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I love ramen. If possible, I would eat ramen for one meal every day, but it's just a shame that it's not possible. Even though I eat ramen once or twice a week… This article is based on knowledge from my major and aims to explain how to cook delicious ramen and correct misconceptions about cooking ramen that are prevalent in the world. This is not a story about additives that make ramen taste better, but rather an article that focuses purely on the “noodles” of ramen. First of all, I guess I should start by stating the conclusion! "The ramen that suits your taste is the most delicious!"
The key to getting the perfect finish is to get the timing just before “maximum finish” (between levels 2 and 3, or 80% finish) . And that time is usually the “recipe” written on the ramen package.
▷ You should be careful from the time of purchase! If possible, buy the whole box.
I am also a Coupang user, but… when ordering ramen through a delivery service like Coupang, buy it by the box. This method “minimizes damage” to the ramen . The broken ramen has a greatly increased surface area. This increases the area for heat transfer and contact with moisture, which leads to "very rapid starch gelatinization," and the result is not really ramen, but porridge-like . For exactly the same reason, I recommend putting the ramen in whole instead of cutting it in half . Unless you have no choice but to add more than one at a time to the pot, put them in whole for optimal cooking times. If the ramen is too long, you can cut it up later, but it is best to boil it whole.
Depending on the damaged surface area of the ramen, it is recommended to reduce the cooking time by 10 to 20 seconds. The ramen that has become an unusual powder is just sprinkled with soup and made into ramen noodles… . Hahahaha
The mart near where I live displays the ramen in a somewhat rough manner, so it's easy to come across broken ramen ㅠㅠ
▷ Just put the soup in right away
This is probably the most controversial story. There are jokes like, “Ramen first? Soup first? Water first, you idiot,” but from a food engineering perspective, it’s better to just put the soup in cold water. - Misconception 1. Boiling point difference : This is so proven that it doesn't even need an explanation. Even if you calculate it generously, it only increases by 0.1 degrees, so you can see that there is no significant difference in the boiling point change and the result depending on whether or not you add soup . On the contrary, if the boiling point is higher, if you don't adjust the cooking time, it is very likely that the fire will turn into ramen.
In practice, adding the soup first “does not significantly increase the boiling temperature.”
- Misconception 2. It boils faster if you add soup?: This is a part that was made famous by ramen masters. It is exactly the same. However, when you add soup , the surface tension of the water is weakened by the carbohydrates in the soup, and at the same time, the bubbles do not disappear easily compared to regular water due to protein coagulation, so it "just looks like it is boiling faster", but if you actually control the temperature with a thermometer, it is the same.
- Misconception 3. Dolby phenomenon : It is said that when boiling ramen, especially when you put the soup in boiling water first, the dolby phenomenon suddenly boils over and it is dangerous… As a specialist, I can tell you that the dolby phenomenon is absolutely not true. The dolby phenomenon is a boiling symptom that occurs suddenly when a foreign substance enters “overheated, non-boiling water.” In other words, the premise that water that is already boiling boils over is a wrong introduction in itself.
This is because of the 'foam retention effect due to carbohydrates' mentioned above. If you put the soup in boiling water first, the foam will only temporarily not disappear .
This may look like the Dolby effect, but the actual Dolby effect is just an explosion, with the entire water bursting and boiling.
If you put the soup in cold water from the beginning, before it even starts to boil, it will provide foreign substances for boiling, so you can prevent the phenomenon of lumps .
I don't know who first popularized the term, but the Dolby effect occurs when there is "overheating without boiling."
When you put soup in boiling water, the rapid boiling is not due to the boiling phenomenon, but rather the foam retention effect caused by weakened surface tension.
The reason why I put the soup in first is that 1️⃣ the soup needs enough time to dissolve evenly (even taste), 2️⃣ the noodles are sufficiently soaked with the soup during the gelatinization process (seasoned noodles), 3️⃣ the salt helps the protein inside the noodles form gluten (chewy). 4️⃣ above all else, the convenience of being able to just clean up the trash... let's put that aside ㅋㅋㅋㅋ However, in the case of number 3, most products have already been gluten-free with salt during the manufacturing process, so the difference before and after may be minimal .
