EPTI am 22. I have roughly 10 years of experience in enjoying what ramen/instant-noodles has to offer to the senses. What I hope to achieve from this blog is expose the world of instant noodles (from my point of view) and to read your stories and experiences. It is well known that personal preference exists because of different palates, but I hope I can challenge you to be a discerned ramen taster and to enjoy ramen at its best!
This is my first post on Teamliquid, and I wanted to contribute some humble knowledge I have gained over the years tasting different ramen. I will not be able to finish this post all at one time, however will update regularly with information piece-by-piece as I see fit.
Furthermore, I do not claim that I am correct on all accounts, but everything I write in this blog will be to the best of my knowledge and if anybody happens correct me, I would sincerely appreciate it.
Basic Background Knowledge
The difference between the average college student dining on instant noodles due to financial status and those who truly appreciate it lies in the fundamental knowledge.
Thus, here are some basics you should know:
0. The word "ramen" (pronounced: ra-men) refers actually to a Japanese/Chinese originated dish. It is a completely different beast in contrast to instant noodles. However, in South Korea the word "ramyun/rameun" (SK:라면 pronounced: ra-myun) is used to describe instant noodles. Although they are different, in this blog I will use the interchangeably.
1. There is no ONE ultimate way you should enjoy your ramen.
What I mean by this is, as in Starcraft there is no one single build order that trumps all others. You should always keep in mind to open your mind up for different styles, suggestions, and methods ... but in the end it all comes down to however you want it.
2. "Al dente" - meaning "to the tooth" in italian. It is a popular phrase amongst chefs and culinary critics to describe the pasta/noodle's firm yet fully cooked properties. I strongly advocate all ramen tasters to always try to achieve this standard.
3. Ramen does not originate solely from South Korea (or one country), but is produced in numerous countries with different flavors targeted towards the countries' palate. What I mean by this is, (this is just an example) ...
- Majority of the ramen in South Korea may be extremely spicy/hot for the tasters around the world. This is due to the nation's love for spicy foods.
- Majority of the ramen in Japan may be very delicate in flavor and may contain an alluring hint of miso or beef flavoring. This is also, due to the nation's tastes.
4. Ramen is not healthy. As much as I love ramen, facts are facts. Always try to balance out your diet to be healthy and always look at the nutritional facts posted on the back of the packaging. Ramen is notorious for having high sodium content with little-to-none nutritional value. Thus I advise you all not to consume ramen too frequently. In my personal experience, I try to balance out a good diet with maybe 1-2 ramen a week. I do not believe it is food you should solely depend your diet on, but it is food to be enjoyed... somewhat like cheesecake?
5. One last fundamental I wish to share with you is that ramen isn't just for poor college students. It is enjoyed by many all across the world in all different age groups. The sad reality is that... there are negative connotations associated with "instant noodles" and how it is food for the poor due to its price point and ease of availability.
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Money means nothing.
Country of Origin
From what I know, ramen originally was produced by Japan, and then a handful of countries including (but is not limited to): The US, Taiwan, China, and South Korea joined the industry.
I will be primarily discussing ramen from these origins not because these are "better" in any way, but because:
- It is very difficult to obtain ramen across the world from companies that do not export their goods
- Lack of demand for variety
- Brand exposure and availability/limitations
For those people who are curious about instant noodles, but aren't sure which company/brand to go for, follow this simple rule:
The first ramen you should encounter (which is also readily available), should be from a company that is from your native country/continent. An example of this is:
Ex. Canadian --> Mr. Noodles
Ex. Japanese --> Ichiban
Ex. Chinese --> Hwa-Long
Ex. American --> Maruchan (although Japanese, there is a strong demand from Americans as one of their preferred instant noodles)
This is all due to relativity of favored tastes amongst people within the same regions. You do not want to try something radical or daring right off the bat (unless you are really that adventurous of a diner). Thus, try something that is somewhat local (geographically) in a sense. However, if you cannot find anything at your typical retail grocery store, I would like to recommend Sapporo Ichiban - original flavor, if you can find it. Just because it is so versatile and mild tasting.
