[Edaily Reporter Han Jeon-jin ] I’ll try just about anything and report back to you. I’m interested in not only new products but also products 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 where I pay with my own salary. <EDITOR’s Note>

There’s a Shin Ramyun—a Korean ramen—that’s hard to find in Korea. It’s “Shin Ramyun Green,” which I came across at a local Walmart during a recent visit 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 omission of meat ingredients, with its 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—50 mL less water than the Korean Shin Ramyun cooking instructions (550 mL). Next to that, a graph was included that categorized the degree of noodle doneness—al dente, medium, and soft—into 4 minutes, 4 minutes and 30 seconds, and 5 minutes, respectively, to accommodate local tastes. Microwave cooking instructions were also provided separately with large illustrations; the method involved pouring 450 mL of room-temperature water and heating for 7 minutes at 1,000 W.

Upon opening the package, I found two packets of powdered soup mix. One was a red soup mix, indistinguishable from the domestic Shin Ramyun, while the other looked unfamiliar. It consisted of white powder densely studded with green pieces; checking the ingredient list, I found it contained 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 as I began cooking it. Whenever 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 preconceptions were completely overturned. The flavor was deeper than I’d anticipated. 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 backdrop and enhances the body of the soup. The cilantro, which I’d been worried about, was barely noticeable—just a light sprinkling, like ground perilla seeds. It felt a bit odd 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 seasoning packet stirred in. What surprised me most was how well the aroma complemented the ramen—so much so that it completely dispelled any preconceptions I’d had upon seeing “cilantro” in the ingredients list. Of course, if you’re sensitive to the distinctive scent of cilantro, opinions may vary. 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 Nongshim’s Samgyetang Bowl Noodles, launched at 7-Eleven stores in Japan last June. The product, which sells for 188 yen locally, was trading on domestic secondhand platforms 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 stock also sold out in a single day.

Behind this trend lies the scarcity inherent in products exclusively designed for overseas markets. The dynamic is such that products developed for international markets gain traction in Korea through social media, sparking growing interest. Exotic innovations intended for local consumers are perceived as novel experiences in Korea. The fact that these are unfamiliar flavors from a familiar brand also contributes to the buzz. This means that “Shin Ramyun Green” could very well take center stage someday.