Noodle Journey Episode 100: Nongshim Shin Gold Ramyun

I’m marking the 100th episode milestone with a fitting choice: one of Nongshim’s two new additions (at the time of this review) to the Shin lineup, Shin Gold. Since starting this channel with reviews of Shin and Shin Black, it only feels right to celebrate with another Shin variety. This one is a spicy chicken ramyun that promises a rich, flavorful bone broth while keeping the same core appeal that’s made Shin products some of my all-time favorites. The classic Nongshim balance of taste, portion size, and availability is here, and it’s just as easy to enjoy straight from the pack as it is dressed up with add-ins.

Until recently, this variety was exclusive to Kroger-owned stores, but it’s now popping up at Walmart, Asian grocery stores, and online, which good news for anyone like me who doesn’t live near a Kroger. Expect to pay about $7–10 for a four-pack, putting it in the same premium price range as Shin Black.

Inside the pack, you’ll find Nongshim’s signature round block of noodles, two soup base packets (one with red chili seasoning and one with a chicken bone broth base and thickener), and a generously sized flake packet containing egg yolk, green onion, carrots, peas, red chili, and garlic. The broth contains chicken extract, beef extract (yes, really), and anchovy for depth of flavor, though you shouldn’t expect a fishy taste – this is usually included for umami. Sodium content is high at 1,940 mg for the entire package, despite the label trying to convince you this is two servings. Once cooked, the broth is thick and oily, with plenty of rehydrated vegetables and egg pieces, plus a strong aroma of chicken and chili pepper.

Noodles:
The same chewy, appropriately thick Nongshim noodles you’ve likely had before. They maintain a satisfying bite but tend to soften a little faster than some other brands if left sitting in broth, and they have a slight oily aftertaste that I don’t mind but I do notice from time to time. Still, they fit the broth flavor profile well.
• 8/10

Spiciness:
On par with regular Shin Ramyun’s heat level and noticeably spicier than Shin Black (in US versions). The chili bite will burn if you’re unprepared, but it can be mellowed with cheese, egg, or mayonnaise, or by using less of the red soup base, at the expense of some of the flavor.
• 6/10

Overall:
A bold, salty chicken broth with excellent umami from soy, onion, garlic, and even a hint of lemon extract. The dried vegetables and egg add texture and variety, and the garlic chips are a standout. It’s surprising that I don’t mind the egg pieces in here, because usually I find them unremarkable, if not subpar. The parsley flakes bring a touch of herbal brightness. The broth is thick and comforting, reminiscent of a Korean spin on Japanese paitan. While I gave Shin Black an 8/10 in the past, the plentiful dried ingredients and unique chicken-forward recipe push Shin Gold higher for me; it’s a fantastic addition to the lineup. If you like Shin or Shin Black, you’ll almost certainly enjoy this, unless you avoid chicken, salt, or spicy foods entirely.
• 9/10

Notes since filming:

I find myself defending Shin Gold frequently on Reddit from people who find it underwhelming. “It doesn’t taste like Shin Black!” “It’s just a spicy chicken broth!” etc. Both of those things are true, but neither fact makes Shin Gold a bad product. It’s a spicy, salty, thick chicken broth, and that is exactly what it is supposed to be. It is, in my opinion, executed damned well. If you buy this expecting it to taste like something other than spicy chicken bone broth, that’s on you, not on the product. Personally, I’ve found that the only spicy chicken product that rivals this is Paldo Kokomen. While I admit that my overall score may have been a smidge overzealous, I stand by this review and I still buy Shin Gold when I want spicy chicken flavor.