I have a writing ritual: making ramen
With recommendations of Korean noodles & a simple recipe.
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In this issue, you’ll discover interesting Korean noodle brands and a quick recipe. But first, let me tell you why I enjoy making ramen…on important days.
A bowl of ramen is an alchemy of flavours that can cure anything — at least, that's what I believe.
So every time a big writing deadline looms over my head, I have a ritual of making ramen. You might wonder what's ramen got to do with my deadlines.
You know the feeling when you do something arduous but satisfying? That's exactly how I'd describe writing or making ramen because both are rewarding, despite the uphill task. Albeit a long process, my thoughts brew as I slow-cook the broth, make the chilli oil, sauté the vegetables, and try not to burn the garlic. The beauty of ramen lies in the balance. In its umami comfort. For me, writing is all about balance — it’s how I make sense of the world inside my mind and around me.
So this week, as I write this newsletter, I whipped a quick ramen. You’ll find the recipe at the end. For now, let me tell you all about the Korean noodles I’ve tried (and the ones you should pick).
Nongshim and Koka rule the noodle world, alright! Whether it’s the kimchi-flavored noodles or good old stir-fry ones, these two brands have nailed the art of making noodles that taste less artificial, unlike Blue Dragon's Thai Noodles (the cup noodles you see in the picture).
Of course, you’ve got to flee away from Koka’s Purple or Aglio Olio Noodles just like you should from Blue Dragon’s one for the plastic(y) flavour they leave you with. I mean, eww.
If you’ve tried Nongshim’s nefarious Kimchi Ramyun Noodles, you won’t find much difference in its Soon Veggie Ramyun — in short, both are solid.
Teum Sae’s Ramen is a new find, though. I picked this only because of the packaging, which features Korean virtual influencer, Rozy Oh. Just a spicier version of Nongshim noodles, but too spicy for me.
But what surprised me are the Vit’s Noodles — honestly, I thought I was adventurous about my questionable choices. They turned out to be nearly gourmet-like. Definitely worth trying; perhaps you can pass them off as homemade noodles — something you casually whipped in the kitchen the next time a relative drops home.
So, if I had to rate these noodles out of 5, here’s what I would 👇
Koka Stir Fry Noodles: 4.5/5
Koka Spicy Sesame: 4/5
Nongshim Soon Veggie: 5/5
Koka Crispy Vegetable: 3.5/5
Teum Sae: 3/5
Blue Dragon Thai Tom Yum: 2/5
Vit’s Tom Yam: 4.5/5
Vit’s Vegetarian: 4/5
And now, the quick recipe 🍜
Whip 2-3 tablespoons of unsweetened peanut butter with soy sauce and chili oil (recipe). I've used Kikkoman soy sauce and Hashi's chili oil. You have a very quick and creamy broth, thanks to these three ingredients.
We don't always have ramen noodles at home, so boil the ones you have and drop them into the broth! That's it. If you've got some kimchi, you can chop a spoonful and add too. You simply can't go wrong with it.
On days you're craving a quick and comforting meal, give this a shot!
And that’s it from me! I’ll see you in a bit with another recommendation. 👋