4 Types of Korean White Broth Ramen Recommended

1. Myeolchi Kalguksu (멸치칼국수)

Myeolchi Kalguksu is likely the most recognizable among white Korean ramen. It's a ramen inspired by the Korean dish kalguksu, characterized by its clear broth. Since kalguksu isn't originally a spicy dish, Myeolchi Kalguksu is also not spicy. However, looking at the nutrition facts, it contains 1,790mg of sodium, which is 90% of the daily recommended intake. Perhaps that's why, when cooked with 550ml of water as instructed, it can taste a bit salty, leading many to add an egg while eating.

Using dried noodles keeps the calorie count lower compared to other ramen. However, this can also lead to feeling unsatisfied with just one pack. To address this, Nongshim, the company that makes Myeolchi Kalguksu, has even released a 'Myeolchi Kalguksu Juk' (porridge) recipe. The idea is to leave a bit of broth after finishing the ramen, then add rice and an egg, and simmer over medium heat while stirring to enjoy it as a porridge.

• Total Content 98g, 360kcal
• 5 packs for 4,730 won
  
  

2. Baekjjambbong (백짬뽕)

Sacheon Baekjjambbong also uses dried noodles, keeping the calorie count relatively low. Inspired by white jjambbong, Baekjjambbong isn't entirely devoid of spiciness, but it's not considered spicy either. For Koreans, the spiciness is almost negligible, but those sensitive to spice might find it slightly piquant. It advertises the use of oysters and chives, but rather than a distinct oyster flavor, it has a subtle oyster sauce taste. Compared to Myeolchi Kalguksu, it's slightly spicier and less greasy.

• Total Content 94g, 345kcal
• 4 packs for 5,390 won
  
  

3. Nagasaki Jjambbong (나가사키 짬뽕)

As the name suggests, Nagasaki Jjambbong is inspired by the Nagasaki jjambbong from Japan. However, while Japanese Nagasaki jjambbong is not spicy at all, this ramen does have a noticeable spiciness. Don't be fooled by the white broth; it's not necessarily non-spicy. Compared to the Myeolchi Kalguksu and Baekjjambbong mentioned earlier, the broth is whiter, and it has less seafood content than Baekjjambbong, resulting in a less pronounced seafood flavor. With 1,670mg of sodium, it's relatively lower than the previous two ramen.

• Total Content 115g, 475kcal
• 5 packs for 4,730 won
  
  

4. Kkokkomeon (꼬꼬면)

In fact, the beginning of white Korean broth ramen was this 'Kkokkomeon'. It was commercialized after comedian Lee Kyung-kyu presented it at a cooking competition on a variety show, and it gained popularity as people watched the show and became curious to try it. If it were just because it appeared on TV, it might have been a fleeting trend, but people who fell in love with the taste of Kkokkomeon continued to purchase it, ultimately leading to the rise of the white broth ramen market in Korea. Sadly, however, after a few years of popularity, it cooled down... But Kkokkomeon maintains a loyal fan base and continues to be sold steadily. It's even sold at Walmart in the US, apparently.

• Total Content 115g, 490kcal
• 5 packs for 4,780 won