Home > Cooking > Cook, Pop, Cook: Shin Ramen

Cook, Pop, Cook: Shin Ramen

Today dear reader, I reveal to you an ancient Korean secret (I learned it 3 days ago) passed down through many generations (a hyung–that’s an unrelated older brother–told me he heard about it on Korean TV) on how to make the perfect Shin Ramyun.

The Perfect Shin Ramen

Actually, that almost looks like chef boyardee…but whatever. Onward!

For the uninitiated, Shin ramyun is one of the more popular Korean ramyuns, and rightfully so. It’s deliciously spicy and it’s gaining in popularity as evidenced by being featured on SlickDeals – if I find it in Costco, then we’ll know Shin ramyun has truly arrived (Update 5.28.10: my friend bought a box at Costco). It’s also an incredibly efficient way of consuming an entire day or two’s RDA of sodium. If you are a masochist, try eating the Shin ramyun raw by breaking up the noodles and sprinkling some of the soup powder on it. As Ralph would say, “It tastes like burning!”

So here are the steps to making the perfect base Shin ramyun. If you want to get fancy, you can add green onions, onions, lean meats, a slice of American cheese, an egg or two, rice cakes, and if you’re really adventurous, some heavy cream. And yes, it’s ramyun and not ramen – we ain’t Japanese, so momofuku!

First gather the ingredients. The secret ingredient is: Ssam jang (the green thing on the right):

The Secret Ingredient

You should be able to find it in any Korean Mart.

I have a pregnant wife at home so I made it the “healthy” way: boil 17oz of water in one pot  and boil enough water to cover the noodles in another.

The Pots and Truck Nuts Spoonrest

Notice the Truck Nuts Spoon Rest in the middle – one reviewer on Amazon called them titanium buttocks. Trust me…much more sac-like than booty-like.

Next, prepare the broth by putting HALF the soup powder and all of the package of “vegetable” flakes in the 17oz of boiling water.


And here’s the secret ingredient – it wouldn’t be so secret to you if you had Korean broadcasts on your FiOS/Cable – 1 heaping tablespoon of ssam jang: a modified soybean paste. It’s laden w/ MmmmSoGood, but what delicious Asian food isn’t?

A Spoonful of Ssamjang Makes the Medicine Go Down

Throw that in there with the broth and watch the magic unfold.

Once the water starts boiling in the other pot, throw the noodles in there and cook them for 4 minutes.


This is the Korean version of the McDLT: the McD’s sandwich that had the hot side hot and the cold side cold. The parts are prepared separately and when combined, it’s incredibly delicious.

After 4 minutes, strain the noodles and rinse them under COLD water – you don’t want them to continue cooking. The fact that you rinse out all the fat and other preserving goodies is why Koreans believe this way of making ramyun is healthier. Usually when people say healthier, it means it doesn’t taste too good, and it’s no different in this case. If you want all the fatty goodness, just follow the directions on the packaging (19.5oz of water), but substitute ssam jang for 1/2 the soup powder.

Cool Noodles

Now throw the noodles into the broth and bring the broth back up to a boil.

By Our Powers Combined

By our powers combined, we are freakin tasty!

Now you might be thinking to yourself, “Is this guy seriously going to continue posting all of these pics of ramen/ramyun?”

Yes, Seriously

The ssam jang makes the broth incredibly smooth and also gives it a nice, complex flavor – granted we’re talking about ramyun here so being a complex prepackaged noodle is like saying, “He’s really smart for a 2 year old.”

How good was it? I had it two nights in a row. And yes, my face was swollen the next morning both times. I also awoke incredibly thirsty.

The Perfect Shin Ramen

Give it a try and let me know what you think.

  1. southamerica
    March 12, 2010 at 9:59 am

    If it’s sold at Costco, we need to pick up a box.

    To make it healthier, do you also throw in some eggs/vegetables?

    • Pop
      March 12, 2010 at 10:16 am

      Yup! Adding green onions, onions, eggs and lean meat is fantastic. If you wanna be a fatty, adding cheese or heavy cream is good too!

  2. Mimi
    March 12, 2010 at 10:52 am

    heavy cream? awwww that’s going too far.
    and YES, that does look like Chef Boyardee! that’s exactly what i was thinking.

    • Pop
      March 12, 2010 at 11:18 am

      Don’t knock it till you’ve tried it!

  3. hubert
    March 12, 2010 at 11:04 am

    I’ve heard some people add a slice of american cheese to their ramyun. that’s the way to add some tastiness. nice trick Soo!

    • Pop
      March 12, 2010 at 11:18 am

      American cheese is excellent on ramyun…but you gotta be in the mood for it.

  4. Ina
    March 12, 2010 at 11:06 am

    Ah, ramyun. Love to make it and eat it, but I always–ALWAYS–regret it after!

    Ssam jjang is a great idea! I wonder if I can make ssam jjang out of the dwen jang and other stuff we have lying around… To the internet!

    • Pop
      March 12, 2010 at 11:19 am

      haha! Especially when my face is all puffy the next morning.

  5. stephen yang
    March 12, 2010 at 11:28 am

    zomg i’m totally gonna go to h mart and get myself a box of shin ramyun

    • Pop
      March 12, 2010 at 11:29 am

      They sell ’em in 5 packs too. A box is a lot of Shin, even for me. 🙂

  6. Janice
    March 13, 2010 at 11:42 am

    it is uber delicious. IMO, it tastes better with shin ramyun than neoguri. although, gotta say that neoguri on its own is pretty tasty 🙂

  7. the buck
    March 16, 2010 at 10:13 am

    lean meat? i want a refund for this blog post.

    try putting the noodles into the water pot from the start and let it cook. it comes out chewier without getting bloated! jjol git jjol git hae!

    • Pop
      March 16, 2010 at 10:14 am

      A check for $0.00 is in the mail.

      Mmmm! I enjoy it that way too! And I also like sing jjol git jjol git!

  8. Ina
    April 26, 2010 at 1:30 pm

    I was about to make ramyun for lunch, and I remembered this post! So I used your method, and it was soooo great!! The ramyun tasted so clean! The substitution of the ssam jjang (home-made! Ohh yeahhh) for half the soup base makes such a difference!!

    • Pop
      April 26, 2010 at 1:37 pm

      Home-made ssam jang! That’s a whole ‘nother level of awesome! Much like home-made gochujang (hot pepper paste) makes spicy marinades -that- much better.

  1. May 13, 2010 at 10:04 am
  2. June 9, 2010 at 3:11 pm
  3. August 18, 2010 at 11:50 am
  4. September 27, 2013 at 5:08 am

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