Korean Ramen_Group 1 (002)

“KOREAN
RAMEN”

by Boggle

BOGGLE

: A sound of boiling water
in Korean Language.

Aim of this magazine

Boggle hopes that people who think
negative about Ramen, people who
love Ramen so much
and foreigners who are new to
Ramen
will be able to see its endless appeal
through this magazine.

2

VOL.1

CONTENTS

KOREAN RAMEN

INTRODUCTION - History of Ramen 04
ABOUT RAMEN - All Kind of Ramen :
07
Special “Ramen Diary” 12
Cooking - Cup – Ramen
End
- Popular Ranking 15

- Process of Manufacture 17

- Korean Ramen Restaurants 21

- All of The World Ramen Restaurants 23

- Asia Ramen 25

- Exclusive Interview 27

: Meet The Nongshim Ramen Developer

- About Noodle 30
- Effect of a pot on cooking ramen 32
- Recipe of Various Ramen 34

- Conclusion 40
- Introduction of Team Members 41
- References 44

3

History Of

1963 1970 1972

First Appearance First Black First Cup
in Korea Noodle Ramen Ramen

In 1963, Korea’s In 1970, Samyang In 1972, Samyang

food company Samyang, develop first black develop first cup
released Samyang noodle ramen. ramen. They advertised
ramen. They that the noodles were
introduced ramen to cooked in three
solve the food minutes after pouring
shortage. boiling water on them.

4

Korean Ramen

1986 1989 2010 ~

Appearance Crisis of Ramen Present of Ramen
of Spicy Ramen

In 1986, Korea’s food In 1989, The ramen crisis has

company Nongsim popularity of served as an
released Shin ramen. ramen was also occasion for
This is the first facing a crisis companies to seek to
appearance of spicy due to report that upgrade and
ramen. Nowdays it is noodles fried with diversify their
most popular ramen industrial beef ramen.
tallow.

5



All kinds of Korean Ramen

Normal A little Spicy Strong Super
spicy spicy strong spicy
06

07//08

Shin Ramen(Nongshim)

It is a spicy ramen which represents Korea.
It has a beef flavor.

Composition +

+

Instant Beef flavoring Vegetable
noodle Powder soup flake

Weight 120gm Kcal 505 Price 420won

Shamyang Ramen(Samyang)

It is the original of Korean ramen.
It has a flavor of deep broth and chewy noodles.

Composition

++

Instant Bacon flavoring Vegetable
noodle Powder soup flake

Weight 120gm Kcal 500 Price 390won

Packed Ramen – All kind of Ramen “ Ramen Diary”

Zapagatty(Nongshim)

It is a mixture of Chinese and Korean Jajangmyeon.
It can be enjoyed easily at home.

Composition

+ ++ +

Instant Black bean Vegetable Olive
noodle powder flake oil

Weight 140gm Kcal 610 Price 540won

Neoguli Ramen(Nongshim)

It has a strong seafood flavor and thick noodles.
Also, dried seaweed adds the flavor and nutrition
to the ramen.

Composition + +

+

Instant Seafood Seafood Dried
noodle powder flake seaweed

Weight 120gm Kcal 505 Price 530won

09//10

Teumsae ramen(Paldo)

It is a ramen with very strong hot spices.

Composition

++

Instant Beef Vegetable
noodle powder flake

Weight 120gm Kcal 490 Price 620won

Buldalg-bokkeummyeon(Samyang)

It has a super strong spicy taste which is similar
to Cheongyang red pepper.

Composition

++

Instant Spicy chicken flavoring Sesame & laver
noodle
sauce flake

Weight 140gm Kcal 530 Price 560won

Packed Ramen – All kind of Ramen “ Ramen Diary”

Jinjjamppong(Ottogi)

It is a ramen with strong seafood flavor and
jjamppong flavor.

Composition

++

Instant Jjamppong flavoring Vegetable
noodle sauce flake

Weight 130gm Kcal 505 Price 650won

Jjawang(Nongshim)

The noodles are thick and have a strong
Jajangmyeon flavor.

Composition

++

Instant Black bean Seafood
noodle powder flake

Weight 134gm Kcal 605 Price 925won

11//12 Packed Ramen – All kind of Ramen “ Ramen Diary”

Paldo-bibimyeon(Paldo)

It is a bibimyeon with chili pepper paste sauce.
It has sweet and sour flavor.