The Standard Cooking Build Order
Once you have found a ramen suitable for your tastebuds, I recommend for your first-time that you purchase two of the same. The reasoning for this is, once to try it 'stock' or as-is (the way the manufacturer intended the product to taste for consumption) and to give it some thought and try it with variation. The true art of ramen preparation lies within the creativity of the diner. Always strive to obtain the flavor that you desire. Remember... ramen is very inexpensive if you do not like your creation you can always throw it out and try again.
There are numerous ways of cooking ramen:
- microwave safe bowl + water + microwave
- boiling water + package wrapper + tightly wrapping the top
- eating it raw (crushed) as a snack without water
- using the noodles and only a tiny bit of the flavor packet + a different sauce (ex. ginger/lemon chicken noodles) served in a chow mein style / (ex. korean 라볶이)
- the last and most conventional way to cook ramen is over a stovetop/burner with water
** I personally find the last method to be the easiest method in achieving 'al dente' and the flavors I desire **
Moving on ...
Inside the package you will find one or two packets (sometimes even 3) and the noodles itself.
What you need to do before you start cooking is to correctly identify what the packets are, so you know when to put them in the pot.
- Flavor packet
- Flake/Dried vegetables packet
** The 3rd may be a special 'in-house' flavor **
Once identified, look at how much water is required in the pot (it usually is written on the back of the package). It is typically measured in 250mL or 1 cup and most of the time, ramen usually require around 2-3 cups per package.
Some very important notes about water:
- Cooking is 1 part chemistry and 1 part art, and although this is very basic knowledge I cannot stress enough on the importance of the water level (or amount of water). It will inevitably make/break your ramen.
- As you may already know, 100C is the boiling point of water and it will cause it to evaporate, thus adding roughly 30~40 mL of extra water will compensate for it, or else you will get a bit saltier dish
- If you tend to enjoy saltier food then reduce your water by roughly 50~70 mL and vice versa
- Even though it may be a hassle to measure your water, from first hand experience when I was a noob I can tell you it is well worth it. (Now everything is done by eye, I can get the water exactly how I want it every time now)
Once you have your water in your pot and you have identified all the packets included. Proceed with boiling the water. When the water is boiling (when I mean boiling --> the water bubbling rapidly) you will add both the flavor packet and the dried vegetables packet. Once you have added the both the packets, naturally the boiling water will not bubble has fast because the water is absorbing the contents. At this time, mix the soup base and wait again for the soup to bubble rapidly again. ** Do not add the noodles when it is not bubbling fast ** It will make your noodles somewhat mushy and it will be very difficult to get firm noodles. (Same goes with pasta, nobody cooks pasta in hot water, they cook it in piping hot water ... the small details really do matter)
** There are different schools of thought on when to mix the contents of the packets in the water (my friend claims it is better to stir the contents BEFORE the boil and then letting the noodles absorb the soup directly). I will discuss this later on under the subtopic - variations after we discuss the basics. **
After placing the noodles in the bubbling soup, cook for 2-4 minutes (this really depends on the manufacturer and the thickness of the noodles) but generally 3.5 to achieve 'al dente'. When you see the noodles start to separate in the boiling soup, do a quick taste test to see if you like the firmness.
** For perfectly 'al dente' ramen, make the noodles just a bit under-cooked and remove from heat immediately, the hot soup will cook your noodles to firmness by the time you are enjoying them **
Remember, it's all about how YOU want it. Some people prefer under/overcooked noodles and some people want it firm. Always keep the stove top at the highest setting, do not reduce heat.
Once you are satisfied with the texture of the noodles, remove immediately from heat and enjoy the piping hot ramen in a bowl.
More coming soon. Please feel free to leave feedback. Any topics I have mentioned but overlooked/skipped will be added in later sections of this reading.
