Taste the Soul Foods of Korea
A Flavor that Permeates through the Lives of Koreans
The term “soul food” refers to traditional dishes of African Americans that capture their identity and culture. It is often employed in Korea as a loanword based on its literal translation, referring to “foods that have established their place in culture” or “foods that conjure up fond memories”.
What are some of the soul foods of Korea? There’s plenty of food to cite, from royal dishes enjoyed in palaces of Joseon to Bunsik, the beloved snack dishes. However, there are two in particular that Koreans eat almost every day without becoming sick of them: Ramyeon and Kimchi! They can be found anywhere, but still fill the Korean people’s souls with their depth. Let’s dive into the soul foods of Korea.
The Love of Ramyeon in Korea
Ramyeon is one of the most prominent soul foods in Korea. It is a dish that Koreans eat repeatedly without growing sick of them. According to WINA (World Instant Noodles Association), the global consumption of Ramyeon packets reached 121.2 billion in 2022, marking a 2.6% rise from 2021's 118.18 billion (an increase of 3.02 billion units). Korea is the eighth in the world in terms of Ramyeon consumption, but Ramyeon consumption per capita in Korea is 77 packets per year, amounting to the second in the world. These show that Koreans love Ramyeon, and one can readily find proof of this in the staggering variety of Ramyeon sold in Korea.
① Ramyeon, Keeping It to the Basics
to Ramyeon for a Heartwarming Dish
Koreans often consume Ramyeon that can be quickly cooked with noodles, solid ingredients, and seasoning. Ramyeon itself is delicious on its own, but one can also add an egg or some green onion to elevate the flavor. Add some rice to the soup, and you will have a delightful feast.
Restaurants that specialize in Ramyeon take the flavor of the dish to the next level. The precise amount of water used maximizes the richness of the broth, while rapidly cooking the noodles over high heat take on a springy texture. There’s no need for fancy tricks here. The dedication to the basics alone establishes this dish as a product of a master.