Composition

++

Instant Chili pepper paste Vegetable
noodle sauce flake

Weight 130gm Kcal 530 Price 490won

Curry ramen(Ottogi)

It is a ramen that has a strong flavor of curry.

Composition

++

Instant Curry Vegetable
noodle powder flake

Weight 110gm Kcal 480 Price 820won

Cup Ramen

Yukgaejang(Samyang)

The spicy soup with beef broth has a harmonious
taste. It recreated the taste of added noodle in
the Yukgaejang.

Composition

+

Instant Yukgaejang
noodle Flavoring Powder

Weight 110gm Kcal 450 Price 800won

Sesame Ramen(Ottogi)

Sesame and eggs in spicy ramen. Nutty taste
like sesame oil is a feature in this ramen.
It consist block of eggs and sesame.

Composition

+ ++

Instant Beef & Spicy Eggs Block Sesame Oil
noodle powder

Weight 115gm Kcal 490 Price 1200won

13//14

Sari beef bone soup(Nongshim)

It is a cup ramen that reproduces the taste of
strong and savory beef bone soup.

Composition

+

Instant Beef Bone and Ox-tail Soup

noodle Flavoring Powder

Weight 111gm Kcal 495 Price 1150won

Spaghetti(Ottogi)

Cup ramen with tomato liquid soup tastes sour
and sweet.

Composition

++ +

Instant Cheese&Tomato Tomato Sauce Vegetable Flake
noodle powder

Weight 120gm Kcal 465 Price 1200won

Cup Ramen

Omori kimchi stew (Youus)

The real homegrown of ripened kimchi
and powder soup spread aroma and taste to the
mouth, so taste of this is like the kimchi stew.

Composition

+

Instant Kimchi sauce & flavoring
noodle Powder soup

Weight 150gm Kcal 485 Price 1500 won

Fried Udon (Nongshim)

It flavor with dried bonito and seaweed,
and added deep taste with fried food flackes
richness in Udon broth..

Composition

+

Instant Udon flavoring
noodle Powder soup

Weight 111gm Kcal 495 Price 1150 won

Shin Ramen

2018 17% 54%
Neoguli Shin
Popular Ranking of Ramen Ramen

Korean Ramen 29%
Jin
(3712 men and women were surveyed) Ramen

Jin Ramen

3

16

Neoguli Ramen

THE PRODUCTION
PROCESS OF RAMEN

17

What is as important as the developer's effort to make ramen
until a bowl of ramen comes to us is the reproducing skill of taste.

18

The production Process of Ramen

Mixing Rolling the dough

1 Mix with flour and seasoned 2 The dough is pressed through the

water to make dough. roller for 7times. With this
process, the dough will be thin
and gooey.

Shaping the noodle Steaming the noodle

3 Shape the noodle with the wave 4 Pass the shaped noodle through

box. Wave shaped noodle can be a steam box of over than 100℃.
packed much more than straight Steaming process reduces the
noodles. As it is compressed, it is time of deep frying.
strong against the impact of
transporting process. 19

Cutting into noodle Frying the noodle

5 The steamed noodle should be 6 Fry the noodle of 150℃. When the

cut in to the shape. It is once noodle is fried, the moisture of the
folded in 2 layers and put on the dough evaporates and makes the
quadrangle tray for proper cut. holes like a sponge. The more holes,
the faster to cook. Because the hole
absorbs hot water quickly.

Chilling the noodle Packing process

7 The fried noodle is cooled through 8 After the powdered soup is packed,

a chiller. If the noodle is not cooled it is packed with the noodle to finish
immediately, bacteria will grow
and the texture will become damp. the product. Using automatic packing
The noodle should be cooled
below 30℃. machine.

