FAQ

I purchased the product and was storing it until it passed its expiration date.

It is the responsibility of the manufacturer to indicate the production date or expiration date on the product .

However, if a consumer purchases a normal product and the expiration date has passed while it is in storage,

Exchanges and refunds are not possible because the product has been sold normally .

Thank you for your understanding.

Preservatives are chemicals that prevent substances from spoiling .

Ramen is sufficiently sterilized during the steaming and boiling process (150 ℃ ) during manufacturing, and the moisture content of the product is maintained at 10% or less.

There is no need to use preservatives to prevent the product from spoiling ,

so it has good storage properties and is very suitable as an emergency food .

The secret to why ramen is because it has extremely low moisture content .

The main components of wheat flour can be broadly divided into starch and protein .

When making glue with flour to stick wallpaper at home ,

Over time, you may see the starch harden and crack, a phenomenon called starch aging .

This same phenomenon also occurs in ramen .

Ramen is partially gelatinized during the manufacturing process before it is cooked by the consumer.

Allows partial simmering to occur again, allowing you to enjoy chewier noodles .

However, as time passes and aging occurs, the chewiness is lost .

Ultimately, the cooking process is when the noodles absorb hot water and the starch ages, and as time passes, the amount of water absorbed increases.

As the elasticity of the cotton decreases, you will feel the cotton spreading out .

There is no difference in the manufacturing process , but the noodles in the container are thinner than those in the package, and some products have seasoning in the dough itself or the flake soup is not packaged separately.

There is something that is put right inside the container.

The reason why the noodles are easily restored in boiling water is because the noodles are thin and contain a lot of starch .

It’s easy to think that ramen causes your face to puff up, but that’s not actually the case .

My face is puffy not because I ate ramen, but because I drank a lot of water .

The characteristics of ramen produced domestically are that most of them are made spicy to suit the taste of consumers who like spicy and salty flavors .

Therefore, if you eat ramen around dinner time , you will end up drinking a lot of water to get rid of the spicy and salty taste of the soup.

Your face swells because you can’t get all of it out of your body .

The most important points to make delicious ramen are water , fire , and time .

It is important to boil the ramen in the right , and to do that .

If you use a high-heat conductive pot , you can cook ramen in a short time and make it more delicious .

One pack of ramen (120g) contains approximately 75 strands of noodles , each strand being approximately 65cm long .

That is , the total length of the ramen noodles in one pack of ramen is 50m .

First, because when you want to put a lot of a limited amount into a small package, you can put a lot in a curved shape rather than a straight one .

Second , during the frying process, you need space that can help evaporate the moisture so that a lot of oil can be absorbed and fried quickly, and a curved shape is better than a straight one for this .

Third , in terms of commercial value, a curved shape has a higher aesthetic value that matches both the sight and taste than a straight one .

In addition , because there is space between the noodles, they do not stick together , and the surface area increases, so they cook quickly even in boiling water .

Because they cook quickly, they preserve the elastic and chewy texture unique to ramen pigtails , and they help you eat ramen that is more delicious because the broth penetrates well between the surface areas of the noodles .

The process of making ramen noodles curly is to form noodles by pressing wheat flour dough with a pressure roller and cutting the strands.

Slow down the conveyor ( created by the difference in speed before and after cutting the noodles ) .

While passing through Namdaemun Market, the late Honorary Chairman Jeon Joong-yoon saw people lining up to buy Kkulkkul porridge.
Feeling sorry for them, he dreamed of producing the convenient and easy-to-eat ramen he’d seen in Japan domestically. In 1963, he developed Korea’s first ramen.

However, it was not easy for Koreans who lived a grain-based lifestyle to change their tastes to instant flour foods overnight.

When a product called ramen, which I had never heard of before, came out, people mistook the word ‘noodle’ in ramen for a type of fiber or thread and did not try to buy it.

When sales did not occur despite extensive advertising, Samyang Foods conducted a direct tasting campaign.

Company executives and employees set up shops on main streets to teach consumers how to cook, and campaigns included free tastings in stations, theaters, and parks.

At first, people who were reluctant because it was unfamiliar to them fell in love with the new taste of ramen after trying it for themselves, and through word of mouth, it spread to every corner of the country through the mouths and ears of the people.

As a result, soups and noodles that suited our taste began to appeal to consumers who were familiar with ‘soup’, and in 1965, with the introduction of the mixed meal promotion policy to solve the food crisis, ramen became readily available at a minimal cost.

And it has taken root deep in this land, demonstrating its greatest strength: the ability to provide a meal that is almost nutritionally complete.

Samyang Ramen, launched on September 15, 1963, weighing 100g and priced at 10 won, overcame initial difficulties and continued to grow, achieving a whopping 300-fold growth compared to its initial sales in just six years.

Samyang Ramen, which continues to be loved by the nation to this day, is the originator of ramen and a representative brand that shares the nation’s memories. As such, we will continue to prioritize the supply of safe food and focus on product development and research.

Instant ramen was developed and marketed in Japan in 1958.

There are two theories about the origin of ramen: one is that it originated from the Chinese staple food ‘dried noodles’, and the other is that it was developed in Japan.

1. Theory of Chinese origin: Dried noodles = ramen?

There is a theory that it originated from dried noodles, a common Chinese food.

There is a theory that during the Second Sino-Japanese War, the Kwantung Army, which advanced into China, tasted the dried noodles, which were an emergency food for the Chinese, and could not forget the taste. After the war, Japan fried the dried noodles in refined beef tallow, packaged them for easy storage, and added soup as a seasoning separately to make them an instant food.

2. The theory of Japanese self-development: The staple food “rice” expanded to “noodles made from wheat flour.”

Immediately after World War II, Japan, defeated, was left in complete ruins, all production facilities were destroyed, and the country suffered from a severe food famine.

The United States, a victorious nation, provided Japan with surplus wheat flour as aid. Japan converted this wheat into bread and distributed it.

However, because of Japan’s traditional eating habits of relying on rice as a staple food, bread alone could not satisfy hunger.

At this time, the person who pondered whether it was possible to develop wheat flour as a staple food was a businessman named Shirofuku Ando.

He was working hard to develop instant foods that were tasty, nutritious, had excellent storage properties, could be mass-produced, and were cheap and easy to prepare.

Despite his persistent research, the results were always failures, and during the research period, he became so discouraged that he was driven to the brink of suicide.

One day, he stopped by a bar to have one last drink before he died, and saw fish cakes being fried in oil.

The moment the fish coated in flour batter was placed in boiling oil, the moisture in the flour instantly escaped, creating countless small holes in the flour batter.

He got the idea for making ramen from this fish cake process and started researching again.

When I made wheat flour into noodles and fried them in oil, the moisture inside the noodles evaporated and holes formed inside the noodles as they cooked.

If you dry this a bit more and then pour water when needed, the hot water will enter the small holes and it will return to its original state.

He finally succeeded in developing ramen.

In modern society, ramen has been developed and improved from traditional noodles to become an instant food in response to the needs of consumers who demand convenience, speed, and economy.

Ramen is commonly called ramen when it is made by steaming noodles and frying them in oil and combining the soup (powder).

This was the first commercialization of a ramen product, when Ramen (Chicken) (Achisugemen) was developed by Ilcheong Foods in Japan in 1958.

In 1961, Japan’s Myeongseong Foods began developing it into its current form and mass-producing it.