Saturday, February 5, 2011

Nong Shim Shin Ramyun

Made by:  Nong Shim America Inc.
Tools Required:  Saucepan & Range, Bowl, Spoon & Chopsticks
Meal Size (480 calories per package)
Rating:  :)

(available online through Amazon.com)

Noodle time again!  I finally have a job now, so future reviews may be more sporadic.  My sweetie doesn't want me to have to give them up altogether though, so today I had a Shin Ramyun for lunch.  This one is the "standard" for Korean-style spicy ramen, and unlike the Paldo Seafood flavor, this package of noodles seems to be quite proud of its chili powder content--the bright red package is emblazoned with the character for 'spicy-hot' (which can also mean 'difficult' or 'laborious,' interestingly enough), and the flavor is simply described as "Gourmet Spicy."  We are definitely forewarned!

Inside the package are a circular brick of thick, light yellowish noodles, and two packets--a plastic one with dried "Vegetable Mix," which appears to be mostly green onion flakes, and a foil one with powdered "Soup Base."  We are supposed to boil 19-1/2 ounces of water, then add all the ingredients and cook for 4-5 minutes, which gives us a generous serving of noodles in a fire-red broth.

The aroma is mostly chili spice, and the noodles are thick and firm.  The broth seems to be a basic vegetable beef stock and is quite spicy with chili powder; behind the spice it is nicely rich and savory.  After having this, I think I will have to retract the comment I made in the Paldo Seafood review--I would say that the spice level here is probably comparable to the heat in those noodles if not a little lower.  I'm actually kind of disappointed about that; it is almost like these go the other direction and "over-hype" the spice level a bit.  On the other hand, the package promises a bowl of "Gourmet Spicy" noodles, and I would say that is what I received.  These get a happy face from me! :)


Soup it up:  Man, I must have gotten to be more of a wimp with the spice level since I wrote the original review.  Anyway, since the "plain" Shin Ramyun is pretty much a one-note "laboriously spicy" flavor, I recommend add-ins that help balance things.  An egg seems like an obvious addition to add richness; also pictured are julienned cucumber, italian parsley, and some fresh green onions.  I could also recommend some thin-sliced steak or roast, to further bring out the beef-stock undertone.

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