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The Nongshim Shin Ramyun Red Fiery Spicy Beef looks like the regular Shin Ramyun with one key difference, the flames on the packaging and the word RED in big letters. That’s the whole warning you get and it’s accurate.
Produced in South Korea.
Table of Contents
What’s in the Package
Inside the packaging, you’ll find a round block of fried wheat noodles and three sachets. The orange sachet is Soup Base (1), the red sachet is Soup Base (2), and the green sachet contains the Flakes containing dried mushroom and soy protein bits.
How to Cook Nongshim Shin Ramyun Red
- Bring 550ml (about 2.3 cups) of water to a boil.
- Add the noodle block, Soup Base (1), Soup Base (2), and the Flakes sachet all at once.
- Boil for 4 minutes and 30 seconds.
- Stir well and serve. (Nongshim recommends boiling the soup base with the noodles to allow the “fiery” heat to penetrate the dough).
How Does It Taste
Everything you know and love about the original Shin Ramyun is here. It’s got the umami richness, the mushroom depth, the beef base. The Red version takes that foundation and nearly doubles the spice. James put it at a 3 out of 5. For me it’s the sweet spot. Enough to clear your sinuses without shutting down the other flavors. The salty and spicy balance is well-handled throughout the bowl.
It comes with dried imitation beef, carrots, and mushrooms. The broth is a 2 out of 5 on viscosity, thick enough to feel substantial. If the saltiness is coming on strong add a bit more water during preparation. It’ll help without diluting the flavor too much.
How Does It Compare
This sits directly above the Nongshim Shin Ramyun on the heat scale. The original is the everyday bowl. The Red is the version you reach for when you want more. The Nongshim Shin Ramyun Spicy Chicken is a separate elevated heat version with a chicken rather than beef base. If you’re working up the Shin Ramyun heat ladder the order is original, Red, then Spicy Chicken.
How to Level Up Nongshim Shin Ramyun Red Fiery Spicy Beef
An egg cracked directly into the broth while it cooks adds richness that balances the elevated heat. Sliced beef and onions lean into the beef broth base. Kimchi on the side for extra tang. Vietnamese beef meatballs if you want more substance in the bowl.
Final Verdict
The original Shin Ramyun is a classic. This is what you reach for when the classic isn’t hitting hard enough. Same great umami foundation, meaningfully more heat. A worthy upgrade.
Tasting Notes
- Spice Level: 3/5
- Broth Viscosity: 2/5
- Noodle Thickness: 2/5
- Noodle Type: Wavy
- Topping Suggestions: Egg, Sliced Beef, Onions, Kimchi, Vietnamese Beef Meatballs
How do I rate my ramen? Check out the Ramen Rating Guide.
Related Instant Ramen
- Nongshim Shin Ramyun Spicy Noodle Soup
- Nongshim Shin Ramyun Spicy Chicken Noodle Soup
- Samyang Buldak Spicy Chicken Stir-Fried Ramen
- Nongshim K-Army Stew Noodle Soup
- Tapatio Extra Spicy Ramen Noodle Soup
Where to buy Nongshim Shin Ramyun Red Fiery Spicy Beef
Community Ratings
I think I have this one (pic of packaging attached), might be regionalised compared to packet on website (Im in UK)
Taste is quite red pepper forwards and fades slowly after eating.
Unlike some other hotter ramens, this one doesnt build over time so I found easier to eat than say Samyang Buldak 2x
I just got home from Xmas away with family and had some random bits to use up. I had the ramen pack with a runner/green bean omlette I chopped up after cooking (see second pic).
Noodles seemed quite standard, on the soft side without breaking while cooking or eating.
Not much flavour profile other than the spice.
Overall I think there are better spicey ramens
i like this one a lot makes me feel good inside yeah
