FatManSeoul

11 Responses to “Eat Your Ramen”

1. Ian
   February 8th, 2009 at 2:28 pm

   

   Wait… 우동? Does that even count as 라면? Anyways… This test was totally invalid in my eyes as it lacked Shin (or even Jin) 라면… But I have to agree with the views towards 짜장볶이… It is pretty bad!

   Note to self: Try the cheese one next time.

2. fatmanseoul
   February 8th, 2009 at 2:49 pm

   

   Fatman assumes they were approaching ramyeon as a broader category of reconstituted noodles and broth, rather than adhering to the stricter interpretations of noodle varieties. That said, you should definitely visit their site and tell them just what you think of their methodology!
   Personally, Fatman is rather fond of the jjajang flavored noodles . . .

3. Simon
   February 8th, 2009 at 7:23 pm

   

   Hey Fatman, thanks for linking our video on your super-awesome-delicious blog! That being said, Martina is pretty embarrassed that this video (with it’s gloriously bad infomercial acting) should be featured on your well read blog. *^_^*

   You’re totally right about the broader category of “noodle + broth” variety. After we added the udong we thought, “Aw crap, this totally isn’t ramyeon.”

   Also, we didn’t include the popular ramyeons because all our friends already know and like them. We wanted to give the lesser explored *coughcheesecough* ramyeon a chance.

   Sorry about the jjajang results! Can you recommend a better brand for us?

   -Simon & Martina

4. Elise
   February 9th, 2009 at 6:21 am

   

   what about the traditional stuff? hello? SHIN ramen?!? and 유게장?? come on you guys missed the best!

5. fatmanseoul
   February 10th, 2009 at 9:49 am

   

   if you follow the link to their site, Elise, you’ll find an explanation of why they chose the ramen they did ~ feel free to write up your own stuff about ramen, and we’ll be happy to link to it or post it here.

6. Anonymous1
   February 10th, 2009 at 4:59 pm

   

   Doesn’t Ramen contain a high amount of MSG (in the powder packets)? I am curious because I love Ramen but I hesitate to eat it because I am allergic to MSG and I think what makes Ramen tasty is the seasoning.
   I can’t read Korean so I am clueless as to the ingredients on the package.

7. fatmanseoul
   February 11th, 2009 at 4:00 pm

   

   some do and some don’t. look through the ingredients for 화학 조미료 (monosodium glutamate) or MSG to see if it’s listed.

8. Ian
   February 11th, 2009 at 7:44 pm

   

   They also have a lot of fat in them… Shame… They are so delicious.

9. fatmanseoul
   February 11th, 2009 at 11:53 pm

   

   most of the fat is from frying the noodles to make them shelf-stable, but there are some newer brands out there that use alternative methods to dry them out, reducing the amount of fat significantly.

10. laurie
    February 24th, 2009 at 4:34 pm

    

    while i do acknowledge the fact that this whole experiment was not meant to completely accurate or whatnot, the fact that this is supposedly a somewhat general tasting of various ramen, it surprises me that such a narrow range of ramen was chosen. next time, at least have some of your korean friends recommend the local faves and then supplement with your own picks; that way, you have a more diverse selection and accurate depiction of local tastes; in addition, in regards to the jjajangmyung, how diligent were you in preparing the dish? the fact that one of the guests mentioned a ‘burnt’ taste seems questionable. also jjajangmyung is not necessarily considered a ramen category…at least not before shin/jin

11. fatmanseoul
    February 24th, 2009 at 5:34 pm

    

    first, please note that while Fatman is linking to the content because it is so very fabulous, the original content belongs to Eat Your Kimchi <

12. http://www.eatyourkimchi.com
    > and you should really direct your comments there. As they stated, the ramen selection was really random and meant to appeal to foreigners – and that’s what makes it all such fun!