For this 25th review milestone, I wanted to do something a little special. I had originally planned to review the Korean import of Nongshim Neoguri, a spicy seafood ramyun with thick udon-style noodles. But while prepping for the shoot, I noticed a twist: my local Wegmans carried a version manufactured in the US, while the one I had bought online was manufactured in Korea for export to the US. That might sound like a small difference, but the ingredients told a very different story.
Read more: Noodle Journey Episode 25: Nongshim NeoguriBoth versions have identical nutritional profiles, including a hefty 1,850 mg of sodium per pack and the same thick, chewy noodle base. But the American version is flavored with beef fat, beef extract, and beef bone extract, whereas the Korean version uses shrimp extract and sea bream. That makes the Korean one pescatarian-friendly, while the US version is not. These are two different flavor profiles masquerading under the same name, so I decided to do the only responsible thing: review them side by side.
You can find Neoguri just about everywhere, from local Asian markets to mainstream grocers and online vendors. Nongshim also offers a cup, bowl, mild, and stir-fry version, but today’s focus is on the original soup variety.
Korean Export Version
Noodles:
These noodles are everything you want from a chewy, hearty, udon-style instant noodle. They held up beautifully despite finishing cooking first and sitting while I tasted the other bowl. Nongshim’s noodle texture remains one of their greatest strengths.
• 8.5/10
Spiciness:
It’s slightly milder than Shin Ramyun but still delivers a respectable kick. Not for the spice-averse, but not punishing either.
• 6/10
Overall:
This version leans into its seafood identity with a strong aroma of bonito, a noticeable sweetness from the shrimp extract, and excellent umami from the rehydrated seaweed. Supporting flavors like garlic and onion round things out, but it’s that shrimp-forward profile that makes this one stand out. If you’re into sweet-and-spicy broths with a strong seafood character, this is a winner.
• 7.5/10
American-Manufactured Version
Noodles:
Identical to the Korean version, with the same springy, thick texture that holds up nicely in broth.
• 8.5/10
Spiciness:
No noticeable difference from the Korean version, which speaks to how consistent Nongshim is with heat levels across factories.
• 6/10
Overall:
This version has a much more familiar taste for those used to Nongshim’s beef-based products like Shin Ramyun. It’s more of a beefy chili soup with seafood accents, whereas the Korean version is squarely a seafood soup. The broth here was a little oilier and foamed more during cooking, likely from the beef fat. It’s still very tasty, just heavier and more savory than sweet. Whether that’s a good thing depends on your mood. In this particular case on this particular day, I found the Korean version to be a more appealing flavor, but this one was really good too.
• 7/10
This was my first side-by-side comparison episode, and it was eye-opening. While I slightly preferred the Korean version for its shrimpy sweetness and cleaner seafood profile, the American version has its own strengths and might be the better fit for beef lovers. Either way, Neoguri delivers a satisfying and flavorful soup that’s well worth trying, no matter which version ends up in your pantry.
Notes since filming: What’s really interesting about this review is that I haven’t seen any other reviewers notice the recipe differences between the American Neoguri and Korean Neoguri. What I have noticed, however, is that very frequently someone on Reddit will complain about Neoguri not tasting like they remember it tasting, and my suspicion is that it has to do with the domestic vs. export recipe changes.
