*This content was translated by AI.
Nongshim is preparing a special edition of Shin Ramyun.
To mark the 40th anniversary of Shin Ramyun's launch, Nongshim has decided to run a customer promotion in which consumers will vote to select a new special Shin Ramyun product for release..
The event will put two recipes co-developed by popular chef Edward Lee and Nongshim researchers—'Shin Ramyun Cheese & Doenjang' and 'Shin Ramyun Seafood & Fish Cake'—to a vote, with the winning recipe chosen as the final product to be released.
The two recipes represent a fresh interpretation of Shin Ramyun by Chef Edward Lee, based on his culinary experience and memories of Korean food. The selected recipe will be officially launched as a product at the end of November this year and sold in limited quantities through the first quarter of next year.
'Shin Ramyun Cheese & Doenjang' combines Shin Ramyun with cheese and doenjang, fermented foods that represent Eastern and Western cuisines, respectively. 'Shin Ramyun Seafood & Fish Cake' features a deep, rich broth made from beef bone stock, seafood, and vegetables, enhanced with the signature spiciness of Shin Ramyun and the flavor of fish cake.
Nongshim plans to gather broad consumer feedback through both online and offline channels to select the final product for release. The online vote will be open from October 6 to 18 via Nongshim's official website and Instagram account.
For the offline component, applicants will have the opportunity to taste both products in person at a 'Shin Ramyun Bunsik' pop-up store in Seongsu-dong, Seoul, and cast their votes through an on-site tasting event.
In 2023, Nongshim introduced 'Shin Ramyun Tom Yum,' developed in collaboration with renowned Thai chef Chephai, to the global market. In July this year, the company launched 'Shin Ramyun Tomato Beef Noodle Soup,' co-developed with Michelin-starred Hong Kong chef David Lai, in the Chinese market.
A Nongshim official told this outlet in a phone interview, "We hope you will experience this special Shin Ramyun, based on Chef Edward Lee's interpretation."
<© STARNEWS. All rights reserved. No reproduction or redistribution allowed.>
*This content was translated by AI.
