A few months ago, I wrote about how Shin Ramyun, the iconic and now ubiquitous instant noodle product produced by Nongshim, had compromised its quality when reformulating its noodles for a cup noodle version. Some comments may be held for manual review. That being said, I prepared each dueling set of products simultaneously, following the instructions on the packaging exactly and weighing out the amount of water called for in grams, and using similarly sized cooking vessels to control for possible evaporation of water during the cooking process and, thus, intensification of seasoning. The Korean Neoguri contained within it a small square of dasima, the dried laver that the Japanese refer to as kombu, and the American one did not. Nongshim Black Shin Noodle Soup Family Pack 4 Count. ... 1 regular (8oz) Nutrition Facts. Nongshim, like other major multinational processed-food companies, has no doubt done a ton of market research, and if the formulations are changed to adjust for the taste preference of their target markets in different countries, it probably isn’t because they think “Americans like bad food, let’s give it to them!” It’s probably because they think “Americans like what they like, and we want to make money.”. Rather, the way the oil behaves in the different soups is likely due to the composition of the soup liquid, which in turn is affected by the amount and kind of starch released into the liquid as the noodles cook. 240 calories. In 1986 Shin Ramyun first made its debut, and quickly rose to become the most popular ramyun in Korea. Unavailable. In 1986 Shin Ramyun first made its debut, and quickly rose to become the most popular ramyun in Korea. If you grew up in America eating American processed foods, you might not find the flavor of nutritional supplements to be objectionable, if you notice it at all; you may, in fact, prefer the flavor profile those supplements provide in processed foods, due to a lifetime of exposure to it. Rancho Cucamonga, CA 91730 USA, Ph: 909-484-1888 Fx: 909-481-3692, 9325 Santa Anita Ave We may earn a commission on purchases, as described in our affiliate policy. (He also sent over some Jjapagetti, which I’m saving for...science?). South Korea should be the envy of all Americans. Doesn't it possess the vast resources of a major food brand to devise a noodle destined for flimsy plastic cups and bowls that isn’t bad? I suppose it was inevitable that someone would suggest that I do a similar comparison of Nongshim products, trying Korean versions of Shin Ramyun and Shin Ramyun Black side-by-side with American versions of those products, to see what, if any, differences existed, and whether I preferred one over the other. That taste sort of leeches into the broth, too, so the Korean version has a cleaner taste. What is there to say? Real-sized slices of shiitake mushroom and slivers of hot chili peppers float around the opaque, mildly creamy broth. In 1986 Shin Ramyun first made its debut, and quickly rose to become the most popular ramyun in Korea. Which is why it’s so mystifying that the Shin Ramyun Cup Noodle is so bad. On the taste front, the two products are entirely different. The Korean version, however, is remarkably good: It smells beefy, and the promise of that aroma is realized as soon as you take a sip of the beefy broth, which, just like the Korean Shin Ramyun Red, also has a roundness of flavor that is absent in the American version. All products linked here have been independently selected by our editors. Ship. Year after year and decade after decade, Shin Ramyun’s unique spicy flavor ensured its place on top in the hearts of Korea’s ramyun lovers. Meet Tori Paitan Ramen, Its Creamy, Chicken-y Cousin. Unlike Shin Ramyun Red, the packaging of Shin Ramyun Black is different in the United States than it is in Korea. The most premium, delicious noodle without compare, Shin Ramyun Black is the Black Label of all noodle soups. Two online retailers were also incorrectly highlighted as selling Korean versions of these products to consumers in the USA. The American version still seems to me to be a vastly inferior product, although I think that stirring in the extra green packet of seasoning at the end has the potential to improve it. Several Wirecutter staffers love the original, while others swear by the Black noodles . But a closer look at the products’ ingredient lists suggests that if there is any improvement, it would be minimal, since the primary flavorings of the Korean version appear to be beef, kombu, dried shrimp, and dried mushroom, whereas the American one contains beef, kombu, dried sandlance, and dried mushroom. Thankfully, I decided to do it, because it turns out that Shin Ramyun Black is an amazing instant noodle product, a hall of famer, perhaps one of the best on the market, if not the best on the market. For whatever reason, my preferences skew toward alkaline noodles of the kind you find in ramen, and udon has always seemed to me to offer an inferior eating experience and, in certain moods, sometimes makes me feel like I’m chewing on a bunch of worms. SHIN RAMYUN BLACK PREMIUM NOODLE SOUP PACKET ($.47/OUNCE) The first thing you’ll notice when comparing the Black version to the standard