20

Korean Ramen

‘Ramen Jeom bbang’

39, Jahamun-ro 1-gil, Jongno-
gu,
Seoul, Republic of Korea

‘Teumsae Rzakmen’

136-1, Jungang-ro, Jung-gu,
Daejeon, Republic of Korea

‘Daesung sikpoom’

157-5, Paldal-ro, Wansan-gu,
Jeonju-si, Jeollabuk-do,
Republic of Korea

‘Yang lim siktak’

14, Jejung-ro 46beon-gil, Nam-
gu, Gwangju, Republic of 21
Korea

Restaurant

‘Rayoda’

164, Waryong-ro, Dalseo-gu,
Daegu, Republic of Korea

zk

‘Goal mok boonsik’

12, Jungnibuk-ro 22beon-gil,
Yeongdo-gu, Busan, Republic
of Korea

‘Baroot’

296-1, Wahyeon-ri, Irun-myeon,
Geoje-si, Gyeongsangnam-do,
Republic of Korea

22

The World’s Ra

‘Jungfraujoch’
Hoeheweg 2, Murren
3825, Switzerland

Switzerland

zk

Cambodia

‘Seoul’
Sangkat Sla Kram, Krong Siem Reap

23

men restaurant

USA

‘Cho Ga’
6920 W 105th St, Shawnee
Mission, KS 66212-1802

Chile

‘KoKo-Men’
730 Mejicana Punta Arenas,
Magallanes y la Antartica Chilena
Region

24

Various Ramen in Asia

Ramen is loved not only in Korea but also in many Asian countries.
The sameness is that they are noodles with soup,
but there are many differences.
You can refer to the following information.

JAPAN Don Bay denpura Soba

Soba is Japanese style noodle. Its
soup base is dried bonito and kelp.
And denpura is fried food.

Sea food Cup noodle

It has shrimp, crab stick
and squid for topping. So
You can feel the taste of
sea food properly.

Doncots noodle Miso cup noodle

It ‘s soup is made Miso is Japanese style soybean
paste. Soybean paste is made from
of pork bones. fermented beans. Miso is added
sweetness such as barley, rice,
25 flour when making.

CHINA U-yuk noodle
OTHERS
U-yuk noodle is a typical Chinese
noodle dish that has been boiled with
beef, bamboo and various spices.

Kang soup shrimp noodle

The scent of shrimp from
soup is excellent. It is good
for foreigners to enjoy.
Because it is not spicy.

Marathan noodle

Marathan is one of the spicy foods that
is widely popular among Chinese people.
'Mara' is a spicy Chinese spice. The soup
made of mara is marathan.

Rice noodle Chicken curry noodle
(Vietnam) (Indonesia + India)

The chili, coriander, In India, Curry is a name for dishes
lime are in side and 26 made with masala.
has a unique fragrance
and flavor. The
nutrients are evenly
distributed, and has
low calories.

Exclusive Interview

: Meet The Nongshim
Ramen Developer

Hwang Joon Ho

27

Q1. Why did you become a Q3. What made you change

researcher of ramen? your motive from snacks to

: I didn`t start my career as a instant noodles?

researcher. I join Nongshim Snack
: It was an opportunity to develop

Research Center in 2004. I have 'Donggji cold noodle' that was

become a researcher because I want
released in 2008. Until now, ramen

to develop food for master's degree
noodles were usually sliced and fried.

in food engineering. Donggji cold noodle is a method of

Q2. What kind of products kneading buckwheat powder and
pressing it on a dispenser with a

did you make after that? hole to extract the noodles.

:Nongshim mainly produced Its signature dishes are its injection

products that have not been tried. equipment, which is used in making

I made rice noodles, rice cake snacks, and its construction method,

noodles, curry noodles, and so on.“ which is applied to the production of

noodles. I am the leading expert

about noodle in The Nongshim.

After the hit, I was introduced to the

noodle development team.

28

““AAsskk tthhee KKoorreeaann
RRaammeenn DDeevveellooppeerr””

Q4 Did you eat ramen Q8. But there are also

everyday at work? consumers who mix ramens?

: I eat about five things a day. I usually eat : I think it`s a personal preference to give a
only one or two chopsticks. Throw away new taste. In some cases, customers of
the rest. Satiety can affect the evaluation YouTube are suggesting points that they
of the texture.“ didn't think were crazy about as well.

Q5. Do you eat ramen Q9. What is your happiest

at home? moment when you were
working as a ramen developer?
: "Of course."
: I went on a trip to Japan and saw
Q6. What kind of ramen do the cold buckwheat noodles displayed
at a convenience store. The ramen I made
you eat at home? was sold abroad and I felt lumpy.

