Ramyeon

Ramyeon (라면) is the Korean name for instant noodles. The first ramyeon, Samyang Ramen, was launched by Samyang in September 1963 against a background of food shortages, inspired by Japanese instant noodles. In the company's own words, ramen has become the second staple food in Korea.

Nongshim was founded in 1965 and has carried that name since 1978; its timeline lists Nongshim Ramyun in 1975, Neoguri in 1982 and Shin Ramyun in 1986. For Shin Ramyun the same timeline records 2017, when it became the first Korean food sold in all Walmart stores in the United States. Samyang also launched Buldak Ramen (Hot Chicken Flavor) in April 2012.

The labels of basic Shin Ramyun in the Open Food Facts database list wheat flour, potato starch, palm oil, salt and acidity regulators, with a packet of hot seasoning. Salt per 100 g is recorded between 2 and 4.3 g across markets, because recipes and portions differ. Samyang's own Samyang Ramen page gives 510 kcal and 1,930 mg of sodium per serving.

Ramyeon is not Japanese ramen. Ramen is a dish of kansui noodles in broth, while ramyeon is an instant product, a block of noodles with a seasoning packet; instant noodles were invented in Japan in 1958.

Why it matters to you. 1,930 mg of sodium per serving of Samyang Ramen is roughly 4.8 g of salt when converted, and WHO recommends adults eat less than 5 g of salt a day. So it is better not to use the whole seasoning packet.