सुधार

Ramen, which is loved by the whole people with easy meal, temps us at night.

According to the World Ramen Association, the number of ramen noodles sold in Korea in 2015 is 3.6 billion, the third highest in the world after China, Indonesia and Japan.

However, the story is different if you calculate annual consumption per person.

One Korean person is ranked first in the world eating 78 ramen noodles for a year.

This is level that overwhelm the case of Indonesians who eat 52 ramen noodles in second place.

The love for ramen is the best in Korea.

As international travel increases and inter-country exchanges increase, there is a growing interest in ramen as well as domestic ramen.

In the world market, about 100 billion ramen are consumed, so it is interesting to know the various kinds of ramen.

Let's look at the cases of Korea and Japan.

Both Korea and Japan call it "ramen," but the shape is distinctly different.

What are the differences between Korean ramen and Japanese ramen, which have a very different outward appearance?

The first difference is the history of ramen.

In Korea, in 1963, Samyang Ramen introduced the Japanese ramen by manufacturing technology and opened the ramen era while introducing Samyang Ramen (Chicken Tangmyeon).

However, at that time, ramen was unfamiliar to the general public, so the initial reaction of public was unpleasant.

Since then, it has been popularized by the Park Chung Hee administration 's policy to encourage consumption of sour food, and by now it has become a food that can not be missed in our daily life.

Meanwhile, in 1958, Japanese ramen was developed by Mitsumoto Ando, chairman of Nissin Foods.

In the 1950s, Japan suffered the greatest hardship since its founding due to the aftermath of the Second World War defeat.

Because of this, food was scarce and the majority of people in the United States were supported by flour to make bread.

Ando thought that bread was not enough to satisfy hunger because most of the people hung up on rice, and then decided to develop new foods using flour.

But it was not easy, but one day, Ando went to the bar and got a hint when he saw Tempura frying.

Ando returned to his house and made flour into noodles.

After a few experiments, he eventually succeeded.

The first instant noodles made by Ando, Ajitsuke-myeon (味 附 麵), had a sprinkle of noodles and boiled for 2 minutes in boiling water.

The second difference is the noodle shape of ramen.

Ramen noodles contain wheat flour 83-85%, refined oil 15-18%, refined salt 1% and other ingredients about 1%.

This is a common instant noodle that we know is a “Yutan” noodle that is kneaded and fried in oil.

If you just take a noodle and enjoy it right away, it is called "ramen".

It is easy to store raw noodles and it is easy to pour only the water so that people can easily eat.

There is a difference in eating type of noodle between two countries.

Ramens in Korea are instant noodles made by sprinkling in oil.

In the nineties, “raw ramen” appeared when it was born due to the trend of high quality.

However, ramen noodles, which are familiar to our taste, are the twisted fried noodles.

On the other hand, the biggest feature of Japanese ramen is that it uses unfried noodles.

The instant raw noodles are less greasy than fried noodles and the overall taste is refreshing.

The third difference is the ramen soup.

The ramen soup in Korea is usually spicy.

Meanwhile, the ramen soup in Japan is generally mild taste.

Korean people love spicy flavors, so they put chili powder, red pepper powder, garlic, and kimchi in the ramen.

Korean ramen is red and spicy.

However, Japanese people use soy sauce and "miso" sauce to flavor instant noodles.

It is characterized by its pungent taste.

The vegetables that enter the instant noodles differ from the host country, such as the host and the bamboo shoots.

Ramen in Korea is instant noodles with ' boiling water '.

Therefore, it is hard to find Korean instant noodle soup directly.

Most of the ingredients are slightly added to the existing instant noodles.

On the other hand, in Japan, the soup taste is unique using broth and miso soup.

For example, the flavor of soup is slightly different depending on the region.

The "Hakata" ramen in the southern region has a deep flavor that gives a whitish texture to the bone.

Sapporo ramen in the northern region is famous for its refreshing taste of clear soup.

In conclusion, despite the three differences, ramen has attracted a lot of popularity in each other's countries.

Koreans also like the plain Japanese ramen, and Japanese also enjoy the spicy Korean ramen.

Although the Korean seem unhappy with Japanese, they seem to be enjoying their taste in everyday life.

The national character of the country is said to be expressed in the language of the country.

Likewise, I think it affects the taste of the people.