: "I usually eat ramen that I developed Q10. What is your future for
such as frozen noodles and spaghetti
tomatoes. I think after-sales service such ramen?
as fine-tuning the taste of ramen is my
responsibility.“ : "Of course" Shin ramen is conquest.
I will try to develop ramen that goes
Q7. How do you boil ramen to beyond Shin Ramen. They are studying
ingredients such as beans and corn for a
make it taste good? new texture.(Most Ramen noodles
in Korea are made from wheat.)
: Please follow the recipe well. The recipe
is not just out. "We found the best flavor
by boiling it at least 100 times.“

29

X

Beef

Seaweed Ramen

m

Research on noodles

30

WHY THE NOODLE IS YELLOW

The reason is that ramen noodles contain a yellow vitamin

called riboflavin (vitamin B2). Riboflavin not only improves the

color of flour, There is also nutritional B2
fortification of vitamins that are often

lacking in daily intake. It is the effect of

the one and the two which strengthens

the color and strengthens the nutrition.

WHY THE NOODLE IS CURLING

The twisted noodles are made by simple means of passing

two rollers between the noodle process and the steaming
process. The rollers that come into the process of making
noodles from the frame and pass through the rollers are fast
and the rollers that are coming out are slow and the noodles
are twisted in the middle.

Straight noodle Curling noodle

It's too wide
to stick!

This way, you can pack more noodles in a narrow space and

prevent the surface from breaking during packaging and

distribution. In addition, the soup is easily infiltrated into the

cooking space, so the rice is ripe and the soup tastes even

better. 31

Which pot is good for
cooking ramen?

-Effect of a pot on cooking ramen

32

Effect of a pot on cooking ramen

BEST

Nickel Glass pot Ceramic pot Stainless pot
-silver pot

WHY?

The nickel-silver pot is made of aluminum and has a high thermal
conductivity, which makes the food boil faster.
Ramen needs to be cooked in a short time to make it less bloated
and chewy, so nickel-silver pot’s thin bottoms are cooked in a short
time compared to other pots.
However, you should be careful not to melt aluminum in the wrong
way. If you boil water once before using it for the first time,
internal corrosion can be protected.

33

5 Recipes
Of

Various
RAMEN
Fresh
Noodle!

A New Recipes For Ramen by Boggle

Ramen is delicious even if you just boil it.
Here are a variety of ways to enjoy more delicious and

new ways.

34

1 Person Basic

10m Ramen

Very easy

This is a basic recipe of
ramen for whom cooking
first.

Recipe

Ingredients Toppings
1 Package ramen Leek
550ml Water Chili pepper
Mushroom

Method

1. Boil the water in the pot.
2. Add the flake and powdered

into the boil water.
3. Add the noodle and boil for

3 minutes.

35

4 Person

25m

normal

This is the ramen for
vegan people

Recipe

Ingredients Toppings

6 Garlic, minced Bok choy, sautéed

1 Onion, diced Peppers, sautéed

600ml Vegetable stock Tofu, sautéed
100ml Water

1t soy sauce

1t Soybean paste

Ramen noodles

Method

1. Sauté the garlic, onion.
2. Pour the stock and water.
3. Add the soy sauce and simmer.
4. Put the soybean paste.
5. Boil the noodles in the water.
6. Plating the broth, noodle and

toppings.

36

1 Person Burger

15m Ramen

normal

This is a recipe make
with burger in Ramen.

Recipe

Ingredients Sauce
1 Package ramen Worcester sauce
200g Beef, grounded Thousand island
½ Onion, chopped Mayonnaise
1 Tomato, sliced Ketchup
2 Pieces of Lettuce
1 Eggs

Method

1. Mix the onion with beef and
season with salt & pepper.

2. Make it round shape then grill it.
3. Pan fry the eggs.
4. Fry the noodles.
5. Put the all ingredients and sauces

on the fried noodles.
6. Cover them with other fried noodles.

37

TOMATO 1 Person
Ramen

15m

easy

This is a recipe make
with tomato in Ramen.

Recipe

Ingredients Toppings
1 Package ramen Egg, poached
½ Onion, sliced Leek
2Chili, sliced Laver
1 Tomato, diced Bok choy, sautéed
3 Garlic, chopped
1T Vinegar

Method

1. Put 90% of the water in a pot and boil
it with tomatoes and onions.

2. When the water is boil , add noodles
and powder.

3. Add garlic and chili.
4. Finish with vinegar at the end.

38

Doenjang

Ramen

2 Person

25 m

easy

This is a recipe make
with bean paste
in Ramen.

