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These are brand new from Nongshim and I'm willing to bet a lot of you who clicked on this review have been waiting for these for months. They're finally here, but there is a major issue you should know about so make sure you read through the whole intro (or watch the video linked above) and I'll talk about it. Welcome to the mega review of Nongshim's KPop Demon Hunters Shin Ramyun Cups.
This is the first mega-review of 2026 and it covers the full launch lineup of Nongshim Ramyun Chef, a brand-new product line positioned as restaurant-quality instant noodles. The four launch flavors are Beef Bulgogi, Braised Beef, Curry Chicken, and Creamy Garlic Chicken. Nongshim is framing this line as globally-inspired dishes executed using Korean ramyun, with three of the four of the flavors leaning hard into fusion territory.
Like a lot of my recent noodle purchases, I found this bowl of Nongshim Soon Tofu Noodles at my local Grocery Outlet and grabbed it right away. I've tried Nongshim Soon before and found it to be a very good vegan option, delivering some light spice and solid vegetable-forward umami flavor, kind of like a toned-down version of the classic Nongshim Shin. While I've found better vegan options from both Nongshim and Samyang, Soon is certainly easy to find and scratches a certain kind of itch. This one, by all appearances, appears to be the standard Soon formula with an added block of tofu in the bowl. Let's see how it all comes together!
This is an interesting-sounding product that Nongshim stealthily discontinued selling in the USA recently during their big website/product line refresh: Nongshim Gamjatangmyun. That's a shame, because at least on paper, this isn't something I've really seen from any other Korean noodle manufacturers. I just so happen to still have one of these I picked up a while back, so this review is here in case Nongshim ever brings this flavor back to the US or if any of you would like to buy it from South Korea. I believe this may also still be available in other markets under the name "Kamjatangmyun."
Since Nongshim Shin Ramyun is what started this channel, I am ending my Shin countdown from the last few episodes with something really special. I'm going to review both of these recent Nongshim x Jay Fai Shin Ramyun Tom Yum flavors that have been made in collaboration with legendary Thai street chef Jay Fai.
This one today is probably one of the more interesting varieties of the Nongshim countdown to episode 200 and it's also taken the internet by storm recently. It is a product that requires a little bit of explanation if you haven't heard of it: this is Nongshim Shin Ramyun Toomba Stir Fry.
Today's review is going to be an interesting one, I hope. I'll be reviewing and comparing the relatively new American version of Nongshim Shin Ramyun Stir Fry spicy beef flavor with its South Korean Shin Ramyun Stir Fry counterpart. A while back I ordered this Shin Ramyun stir fry flavor from South Korea and I didn't get around to reviewing it at the time because other things caught my attention, you know how it goes. Since then, Shin Stir Fry has started popping up in other places around the world, including on American store shelves in new English friendly packaging. Unlike some situations where the American version is made in California, these are actually both manufactured in South Korea but one's specifically for sale in the USA and one's specifically for sale in South Korea. You'd think the ingredients would be largely the same just like they were in the Shin Red and Shin "The Red" that I just reviewed, but they're not. I'll get into the key differences below.
We're counting down to episode 200 with more Nongshim Shin reviews! Today is a double-review of some of the hottest entries in the Shin product line. We've got the version sold in America, Nongshim Shin Ramyun Red Fiery Spicy Beef flavor, and we've got the version sold overseas, Nongshim Shin Ramyun "The Red." Now, I personally, along with many others on the internet, have been calling the original Shin Ramyun "Shin Red" for years now, but that was never its official name. It was something we referred to it as colloquially. So now that these products exist, I guess we all have to stop doing that! There are officially two Shin Reds now, and these are both super spicy versions of the original Shin Ramyun recipe.
Today's review starts a countdown to episode 200 with five Nongshim reviews in a row, and this Nongshim Shin Ramyun Vegan variety is the first one on the list. Aaaall the way back in episodes 1 and 2, I reviewed Shin Ramyun and Shin Ramyun Black. Episodes 100 and 101 were Shin Ramyun Gold and Shin Ramyun Green. I like to give Nongshim a little spotlight on my milestone episodes because they really were the brand that got me hooked on instant noodles a few years back. For the countdown to 200, I’m going through the Shin products I haven't reviewed yet.
After my last cold noodle review fell flat, I wanted to give the category one more shot before summer ended. That’s when I came across Nongshim Noodle Salad with Miso Vinaigrette, one of three cold noodle "Noodle Salad" varieties Nongshim currently makes for the US market. The others feature gochujang and sesame vinaigrettes, but this one caught my eye immediately because I love miso and had never tried a cold noodle dish built around it. I picked up a four-pack at my local Asian grocery for $8.99, hoping it would redeem the cold noodle genre.