First Look: Shin Ramen The Red – Recipe & Review

The Ultimate Spicy Adventure

This summer, the Korean ramen market is sizzling with intense competition as brands strive to outdo each other in delivering bolder, spicier flavors. Leading the pack is Nongshim, the maker of Korea’s No. 1 best-selling instant noodles, Shin Ramen.

They’ve now upped the ante with their limited edition “Shin Ramen The Red,” a game-changer with a mind-blowing Scoville index of 7500SHU. To put it in context, the standard Shin Ramen has a Scoville index of 3400SHU, which is more than double the spiciness of the spicy version.
If you thought Samyang’s Buldak Bokkeum Myun was the apex of spiciness at 4400SHU, prepare for Shin Ramen The Red’s hot wave. You won’t want to miss out on this hot gastronomic experience.

What distinguishes Shin Ramen The Red from the original?

The use of a finishing seasoning powder, applied at the very end of the cooking process, is one of the distinguishing qualities that distinguishes Shin Ramen The Red from its original version. This extra process adds a dimension of flavor that dramatically improves the dish.

Another notable improvement is in the flakes. The beef and shiitake mushroom ingredients in the flakes have been improved, resulting in a more powerful and tasty taste than the original version.

Shin Ramen The Red is now not only hotter, but also richer in flavor and complexity as a result of these thoughtful enhancements. It’s a must-try for anyone wishing to elevate their Shin Ramen experience.

How to make shin ramen better

When it comes to enjoying instant ramen in Korea, one recipe stands out as a favorite: the addition of egg and green onions. It’s a simple yet transformative touch that elevates your ramen experience to new heights.

Ingredients:

1 packet of Shin Ramen
500ml water
1 egg
1 green onions, Sliced

Instructions:

Boil 500ml of water in a pot.
Add the Shin Ramen noodles, along with the seasoning and vegetable flakes.
Crack an egg into the pot, aiming for a soft-boiled texture.
About a minute before completion, add the sliced green onions.
Continue boiling for 4 minutes and 30 seconds in total.
Remove from heat and add the final seasoning packet.

shin ramen with soft-boiled egg yolk — Dip the noodles into the soft-boiled yolk for an extra layer of flavor!

Review

The new Shin Ramen The Red is a remarkable entry in the realm of spicy noodles. It has a Scoville index of 7500SHU, which is higher than the renowned hot Buldak Bokkeum Myun, which has a Scoville value of 4400SHU. Despite the numerical difference, the difference in perceived heat between the two is more minor than you might anticipate.

When compared to Shin Ramen Black, Shin Ramen The Red is undeniably spicier. The soup also appears richer, which is most likely owing to the increased spice powder. The soup’s depth of taste may balance out the heat, creating a more comprehensive experience rather than merely a scorching one.

So, if you’re venturing into the world of hot ramen, don’t rely just on the Scoville index. Your actual experience may differ, but in the case of Shin Ramen The Red, you can expect a deliciously nuanced, spicy, and rich broth that is a must-try for every spicy food enthusiast.

The Hot Trend Among the MZ Generation

The ‘Spicy Challenge,’ which has become a vital part of Korean culture, is being embraced by the MZ Generation. To accommodate the increased demand for spicier choices, several ramen producers, like Ottogi and Samyang, are offering spicier variations of their signature formulas. Spicier ramen is clearly not a passing fad, but rather a long-term trend.

Last Thoughts

If you’re seeking for a way to make Shin Ramen better or more tough, the new Shin Ramen The Red is a must-try. This hot Shin Ramen is a must-try for spice lovers and a refreshing new take on the original Shin Ramen recipes we all know and love.