What is Korean Ramyeon and How Does it Differ From Japanese Ramen?

Ramyeon is one of South Korea’s favorite comfort foods, with the average person eating 80 to 90 packets a year. Made from dried, curly noodles, freeze-dried vegetables, and a sachet of powdered soup, it’s rehydrated in boiling water to create a quick, satisfying meal. Ramyeon comes in a wide range of flavors and can be enjoyed on its own or with added toppings.

Invented in the 1960s by Korean businessman Jean Jong-Yeon, ramyeon was designed as an affordable, convenient food during the post–Korean War recovery, with the first packets selling for about one cent. Jong-Yeon was inspired by instant ramen during a visit to Japan, and while the flash-fry method of drying noodles is the same, ramyeon quickly developed its own identity—spicier, bolder, and distinctly Korean.

In recent years, Korean culture has made a major impact in the West. The global rise of K-pop, K-dramas, and the 2020 Academy Award–winning film Parasite helped fuel a fascination with all things Korean—including food. Sales of ramyeon soared, and more retailers now stock authentic Korean noodles, often labeled “ramyeon” or “ramyun” and marked with the Korean characters “라면.”

Varieties of Ramyeon

There are countless varieties of ramyeon, but these popular examples show its range of flavors and styles:

• Kimchi Ramyeon – Seasoned with fried pieces of kimchi for a tangy, spicy, distinctly Korean flavor.
• Shin Ramyun – A cult favorite featuring a bold, beef-flavored broth. At around 2,700 Scoville Heat Units (SHU), it’s fiery but not the spiciest option.
• Kkokkomyeon – Made with a light, chicken-based broth.
• Jjapaghetti – An instant version of jjajangmyeon (noodles in black bean sauce). Its appearance in the film Parasite sparked a major sales boom.

Korean Ramyeon vs Japanese Ramen: Key Differences

The biggest difference between these two noodle dishes is that ramen is often prepared fresh, while ramyeon is always a dried, instant version. Ramyeon also tends to be much spicier, relying on chili-based broths and toppings like kimchi, whereas ramen leans on savory, salty, and umami flavors.  

How to Cook Ramyeon

If you want to keep things simple, cooking ramyeon is as easy as adding boiling water. For extra flavor, top it with an egg or fresh scallions.  

Ingredients

• 1 packet ramyeon noodles
• 2½ cups water
• 1 egg
• 2 scallions, white parts only

Preparation

Step 1: Add the water to a saucepan and bring it to a boil over high heat.
Step 2: Add the noodles and powdered broth. Cover and cook for 1 minute.
Step 3: Uncover and flip the noodles with a spoon or spatula.
Step 4: Crack the egg directly into the pan, cover again, and cook for 2 minutes without stirring so the egg stays whole.
Step 5: Dice the white parts of the scallions.
Step 6: Remove the pan from the heat. Stir in the dried vegetables and diced scallions before serving.

What is Ramen?

Ramen is a Japanese noodle soup known for its deep umami flavor, made with wheat noodles and a variety of savory toppings. Unlike ramyeon, it’s typically prepared fresh, and great care goes into the ingredients and technique—specialty broths like tonkotsu can take nearly a full day to make.

Instant ramen is also widely available, and many people in the West are more familiar with these quick versions. But fresh ramen predates the instant kind and is generally considered the authentic form. Whether fresh or instant, ramen is celebrated for its rich, umami-forward flavor and is rarely spicy.

Varieties of Ramen

Over the years, ramen has evolved into many regional and stylistic variations. Among them, five main styles stand out as the most popular:

• Tonkotsu Ramen – Characterized by a rich, cloudy broth made by boiling pork bones for hours. When prepared traditionally, it can take nearly a full day to make.
• Miso Ramen – Flavored with miso paste, which can range from white to red or barley varieties, each lending a distinct depth and sweetness.
• Shoyu Ramen – Literally “soy sauce ramen,” this is the original and most classic variety. It’s always seasoned with soy sauce, though recipes vary widely.
• Shio Ramen – Meaning “salt ramen,” this style uses a clear, salty broth often made from seafood or chicken bones.
• Tsukemen – A dipping-style ramen where thick noodles are served separately from the broth. Each bite is dipped into the concentrated soup before eating.

How to Cook Ramen

While preparing fresh ramen can take hours—and deserves an article of its own—this quick version satisfies the craving for a savory, umami-rich bowl with less heat than ramyeon.