Shin Ramyun: Original, Black and Cup Compared

Shin Ramyun, made by Nongshim, is the spicy beef-and-vegetable soup noodle that most Hong Kong shoppers picture when they think of Korean ramyeon. The red Original has two sachets and a sharp chilli broth; Shin Black adds a third sachet of beef-bone (seolleongtang) powder for a milkier, milder, richer soup; the cup versions trade texture for convenience. All three are sold in Hong Kong supermarkets, convenience stores and Korean grocers.

This page is for shoppers deciding between the three formats and home cooks who want each to taste as intended. It sits under the hub on instant noodles in Hong Kong and complements our Korean instant noodle buying guide.

The three-sachet rule. If the packet has three sachets, it is Shin Black; the white powder is the bone-broth base and goes in with the red powder. If it has two, it is the Original. Cups have the powder loose in the pot and need only water.

📜 1. Background

Nongshim launched Shin Ramyun in 1986; Shin Ramyun Black followed in April 2011, 25 years later, as a premium version with an added seolleongtang-style beef-bone powder, according to the brand's public history. A Super Spicy edition appeared in 2019 and other regional variants exist. For how this family compares with the stir-fried alternative, see Buldak versus Shin Ramyun, and for the difference between Korean ramyeon and Japanese ramen, ramen versus ramyeon.

🍜 2. Original, Black and Cup side by side

The three formats differ in broth body, heat perception, noodle texture, time and price. In summary:

• Broth: Original is clear-red and sharp; Black is opaque, milky brown and rounder; cup broth is thinner because the water volume is fixed and the powder is lighter.
• Heat: Original is the hottest of the three to most palates; Black contains similar chilli but the fat and bone-broth powder mute it; cups are generally reported as milder.
• Noodles: packet noodles are boiled and chewier; cup noodles are rehydrated and softer.
• Toppings: Original has a vegetable flake sachet; Black adds larger dried shiitake and small beef pieces in most markets.
• Time: packets take about four and a half to five minutes on the hob; cups take three to four minutes with boiling water.
• Price tier: Original is lower-middle; Black is middle to upper-middle, often close to double the Original per packet; cups vary by size. Prices change frequently; check the shelf.

If you want a quieter soup noodle, Jin Ramen Mild is the usual Korean alternative. For a fuller discussion of comparing brands without ranking them, see our instant noodle comparison page.

🍳 3. Cooking the Original packet

1. Boil 550 ml water in a small pot.
2. Add the noodle block, the red soup powder and the flake sachet together.
3. Cook for about four and a half minutes, loosening the noodles after one minute.
4. Add an egg in the last minute if you like; stir once to make egg ribbons or leave it whole to poach.
5. Serve in a warmed bowl with spring onion or kimchi.

Nongshim's packet directions put the powder in at the start, unlike many Japanese brands. Boiling the chilli powder with the noodles builds the broth's characteristic depth.

🥣 4. Cooking Shin Black

1. Boil 500 ml water; slightly less than the Original because the broth is meant to be richer.
2. Add the noodle block, the red powder, the white bone-broth powder and the flake sachet.
3. Cook for about four and a half minutes, stirring to dissolve the white powder fully.
4. Add sliced spring onion and, if available, a little cooked beef or a soft egg.
5. Serve hot; the broth thickens slightly as it stands.

Do not skip the white sachet to reduce fat; it is the point of the product. If you want lower fat and sodium, choose the Original with half the powder instead, or follow the reductions in healthier instant noodle choices.

🥤 5. Cup and bowl versions

Shin Cup, Shin Bowl and Shin Black Cup use the same flavour families but a smaller, thinner noodle designed to soften in boiling water. Fill to the line, cover for three to four minutes, stir and eat. Cups suit offices and travel but give a thinner soup and softer noodle; some Hong Kong 7-Eleven and Circle K outlets have hot water dispensers for exactly this use. For office and late-night ideas see instant ramen hacks.

❤️ 6. Sodium and who should be careful

Shin Ramyun is a soup noodle, and the soup holds much of the sodium. The Hong Kong Consumer Council's February 2024 test found that a whole serving of every one of 19 instant noodles tested, including soup, exceeded the recommended adult sodium intake for a single meal, with values from 1,509 mg to 2,477 mg. Check the Hong Kong label on the specific packet, since Original, Black and cup figures differ. Leaving most of the soup is the single biggest reduction. See instant noodle calories and sodium and ramen and high blood pressure.

Richer is not lighter. Shin Black's bone-broth powder adds fat and energy as well as flavour, and its milder taste can make people drink more of the soup. People with hypertension, heart or kidney disease, those who are pregnant and parents choosing meals for children should treat all three versions as occasional foods and seek advice from a doctor or registered dietitian. This is general information, not medical advice.

🛒 7. Buying in Hong Kong

Original packets and cups are stocked almost everywhere; Black is common in large supermarkets, Korean grocers and Don Don Donki. Multi-packs are usually cheaper per serving. For store coverage see the ramen shopping hub.

❓ 8. FAQ

Is Shin Black hotter than the Original? No. Most people find it milder because the bone-broth powder and fat soften the chilli, even though the spice content is similar.

Why is Shin Black more expensive? It has a third sachet, more and larger dried toppings and, in most markets, small pieces of beef, which raise production cost.

Can I add the Black powder to the Original? If you have a spare sachet, yes; the result approximates Black. The sachets are not sold separately in Hong Kong as far as we could confirm.

Is Shin Ramyun vegetarian? No. The Original and Black both list beef-derived ingredients. Nongshim sells a separate vegetable-based product in some markets; check the Hong Kong label.

Which version is sold in cha chaan tengs? Generally none. Hong Kong cha chaan tengs use local brands; see our page on cha chaan teng instant noodles for that tradition.