is the larger chunks of vegetables. Delivery $ 7. The Korean version also had a rounder flavor, but in this instance that seemed inevitable, given the square of dasima used in the soup’s preparation. Located in Aisle 26. Net weight94g, 400kcal HighlightsThis is the spicy Nongshim Shin Ramyun Black Bowl tofu kimchi that reminds me of the time I went out. Yes, you know that instant ramen isn't good for you, but studies have confirmed just how harmful the prepackaged food can really be. Description seemed like there would … But as I looked at the ingredient list on a Shin Ramyun Cup, it occurred to me that this is not just an issue of chemistry and formulae but one of engineering as well. These are the crispiest, most flavorful roast potatoes you'll ever make. Ph:201-654-9049 Fx: 201-654-9030, 194 Exchange Blvd, Garland, Texas 75041, Ph:469-329-4700 Fx:214-221-0680, 6255 Cantay Rd., Unit #4 Shin Ramyun Black contains an extra packet of beef stock soup, which gives the soup a more intensely savory flavor. I found the spiciness surprising because I typically think of the average Korean’s tolerance for capsaicin heat to be much higher than the average American’s. In April 2011, the company introduced Shin Ramyun Black*, a marketing gimmick passed off as a premium product that nevertheless somehow carved out a section of the instant-noodle economy. SHIN RAMYUN BLACK PREMIUM NOODLE SOUP PACKET ($.47/OUNCE) The first thing you’ll notice when comparing the Black version to the standard is the larger chunks of vegetables. 240 calories. comparison of Nissin Cup Noodle(s) products produced for the American and Japanese markets, Cajun Gumbo With Chicken and Andouille Sausage, Top 10 Instant Noodles from Around the World, Love Tonkotsu? That being said, I enjoy a Neoguri from time to time, and that’s mostly because it seems to have an unapologetically seafood-forward flavor, a rarity in the American instant-noodle market, and since there was some possibility that a comparison of Korean and American Neoguri could shed light on the relative differences between Shin Ramyun products, I thought it couldn’t hurt (figuratively, as it actually did physically pain me to eat these last two bowls after the first four) to add them as (anec)data points in this larger (anec)test. In addition, the noodles boasting a chewy yet fir Nongshim Shin Ramyun Noodle Soup. The regular version is just too much for me to enjoy. A study in the Journal of Nutrition links instant noodle consumption with heart risk, particularly in women. They have better movies, better boy bands (with better fans), a better body politic, a better bead on how to beat this pandemic. The front of the package shows thick slices of real beef. What most surprised me, though, was how much better the Korean Shin Black is than the Red. 2) Shin Black has 2 broth packets - the chili mix kicks up the spiciness and the soup mix which makes the broth thicker and tastier. Some HTML is OK: link, strong, em. [11] They are easy to remember, and most people in South Korea are aware of them. 99. When someone did, I asked my father, who lives in Seoul, to send over a few samples of some of the most popular instant noodles—the Shin, the Shin Black, but also Nongshim’s Neoguri seafood-flavored noodle soup, which has been enjoying some wider recognition because of the fact that is one of the components in “Jjappaguri,” the now viral instant noodle mashup dish known in the English-speaking world as “Ram-don,” which figures prominently in Bong Joon-ho’s Oscar-winning film Parasite. 25 years later Nongshim released Shin Ramyun Black to commemorate 25 years since the inception of Shin Ramyun. The perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec. However, despite the fact that the noodles seemed the same, the American version’s broth was, like the Shin Ramyun broths, spicier than its Korean counterpart, which suggests that there really is a difference in the formulation of the broths, and that American consumers of Nongshim products really do prefer a spicier noodle soup than Korean consumers. The first thing that stood out to me that with the Neoguri, like the Shin Ramyun Black, was that the contents of the packaging were different. As capsaicin is oil soluble, it stands to reason that a more even distribution of the oil in the broth would result in a greater exposure of the tongue to the capsaicin in the seasoning, and so the two formulations could be equally spicy, but the effect might be more pronounced in the American version, where a higher amount of starch or whatever it is that’s making the broth murkier is helping the oil to distribute itself more evenly in the broth. * You will receive the latest news and updates on your favorite celebrities! The ad features famous actor Jang Hyuk at a black table wearing all black, sipping Shin Ramyun Black from a black bowl. Does it matter? Post whatever you want, just keep it seriously about eats, seriously. Welcome to my silly life. This full comparison post shows some Nongshim American ramyun vs Korean ramyun and the author vastly prefers the Korean versions. We spent three years asking noodle lovers what they wanted, and this is the result. High quality Ramen inspired Pillows & Cushions by independent artists and designers from around the world.All orders are custom made and most ship worldwide within 24 hours. Delivery $ 7. Thick, hearty, loaded with flavor, and entirely customizable. A standard package of Shin Ramyun consists of noodles, a packet of flavoring powder (soup base), and a packet of vegetable flakes. The quality of the Korean Shin Black made me think that, possibly, the American Shin Black could be improved by the consumer by simply stirring in the extra green packet of seasoning right at the end, as you’re instructed to do by the Korean version. Riboflavin is commonly used in alkaline noodles as a dye, but it and other B vitamins are typically included in packaged products in America as nutritional supplements; their taste should be familiar to anyone who eats cereals like Cheerios, the healthful-seeming backdrop, along with the taste of toasted grains, that serves as a foil to sugar, more sugar, and artificial flavorings. Shin Ramyun Black. I vastly prefer the Korean versions of Nongshim’s instant noodle soup products, although I’ll happily eat the American Neoguri any time. Year after year and decade after decade, Shin Ramyun’s unique spicy flavor ensured its place on top in the hearts of Korea’s ramyun lovers. After a few tastings, alternating between each bowl, I decided to dig a little deeper into each one to get a better feel for each experience, and I found that the main differences between the two, as has been the case with the previous taste tests of various instant noodles, lies in the noodles. Variation1 Loose Packet1 Bundle (4packets) Highlights-Shin Ramyun Black captivates everyone with its unique soup taste. Here, then, is the result of a side-by-side comparison of all three products, which I stupidly did in a single day—well, actually, which I stupidly did over the course of an hour and a half, bringing my total sodium intake in that hour and half to, according to the US packaging on a single Shin Ramyun Red and my back-of-the-envelope calculation of how much of each bowl I ate, approximately three times your (well, my) recommended daily value. As the Ramyun grew bigger on Koreans, new Ramyun reflecting people’s altering palate is launched. A standard package of Shin Ramyun consists of noodles, a sachet of flavoring powder (soup base), and a sachet of vegetable flakes. Ridgefield, NJ 07657 But I've recently noticed a new brand of ramen at Costco, Tainan Noodles by A-Sha. 12155 6th St. Shin Ramyun Black - Shin Ramyun Noodle You can enjoy the peppery taste of Shin Ramyun Black and thick noodles with 0 grams of Trans-Fat per serving. Developing the product had taken three years of listening to customer input and researching foods to address consumers’ wants and needs in taste, convenience, and nutrition. Comments can take a minute to appear—please be patient! It isn’t just that the soup is tastier, or that Nongshim appears to have engineered a more-ish quality to it that short circuits the parts of your brain that are warning you about all the sodium in the bowl before you; it’s also that the dehydrated vegetables taste all right, the dehydrated egg is surprisingly inoffensive, and the little clumps of cooked, dehydrated, and rehydrated beef aren’t totally disgusting (as they can be in many Cup Noodle products from Japan). The American Shin Ramyun Black is everything that I’ve always hated about the product: barely distinguishable from the cheaper Shin Ramyun Red, with those same dusty noodles. Copyrights ©2019 NONGSHIM AMERICA, INC. All rights Reserved. Forums. The verdict here is that Shin Ramyun Black, despite everything I thought I knew, is a damn fine instant noodle product that I’d be happy to eat any time, provided it is the Korean version. Whatever the specific makeup of flavor additives, the result is that the Korean broth has a rounder flavor that tastes a little less aggressively salty than its American counterpart (ramyun being ramyun, it’s still incredibly salty). 25 years later Nongshim released Shin Ramyun Black to commemorate 25 years since the inception of Shin Ramyun. If you see something not so nice, please, report an inappropriate comment. But upon tasting each version, the differences were apparent. Subscribe to our newsletter to get the latest recipes and tips! But as with the other pieces I wrote comparing instant noodle products for different markets, I want to emphasize that this isn’t just a matter of personal taste; this is a matter of taste conditioning. It’s not just the languages printed on the packet; the orientation of the packaging is different, with the American one presenting a kind of horizontal landscape, in contrast to the Korean one’s vertical framing. Learn more on our Terms of Use page. 18.34 oz UPC: 0003114601353. Ph: 909-484-1888 Fx: 909-919-2033, 38 Broadway Rd. Initially, the ramyun in the bowls also looked pretty similar to me: the signature fiery red broth, the yellowish bouncy noodles bobbing beneath the surface, the scattered bits of rehydrated vegetables floating appealingly on top. Delta, BC V4G 0A4 That these products are demonstrably different and arguably better abroad means that there is a possibility, however vanishingly small, that awareness of the possibility that these products could be made to be better here at home could lead to a gradual shift in taste preferences over time, and maybe we Americans could demand more from the noodle makers, even if it’s just spiking the broth formula with a little bit more seaweed flavor. 