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.
Nongshim’s website says they’ve created a new blend of various chili peppers to give these an extra spicy kick, and hopefully, that means actual chili pepper flavor and not just chemical-tasting capsaicin extract. If you’re in the United States, the American version should be relatively easy to find in Asian markets, supermarkets, or Walmart. I grabbed a four-pack from Yamibuy for about $8. “The Red” is the version sold in Southeast Asia and exported to other territories, so you’ll have to check eBay or import sites for that one.
Nongshim Shin Ramyun Red (USA Version)
The Verdict:
| Product: | Nongshim Shin Ramyun Red |
| Origin: | South Korea (Manufactured in the USA) |
| Noodle Quality: | 8/10 |
| Spice Level: | 8/10 |
| Overall Score: | 7.5/10 |
This is one intimidating package. It is firetruck red with flames on the front. The sodium is 1,810 mg for the whole package, which Nongshim claims is two servings, but we all know that’s a lie. Inside, we’ve got a block of Nongshim’s normal wheat noodles and three packets: two soup bases added at different times and a bag of flakes. Packet one seems to be the normal Shin broth seasoning, and packet two is likely the extra spiciness. Ingredients include beef bone extract, soy, sugar, chili pepper, garlic, onion, mushroom extract, and MSG. Nongshim loves to say they don’t use MSG in older versions of Shin, but here it is in Shin Ramyun Red. Fine by me; MSG makes shit good. The flakes include bok choy, mushroom, scallion, and spicy fishcake, which is very unexpected but pretty cool.
I first tasted the broth with only packet one, it tasted more or less like original Shin Ramyun, maybe a hair hotter. But once that second packet went in, which smells like a combination of chili powder and black pepper, the broth thickened up and turned a much darker, angier red.
Noodles:
These are the typical noodles you find in most other Shin Ramyun packs. They have a great chewy texture and good bounce. Pretty much the same noodles I’ve been eating for years.
• 8/10
Spiciness:
Before the second packet, this was about a 6/10. After adding the extra spice, this is really very hot to my palette – as hot, if not hotter, than some of the Buldak flavors. It stays on your lips and stays on your tongue with a very high lingering heat. My nose is running. If you’ve ever considered regular Shin to be too tolerable and you crave something spicier, this is it. Finishing this is going to test the limits of my spice comfort.
• 8/10
Overall:
What I’m thankful for is that the main flavor of Shin is not lost amongst all this heat. Shin broth is a nice comforting combination of beef, chili, mushroom, onion, and garlic. I actually think this one might be a little bit more garlicky than regular Shin. The added chili packet imparts a small amount of extra flavor into the broth, but thankfully not a chemical flavor to me. The whole thing is largely just coming across as a more peppery version of Shin Ramyun. I like that the extra spice packet is separate, so if you decide this level of heat is not for you, you can just omit that second powder packet or add it to your taste. The flakes are also a little bit more generous than regular Shin. The soy protein bits are way bigger, the spicy fishcake is pretty cool as well. Between the soy protein and the fishcake, that’s a little bit of extra texture I can appreciate. I love the flavor. The heat is at the very upper limit of what I can tolerate, but it’s still a really good heat. The novelty of the big chunks of soy protein and the spicy fishcake bumps this up.
• 7.5/10
Nongshim Shin Ramyun “The Red” (Korean Version)
The Verdict:
| Product: | Nongshim Shin Ramyun “The Red” |
| Origin: | South Korea (Manufactured in the USA) |
| Noodle Quality: | 8/10 |
| Spice Level: | 8/10 |
| Overall Score: | 7.5/10 |
Now it’s time to move on to the Korean version, Shin Ramyun “The Red.” The sodium is nearly identical at 1,790 mg. Inside, it looks very familiar with the same noodles and three-packet setup. Translating the ingredients was difficult, but it appears to be the same combination of beef broth, garlic, mushrooms, and spices. The dried packet has bok choy, mushrooms, green onions, and an ingredient that translated as either egg yolk or silkworms, so let’s hope it’s egg yolk.
Fresh off the stove, it looks the same as normal Shin Ramyun. I didn’t see egg yolk or silkworms, just more soy protein and mushrooms. The only telltale sign that this is different from the American version is that it seems slightly fattier with more oil on top, likely because it contains both beef and pork extract.
Noodles:
Identical to the American version. Great chewy texture.
• 8/10
Spiciness:
For all intents and purposes, this is identical to the Shin Ramyun Red. It might be ever so slightly more umami-forward, but the heat level is the same high-octane pepper burn.
• 8/10
Overall:
This one is super easy to review because I think this is identical to the Shin Ramyun Red Fiery Spicy Beef flavor. I’m not detecting any major differences. Normally there are flavor and ingredient differences between US and Korean versions, but in this case, I think they are a wash. Nongshim’s American plant managed to duplicate the recipe perfectly. Both have great flavor with an incredible amount of heat. It’s a great combination of flavor and spice that sits at the very top of what I can tolerate right now.
• 7.5/10