The most important thing is to ensure that the soup is evenly dissolved . Surprisingly , even in boiling water, it takes a long time for the soup to dissolve . If you pour mixed coffee into boiling water and immediately stir it before drinking, you will see a lot of undissolved sugar at the bottom. Some ramen experts boil the soup for another 30 seconds before adding the noodles . That's a good method.
On the other hand, if you like the floury taste of your ramen, I would definitely say that adding the soup later is also an option.
▷ Cold water ramen is not a problem, but it is difficult to control.
There is no problem putting the ramen directly in the cold water, not just the soup. As shown in the top graph, gelatinization does not occur below 60 degrees, so it really does not matter. However, in this case, it becomes quite difficult to get the right amount of time for the luxury to progress (the time it takes to ripen deliciously). You will need to go through a lot of trial and error to find the right time. Some say that cold ramen noodles are chewier, but in most cases, this is true because the difference is caused by being undercooked or overcooked . In terms of the same noodles, the degree of chewiness creates a difference in the degree of luxury.
Additionally, because ramen soup has a low solubility in cold water, the noodles tend to have less soup flavor . So, I would recommend cooking the noodles 'when boiling / for the amount of time indicated in the recipe'.
▷ Do not stir the noodles. Just stir them once or twice to cook them evenly.
Unfortunately, someone famous in the food industry spread a baseless rumor that said, “If you lift and put down the noodles with tongs while cooking, they will be chewier.” ㅠㅠ
This cooking method, commonly called “air friction,” impedes heat exchange, causing gelatinization to stop or become uneven . It doesn't become chewy, it's just "undercooked noodles." Sometimes, people who know a little bit say that the starch crystallizes (aging) and becomes chewier and chewier. First of all, aging hardly occurs at room temperature. Moreover, even if aging occurs, aged starch has a beta structure and has “indigestible” characteristics. If you eat it, it causes symptoms of stomach upset.
It's just a difficult way of saying undercooked noodles .
Exactly what the Ramen Master said. Just lowering the heat temperature will result in “undercooked noodles.” To ensure even cooking, just stir the noodles once or twice with your chopsticks. (This has also been proven experimentally.)
Additionally , in small pots , the ramen may block the heat convection of the water, preventing it from cooking evenly. In this case , if you flip it over just once more, it will help the noodles cook evenly .
▷ If you want to add it at the end, add it at the end. Add the seasoning oil, green onion, and so on.
Especially in the case of seasoning oil, it is often used to add flavor to food, but the flavor and taste of many spices are volatile . You should add it at the end of cooking. If you add the seasoning oil too early, the unique flavor will disappear during the cooking process . This is also the case with sesame oil and olive oil. The aroma and flavor of sesame oil added after cooking is often deeper and stronger than that of stir-fried or fried foods using sesame oil, but this is only a "seasoning oil." This principle can also be applied to the "green onions" that are most commonly added to ramen. Koreans don't think of it as a spice, but green onions are one of the strongest spices. Some people make the mistake of adding green onions when adding the garnish soup , but if you want the refreshing taste of green onions, you should not add the green onions too early and cook them together. When the ramen is almost done boiling, try adding finely chopped raw green onions . The refreshing fragrance of the green onions will be incomparably delicious. And the green leaf part of the wave is the part that gives a "fresh and cool scent" when eaten raw . The white part near the root is used for frying or boiling to add sweetness, savory taste, and rich flavor ^^
The flavor of green onions is very volatile, so add the “green parts” at the end! If you want a refreshing taste in your ramen, add the “white part” from the moment you first boil it! ▷ Add 50ml less water than indicated ( depending on your taste )
There is a saying that boiled ramen in Hangang Park is delicious! What is different about the convenience store ramen near Hangang ? They put in about 300~350 ml of water, or up to 200 ml less than standard ramen. However, this is a noodle that is soaked in broth, so it is delicious, but it is definitely salty. This salty ramen makes Hangang ramen even more memorable. I do not recommend boiling it this salty. The ramen bowl itself is made to fit the ramen, so there is no problem cooking the ramen even if you put in a small amount of water because the ramen is submerged enough, but if you put that much water in a round pot purchased at home, the noodles won't even be submerged, so don't go that far.
Hangang Ramen uses significantly less water than the actual ramen recipe.
