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Why are Koreans so serious about ramen? According to the World Instant Ramen Association (WINA) statistics, as of 2018, Korea (74.6 pieces) ranked first in the world in terms of annual ramen consumption per person. It means that it is cooked more than once a week. There are also official recipes made after experiments that the ramen company cannot do, but it is also a’unusual’ food that no one hears. They are 1000 times more interested in’how to cook delicious ramen’ than’how to cook delicious rice’. A new controversy in the ramen cooking industry that has emerged recently was launched by Professor Sang-wook Kim (physics) of Kyung Hee University. It is also known as’Cold Water Ramen Recipe’. On the 2nd, Professor Kim wrote on Facebook saying, “I put ramen and soup in cold water and started heating the water,” with the title “Opening a new history of ramen”. He emphasized that this method could cut the cooking time in half and was a’perfect noodle’. This article, posted by Professor Kim, has become a great content with over 800 shares and over 2,000’Like’ in 8 days. Later, Professor Kim also left a review saying, “We have received several contacts from broadcasters and YouTube channels.”
Professor Sangwook Kim Facebook
The official recipes on the back of the bags of’Shin Ramyun’ and’Jin Ramyun’, the representative ramen in Korea, are as follows. ‘Shin Ramyun: After boiling 550ml of water, add noodles, powdered soup, and flakes together and boil for an additional 4 minutes and 30 seconds to become a spicy beef soup flavored Shin Ramyun. Jin Ramyun: Put the ingredients soup in 550ml, boil water, add powdered soup, add noodles, and boil for another 4 minutes.’ Both ramen are supposed to boil water before adding soup and noodles. I asked the manufacturer directly for the reason. At first, Nong Shim and Otto also were reluctant to make an official comment, saying, “This is what the professor wrote to laugh~” and “We welcome various recipes from consumers.” However, when I was confused, the two companies also gave serious answers. Nongshim said, “There is no problem with the cold water recipe, but according to the professor’s expression,’variable control’ is not possible.” The temperature of cold water is different. It is cold water at 5 or 10 degrees Celsius. In addition, the fire power of gas stoves and induction is different from house to house. The recipe for cold water is not universal, but the boiling point is 100 degrees Celsius. The expression’perfect noodles’ would also be Professor Kim’s personal taste. The bottom line is that “it can’t be consistent”. Ottogi explained it by comparing it after boiling it. According to the existing recipe, it took about 4 minutes to boil water, and after boiling, add noodles and cook 4 minutes, all of which took about 8 minutes. According to Professor Kim’s method, the ingredients soup, powder soup, and noodles were put together in 550ml of cold water and heated, and it started to boil in 4 minutes and 20 seconds. Professor Kim said that the water was boiled and tasted 40 seconds later, but Ottogi said that in this case, “the noodles were not cooked.” This means that when I waited for the noodles to cook, it took 7 minutes and 30 seconds to cook. An official from Ottogi said, “The results may vary depending on the firepower, but the time is only reduced by about 30 seconds, and it is cumbersome to check if the noodles are cooked frequently.” In addition, he added, “If the time is shortened, the amount of evaporation decreases and the taste of the soup becomes weak.” Professor Kim, who lit up the ramen debate, also posted his first post on Facebook the next day regarding the cold water ramen experiment. “In order to properly experiment, you first need to find a physical quantity that can quantify the chewyness of the noodles, and get a method to measure it reliably. Experiments previously performed by others should also be reviewed, and an experiment plan should be established to allow thorough control of variables. I keep getting invited to experiment with me, but I just did it out of curiosity, and I don’t intend to experiment with each other. The idea itself is not my original idea, so it seems that someone else can do it. If you experiment on a food channel or science YouTube that you are interested in, I would be happy to see it. Is it the theoretical physicist’s guilt?