After opening the series with Nongshim Shin Ramyun, it only felt right to follow it up with the so-called “premium” version, Nongshim Shin Black. This one has a bit of a reputation online as the Rolls Royce of Korean instant noodles, but there are a few things to be aware of, especially when it comes to the version you’re actually buying.
Read more: Noodle Journey Episode 2: Nongshim Shin Black RamyunMost people don’t realize there’s a difference between the American-manufactured and Korean-manufactured versions of Shin Black. At the time of this review, I had the US version made in California, and while the Korean version does edge it out in spice and depth of flavor (the very first time I ordered this online prior to starting the channel, I surprisingly ended up with a pack of the Korean version), the domestic variety still holds its own, especially considering how much harder the Korean one is to find without a markup or the hassle of importing it.
Inside the pack you’ll find the same round fried noodles as Shin Red, along with a veggie packet and two soup base packets. One packet is the usual chili beef flavor, and the other is what makes Shin Black stand out: a bone-broth powder that thickens the broth to give it a richer, beefier finish. Add-ins like green onion, garlic, mushroom, and red pepper are present in the veggie pouch.
Noodles:
They’re the same excellent noodles found in regular Shin Ramyun, which means they’re chewy, bouncy, and able to hold up beautifully to the broth without going soggy. These are the kind of noodles that remind you why Nongshim is considered one of the gold standards in the instant noodle world. Even though they’re not new to me, they still impress every time I have them.
• 8/10
Spiciness:
This one takes a small step back from the original Shin in the heat department. That extra broth packet seems to mellow out the spice a bit, or at least distribute it in a way that’s less punchy. You still get a good chili kick, but it’s gentler and more rounded. I’d put it just below Shin Red on the heat scale. It’s enough to be noticeable, but hopefully not enough to scare off many of you.
• 5/10
Overall:
Shin Black is absolutely worth trying at least once. The broth has more depth thanks to the added richness, the garlic, mushroom, and savory beef notes come through nicely, and while it’s saltier than some might like, the flavor isn’t lost behind it. I’ve read opinions online from some people that think the salt overpowers everything, and I completely disagree. I find this to be a well-balanced bowl with great texture, a comforting aroma, and a broth that tastes more developed than most instant options. The only real downside is price and availability as compared to the original Shin Ramyun, especially if you’re chasing the Korean version. If you can find it easily and you want something a little more indulgent than Shin, this makes a solid case for being your “special occasion” noodle.
• 8/10
This is a great upgrade when you want something a little richer and rounder in flavor, and it’s still versatile enough to handle all the usual add-ins: egg, scallions, kimchi, even Spam if you’re so inclined. If you can score the Korean version, you’re in for an extra-special treat, but the American-manufactured version is absolutely no slouch in the quality department.
Notes since filming: Still one of my absolute favorites. I miss the days when you could accidentally buy the Korean version from Amazon for the same prices as the one Nongshim manufactures in California, but I’m very happy buying the American version for my meals. I think Shin Green might be my new favorite version of this formula, but I will still buy Shin Black when the mood strikes me.