- Misconception 4. Isn't it bad for your health if you eat it salty?: Some people ask this question sometimes, but these people also drink their coffee lightly by diluting it with a lot of water. Even so, the difference is whether you dissolve the amount of caffeine in one coffee stick in a lot of water or a little water, so in the end you drink the same amount of caffeine. Yes, no matter how salty it is, in the end you are consuming the same amount of sodium as in one pack of ramen soup . In general, this level of difference in concentration does not cause a big problem. In other words, unless you put in less soup itself, the amount of water does not affect sodium intake.
Those who major in DDS (drug delivery theory) often focus on the "instantaneous concentration" , but the sodium concentration of ramen is 0.325% (based on mass concentration). Even if the water is reduced by half, there is only a small concentration difference of 0.6%. There is no change in the total amount, and since sodium is absorbed in the small intestine, it is diluted when water is consumed during the process of being stored in the stomach , so there is no significant difference in the sodium concentration that the body actually receives.
However, this can work differently depending on the individual's health status or habits. In particular , it can be a significant stimulus to the kidneys, so it is necessary to adjust the amount of water appropriately according to your health . (That is a compromise of taste and concentration, -50ml.) In addition, it is worth trying to lower the level of Han River convenience store ramen (-200ml), but it was a bit too salty for my taste.
▷ In fact, more water is better for luxury!
If you look at recipes for cold noodles or bibim noodles that do not contain soup, you will see cooking examples that call for using 600 to 800 ml of water, which is much more than the 450 to 550 ml for soup ramen.
The moment you put in the ramen, heat exchange occurs between the noodles and the water, and the temperature of the water drops momentarily. = Gelatinization is suppressed and consistent cooking cannot be guaranteed. Therefore, in the case of bibim noodles, where consistent chewiness of the noodles is important, it is better to minimize temperature drop or uniformity loss through a large amount of water (high heat capacity).
So from this perspective, Hangangmul Ramen that uses more water than the recipe says is not completely wrong. Rather, Hangangmul Ramen is more advantageous in cooking the noodles accurately and evenly. Of course, this is a matter of personal taste, so just use it as a reference.
For ramen noodles that drain the water, such as bibim noodles or stir-fried noodles, remember that it is actually better to add more water than the recipe calls for. If you add a teaspoon of salt here as a trick, it will not only promote gelatinization (shorten cooking time) , but also help form gluten, which is the protein in the flour (gliadin and glutenin) that binds together, making the noodles chewier. The salt that has soaked into the noodles will also improve the taste of the noodles! (Be careful if the sauce is salty.)
For the bibim noodles series, it is better to add a lot of water, maintain high temperature as much as possible, and boil quickly!
▷ “Undercook for 30 seconds and rest for 30 seconds” to extend the shelf life of ramen
- The time listed in the recipe is the optimal time for the noodles to reach 80% goldenness.
The thickness of the noodles varies depending on the ramen. Therefore, the time required for optimal gelatinization (80%) varies. The time required here is the “cooking time” written on the ramen package . As the noodles come in different thicknesses, ramen noodles have different cooking times.
If you boil it 30 seconds less than the recipe at this cooking time and wait for 30 seconds to cool (rest) before eating, You can keep the most "chewy timing" of the ramen longer . (If you eat it right away, it will be undercooked ramen!)
The ramen's luxury continues in hot water above 60 degrees, and it becomes what is called a fire ramen. During this resting time, the noodles cook and the temperature of the broth drops, delaying gelatinization.
The "cooking time" written on the ramen package recipe is the time it takes to reach this peak viscosity, measured precisely through numerous experiments. After this peak, the starch gradually disperses (so-called burnt ramen). (See top graph) Sometimes, there are people who see the 2-minute setting on the ramen at the Han River convenience store and boil it like this when they cook it themselves. This Han River convenience store ramen is transported to the eating area and rests for the amount of time the recipe calls for (2 minutes).
The reason why the cooking time of Hangang Ramen is short is also because “it takes 1~2 minutes to move the container to the place to eat.
Because it is a “recipe that takes into account the fact that the internal heat continues to cook over time.”
On the one hand, some people like undercooked ramen, but the chewiness of undercooked ramen is actually caused by 'not being luxurious enough' . Scientifically, it can be difficult to digest due to the indigestible starch. I respect your taste, but if you have a sensitive stomach, you need to be careful.
