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[Sports Seoul | Reporter Seon-woo Jo] “There may be people who’ve never tried it, but no one eats it just once.”
When you get a little hungry and want something crunchy, uncooked instant noodles—broken up and eaten like a snack—hit the spot. That familiar Korean treat has crossed over into something curious and delightful for international audiences. And it even popped up center stage at the Oscars, the world’s most prestigious film awards.
On the 15th (local time), photographers at the 98th Academy Awards at the Dolby Theatre in Los Angeles caught a moment of someone enjoying Korean ramen raw. The person was Chris Appelhans, co-director of the Netflix animation K-POP Demon Hunters (often called Kedehun).
Kedehun, which became Netflix’s biggest hit last year, took home two Oscars that night—Best Animated Feature and Best Original Song. Appelhans’s wife, Korean-American painter Maurene Goo, joined him to celebrate.
The day after the ceremony, on the 16th (local time), Maurene Goo shared striking behind-the-scenes photos on her social media. In the shots, Appelhans holds a pack of Shin Ramyun, breaks the dry noodles with chopsticks and eats them. The sleek black tuxedo against the bold red ramen package made for an instantly iconic image.
The photos spread rapidly across social platforms, turning “Kedehun Oscar mukbang” into a global conversation. Fans and netizens reacted with delight: “I thought that was AI-generated,” “This is the ultimate K-style celebration,” and “He clearly knows his snacks.”
Food industry insiders say Appelhans’s impromptu snack moment was more than a passing gag. They call it a smart example of how a film’s world can spark global interest in Korean ramen. Because the exposure happened at an event watched worldwide, they expect it will positively influence domestic food brands’ international marketing strategies.
“Organic exposure tied to globally popular content faces little consumer resistance and spreads virally,” an industry source said. “This Oscars moment shows K-ramen isn’t just for boiling anymore—it’s seeping into everyday eating habits overseas.” blessoo@sportsseoul.com
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