How to cook and eat Shin Ramyun like a Korean

1. Boil water with seasoning and flake packets
2. Add noodle brick
3. Cook for a couple minutes then add egg
4. Eat with kimchi
5. Add rice to broth and finish it off
6. Clean up
7. Drink some water
8. Play soccer

[tjioeardiyanto]

I ate Shin Ramyun at least three packs a week. I've always sauteed chopped green onion with a clove of crushed garlic with 100 grams of mince pork for 3-4 mins, then added water and did exactly like what you did here for the next steps.

[Dayday]

At this point, i feel like i have a personal relationship with Ben and he‘s just casually sitting with me and telling me stories.

[SDPP]

My Korean mom used to make kimchi and nongshim shin ramyun when I was little, and I've been hooked on it ever since.. I kinda miss eating Korean food, as a little kid, I ate it almost everyday.. now I live where some stores didn't have what I want, my mom went back to Korea to see her mom and I told her next time I'm coming with lol

[aikidoshi]

I cook ramen almost every day for lunch. I add onion, garlic, chilli, gojuchang paste, frozen peas, corn & carrots and some cooked chicken and an egg. I never break the egg straight into the pan (just in case) and I usually stir it before dribbling it into the pan. There are about 6 or 7 different types of ramen I use, all delicious. I try to only use half to 3/4 of the noodle cake so my blood glucose doesn't spike too much.

[Bkob]

This brings me back to my college days where my Korean roommate introduced me to Shin and Kimchi. You gotta have the egg in it!! Thanks for the reminiscing on good memories.

[ksb]

I think it's important for people to know two things. a) You don't have to use the whole packet of spice. You use it for your liking - just like you can cook as short or long as you want to cook. The spicier you want, the more you use. b) You are to add pretty much any veggies, meat, eggs, etc. you want.

[chipskylark]

71 cents?? Dang a pack of four is like 6 or 7 bones here 😂😂😂

[Robert.Wayne.Bullock]

I bought a ton of Shin recently, never tried it, and this video had inspired me to get crafty!! Excellent video my man!

[HireMichaelEverson]

I remember I would get Shin as a treat on my payday because the rest of the time I was eating microwaved baked potatoes, eggs, or top ramen. After two weeks of being bland bombed, being able to eat something so spicy and nice was a treat.

They're $1.25 a bag at the time.

[colinmacarthur]

I like to upgrade my noodles with some rough chopped green onion and baby bok choi while it gets up to temp and fast fry pork loin on the side with some chili, garlic, and cumin. I crack an egg and add a splash of sesame oil to the broth when I drop in my noodles and add the sliced pork to top it off when I'm done. (I need to convince myself the added nutritional value makes it not junk food anymore 😉)

[omwfybl]

i throw kimchi into the soup base while it’s boiling (sorry if that’s criminal) but i feel like the kimchi makes the broth taste even better. once my noodles are cooked i’ll put a slice of cheese on top. idk it’s been my go to recipe the past few months and it’s really nice. the cheese makes the broth creamy and kimchi adds a sourness to the broth that i really enjoy.

[wes_choy]

Finally able to eat the same meal as Bendeen while watching him xD

[kristinrinia]

I've been on team poached egg for my shin ramyun for probably over 15 years now and I notice if you do the egg(s) just before the noodles come apart around the 1 minute mark, the will sit on top of the nest. I kind of flip the puck after 30 seconds - give it another 30 - add the eggs. I use a slightly oversized pot if I want true poach, so I can lid it and have that thick, gooey yolk. Sometimes I just pull the noodles so I can coat them in the thick yolk with a little bit of broth, then add fresh spring onion and fresh serrano slices. Other times I do a soupier version with random veg or meats I have around - bok choi, spring onion - I've even added makhani dal or black beans or southern bbq slices or rare steak slices with fresh coriander - sometimes I just want nothing but egg, fresh, thin garlic chips, and lots of black pepper + chili flake -- it depends on mood and circumstance. I also make surplus pho broth to keep some frozen for emergency pho when I want rice noods. Noodles are my comfort and it gives me anxiety when people bite them in half - so thank you for not doing that. My hapa heart can't take another severed nood.

[digitalmedia]

I found this channel informative & entertaining (subtly but greatly). Thank you!

[ryo-kai]

When it comes to instant ramen (or ramyun), this is the best stuff I've found that's commonly found in supermarkets in the US. It's delicious. Moderately spicy if you like spice, and very spicy if you don't. The flavor is deep, complex and satisfyingly umami, and the noodles themselves have a much better texture than the "usual" brands. This is my go-to instant ramyun.

[FamilyToyReview]

You eat kimchi like you havent eaten in days. 😂

[twinklesnowflake]

..dude!! Mugging that kimchi!!! Love it!!! Im out to store to get this setup!!! Great content- thank you!

[chrisschoenfeld]

I lived off that stuff for a decade, still eat it. I only cook the noodles and flakes, then drain all but a half cup of water off. Then I put it back on the warm burner (with the burner off) and stir in a raw egg and two tablespoons of butter, which is totally not Asian, until the butter is melted. I let it set and cool a bit before eating. Amazing.

Ramen is just salt and starch, so adding a protein and some fat really builds it up as a meal.

[shanebrown]

lived in Korea for a year in the military 30 years ago. Shin Ramyon was the best. It was years before the local stores started to carry it. Im so happy again after trying to replicate it with crap ramen for so many years.

[jamesfreedom]

You learned it the hard way to not drink soup straight out of the pot around other people? Bruh I need a story time for this one lmao