Ate my last package of ramen (from the old box) from NoodleSon today. Today’s lunch was the Nong Shim brand Shin Ramyun (Hot & Spicy). I fancied this one up (but was too lazy to take pictures). I cooked the noodles for about 2 minutes and then added some cooked bratwurst that I had laying around. I also added one egg and stirred it in, for a special “Egg Drop Brat Spicy Ramen”. This ramen was very good.
The ramen “brick” was round and not square, and there were two seasoning packets. One was dried vegetables (carrots and such). The flavoring was red and was quite spicy. I cooked and ate this oe as a soup and it was quite tasty. The spice lingered a bit on my tongue and I really enjoyed the flavor.
I liked this ramen alot!
49 Responses to “Review: Shin Ramyun (Hot & Spicy)”
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Gotta love that kimchi ramen by Nong Shin
Nong Shim Bowl Noodle Soul is the best instant ramen I know of. THe Picante kind, not the Vegetal kind. It just tastes better. If you can get the amount of water right, then the noodles become perfectly substantial yet tender. Seriously the best kind of ramen that you can find in a styrofoam container.
The asian grocery near me sells Nong Shim so I gave it a shot. And I was quite suprised, very tasty and nice heat to boot! I deffinatly reccomend this ramen to anyone.
nong shim hot & spicy is the bomb. the asian grocer down the street from me has it for $14 a case (24). a little pricier, but damn, is it worth it.
i like to stir an egg into it as it boils for egg-drop ramen. then, drain out half the water and add the spice. fresh veggies are a nice addition, too.
damn, i need one now. time to grab one…
I have eaten Shin Ramyun off and on for the last three years and it’s a great snack: the portions are just large enough to fill, and the soup is good enough to maybe add a few little add-ins to it during cooking…like some Chinese fish balls.
damn straight. when it comes to spicy ramen, shin ramyun is the king. ^_^ besides, it’s korean. of course it tastes great!
the distinctive circle shape is for easier fitting inside pots. i think that is another reason people tend to buy it…
I first encountered Nong Shim Shin Ramyun in a tiny “mom & pop” restaurant while stationed in Korea. If you think it tastes great by itself, I very highly suggest you try adding a slice or two of American cheese. I know it sounds odd, but it ends up creating a very unique flavor that is nothing like American cheese by itself. You add it at the end, mix it into the soup well, then serve. Absolutely delicious, I guarantee.
I love, love, love Nong Shim’s hot and spicy ramen. I’ll also reccomend their udon bowl (the broth alone is wonderful) and their chewy potato noodles. I usually get sick of eating ramen for a while very quickly, but I am often craving nong shim’s. Their ramen is nothing like other instant ramen; it is worth the price!
In winter, like to put 1 or 2 peeled new (or red) peeled and halved potatoes and a pinch of salt in and let it simmer with the regular broth for a minute before dropping the noodles in and then egg at the end.
I bought a pack of this at the Asian Grocery across the street from where I live and I just ate it tonight. It was hella spicy! I could only eat about half of it since it resulted in a seriously larger batch than you’d get from the American ramen packs like Maruchan or Top Ramen.
shin ramyun definitely is my favorite! it is very spicy so use caution with the seasoning packet if you don’t like it that hot. what i really like is the chewy texture of the noodle it is somehow yummier and less soggy than regular ramen. one of my favorite ways to eat this is of course with an egg added in also with the addition of whatever leftover cooked meat you may have in the fridge. you can drain the soup too and just eat it as a spicy noodle dish:)
I just randomly found some Nong Shim shin noodles at a closout store the other day; there is a God.
First time I ever had some of this was back in ’98 the day I got my wisdom teeth pulled. It has done the trick ever since. mmmmmm delightful spicy goodness…
I LOVE shin Ramyum hot & spicy, and have eaten it at least once a week for years. I usually add 1/2 lb. tofu chunked up and 1/3 a package of Birdseye broccoli, mushroom, red pepper and onion mix, being a long time vegetarian. I just crave it some days.
Unfortunately for me, the last time I went to the grocery store to buy my usual 10 packages, I noticed that they were no longer vegetarian. The store is now stocking soup made in California, not Korea, and it has three different kinds of beef “stuff” in it. The packaging is almost exactly the same. The only tip off is that the ingredients list on the back is in smaller type.
So…if this matters to you-CHECK THE BACK!
im 14 years old and i eat at least 2 pacs of shin everyday……its not as hot as some of yall are sayin….its not really hot at all compared to the actual prepared food they serve in korea where my best friend lives …..i discovered it when his mother cooked it for me…they have 1 thats hotter now called yeoul ramen…not ramyun
This is the best freaking stuff I ever had, I hate it so much, It burns my mouth, I love it, Nice and Spicy, It’s way to spicy for me, I hate it it ruins the Ramen name, This is so good, They need to figure out how to make good ramen, dumb Jap’s.