Ungelatinized starches have the characteristic of being indigestible and not easily digested . Eating this type of ramen often leaves you with a 'bloated feeling' after eating. It can cause temporary abdominal bloating and flatulence , especially in people with sensitive digestive systems .
So, try to avoid eating undercooked ramen, and if you always feel bloated after eating ramen, check if you are eating it undercooked!
▷ The sheep pot and ramen bowl suppress this luxurious progress!
Once you've reached the peak of deliciousness, the secret to maintaining the taste throughout your eating time is to slow down the progression of the ramen (the progression of the ramen puffing up) as much as possible .
Luxuries have the characteristic that "the higher the temperature, the faster it progresses." That is, after the viscosity peak of the luxury is reached, the temperature is quickly lowered to a certain level, and then an appropriate temperature is maintained.   - A pot with good heat transfer dissipates heat quickly and slows down the gelatinization process.   - The paper containers in convenience stores are thin and because they are outdoors, they cool down quickly, which helps keep the food chewy for longer. By applying these two principles, you can extend the shelf life of your ramen just by "serving it in a suitable ramen bowl."   - A large porcelain plate (Japanese-style noodle bowls are also quite good), or a room-temperature earthenware pot.   - Or a silver or glass plate with excellent heat transfer properties   - If you consume ramen quickly, a container that dissipates heat well (cools down quickly) (like a Poggle ramen bag, lol) is also an option.
Ramen bowls are not just for looks, they also play an important role in extending the most delicious moments of ramen! The moment you transfer it to a bowl like this, heat exchange occurs between the bowl and the ramen . The bowl is heated to the temperature of the ramen, and the heat from the ramen is used to warm the bowl, which then cools down. = The process of gelatinization is greatly inhibited . Since the sheep pot has high heat transfer, it cools down easily to room temperature. = Compatibility progress is suppressed. On the other hand , plastic or paper containers that do not conduct heat well (which causes insulation and keeps the ramen temperature high) continue to gelatinize through insulation, causing the noodles to puff up quickly . (That's why the cup ramen puffs up well as it cooks well, lol) The key is to lower the temperature drastically at once, maintain the temperature so that it is warm to eat, but not so much that the gelatinization progresses too rapidly . Ramen that is too cold doesn't taste good, so let's find that ideal temperature of around 60 degrees!
+ Cooking the noodles without broth and rinsing them in almost ice water also stops this luxurious process and maintains the chewy taste .
Some even trigger aging (betaization, crystallization), but starch aging does not occur so easily, so if you want to maintain chewiness, just remember "cold water".
- I don't want to bother with the soup. Can I just eat it in a pot? A good way to do this is the resting we used above. Cook for a little shorter than the cooking time (30 seconds to 1 minute), and let it rest to make it more luxurious / and the temperature is good to eat . And it's a way to slow down the progression after the peak of luxury.
▷ Do square and round sides taste different?
Surprisingly, it is true . This is due to the difference in the final process of the two ramens.
The square noodles, which are the starting point of ramen, are fried and packaged immediately after the ramen is cooked without any additional processing. The starch remaining in the noodles becomes worrisome when the ramen is boiled . The broth is thick and creamy (compared to the round noodles) , almost like beaten egg whites (a bit of an exaggeration).
On the other hand, in the case of round noodles, they are washed with a water spray and then fried in a round bowl to prevent the noodles from sticking to each other. This has the characteristic of further enhancing the “clean soup taste” by removing the starch remaining on the surface of the noodles.
For this reason, Samyang Ramen changed to round noodles and then revived the square noodles .
Meanwhile , from the perspective of luxury seen above, circular surfaces have a far superior cooking advantage . First of all, it has the advantage of fitting into the pot without having to cut it in half, and the advantage of cooking it evenly. It has the characteristic of a circular surface that is easier to release than a square surface with a two-layer structure. That is why “Neoguri” ramen, which has particularly thick noodles, has become the representative ramen that has chosen this round noodle .
▷ Exciting Ramen Shop Launch!
When I saw the exciting ramen restaurant that was released today, I suddenly remembered an article I had written a while ago, so I decided to write a long story about it. Now, when you cook a bowl of ramen, why not think about the scientific principles behind it rather than simply following the recipe? We look forward to seeing how your ramen tastes!
If you have your own secret recipe for delicious ramen, please share it with us~

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