Developing Cup Ramen (1)
“Th-this is!”
Grandpa and Dad were utterly shocked. No, Grandpa even shot up from his seat.
The drawing I’d sketched on the pristine white paper. It was none other than cup ramen.
Cup ramen had originated in 1971 as the world’s first instant noodle product served in a cup. Its developer was Ando Momofuku, known in Japan as the father of ramen. It arrived in Korea a year later, in 1972, first released by Samin from Samyang. But despite its promising debut, cup ramen struggled to catch on with the masses. The biggest issue was the price. With affordable bag ramen already dominating the market, consumers in the low-income 1970s had little reason to splurge on a product that included an expensive container. On top of that, there were technical limitations with the cup itself. Early paper cups lacked durability—pouring in hot water often caused them to melt from the sudden temperature change. Storage and shipping costs were high, and even if conditions were met, there was no distribution network to support it. In short, it was a promising idea that never ripened.
I explained the sketch in detail.
“It’s round like a drinking cup, with noodles and powder sauce inside. Pour in hot water, and it’d be even easier to eat than bag ramen. Then soldiers could enjoy our Hansung Jjapaghetti anywhere outdoors.”
“Well now, that’s impressive. This is truly…”
Even Grandpa, who was never stingy with criticism, stared back and forth between the drawing and me, at a loss for words.
Of course, it had its problems.
“But if the ramen container looks like this, what material should we make it from, eh?”
“Dad, couldn’t we use paper?”
Dad answered for me, but Grandpa shook his head.
“Even if we use paper, it won’t hold its shape long with hot water poured in. Without the right thickness and durability, it’d have no value as a product.”
Strangely, both Grandpa and Dad kept glancing at me as they spoke. They were definitely checking my reaction.
I knew the answer, of course. In my previous life as a ramen researcher, cup ramen had been one of my subjects. The perfect material composition and ideal structure were already etched in my mind.
The issue was that unlike bag ramen, cup ramen hadn’t yet caught on in the domestic market. I could’ve fudged excuses for bag ramen, but this was pure invention.
Hmm…
The solution was simple: expanded polystyrene foam. Molded into a cup shape, it would be lightweight enough to hold in one hand, with excellent insulation to keep the ramen from cooling too fast.
Guess I have no choice…
Judging by their reactions, this wouldn’t resolve itself quickly. Pretending ignorance, I muttered just loud enough for them to hear.
“…What if we add another layer inside the paper?”
“What? An extra layer?”
Grandpa’s eyes widened.
“Like colored paper—it’s light and cheap. But to keep hot water from soaking through… maybe attach a thin film or something. Then it’d be safe to hold by hand…”
“…!”
“And…”
I added one more nudge.
“When I went to the company with you, Grandpa, I saw the uncles drinking coffee from vending machines. They held small paper cups, but their hands didn’t seem burned.”
That should be hint enough. With Dad’s solid business sense and Grandpa’s full backing, they could develop the cup ramen container I envisioned.
Now the problem is Nongwon.
Nongwon was probably accelerating their cup ramen development right now. As the second-largest player in the market, if they put their heart into a product launch…
It’d be a sure hit.
Saballmyeon, no doubt.
Saballmyeon was coming out soon, followed later by the legendary monster hit, Chilgyejang Bowl Ramen. That’s when cup ramen truly started gaining love in this country.
I can’t lose.
Ramen’s golden age ran from the 1980s to the early 2000s, birthing blockbuster products left and right. I clenched my fists tight.
Sometimes I wondered if I should just coast as the chaebol family’s only daughter. But Hansung’s situation held me back. To save Dad’s Hansung Food, we needed more mega-hits.
If Hansung Food went under, so would I. After reincarnating decades into the past, why not seize this chance to build the world’s top food company? Cup ramen would be the second starting point.
Han Seongcheol pondered the drawing on the white paper his granddaughter had just sketched, deep in thought.
