[Edaily Reporter Han Jeon-jin ] I’ll try just about anything and report back to you. I’m open to both new products and old favorites making a comeback. I avoid simple reviews. I’ll also explain why a product is popular and why it was launched. From gum to steaks at high-end restaurants, I’ll try it all without discrimination. If there’s something to eat, I’ll go anywhere. These are “self-funded” reviews paid for out of my own pocket. <EDITOR’s Note>

There’s a Shin Ramyun—a Korean ramen—that’s hard to find in Korea itself. It’s “Shin Ramyun Green,” which I came across at a local Walmart during a recent trip to the U.S. The green package featured the familiar red “辛” character, but it was a product I’d never seen in Korea. Launched in the U.S. in July 2022 by Nongshim(004370), this vegetarian Shin Ramyun is characterized by the complete absence of meat ingredients, with flavor derived from dried shiitake mushrooms and fried tofu. Intrigued by the unfamiliar packaging, I added it to my shopping cart.

The product is manufactured at a local factory and sold exclusively in the U.S. It is different from “Sun Ramen,” the vegan ramen currently available in Korea. While “Sun Ramen” features a light, simple flavor using dried noodles, “Green” focuses on preserving the distinctive spicy flavor of Shin Ramyun. It was launched primarily targeting vegan consumers in the U.S. market.

Even the back of the package differed from the Korean version. It calls for 500 mL of water and 4 minutes and 30 seconds of cooking time—50 mL less water than the Korean Shin Ramyun instructions (550 mL). Next to that, a graph was included that categorized noodle doneness into “al dente,” “medium,” and “soft” to accommodate local tastes, with cooking times of 4 minutes, 4 minutes and 30 seconds, and 5 minutes, respectively. Microwave cooking instructions were also provided separately with large illustrations; the method involved pouring 450 mL of room-temperature water and microwaving at 1,000 W for 7 minutes.

Upon opening the package, I found two packets of powdered soup mix. One was a red soup mix, identical to the domestic Shin Ramyun, while the other looked unfamiliar. It was a white powder densely studded with green pieces; checking the ingredient list revealed it was dried cilantro and dried mushroom powder. The seasoning packet contained square pieces of fried tofu alongside sliced shiitake mushrooms.

To be honest, I had low expectations when I started cooking it. When I heard “vegan,” I immediately thought of a clear, bland broth. I followed the standard cooking instructions exactly—4 minutes and 30 seconds—and turned off the heat. The moment I took my first sip, my opinion was completely turned on its head. The flavor was deeper than I expected. Even though it didn’t contain meat broth, the spiciness was almost indistinguishable from regular Shin Ramyun.

The first thing that stands out is the aroma of shiitake mushrooms. The broth, slightly thickened by the noodles, provides a rich base that enhances the depth of flavor. The cilantro, which I’d been worried about, was barely noticeable—just a light sprinkling, like perilla seed powder. It felt a bit strange at first, but I gradually got used to it. The tofu pockets soaked in broth and the large shiitake mushrooms added a satisfying chew. The noodles were also slightly thinner than those in the Korean Shin Ramyun, and the more I chewed them, the more their nutty flavor stood out. In particular, the broth soaked into the noodles very well.

After finishing the bowl, the fact that it was vegan ramen actually felt somewhat unexpected. The flavor is similar to that of regular Shin Ramyun with a little of the Shin Ramyun Black side soup packet stirred in. What surprised me most was how well the aroma complemented the ramen—to the point that it completely dispelled any preconceptions I had upon seeing “cilantro” on the ingredient list. Of course, if you’re sensitive to the distinctive scent of cilantro, opinions may be divided. For consumers looking for a new experience, this is a product worth trying at least once.

Recently, there has been a sharp increase in the ramen industry where products originally made exclusively for overseas markets are experiencing a reverse trend in the domestic market. A prime example is the Samgyetang Bowl Noodles that Nongshim released at 7-Eleven stores in Japan last June. The product, which sells for 188 yen locally, was traded on domestic secondhand marketplaces for 7,000 to 8,000 won—a markup of more than four times the original price. When Nongshim Mall launched a limited sale of 1,000 sets on the 12th of this month, they sold out in just 10 minutes, and Coupang’s pre-order allocation also sold out in a single day.

Behind this trend lies the scarcity associated with products exclusively sold overseas. The structure is such that products developed for overseas markets gain attention domestically through social media, sparking growing interest. Exotic attempts aimed at local consumers are actually viewed as fresh experiences in Korea. The fact that these are unfamiliar flavors from a familiar brand also contributes to the interest. This means that “Shin Ramyun Green” could also take center stage someday.