Shin Red Super Spicy Ramyun
Shin Red Super Spicy Ramyun
Shin Ramyun with the heat turned up and the flavour turned up with it — roughly double the chilli of the original, over the same beef and mushroom broth that made the red packet famous. Everything goes in at once, four and a half minutes, done. Not the one to start on. Imported from Korea.
- Boil the water
Bring 550ml of water to a rolling boil in a saucepan. While you wait, open the packet and separate the two sachets: the red soup base powder and the dried vegetable flakes. Both go in at the same time.
- Everything in
Add the noodle block, the soup base and the vegetable flakes to the boiling water all together. Give it a stir so the powder dissolves through the water rather than settling on the bottom of the pot.
- Cook the noodles
Cook for four and a half minutes, stirring occasionally so the noodles separate and the dried vegetables rehydrate. Pull it slightly earlier for a firmer noodle, slightly later if you prefer them soft.
- Serve and brace
Take the pot off the heat and pour everything into a bowl, broth and all. Serve straight away while it is piping hot, and keep something dairy nearby if you are not used to this end of the heat ladder.
Background
Every packet has a story behind it. Here's where this one comes from, what makes it tick, and why it made the cut for the box.
Nongshim is South Korea's largest noodle manufacturer, founded in 1965. Their Shin Ramyun is the best-selling Korean ramen worldwide. The company prides itself on using real vegetables and robust seasoning in every product.
Korean ramyun culture is distinct from Japanese ramen. The noodles are typically chewier, the broths spicier, and the flavours bolder. Korean ramyun is usually cooked in a pot rather than a cup, and sharing a pot of ramyun is a social ritual.
The same beef and vegetable base as the original Shin, rebuilt at roughly twice the chilli. The extra heat comes from gochugaru rather than pure chilli extract, so it keeps the smoky, slightly fruity character instead of turning into flat burn.
The noodles in this bowl are crafted to complement the broth style perfectly. The texture, thickness, and cooking time are all calibrated so that the noodles and soup work together as a complete experience rather than separate elements sharing the same bowl.
Nongshim has been extending the Shin range since 1986, and Shin Red arrived in 2019 answering a specific complaint: that the original had grown too mild for palates raised on Buldak. It is the spiciest standard packet in the family.
This one is not for everyone, and that is exactly why we love it. The heat is serious and the flavour backs it up completely. If you are the kind of person who adds extra chilli to everything, this was made for you. A favourite among our spice-chasing subscribers.
Topping Suggestions
A few toppings that take this bowl from good to great. Most are already in your kitchen, and every one is optional.
Boiled Egg
A soft-boiled egg brings a creamy richness that complements the noodles perfectly, providing a luscious, slightly savory contrast.
Enoki Mushrooms
Enoki mushrooms offer a delicate, mild mushroom flavor that enhances the overall umami of the dish, with a hint of earthiness.
Cabbage
Cabbage provides a refreshing, slightly sweet crunch, adding a vegetable-based lightness and freshness to the dish.