I can say, Shin Ramyun Black is simply a premium version of Shin Ramyun.
Nongshim once released a high-priced version of Shin Ramyun Black, which didn’t sell well at first, and later relaunched it in the Korean market.
Shin Ramyun Black is priced noticeably higher than regular ramyun — it’s generally about two to three times the price of something like Ottogi Jin Ramen. Exact prices vary by store and promotion, and have likely risen somewhat with inflation, so check current listings for up-to-date figures.
Although it is the same design as Shin Ramyun, it can be seen that Shin Ramyun Black with a black background.
The back shows how to boil, its ingredients, calories, and expiration date.
It contains a block of circular noodles and three seasoning packets: one soup base with dried vegetables and meat, and two powder soups — one to add while boiling, and the other to add after boiling.
The dried vegetables are larger than Shin Ramyun.
Boil for 4 minutes and 30 seconds as described.
When it boils up, prepare one remaining powder soup.
After boiling, add powder soup and stir before eating.
Personally, I put my favorite egg and rice cake.
My Thoughts on Shin Ramyun Black
My personal opinion of Shin Ramyun Black is too much. I just prefer Shin Ramyun.
The powder I put in after boiling seems to give off the taste of Seolleongtang.
In the name of Shin Ramyun, ‘Shin’ shows a spicy taste, but Shin Ramyun Black is not spicy.
And the price is too expensive.
However, it seems meaningful that Shin Ramyun Black has helped elevate instant ramyun overall.
If you like a richer, less spicy flavor, you may prefer Shin Ramyun Black over the original.
I can see why it’s popular overseas — many foreigners seem to find it a satisfying meal since it isn’t spicy and has a rich, savory taste.
Nongshim Shin Ramyun Black website : https://eng.nongshim.com/brand/main/index
