Been a while since these have been discounted. One of my favourite noodles.
Nongshim Shin Ramyun 600g 5 Pack $4.50 @ Woolworths
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RSmith on 03/01/2022 - 23:53 woolworths.com.au (1939 clicks)
Last edited 03/01/2022 - 23:59 by 1 other user
Last edited 03/01/2022 - 23:59 by 1 other user
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Are these different from the Korean supermarket? I’ve been advised that they’re different but have yet to confirm if that’s the case. Apparently they are spicier
Made in Korea. Can’t get much more authentic than that
I think the rumour is that the export version has a slightly different taste to the ones that are sold in Korea (adjusting flavours for the foreign market).
I have no clue whether that is true or not, but I have heard that rumours too, so it's at least a widespread rumour :P
There’s also a rumour that white people can’t handle spice — however that one happens to be universally true
Nongshim confirmed that the export version is not exactly same with Korean domestic one.
But I'm sure that the export one is better.@tharlow: 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. 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.
But upon tasting each version, the differences were apparent. The noodles in the American version have a flavor that I can only describe as being dusty, and there is an added mineral bitterness, likely from the inclusion of Vitamin B supplements like thiamine (B1), riboflavin (B2), and niacin (B3), which, according to the translation of the Korean ingredient list provided to me by our social media editor, Jina (who enlisted the help of her mother: thanks, Jina’s mom!), aren't the same as the supplements in the Korean version, which appears to only use riboflavin. 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. That taste sort of leeches into the broth, too, so the Korean version has a cleaner taste.
Another immediately apparent difference; the American version’s broth is both spicier and flatter. 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. 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. 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).
Unpackaged Shin Ramyun Red with components on display, Korean version on the right
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. The American ones are less chewy and easier to cut with your teeth; the Korean noodles have a squeakiness, a resistance to being cut, that translates to a far more pleasurable eating experience.The noodles also seem to affect the quality of the broth, and not just because of that dusty supplement flavor. 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. 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. 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.
Prepared Shin Ramyun in bowls side by side, with Korean version on right
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. 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.The verdict here, if it isn’t immediately apparent to you already, is that I preferred the Korean version by a mile.
Source: https://www.seriouseats.com/american-nongshim-versus-korean-…
Are the "made in china" variants still sold in Australia?
@seug123: I haven’t seen the Made in China variant for a long time here.
I do feel that the seasoning has changed and gotten spicier now. It’s at a point that’s uncomfortable for me so these days I get something like Jin instead.
The cup version is still pretty good. Add egg and it’s an awesome instant snack.
At least the made in China ones aren't around these days, those were crap
Korean is here.
Yeah the global version has slightly less spice than original one.
But in aus, I do not think you can find original korean one so just go for the cheaper one.
Korean shop, coles and woolies they are all export version.
Sorry for my bad eng and i hope it helps you to understand!Wrong. Plenty of Korean grocery stores sell Korean versions of these and they are marked as such (내수용).
On a separate note, I rarely buy these anymore. The taste just isn't as good as it used to be. Export versions are especially horrible.
A bit spicy and delicious
They're cheaper at Costco if you have membership. $15.89 for a 20 pack
I like to put 3 packs of noodles in with 20 spice sachets… then throw the rest of the noodles out. Yum!
Costco ones are made in China. I can't tell the difference in taste but from reading the posts there are people that can.
No, they're not. I regularly buy from Costco and always make sure that it is made in Korea.
Everything's cheaper at Costco 8) I need to get my muffins and Mersey Valley fix..
Prefer nissin but whatever floats ya boat
Noodles as a flotation aid? I wonder if you could cling to a packet of these in the open ocean for a day or so…
Would suggest ozbargainers to try this if they haven’t tried it before….5 packets for $2.90 😃
Myojo Chicken Abalone Instant Noodle 5 Packets, 395 g https://www.amazon.com.au/dp/B071NJMZ4Q/ref=cm_sw_r_cp_api_g…
Local Asian grocers sell these for $3.99 as the regular price though.
My local grocers are selling at $6
Price rise used to be 2 for $6 at times now usually 2 for 8 at hanaro mart
I pay canberra premium, anyone know any place that is cheaper in canberra?
I just stock up when Woolies has them on special. Costco sells them in boxes and I think they were reasonably priced.
Waiting for $2.50-$3 price range
One pack has Approx.1840mg of sodium….. approx. 90% of RDI….
That's if you drink the soup. Though, it's probably not the healthiest food to begin with :P
Do many people not drink the soup? That seems a waste?
It's basically something you can choose not to do. If you are concerned with the sodium intake, you can choose not to drink the soup.
I think on the instructions, on Korean one at least, it says adjust the amount of soup base to adjust the sodium intake as well.
Easier said than done LoL
You don't need to use the whole sachet but yeah nice to try to limit sodium to 1600mg per day.Better just making own quick broth with miso paste and gochujang etc
Yep and if you're hung over that will save your effing life!
what is the difference between these and the black?
Black came out as a premium version of the original (basically these ones). They've added bone broth powder.
It tastes slightly different (a lot of people enjoy it over the original, I did enjoy it) and it is more expensive (for an instant noodle that is).
thats the vip premium shiz i can't afford. Much deeper and better flavour but much more expensive
Korean supermarkets usually have these for $3.80 (pack of 5)
What flavour are these?
Spicy mushroom
Nice adding your own veg too
My fave noodle….with lots of veges.
Nissin black garlic tonkotsu should be your fave!!! That's the closest thing to legit japanese tonkotsu ramen!
Agreed!
Yo shibal sekki has nong shim changed the goddamn seasoning recipe?
Used to be full of flavour. Now all I taste is chilli
In other news, Han So Hee looks like my wife Song Hye Kyo and I still love Ha Ji Won. That is all. Yes cool story.
In other news, Han So Hee looks like my wife Song Hye Kyo and I still love Ha Ji Won. That is all. Yes cool story.
Weren't people saying for months that their prices were gonna go up soon??
For those in the area, $3.75 at Orange Grocery Wentworth Point. Cheers
Top tier indeed