Agree it’s not THAT hot. A trick I learned from some Korean guys when I was in college is to cook it in the bear minimum about of water you need so when you’re done there’s almost no broth left… extra spicy. It also goes really well with tuna or shitake mushrooms.
Hi, can I get these in Australia ?
or where is my nearest supplier ,
thanks,
Trev.
I second the “this is no longer vegetarian” of a previous comment. That really ticked me off. Also, it seems to be no longer HOT. I used to work up a sweat eating these noodles, this last time not only were they “beefy” but also no longer even spicy.
I think they’ve changed their recipe to appeal to the blander tastes of the North American market.
Blake is correct. I first started eating Shin Ramyun in the early ’90s when the noodles came in a square form, from Korea. It was more hot and tastier than the Shin Ramyun we now get from California.
Hiya Trevor Martin from Oz, most asian supermarkets in australia will stock korean noodles incl shin ramyun. Better still try a specialst korean supermarket! I live in Perth and supermarkets like Kong’s, Loi’s have a great range of instant noodles, Korean or otherwise! Even Coles and Woolies have an Asian section these days which sometimes stock Korean noodles. Natx
I have just hear of these noodles from my sister…I am told they are YUMM…I will be buying them from the Hawaiin store near our place.
I have to agree with everyone, these are the absolute best ramen noodles I’ve ever had. Luckily, here where I live in Winnipeg, both my favourite asian markets in China town stock it for cheap. 12 dollars a case? Pull around the van!
However, I’ve noticed some of you guys saying they’ve added some meat. Well… not here. There’s no beef additives at all. Maybe it’s only for the AMerican market and not the Canadian one? Who knows.
it looks like they’ve changed the noodle, definately
…
i bought some a few weeks ago, and they were wimpy thin noodles like maruchan or something
neoguri bumped shin off #1 for me now…
YUMMMMM
i’m in syd, any asian store should have em. but i think it’s called “spicy mushroom” flavour instead of “hot and spicy”.
I tried a package of this ramen today. It was labled gourmet spicy. I assume it is the same. This is the best ramen I have had so far–and I’ve tried alot of brands over the years. I added sliced ginger ,carrots,chopped green onion,bok choy,some very thin sliced marinated beef,and garnished it with some coarsely ground peanuts. I also subsituted some 3 oz.s of beef broth for water. So nice and spicy it had my nose running and my sinuses cleared in minutes. It was so much I could only eat half of it. I’ll have the rest for dinner. Absolutely Delicious! cost estimate: .80 for ramen ,maybe .60 for the rest–$1.40 for a really good wholesome meal!!
For those of you complaining of the lack of heat: I eat it with added kimchi and chicken dumplings the added kimchi gives the soup a nice kick.
I find Shin Ramyun to be superior, as I am actually eating some right now. I like it better than Neoguri, Samyang, Ottogi, etc.
Recently, Nong Shim started making Shin Ramyun in Rancho Cucamonga, CA. I believe this version is inferior to the Korean version. I actually bought the American version from a Korean grocery store, so hopefully I can find the original somewhere.
The best way to eat it is with an egg, I find. All of the vegetarian comments on here are a joke, as you will not find a vegetarian in South Korea — they have more sense than that.
Hey Everyone,
I usually boil some chinese broccoli in the pot before I cook the noodles. I’ll pan fry an egg or to, and pan fry some deli style cooked ham (the stuff for your lunch sandwiches), or slices of Spam. I also like to add a can of sardines in tomato sauce to this noodle dish as well. I find that the ones where you have to cook in a pot compared to the cup version of this noodle is much better. The cup version tastes slightly different, and not in a good way. Sometimes I buy small dumplings or wontons from the Asian grocery store and add them in my noodles as well.
if the devil ate noodles he would eat shim ramyun
“This type of noodle has obtained a cult following by lovers of its spicy flavor.”
-from http://images.google.com/imgres?imgurl=http://upload.wikimedia.org/wikipedia/en/thumb/1/12/Shin_ramyun.jpg/175px-Shin_ramyun.jpg&imgrefurl=http://en.wikipedia.org/wiki/Shin_ramyun&h=162&w=175&sz=42&hl=en&start=73&um=1&tbnid=XEas-qIQe8YqaM:&tbnh=93&tbnw=100&prev=/images%3Fq%3Dnong%2Bshin%26start%3D60%26ndsp%3D20%26svnum%3D10%26um%3D1%26hl%3Den%26safe%3Doff%26client%3Dfirefox-a%26channel%3Ds%26rls%3Dorg.mozilla:en-US:official%26sa%3DN
Hahaha.. they must be talking about us.
Woah, you scared me!
Gonna try them out within the next days.
I read through all the comments and was dead sure the box I ordered on ebay (Germany) was one of the American, not-so-hot ones with thinner noodles.
