Ramen dishes

Budae-jjigae () is a type of spicy jjigae (Korean stew) from South Korea that is made with a variety of ingredients, often canned or processed. Common ingredients include ham, sausage, SPAM, baked beans, kimchi, instant noodles, gochujang, and American cheese. The dish is now a popular anju (accompaniment to alcoholic drinks) and a comfort food cooked in a large pot for multiple people. It also goes by the English names army stew, army base stew, and spicy sausage stew.

thumb|Hiyashi chūka Tsukemen Tsukemen (, English: "dipping noodles") is a ramen dish in Japanese cuisine consisting of noodles that are eaten after being dipped in a separate bowl of soup or broth. The dish was invented in 1961 by Kazuo Yamagishi, a restaurateur in Tokyo, Japan. Since then, the dish has become popular throughout Japan, as well as overseas in the United States.

chilled ramen noodles with various toppings

, also known as Chanpon, is a noodle dish that is a regional cuisine of Nagasaki, Japan. There are different versions in Japan, Korea and China. The dish was inspired by Chinese cuisine.

ramen served with broth made from pork bones

Japanese food

type of ramen containing pork marrow, soy sauce broth and thick, straight noodles

specialty Ramen of Muroran, Hokkaido, Japan

ramen dish