During cold Central Pennsylvania winter afternoons and evenings, Happy Valley diners can warm up at Ramyun Studio.
Owner Don Kim says Ramyun Studio is an affordable, quick, and convenient way to experience a part of Korean culture in downtown State College. The restaurant opened in early October with noodle dishes, kimbap, and kimchi.
The restaurant features customizable “ramyun” bowls. While similar to the Japanese style of “ramen,” Kim says ramyun is an instant food that gained popularity following the Korean War. It was initially seen as “salvation food” for the poverty-stricken but evolved over the past decades and today is a popular dish for all, according to Kim. It is also sometimes spelled as “ramyeon.”
The idea to bring this style of dish to State College hit Kim during a recent trip to Seoul, South Korea. He recalls seeing the concept of ramyun restaurants and reading about how these types of convenience stores were gaining popularity with international visitors.
“I immediately felt it would be a perfect fit for State College,” he says.
Kim says he cherishes both Korea and the U.S. and wants to introduce the cultures and foods of both countries to each other, especially in his adopted hometown of State College.
“As an American immigrant from Korea, it’s a dream to share this experience with such a vibrant and diverse community,” Kim adds.
Ramyun Studio offers diners the experience of having a hand in the creation of their meals. The process starts at a digital ordering kiosk, where diners can scroll through the staff’s recommendations. The offerings are sorted by spice level — mild, savory, or spicy. Diners can also select additional toppings like kimchi, chicken, shrimp, dumplings, Spam, eggs, onion, and cheese to customize their bowl.
“What sets us apart is the interactive experience,” Kim says.
Once the order is paid for, customers head over to the counter, where a staff member gathers a tray of ingredients. Customers assemble their bowls and push the corresponding button on one of the Hangang Ramyun Cookers, machines which Kim says are popular in Korea and other parts of Asia.
The machine adds hot water and cooks the bowls depending on whether they are a soup-based ramyun or a stir fry. The stir-fry varieties are drained by a staff member before the final flavor packet is added. The entire process takes about five to 10 minutes and is easy to carry out. Kim encourages diners to ask for help if they aren’t sure of the process.
One of the menu options is the Founder’s Nostalgia, a soup-based ramyun. It features Samyang Ramyun, which has flavor but not too much of a spice kick. This bowl includes slices of Spam and dumplings, and is topped with green onions. Kim says this is the type of ramyun he ate during his adolescence.
The Jjagyechi is a more mildly spiced dish with Jjajang Ramyun, served with a boiled egg and slice of cheese.
Both dishes featured perfectly cooked noodles from their respective machine preparations. Kim’s recommended ingredients complement each other, making for a filling warm meal for a cold winter day. Diners at Ramyun Studio can also try a variety of “Milkis” and other drinks that are popular in Korea.
Kim, who also runs the Cold Stone Creamery on Beaver Avenue, says the community has really embraced the restaurant.
“We’ve seen a great mix of both students and locals enjoying what we have to offer,” he says.
For Kim, Ramyun Studio is much more than a place to grab a bite to eat. He says it’s a way to showcase Korean culture.
“My goal is to make Ramyun Studio a welcoming spot where anyone can enjoy Korean ramyun, listen to K-pop, experience a taste of Korean culture, and create great memories with friends and colleagues,” he says.
This year, Kim plans to expand Ramyun Studio’s menu by adding more types of ramyun and introducing other Korean food staples. Ramyun Studio also partners with student and local organizations for fundraising events. T&G
Hannah Pollock is a freelance writer in State College.
