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All about ramyeon, the Korean comfort food that’s more than just a trend
Vivian Song
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I’ve shamelessly elbowed my way through the aisles to pluck the last packets off the shelves of my local Korean grocery store here in Paris, and filled my online shopping cart with as many instant noodles as possible. Because just as it is for most Koreans,
ramyeon is my comfort food. The Korean version of boxed Kraft mac and cheese, if you will (or Kraft Dinner if you’re Canadian).
Korean ramyeon is also spelled as ramyun, though the former further differentiates itself from Japanese noodles, or ramen. And while some products are branded as “ramen” over “ramyeon” (Jin Ramen is a good example), if it’s a product of Korea from a leading manufacturer like Nongshim, Samyang and Ottogi, it’s ramyeon. For the uninitiated it’s important to note that Korean instant ramyeon is worlds away from the Cup Noodle or the outdated Sapporo Ichiban brands, both of which are al
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Growing up in suburban Ontario in the 1980s, my brother and I spoke a form of bastardized Korean with our parents, a secret language understood exclusively between children of Korean immigrants and their parents in the English-speaking world over: Konglish.
That was our reality.
So the fact that the critically acclaimed movie
Minari was thrown into the foreign-language film category at this year’s Golden Globes (which takes place on Sunday) because it doesn’t feature at least 50 per cent English dialogue is an affront to the lives and realities of first- and second-generation Koreans who grew up toggling clumsily back and forth between two languages sometimes through tears and frustration.
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