Secret to Best Korean Noodles Explained!

In popular K-dramas, have you noticed a gold-colored pot that's used only for ramen? Is it some magical brass cookware from traditional Korean culture? Well, it's 99% aluminum and cheaper than a round-trip subway ticket. It's called the 'yang-eun naem-bi' (양은냄비).

Normally, the thin aluminum construction that allows for heat to rapidly rise, but not retain for long is the worst for cooking. Except that is, for dishes like ramen! You want a fast, hot boil and then a rapid cool down that still retains a warm broth. Why? The secret to superior ramen flavor, believe it or not, is in mastering the consistency of the noodle.

Here are the pros and cons of using a Korean ramen pot to cook your next package of Korean ramyeon. Which brand is your favorite? And do you have a Korean ramen pot at home?