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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
5 min
31/10/2025
If you came here after a fight with your friend or loved one who rides the Korean wave and is in love with Korean ramyeon, while you prefer the almost artisanal Japanese noodles, you are at the right place. Food never went to war; it instead nourished hungry bodies and hearts. There might not be a clear winner, but you do get a deep appreciation for how two cultures took the humble noodle and made it their own.
Can Naruto’s ramen, which was fed to him by Ichiraku Ramen’s owner Teuchi, ever compare to K-dramas where spicy ramen is the norm? It’s like comparing a hat to a cap. Korean ramyeon is fast, fiery, and full of personality – like that extroverted mukbang influencer who can eat five packets in one sitting, without batting an eye. Japanese ramen, on the other hand, is crafted with slow, intentional care. In a world increasingly obsessed with food as experience, understanding the nuances between the two is less about taking sides and more about savouring their diversity.
Korean ramyeon is renowned for its quick, spicy broth, typically made using instant seasoning packets rich in gochujang paste (Korean chilli paste), gochugaru (chilli flakes), and garlic. You get a broth that has a fiery flavour, which might make your nose run and eyes water. The broth often leans on beef or seafood, enhancing its hearty, robust taste.
In contrast, Japanese ramen is a slow-crafted broth masterpiece. Whether it's the creamy tonkotsu (pork bone), saltier shoyu (soy sauce), fishy miso, or savoury shio (salt), each is simmered for hours to get a complex, layered, umami-rich essence.
Korean ramyeon noodles are usually thick, pre‑cooked (often fried), and notably chewy. They are designed to hold up in intense, spicy broths and are ideal for instant cooking. The convenience factor remains central, making them a go-to for quick meals.
On the flip side, Japanese ramen uses dried or fresh noodles made with wheat flour and ‘kansui’ – an alkaline mineral water, which gives them a springy texture and pale yellow colour. These noodles vary in thickness and shape, tailored to complement different broth styles and elevate the overall dish.
Toppings in Korean ramyeon are often simple: green onions, fried or boiled eggs, slices of cheese, and even kimchi or slices of ham, which add layers of flavour. These elevate the instant base into something richer and more indulgent.
Japanese ramen, on the other hand, adds toppings that follow a refined, artful balance. It uses chashu (braised pork), bamboo shoots, narutomaki (a kind of fish cake), nori (seaweed), and ajitama (soy‑marinated soft‑boiled eggs). These are all selected to enhance the nuanced broth without overwhelming it.
In Korea, ramyeon is a cultural staple – an affordable, addictive comfort food found in homes, dorms, and street stalls alike. It’s a star of snack culture, topped to your choosing. It cooks quickly, is accessible, and can be made richer with cheese and kimchi – a quick fix and nostalgic comfort.
Japan treats ramen as a culinary art form. Broths are crafted with precision, chefs often train for years, and regional varieties contribute to their esteemed reputation. Dining at a ramen-ya (ramen shop) can be a serious, almost ritualistic experience.
Korean ramyeon skyrocketed to global fame thanks to K-pop, mukbangs, and K-dramas where characters often cry, laugh, or confess their love over a steaming bowl of noodles. Instant brands like Shin Ramyun and Samyang are now global icons, known for their spiciness and convenience.
Japanese ramen’s rise has been quieter but no less influential. The anime world – especially through shows like Naruto – romanticised ramen as not just food but a symbol of love, perseverance, and community. Ramen shops around the world replicate this magic with house-made broths and regional touches.
Everything being said and done, these fall in the ambit of fast food, even the Japanese slow-cooked one! So, consume in moderation and at the end of the day, this isn’t a contest; it’s a celebration of food. Korean ramyeon and Japanese ramen are both steeped in flavour, emotion, and culture. So instead of arguing about which is better, maybe do what food has always encouraged us to do: sit down, share a bowl, and savour the differences.