39 discounted from $7.99. According to the ingredients lists in English and Korean, both products use palm oil, so the differences in the way the oil interacts with the products’ soups isn’t because of different oils behaving differently, which I’ve observed when making ramen at home—saturated fats and unsaturated fats pool differently on the surface of broth. The soft tofu and kimchi ingredients are perfectly matched, you can enjoy both of them with a microwave oven or boiling water recipes. The differences between Nongshim instant noodle products made for the American and Korean markets couldn't be more clear. It’s not just the languages printed on the packet; the orientation of the packaging is different, with the American one presenting a kind of horizontal landscape, in contrast to the Korean one’s vertical framing. The flatness I can only speculate about, since both products use a range of umami-rich or -heightening additives like disodium inosinate, disodium guanlytate, disodium succinate, as well as several hydrolyzed extracts that, to my eye, read like euphemisms for monosodium glutamate. Cranbury, NJ 08512 I prefer the black version over the regular because it is less spicy. With the former, you're cooking the noodles at a fast boil; with the latter, you're steeping them like tea. Ph: 905-501-7176 Fx: 866-400-5305, 8291 92nd St., Unit 210 Rancho Cucamonga, CA 91730 Two seasoning packets make a deep and thick soup, so you can enjoy the cool and spicy taste. As with the Cup Noodle, part of the problem consumers in America face if they prefer Asian instant noodle products over their American counterparts is that we are quibbling with the preferred tastes of a vast majority of our instant-noodle-loving compatriots. Some of the bigger brands (such as Nongshim Shin Ramyun) have different ramyun for the Korean and American markets. Pickup SNAP EBT Eligible $ 7. Visually, the Korean and American versions of Shin Ramyun Red are identical, save for the languages imprinted on the packaging: The noodle blocks look the same, the flavoring packets look the same, and the instructions are the same—add the flavoring packets and noodles to 550ml of boiling water, then cook for four and a half minutes and serve. That the muddier, American broth is spicier could be attributed to different formulations, but it could also be a function of the way the fat is distributed in the broth. Watch this video to get the answer to our most commonly asked question. 25 years later Nongshim released Shin Ramyun Black to commemorate 25 years since the inception of Shin Ramyun. Original Made in Korea, Not Export Version/Made in China! Other than that, the instructions were also slightly different: the Korean one called for adding 550ml of water, as opposed to the American’s 500ml, and given the inclusion of the dasima, that seems to make sense. But the most surprising part about these two products was that, as far as I could tell, the noodles were identical. Real Kimchi and Tofu included! Unlike Shin Ramyun Red, the packaging of Shin Ramyun Black is different in the United States than it is in Korea. Whereas the American one comes with the same vegetables, albeit larger pieces of them, included in Shin Ramyun Red—that is, dried scallions, dried mushrooms, and dried carrot—the Korean one comes with dried scallions, dried mushrooms, dried bok choy, and dried chili peppers, as well as dehydrated bits of scrambled egg and what looks like ground beef. The noodles also seem to affect the quality of the broth, and not just because of that dusty supplement flavor. In 1986 Shin Ramyun first made its debut, and quickly rose to become the most popular ramyun in Korea. Another important tip is to try and purchase Korean ramyun where possible. The Black, which has an extra packet (of mushrooms) and claims beef in its soup base, definitely has an edge in flavor complexity. That’s because to us, the color black represents “premium”. Looking at the two soups, it’s evident that the American broth is a little murkier, with globules of fat that are a little smaller and thus more evenly distributed, whereas the Korean broth is more translucent, with globules of fat that are both clearer and larger. ), aren't the same as the supplements in the Korean version, which appears to only use riboflavin. The Korean version has a slightly different approach: into the pot of boiling water goes the dehydrated vegetables and one flavoring packet, but the other flavoring packet, the one that presumably makes Shin Ramyun Black different from the lesser Red, is saved until the end, when you stir it into the cooked broth and noodles. Sho lives in New York. To be sure, Nongshim has made missteps in the past. Mississauga, ON L5R 3Z4 The ramen game has changed.DO YOU HAVE WHAT IT TAKES TO CONSUME?Music: Parappa The Rappa 2 Main Theme.Twitter: https://www.twitter.com/sirhorseface
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