Korea’s Favorite Snack

[Anchor Lead]

Survey results confirm the unwavering popularity of ramyeon instant noodles among South Koreans. It found that Koreans eat 76 packs of ramyeon a year. Today, we learn more about Korea’s favorite snack.

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A KBS team has meets a ramyeon buff who eats the instant noodles at least once a day. Chang Hyun-wook says that he records all the ramyeon he tries in order to remember products that are no longer on the market. He even keeps 99 different kinds of ramyeon at his home. Is he also an expert at cooking ramyeon?

[Soundbite] Chang Hyun-wook(Ramyeon Buff) : "Ramyeon is the most delicious when the recipe is strictly followed."

He pours only 550 milliliters of water, as indicated by the recipe on the back of the ramyeon packaging. Don't worry if you don't have a measuring cup. Fold the ramyeon pouch in half and pour in water to the center line. When the water begins to boil, add the seasoning powder and ingredients first and then the noodles. Boil it for four and a half minutes and now it's time to enjoy a hot bowl of ramyeon. Ramyeon instant noodles were first invented in Japan as a way to ease a food shortage. The noodles were imported to South Korea in 1963. Since their introduction, ramyeon noodles have retained their popularity for several decades. They are so loved by Koreans even a ramyeon-themed exhibition can be seen. A wide array of ramyeon products is available on the market. Among the nearly limitless options, what is the most favored one?

[Soundbite] "I like to add kimchi to my ramyeon."

[Soundbite] "Jjambbong ramyeon is the best."

Spicy stir-fried ramyeon is enjoying popularity this year as well. Stir-fried ramyeon appeals to people with their wide noodles and sweet but spicy taste.

[Soundbite] Yang Woo-seok(Seoul Resident) : "I always preferred ramyeon in broth. But soupless spicy ramyeon is also good. I want to eat it again."

Ramyeon lovers have also been captivated by a new product based on the ham and sausage-rich budae jjigae.

[Soundbite] Kim Byung-chang(Owner, Ramyeon Restaurant) : "We cook noodles as a whole. The rich taste comes from our secret beef bone-based broth."

Finally add the seasoning powder, garlic, beans and powdered pepper. Now, a steam bowl of budae jjigae ramyeon is ready for you.

[Soundbite] Lee Esther(Gyeonggi-do Prov. Resident) : "The soup of this ramyeon tastes deep."

Riding on ramyeon's steady popularity, a stream of new variations will likely continue to hit the market to the pleasure of ramyeon lovers everywhere.