Recipe

Ingredients Toppings
1t Doenjang Egg, poached
1T Ginger, grated Leek
170ml Coconut milk Bok choy
1T Sesame seeds Spinach
Ramen noodles Chili
300g Chicken, minced
500ml Water

Method

1. Sauté the chicken, doenjang and
ginger in the pot.

2. Add sesame seeds, coconut milk
and water.

3. Boil and put the ramen noodles.
4. Plating the noodles with toppings.

39

Conclusion

‘Boggle’ is trying to get
information about ramen as many
as possible.

As you can see in this magazine,
although ramen looks very simple
food, there are many efforts. And
the varieties are uncountable
through out the world.

Nowadays, ramen is part of many
Koreans’ life. Because more and
more people are finding
convenient food to eat in their
busy lives.
Also more and more people are
willing to develop more recipes
and continue to study of ramen.

We hope that you will get a lot of
helpful information through our
magazine. Happy reading and
thank you for your continuous
support!

40

INTRODUCTION OF BOGGLE
TEAM MEMBERS

Karen Lee # Director My major is culinary arts with Institu
Paul Bocuse in Woosong university.
I was in charge of the type of Cup
ramen, interview and overall design
of presentation.
Korean ramen is a familiar thing
to us so, I hope our magazine of
ramen has a positive impact on
foreigners and those who love ramen.
Thank You.

My major is culinary art with

Institute Paul Bocuse in Woosong

university. I was in charge of history,

equipment, and recipes in this

magazine.

I enjoy trying various foods in the

world because the foods of each

country represents the culture and

life of the country as well. I hope you

can take note about Korean ramen Chloe Um # Editor

with our magazine. Thank you.

41

Elin Jo # Journalist My major is culinary arts with Institu
Paul Bocuse in Woosong university.
I want to introduce Korean foods to
many foreigners. Korean Ramen is a
food that contains Korean culture.
Ramen is a very attractive food and I
hope many people know about it. I
hope that foreigners will have a lot of
interest in Korean food and Ramen
through this magazine.

I’m 21 years old. My major are Sally Cheon # Writer
restaurant management and culinary
arts in Institut Paul Bocuse. In my
free time, I like to eat delicious foods.
For example, I love to eat ramen. So,
I wrote this magazine. I researched
and made about introduction of the
ramen. We made it very hard. Thank
you for reading our magazine.

42

Sarah Lee # Writer My major is culinary arts with Institu
Paul Bocuse in Woosong university.
As ramen is my daily food.
I’ve researched about ramen in
various way.
I also wanted to introduce ramen to
others, So this time was
very helpful to me.
I hope you can get a lot of information
with this magazine. Thank you.

43

References

1. Hwang, S. (2016). ‘강적들’ 한국의 라면 시장 파헤치기 삼양’공업용
우지 파동’ 논란 등 재조명. 뉴스핌, Retrieved from http://www.newspim.
com/news/view/20160217000263

2. Ikchang, J. (2018, January 25). Challenge of new burgers. Biz. Hankook.
Retrieved from http://www.bizhankook.com/bk/article/14755

3. J. im, H. (2013). Choga Korean Restaurant. Foursquare.
Retrieved fromhttps://ko.foursquare.com/v/choga-Korean restaurant/4c0987
dc7e3fc9281828f282

4. Jang, J . (2018). 라면은 양은냄비, 왜?. 중앙그룹.
Retrieved from https://news.joins.com/article/22974702

5. Kim, E. (2018). 여러분들의 최애라면 무엇입니까?. 중앙일보.

6. Kim, M. (2018). 캄보디아 매운 라면가게 돌풍, 한국 라면이 중심에. Kotra.
Retrieved from https://news.kotra.or.kr/user/globalBbs/kotranews/4/globalBbs
DataView.do?setIdx=243&dataIdx=165758

7. Lee, J. (2018). 양은냄비에 끓인 라면 조심하세요. 머니투데이.
Retrieved from http://news.mt.co.kr/mtview.php?no=2018012815465214792

8. Park, J. (2018). 삼양식품 ‘삼양라면’. 서울파이낸스,
Retrieved from http://www.seoulfn.com/news/articleView.html? Idxno=296757

9. (no author) Ramen knowledge. Why the noodle is yellow? (2018, July 24).
In Nongshim. Retrieved from http://www.nongshim.com/ramyun/show_
knowledge?groupCode=004&groupId=13

44

Copyright@ Boggle 2018