When South Korean television personality Choi Hwa-jung mentioned on air that adding a certain ingredient to instant ramen makes it taste like tan tan mein, the comment sparked curiosity across social media and food forums. The phrase “탄탄면 맛 난다” — meaning “it tastes like tan tan noodles” — quickly went viral, prompting viewers to wonder what secret ingredient could transform a humble packet of ramen into something resembling the rich, spicy, sesame-forward Chinese dish. While the original broadcast offered little detail, the comment reflects a broader trend of home cooks experimenting with instant noodles to recreate restaurant-style flavors using accessible ingredients.
Instant ramen, a staple in households worldwide, has long been a canvas for culinary creativity. In South Korea, where annual per capita consumption of instant noodles exceeds 70 servings — the highest globally — modifications to the basic preparation are common. From adding cheese and eggs to incorporating kimchi or tuna, home cooks routinely upgrade instant ramen for better texture, nutrition, or taste. Choi Hwa-jung’s suggestion taps into this culture of innovation, but with a specific goal: replicating the complex flavor profile of tan tan mein, a Sichuan-origin dish known for its nutty, spicy and slightly sweet broth made from sesame paste, chili oil, and minced meat.
To understand what ingredient might bridge the gap between plain ramen and tan tan mein, it helps to examine the core components of the dish itself. Authentic tan tan mein relies on a sauce base of tahini or Chinese sesame paste, blended with soy sauce, rice vinegar, sugar, and chili oil — often doubanjiang (fermented broad bean and chili paste) for depth. Ground pork, sautéed with ginger and garlic, is typically stirred in, and the noodles are topped with sliced scallions and sometimes pickled vegetables. The result is a creamy, umami-rich bowl with layers of heat and nuttiness.
Given this, food experts and home cooks alike have pointed to sesame paste or tahini as the most likely candidate Choi Hwa-jung referenced. When stirred into hot ramen broth, even a tablespoon of smooth sesame paste can dramatically alter the flavor — adding richness, body, and a distinctive nutty aroma that mimics the foundation of tan tan mein. Unlike raw sesame oil, which is fragrant but thin, sesame paste emulsifies into the liquid, creating a coating that clings to the noodles and delivers a more authentic mouthfeel.
This theory aligns with verified cooking demonstrations from reputable sources. For example, Maangchi, a widely followed Korean-American chef and YouTube educator, has shown how adding sesame paste to instant ramen creates a close approximation of tan tan mein when combined with chili oil, soy sauce, and a protein like ground pork or tofu. In one widely viewed video, she emphasizes that the key is tempering the paste with a little hot broth first to prevent clumping, then gradually incorporating it to achieve a smooth, cohesive sauce.
Similarly, the New York Times Cooking section has featured recipes that elevate instant ramen using pantry staples, including sesame-based sauces. In a 2021 guide titled “How to Upgrade Instant Ramen,” the publication notes that “a spoonful of tahini or peanut butter can add creaminess and depth,” particularly when balanced with acidity (like rice vinegar) and heat (such as sriracha or chili crisp). While peanut butter is sometimes used as a substitute, sesame paste remains closer to the traditional flavor profile of tan tan mein.
Beyond taste, there are nutritional considerations to this modification. Sesame paste is a source of healthy fats, plant-based protein, and essential minerals like calcium, iron, and magnesium. According to data from the U.S. Department of Agriculture (USDA), one tablespoon of tahini contains approximately 89 calories, 3 grams of protein, and 8 grams of fat — mostly unsaturated. When added to ramen, it can improve satiety and nutrient density compared to the noodle and seasoning packet alone, which is often high in sodium and refined carbohydrates.
However, health professionals caution that instant ramen, even when enhanced, should remain an occasional meal rather than a dietary staple. The World Health Organization (WHO) has previously highlighted concerns about excessive sodium intake from processed foods, noting that a single serving of instant ramen can contain up to 1,700 milligrams of sodium — nearly three-quarters of the recommended daily limit. Adding sesame paste does not reduce sodium content, so pairing the dish with fresh vegetables, lean protein, or a side of steamed greens can help balance the meal.
The cultural resonance of Choi Hwa-jung’s comment similarly speaks to the globalization of flavor preferences. Tan tan mein, originating from Sichuan cuisine and popularized in Japan as tantanmen, has gained international recognition in recent years. Instant noodle brands in South Korea, China, Japan, and even the United States have launched tan tan-flavored variants, often featuring sesame and chili notes. This trend reflects consumer demand for bold, complex flavors in convenient formats — a demand that home cooks are meeting through DIY adaptations.
Social media platforms like TikTok and Instagram have amplified this movement, with hashtags such as #ramenupgrade and #tantanramen garnering millions of views. Videos showing users mixing sesame paste, chili oil, garlic, and scallions into their ramen bowls frequently go viral, particularly during colder months when warm, comforting meals are sought after. Influencers and home cooks alike share tips on achieving the right balance — too much sesame paste can create the broth overly thick or bitter, while too little fails to deliver the characteristic nuttiness.
For those interested in trying the modification, food safety and preparation tips are straightforward. Sesame paste should be stored in a cool, dry place and stirred well before use, as natural oils tend to separate. When adding it to hot broth, it’s best to temper it first in a separate bowl with a few spoonfuls of liquid to ensure smooth integration. Once incorporated, the ramen can be customized further: a soft-boiled egg adds protein and creaminess, sautéed mushrooms bring earthiness, and a drizzle of chili crisp elevates the heat.
It’s worth noting that while Choi Hwa-jung’s comment brought attention to this technique, she is not the originator of the idea. Food bloggers, chefs, and home cooks have long experimented with sesame-based sauces in noodle dishes. What her mention did, however, was validate a grassroots culinary practice through mainstream media exposure — illustrating how televised personalities can influence everyday cooking habits, even in small ways.
As of now, there is no indication that Choi Hwa-jung has released a formal recipe or partnered with any food brand related to this suggestion. Her comment appears to have been made in a casual, conversational context during a broadcast segment, consistent with her reputation for sharing relatable, lifestyle-oriented tips on her talk indicate. No official statement or follow-up has been issued by her representatives regarding the comment, and no verified source confirms a commercial collaboration tied to the remark.
Looking ahead, the trend of upgrading instant ramen with global flavors shows no signs of slowing. As consumers continue to seek affordable ways to enjoy restaurant-quality meals at home, ingredients like sesame paste, miso, gochujang, and harissa are likely to remain popular additions. For those watching their sodium intake, opting for low-sodium broth bases or using only half the seasoning packet can help mitigate health concerns while still allowing room for flavor experimentation.
The next official update on dietary trends or processed food consumption patterns in South Korea may arrive from the Korea Disease Control and Prevention Agency (KDCA), which periodically releases nutrition survey data. The most recent Korea National Health and Nutrition Examination Survey (KNHANES) was conducted in 2022, with results typically published the following year. Readers interested in verified, up-to-date information on national eating habits can monitor the KDCA’s website for future announcements.
If you’ve tried adding sesame paste or another ingredient to your instant ramen and noticed a difference in taste or satisfaction, consider sharing your experience in the comments below. Your insights could help others discover new ways to enjoy a familiar comfort food — and maybe even spark the next viral kitchen hack.