In postwar Korea admits hardship emerged unlikely hero a humble bowl of noodles introduced in the 1950s by Japan. It quickly became a symbol of resilience, offering comfort and unity from college students to office workers. Ramen transcended social divides, becoming a staple in Korean culture. Today, it’s one of the most popular dishes in the world, have seen the muckbangs, spice challenges, and probably had them for lunch.
Global Ramen Conquest
I had two packs this morning. Delicious. This is the story of how Korea’s great social equalizer conquered the globe. The first instant Ramen was produced by Samyang Foods in 1963, when rice production was in short supply amid a steep rise in population following the Korean War. Today, Samyang export their delicious noodles to over a hundred countries and has been leading the global K-food craze with that Buldak three time spicy ramen challenge. Here we are tasting it for ourselves. Our taste buds weren’t ready So how exactly are they made? First, they mix key ingredients such as flour, water and salt to form the dough. Secondly, the rolling process.
They pass the dough through multiple rollers to make the dough smooth and elastic, This helps create the chewiness and stickiness which Samyang are known for. Next they cut the dough, passing it through a cutter where the noodles can be formed and shaped. Then they steam the noodles and fry them in hot oil to create their signature instant noodles.
Noodle Drying Process
Unlike other companies who air dried the noodles after steaming to create dried noodles. After it’s all cooled down, the soup is added before packaging them up to be eaten across the globe. Much of Samyang’s success can be credited to the taste buds of this man. Samyang became so big there was even a challenge formed around eating their noodles. The aim? Just try to finish an entire serving of Samyang Baldak, a.k.a. Korean fire noodles. Crazy, right? Welcome to another great big story taste test. Today we are doing Samyang Baldak Ramen… I’ve never had this before. I’ve never really had spicy food before.
You’re not famous for handling spice? Well, I’m not. How are you with spice? I’m good. I have a lot of instant ramen at home. Gochujang in it. And chili oil. That one has a Scoville scale of 13,200. We’re going to feel this. Sriracha is 2,200. A normal Tabasco, which I can’t handle, is only 3200.
Spicy Chili Experience
My tongue is hot. I’m sweating. It’s a slow burn. You know, when you have chili oil You are really perspiring. It get’s there. And it gets nice. Yeah, it’s really. It’s like in my eyes. My lips are feeling it. That is good. It’s really tasty until it gets really, really spicy. Oh no, I’ve got a runny nose as well.
You might as well have a shower. You’re going home. I’m a plain chicken kind of guy. Oh my God. Impressive. . . I hope you can punch in on 4K and see how how runny his face is. I might pass out? Definitely try it if you like spicy. If you don’t, I wouldn’t advise. It’s. No, not for you. Who would eat that at lunch? They’re mental.
No one’s having that leisurely. Come on, get open, please. Ahh I’m feeling really faint. Come on let’s blow this joint. Oh my goodness. I don’t know if that’s the milk or the spice. So our taste buds. Couldn’t even handle the heat. But What does Samyang think of their spicy creation? In July of 2019, the sales of the Buldak brand exceeded 1 trillion won, which is a whopping 748,864,600 USD. Instant maybe in their nature, but there’s no doubt these noodles will be much loved for an eternity.
