'Making Ramyeon,' Kim Hoon's random thoughts on life
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Author Kim Hoon writes in his workroom. Kim recently published a book of essays, “Making Ramyeon.” / Courtesy of Munhakdongne Publishing
The cover of “Making Ramyeon” / Courtesy of Munhakdongne Publishing
By Baek Byung-yeul
Ever since “ramyeon” ― or instant noodles ― was introduced in Korea in 1963, the fast food has become a Korean favorite. Considering the average Korean consumes about 76 packs a year, it is no wonder ramyeon has been hailed as “soul food” for most of them.
“The Song of the Sword” author Kim Hoon is no different from other Koreans.
In his new book of essays, “Ramyeon-eul Kkeuli-myeo” (Making Ramyeon), Kim writes an ode to ramyeon, describing it as the food that makes him hungry.
“I get really hungry for ramyeon whenever I see an actor in the TV commercial make a face as if he has reached Nirvana after gulping down a cup of ramyeon soup,” he writes. (The book’s publishing company, Munhakdongne, said it does not have an official English title yet.)
The author, 67, says the reason Koreans are in love with ramyeon is deeply related to increased polarization of the rich and poor, and human alienation.
“Now, the country’s per capita income is expected to reach $30,000, and there are many different foods available, but the demand for ramyeon has never slowed down,” he writes. “Ramyeon takes root in Korean’s emotional foundation. Though there’s no way to prove it, I believe the explosion of Korea’s love of ramyeon, beginning in the 1960s, is tied to the increased polarization between the rich and the poor and human alienation.”
The reporter-turned-author’s overlap on a desolate and cold-hearted society with ramyeon continues as he describes the noodle product as “the most industrialized food.”
“Given that ramyeon is a food manufactured on a mass-production basis, it is the most industrialized food there is. Some 60 additives written on the package of ramyeon proves it as well,” he writes, adding the original purpose of his writing is to introduce his own ramyeon recipe.
“Making Ramyeon” is not a book focusing only on ramyeon.
Comprised of five parts ― “bob” (meal), “don” (money), “mom” (body), “gil” (road) and “geul” (writing) ― some of the essays are taken from his previous books of essays that have been out of print, while others were written more recently.
The essays in his latest book deal with stories of his family, written during his career as a reporter, criticisms of society, travelogues when travelling on the East and West seas, and other major themes of his life.
The catchiest part of the book is “Body,” as it includes seven essays dealing with women. Kim talks about lipstick, makeup, plastic surgery, beauty contests, “ajumma” and female singers.
In “Woman 6” in the third chapter, Kim urges “ajumma” to stand tall against social prejudice toward them. The word “ajumma” refers to any middle-aged woman. It is also used when describing an aggressive or hot-tempered woman.
“When men say that an ‘ajumma’ is confident, there is a connotation of downplaying their lack of sexual humiliation, and this is why ‘ajumma’ has been an object of disparagement,” Kim writes. “I urge the ajumma to stand up to the society that still shuns them.”