Korean Job Discussion Forums

Hollywoodaction · Joined: 02 Jul 2004

My favorite is, by far, Sapporo Ichiban, original or beef...But I doubt I'll ever find that in Korea.

In Korea, I like the Ottogi Jin Ramen (beef or spicy), which is not to be confused with the Orion Shin Ramen (which I think is far inferior).

PS. It's still 'ramen', despite what Korean-English dictionary editors will have you believe.

pugwall · Joined: 22 Oct 2006

Shin Ramyun all the way. It trailblazes through the rest of Asia as well.

Maserial · Joined: 31 Jul 2005 Location: The Web

VanIslander · Posted: Fri Dec 18, 2009 2:12 pm Post subject:

I used to say shin ramyeon with a can of spicy tuna. For years!

But since I started eating kalguksu at a local restaurant that makes the noodles fresh from scratch in the shop... mmm...

I don't eat any kind of ramyeon these days. Those noodles suck.

itaewonguy · Joined: 25 Mar 2003

UknowsI · Joined: 16 Apr 2009

I usually just eat Shin ramyeon, but lately I've eaten some sesame ramyeons too and I have to say I quite like them. Yesterday however I was tricked into buying the ramyeon the Girls Generation have a commercial for. Let's just say there is a reason why they have to advertise it... the product doesn't sell itself.

yingwenlaoshi · Joined: 12 Feb 2007 Location: ... location, location!

I've been eating the shrimp ramyeon lately.

pkang0202 · Joined: 09 Mar 2007

How do you cook yours?

The Korean method is to boil a few cups of water. Put the noodles, sauce packet/flakes in and let it cook for 3-5 minutes depending on how you like the consistency.

In the US, people make it differently. Some people bring the water to a boil, break up the noodles, cook it. Drain the water, and then season the noodles.

Other people boil the noodles, and add the seasoning right before they are about to eat.

I got a friend who stir fries his ramen. He cooks the noodles. Then he drains all the water, put the noodles in a frying pan and adds the seasoning + peas and stir fries it.

I always considered ramen to be a noodle soup. I thought it strange people would pour out the water.

seonsengnimble · Posted: Mon Jan 25, 2010 11:05 am Post subject:

balzor · Joined: 14 Feb 2009

Any Korean/japanese Ramen destroys the best the US has to offer. Being back in the homeland for a month and having some, I nearly spit it out

Fox · Joined: 04 Mar 2009

100 grams of chopped beef, boil until fat collects on the surface and skim it off. Then add in curry ramyun powder, garlic, basil, and paprika. Stir briefly, then add in the noodles for a few minutes.

It's excellent. But I agree with the fellow that said 칵국수 blows 러면 out of the water. Honestly I'm also a big fan of 우동 these days, especially mixed in with 닭갈비. It's a wonderful mix.

exercise_in_futility · Joined: 11 May 2009

Shin Ramyun is great until it gave me ulcer. But i've healed now and enjoy Nugoori with the little racoon dude. Thicker noodles that are awesome al-dente with just the right amount of soup water.

Also, gotta give props to Moopa-Ma... which is like 100 won more expensive but it's the rolls royce of ramyun hahaha.

i remember reading someone's thesis on how instant ramyun as food for the adjushi masses was the true stimulant for Asian Tigers economic ascendancy in the latter half of the 20th century.

talltony4 · Joined: 09 Aug 2004

Another vote for Samyang (the one in the orange pack)

It has some extra tastiness that Shin Ramyeon lacks

tzechuk · Joined: 20 Dec 2004

I am sorry, but ramyun has got to be one of the grossest foodstuffs around.

Gaber · Joined: 23 Apr 2006

Samyang Ramyun, with a few rashers of bacon, a mini pack of kimchi, some diced garlic and ginger power; cooked for about 10 mins or a little more to give the garlic time to get all soft and delicious.
I was 67 Kgs and cut when I got to Korea. Eating that every night just about for a year ended that. Now I only eat it as a treat.