Thankfully they’re directly from Korea
the californian ones aren’t good, unfortuntely they just don’t cut it if you have had the korean made ones. the flavor simply isn’t there, and the noodle texture isn’t there. bleh. i’m only buying korean-made from now one.
i love ur spicy mushroom but i m scared are they indian vegetarian with no egg,lecitin,beef stock or fish oil. plz reply me as all indian prefer such kind of noodles ,i stay in hongkong and enjoy your noodle but any of your above contents will make me give up !
It’s good to see Americans are enjoying Ramen I’m so distinctly surprised. Keep doing it!
Shin Ramyun is unlike any other ramen. Last year I moved in with an exchange student friend of mine from S. Korea. He introduced me to Shin Ramyun and I’ve been hooked ever since. I was fortunate enough to have a roomate that would cook Korean dishes for me and I must say Korean’s have some of the best cuisine in the world. I can’t wait to visit Seoul someday!
K-O-R-E-A! Korea-team-fighting!
OMG! I bought these after reading the review and comments. A korean supermarket just opened in my area and was wondering what the best ramen to buy was. I dont have the time or patience to try every ramen. This one will now be a staple in the pantry along with mi goreng.
i love Shin Ramyun.since i have ate it when my mother brought it from Korea..its very different!the noodles are very tasty and well, unexpainable taste…hehehehe! especially eating w/ kimchi………very delicious….
What great ideas here on serving up the Spicy Shin Ramyun! Since it rolled out in 1986, this has become a world famous and favorite instant noodle for sure.
I like to drop the egg into the boiling water and then add the packets and half broken noodle brick. I top off the served and ready to eat serving with chopped green onions and hydrated mushrooms.
Enjoy!
Randy S.
http://www.lovethatkimchi.com
I like it with:
* several Tbs of apple cider vinegar
* a handful of spinach thrown
* lots of cilantro
* sliced onion or zucchini
* an egg or two, briskly mixed in
* some rice added in after eating all the noodles when there’s only broth left
* tempura, spam or sausage
* kimchi on the side
* yellow radish slices on the side
* cooked down and then red pepper paste added in
my best tip: boil water with thinly sliced onions first, then adding the noodles and packets, mix everything, and keeping a lid on it with medium heat. when it’s all cooked and in a bowl, I add apple cider vinegar to it. crazy good!
lol… not all those ingredients at once! i like those variations on different occasions!
I am such a big fan of this ramen since my father started picking it up as a afternoon snack for my brother and I when we came home from high school.
I prepare it by boiling chicken thighs in a lot of water, then adding in the dried vegetable mix, then the noodles. I drain out all the water, and toss in a huge handful of baby spinach – it wilts with a bit of stirring, but without the hot water, it keeps a bit of its texture. Then the seasoning packet gets mixed in.
I agree with the nong shim v. shin ramyun sentiments – have definitely switched over.
Delicious!
I recommend TEUMSAE for anyone who’s keen on shin ramyun
it lacks the subtle sour undertones but has totally ridiculous amounts of spice, just absolute obliteration.
In australia the beef-less version is still in full effect
great ramen! Nong Shin is the best! I was introduced to it by my brother in 2000, in SFO. Singapore sells them in packs of 5 which was great! but the Netherlands sells them individually
I love those kind of noodles i had them before but i still love it but its so good very yummy but i wish i can have those everyday dudes with kimachee.
I love Korean ramyun and especially the Nong Shim’s Shin Ramyun. I just absolutely hate the amercian ramen noodles. *yuck!*
We really liked shin ramyun and ate it many, many times. (family in law is korean, heh) Up untill two years ago when we found out that it contains msg
two years ago we went over to bio food only and we haven’t eat it ver since.
I have searched for a healty replacement instant noodle soup but we didn’t find any so far. We are hoping the will drop the msg some time in the near future, i’am expecting it because msg is a braincell killer (see http://video.google.nl/videoplay?docid=-2384105525501310962&ei=o5shSrCBAoOb-AaD9o3VBw&q=excitotoxins&hl=nl ) and the can’t keep going on like this for a long time.
I totally understand everyones posts here, i loved it, when i think of shin ramyun my stomage turns over.
If anyone knows the ingredients, besides msg, or how to make the mixture yourself ……. plz
shim ramyun hot and spicy is without a doubt the best commercial instant noodle. its so good i have on occasion forgotten its humble origins halfway through a bowl. what a great site, and what a worthy mission!
Can one mailorder the original square-brick Shin Raymun that is manufactured in Korea? I’m in the states, and used to love it.
Ever since my friend introduced me to the Shin Ramyun noodles, I have been addicted to it. As a college student, I find it the most reliable thing in my everyday diet at the moment (I am such a cliche!) I mostly have the one that comes in the Styrofoam cups, though of course the one that comes in the packet is much better tasting. I love this thing so much, I have already had two cups in the past 1 hour!