The snack, ramyeon-ttang — a microwaved, sweet-and-savory fried noodle dish priced at 1,900 won — has become a breakout winter item at a major coffee franchise. (Image courtesy of Yonhap)
SEOUL, Dec. 12 (Korea Bizwire) — A nostalgia-themed snack sweeping South Korean coffee chains has ignited a broader debate about overworked part-time employees, as the inexpensive treat’s popularity collides with the realities of short-staffed shops and intricate preparation demands.
The snack, ramyeon-ttang — a microwaved, sweet-and-savory fried noodle dish priced at 1,900 won — has become a breakout winter item at a major coffee franchise, drawing long lines and rave online reviews for its flavor and value. Customers can choose spice levels, and many describe the freshly crisped noodles as “addictive.”
But behind the viral trend is a labor-intensive, 12-step preparation process that employees say is significantly more taxing than making standard drinks. Workers must coat dried noodles with mayonnaise and sugar, microwave each side separately, break them into pieces, and mix them with seasoning — a routine that often stalls operations when orders surge.
Social media is now filled not only with customer excitement but also with the pleas of baristas struggling to keep up. “I made one serving and seven coffee orders piled up,” one worker wrote. Some shops report wait times of 10 to 15 minutes, while others quietly mark the item as sold out to ease pressure on staff.
Store owners also acknowledge the dilemma: the snack boosts traffic but slows service and adds labor costs. Yet many part-timers say they feel unable to voice complaints. Amid a weak job market, “split shifts” of just two to four hours have become common, reducing workers’ leverage and lowering overall skill levels, labor experts note.
A Paik’s Coffee shop that saw a surge in visitors during the 500-won Americano promotion in June this year. (Yonhap)
This is not the first such flashpoint. Over the summer, chains faced backlash when elaborate shaved-ice desserts triggered staff burnout and widespread sell-outs. During a heavily promoted 500-won Americano event in June, one café owner reportedly collapsed from overwork, while employees took to social media urging customers to boycott the promotion.
Labor specialists warn that while it is difficult to legally define “excessive” workload, tasks that clearly exceed ordinary expectations could raise compliance concerns.
As South Korea’s café culture continues to experiment with trendy, labor-intensive menu items, the gulf between viral consumer demand and the realities of low-wage shop labor is coming into sharper focus.
Lina Jang (linajang@koreabizwire.com)
