The Japanese and Korean food landscape looks quite similar to people who have recently begun to explore the two different Asian cuisines. They both have many rice and noodle dishes that look alike but their cultural significance and preparation methods make them poles apart.
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For example, Korean kimbap looks a lot like Japanese sushi. Similarly, many people confuse Korean ramyeon with Japanese ramen. Both are noodle dishes but are quite different not just in taste. Here is how the two dishes are quite different from one another.
Japanese Ramen Vs Korean Ramyeon: Origin
Ramyeon is Korea's take on instant noodles, with its recipe dating back to the 1960s. It's an easy meal for busy workaholics and students living alone. It's also great to eat late at night. Japanese ramen, however, is a derivative of a Chinese noodle dish and later became part of Japan's traditional food scene. Some ramen shops in Japan focus on making different types of the classic recipe.
Japanese Ramen Vs Korean Ramyeon: Cultural Significance
Japanese ramen stands out in the country's food world, while Korean ramyeon is commonly cooked at home. But as the noodle dish gets more popular, people often link ramyeon or similar noodle dishes with Korean food. Japan celebrates many types of ramen across the country, but Koreans see ramyeon as comfort food and it plays a big role in Korean pop culture.
Japanese Ramen Vs Korean Ramyeon: Broth
Before exploring how seasoned chefs and home chefs make noodles for ramen and ramyeon, it is crucial to understand the differences in their broths. Japan has many local recipes for broth, including miso (fermented soybean paste), tonkatsu (made from pork bones) shoyu (based on soy sauce), and shio (which uses salt). Korean ramyeon broth is quick to prepare - you just mix the flavour packet with boiling water. It boasts flavours of red meat, seafood, and kimchi.
Japanese Ramen Vs Korean Ramyeon: Noodles
Korean ramyeon noodles are wheat-based and deep-fried. They have a chewy texture and are thicker than other types. If you look at them, you'll notice they have a springy feel because of the frying process. Japanese ramen noodles contain wheat flour, salt, water, and alkaline mineral water or kansui. You can find them in many shapes and sizes, from thin to thick.
Japanese Ramen Vs Korean Ramyeon: Toppings
If you've seen plenty of K-Dramas, you know the go-to ramyeon toppings. Green onions, cheese, and eggs (fried or boiled) are popular choices. People always serve ramyeon with kimchi, and sliced veggies or meat on the side. Japanese ramen has its own set of toppings. These include eggs cooked until the yolks are soft, chashu (pork belly that's been braised) green onions, shoots from bamboo plants, and narutomaki (a type of fish cake).
Japanese Ramen Vs Korean Ramyeon: Flavours
If you have ever heard people describing umami flavour, it must have been a Japanese dish only. Japanese ramen flaunts subtle notes of all the ingredients along with savoury, sweet, and rich flavours. If you select the miso and shoyu base for the noodles, you will taste the umami notes. Korean ramyeon is spicy and has sharp flavours due to the use of a lot of chillies. It is often balanced by the use of salt, savoury, and sweet notes.
Japanese Ramen Vs Korean Ramyeon: Serving
Korean ramyeon is among the most common dishes made in households in Korea. The pantries are stacked with instant packets and even street vendors serve them in a jiffy. However, if you ever travel to Japan, you will notice shopkeepers and vendors making fresh ramen. Even the noodles and broth are prepared fresh from scratch.