Korean ramyun culture is, in some ways, more similar to American than Japanese—the Korean soup is more typically a quick and humble home-cooked meal instead of a dish built off fresh noodles served in lively late-night shops that are a fixture of urban life.
“In Korea, what we know is packaged,” says Sura Eats chef-owner Keeyoung Kim. “The Japanese have made it a craft with dedicated shops to highlight just noodles. Our kimchi shin ramyun is a homemade take on packaged noodles.”
With his new noodle pop-up at Parlor food hall, Kim brings Korean flavors and ingredients to bowls featuring noodles from industry gold-standard Sun. When it comes to ramyun, you’re probably looking for big umami, and you’ll find a potent punch of that in Sura’s pork broth with pork belly and shiitake mushrooms, which gets further flavor from kimchi, roasted seaweed and a soy marinated egg and some kick from chile-sesame oil.
GO: The Sura Noodle Bar pop-up runs through the end of April at Parlor, 1707 Locust St., KCMO, suranoodlebar.com
