cabbage, and cucumber. Then, addcrushed up, uncooked noodles, almonds, vinegar, olive oil, sugar.

Rorick says, many American college students eat ramen often while living in the dormitory. For most American students, when they turn 18, they become independent, paying for college tuition using student loans, working part time to provide for living expenses. Due to the need to save as much money as they can, buying cheap ramen has become popular.

She further adds, "However, it is hard to eat the same ramen over and over so they learn to create new ways to make ramen. Also, they exchange any recipes of making ramen in a different way. Almond ramen salad recipe is a recipe I received from a friend."

Kate Rembrandt enjoys ramen dishes and says, "Cheapness and convenience of ramen is the reason why so many people eat ramen. That's why even when they make other dishes with ramen, they don222t use expensive ingredients or make complicated recipes using ramen."

She adds, "Usually, you end up just adding whatever you find in the refrigerator, or a can of tuna, or an egg or other inexpensive ingredient. When a dish is made this way, you have not only made a meal, but because it's something new and different, it's enjoyable to eat."

When you cannot leave the house…

We all know that when its a cold Canadian winter outside and you cannot (or will not) leave the house, that ramen makes a great meal.

The Calgary news magazine FFWD agrees.

Note to the author of the story. Ramen goes great with any type of wine, but Boone's Farm is my choice.

Ramen Story in the Lakeland, Florida Ledger

Shelley Preston emailed me last week and requested an interview. The interview was fun (I found out she's from Fort Collins, where I live now). Best of all, she clarifies the pronounciation of the word (its RAH-men)! Anyway, the story is very cool, so take a look!

Ramen is Simple, Cheap and Versatile

Also eating enough shares to maintain the national average is Matt Fischer of Fort Collins, Colo. He and his dormmates ate so much ramen as college students at MissouriRolla in 1995, they started swapping recipes to change up the monotony. The success of ramen goodwill prompted Fischer to begin a Web page dedicated to novel ways of eating packaged noodles.

The Perfect Noodle

Japanese researchers are pursuing the “perfect ramen noodle”. Excellent news for anyone who eats Nissin Brand.

Excerpt: As instant ramen spreads around the globe, researchers in Japan continue to pursue the perfect taste. `You are not born with taste buds. It's something you build up.'


Here Comes Ramen, the Slurp Heard Round the World

Thanks to Jim, who pointed out this excellent New York Times story on Ramen.

Here Comes Ramen, the Slurp Heard Round the World

The article has pictures of some tasty looking ramen and pointers to New York's finest ramen establishments.

Here is a small excerpt:

"Ramen?" you ask. "That plastic-wrapped block of dry noodles and powdered soup?" But freshly made ramen is another thing altogether. In Japanese ramenyas (ramen shops) a bowl of ramen holds a house-made soup, springy noodles, the chef's own tare (a mix of soy sauce, sugar and rice wine to flavor the soup) and exactly six traditional toppings. The wait at top Tokyo ramenyas can be up to three hours.

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