The more he considered it, the more brilliant the idea seemed. Hadn’t someone once said great inventions spring from everyday life?
His granddaughter’s ideas so far brimmed with insights and boldness no ordinary person could muster.
“Woo Shijang.”
“Yes, Chairman.”
“What do you think of this cup ramen?”
“Samyang already released one, didn’t they?”
“And it failed.”
“Correct. Cup ramen’s structural issues make it too expensive. With bag ramen available, consumers won’t bother.”
“Right. That’s the eye of an ordinary merchant. But Seoyeon doesn’t see it that way.”
This was what drove Han Seongcheol mad. His instincts screamed to expand production facilities for the already-selling-out Hansung Jjapaghetti. It flew off shelves nationwide—Hansung’s own lines couldn’t keep up even running overnight. Supermarkets in the capital region sold out in half a day.
Any normal executive would pour everything into expansion, loans be damned.
But Han Seoyeon was different. Instead of scaling up Jjapaghetti, she proposed bold investment in overlooked tech.
How could a child her age have such vision?
“Ch-Chairman.”
Woo Shijang whispered discreetly.
“Word from the industry: Nongwon seems to be planning a new product.”
“What? Nongwon?”
“Yes. From what I’ve quietly learned, they’re nearing completion on a project based on Japan’s successful cup ramen.”
“!”
Samyang held top market share, but Nongwon’s strength couldn’t be ignored. Hansung Food had unexpectedly derailed one of their long-prepared projects, but Nongwon remained the top rival.
If Nongwon went all-in on this… it might upend the industry, just as Woo Shijang warned.
“Woo Shijang. Dig into Nongwon’s project details.”
“Understood.”
“Well now, looks like a big storm’s brewing in the market. Hope we weather it safely…”
I had three plans. First: supply Hansung Jjapaghetti to military bases. Second: launch Sichuan Hansung Jjapaghetti as a new flavor. Finally: adapt both into cup ramen for ultimate convenience— just add hot water anywhere.
At Hansung Food headquarters, Lee Jeonghun waited by the grand gate.
“Baby miss, you’re here?”
“Yes. Shall we go in?”
The lab wasn’t far. Just past the main building, a few steps away. A spicy aroma already wafted from the cracked door, tickling my nose.
“This is where I work.”
Lee Jeonghun’s space was surprisingly spacious. One wall lined with cooking stations of all sizes; scales, thermometers, timers, and beakers brimming with red oil stood in neat array. Opposite them, prototype bowls numbered and awaiting my judgment.
“Is that the core Sichuan sauce?”
“Yes. I’ve adjusted the Scoville levels stepwise using chili powder and mala. Will you taste-test, baby miss?”
“Give me one of each.”
I knew Sichuan flavors from past-life memories—the sharp sting on the tongue, the lingering burn down the throat. Not just heat, but balance: depth of black bean sauce with addictive edge.
“Dilute between 6 and 7. Scoville around 2,500 to 3,000.”
“Got it. I’ll have it ready by tomorrow.”
Next, piles of noodle prototypes in various shapes—for the upcoming cup ramen.
“B-Baby miss, I hate to say it, but bag ramen noodles won’t work for cup ramen. They crumble with the slightest shake.”
“Of course. Bag and cup noodles are completely different concepts.”
“Any solution?”
“Naturally. That’s why I’m here.”
“Ooooh!”
Tears welled in Lee Jeonghun’s eyes. He could finally go home, he said. I felt a twinge of guilt. His thinning hair screamed stress; he looked like he’d lived in the lab for months. Stacks of prototype containers, cold coffee mugs, crumpled notes—they told the story.
I averted my gaze.
“Dr. Lee.”
“Yes? Baby miss, something wrong? Uncomfortable?”
“No, it’s…”
I hesitated, then spoke softly.
“…Thanks.”
“Pardon? What was that, baby miss?”
I whipped my head away, pretending nothing happened. My face burned; even my ears felt scorching.
“L-Let’s work hard!”