"Is the YouTuber Telling the Truth?" 300,000 Views in One Day... The Real Story Behind Shin Ramyun's Flavor, According to Nongshim [Tastelovers X-File]

“Claims That ‘Shin Ramyun Tastes Different by Factory’ Go Viral Online”

Domestic Shin Ramyun Is Produced at Gumi, Anseong, and Anyang Plants

Soup and Flakes Are Manufactured at Separate Facilities

“Freshly Made Ramyun Tastes Best”

'Shin Ramyun made in the Gumi factory tastes better.'

The idea that Shin Ramyun's flavor differs depending on the factory where it's produced is spreading online and becoming a hot topic. On September 13, YouTuber Jung Yunho, a former KBS comedian, uploaded a video to his channel comparing Shin Ramyun made in the Gumi and Anseong factories, cooking them under the same conditions. The video, posted by a YouTuber with 420,000 subscribers, gained 300,000 views within a single day, drawing significant attention.

Yonhap News Agency

Shin Ramyun is the number one ramen brand in South Korea. According to the Korea Agro-Fisheries & Food Trade Corporation (aT) FIS Food Industry Statistics Information, sales of Shin Ramyun through offline retail channels in Korea last year alone exceeded 400 billion won. Naturally, consumers want their food to taste as good as possible, so it's unsurprising that they are curious whether the flavor varies by manufacturing facility. The question of whether the factory of production affects flavor is sure to interest Shin Ramyun consumers.

This edition of 'Matjal-X-File' will fact-check whether there’s any real chance of flavor differences depending on the manufacturing factory, by taking a closer look at Shin Ramyun’s domestic production and distribution process.

As of September 20, there are a total of four factories in South Korea that produce Shin Ramyun, according to industry sources. Nongshim operates manufacturing facilities in Gumi, Anseong, Anyang, and Busan. The product report number is also printed on the back of each Shin Ramyun pack, allowing consumers to confirm this. Of these, Shin Ramyun distributed domestically is produced in the Gumi, Anseong, and Anyang factories; the Busan factory mainly produces for export.

If you want to check which factory produced your Shin Ramyun, you can find this information next to the expiration date on the package.

We asked Nongshim, the manufacturer of Shin Ramyun, which factory produces the largest amount. Among Shin Ramyun products distributed domestically, the Gumi factory accounts for the highest production volume, followed by the Anseong and then the Anyang factories. The production share of the Gumi factory is reportedly as high as 80%. A Nongshim representative explained that "production volumes can be adjusted by factory depending on the SKU (stock keeping unit) and production schedule."

If the flavor of Shin Ramyun really did differ from factory to factory, that would imply that each facility might produce slightly different products.

Exterior view of Nongshim's factories, the manufacturer of Shin Ramyun. From the top left clockwise: Gumi, Anseong, Busan, and Anyang factories.

When looking closely at the production process, Shin Ramyun products can be divided into three key components: ▲fried noodles ▲powdered soup ▲flakes. The fried noodles are produced directly in the Gumi, Anseong, and Anyang factories. The powdered soup is produced at dedicated soup factories in Anseong and Gumi, then distributed to the three production factories. The flakes are wholly manufactured by Nongshim Taekyung, a Nongshim affiliate, at its Daegu factory, before being sent to each manufacturing facility.

The company explains that, since the soup and flakes are produced at only one or two factories using the same raw materials, there's no room for flavor differences. Likewise, the fried noodles are made with identical ingredients, equipment, and mixing ratios, so Nongshim emphasizes that there should be no flavor discrepancies between factories.

We also checked on Food Safety Korea by entering the product report numbers to compare the ingredients and materials for products from each factory. Some products list details for every ingredient such as wheat flour and palm oil, while others simply use general terms like 'noodles' or 'fried noodles.' When asked about this, the company replied, "Even with identical ingredients and recipes, the labeling may differ depending on the supervising authority."

Among netizens, there are some who speculate that the Gumi factory, built in 1991, might produce tastier Shin Ramyun than the older Anyang (1976) and Anseong (1982) factories because its machinery is more modern. However, Nongshim responded, "All factories use the same production equipment to ensure consistent quality."

In summary, the company states clearly that the online debate about Shin Ramyun tasting different based on the factory is "not true."

Shin Ramyun, a leading 'K-ramen' product, is expanding its sales in major countries such as China, the United States, Japan, and Europe. Nongshim operates local factories in the US and China to produce Shin Ramyun. So, are there flavor differences between domestically produced and internationally produced products? We asked Nongshim again.

A Nongshim representative replied, "We do not export all ingredients from Korea for overseas production—local sourcing is used, which means subtle differences in ingredient types could cause slight taste variations. However, the underlying flavor remains unchanged. The technological know-how is in ensuring the brand's products taste the same worldwide."

Nongshim Seoul Seongsu-dong Shin Ramyun Snack Exterior

We also asked Nongshim for their recommendation on the best way to enjoy Shin Ramyun. Their answer: eat products with freshly made noodles. The longer fried noodles sit after they are made, the more their flavor deteriorates. Because the product is fried, as time passes—especially as the expiration date approaches—the noodles can become brittle and the wheat smell more pronounced.

Currently, places where you can try freshly made Shin Ramyun noodles include the Shin Ramyun Bunshik pop-up store in Seongsu, Seoul and the upcoming 'Gumi Ramen Festival' in November. At the Seongsu Shin Ramyun Bunshik, there’s a special section selling ramen made at the Anseong factory every Thursday, available from Friday morning. At last year’s Gumi Ramen Festival, more than 500,000 servings of freshly made ramen were sold.

The debate over "does food taste different depending on the factory?" regularly appears in the food industry. Crown Haitai Confectionery's Ace crackers, Lotte Wellfood's Mong Shell, Nongshim's Saewookkang, and Hite Jinro's Chamisul have all faced similar controversies. Companies maintain that "consistent taste and quality are always ensured." In the end, these discussions reflect consumers’ desire to find even tastier foods. Here’s wishing you an enjoyable weekend filled with delicious food.

This content was produced with the assistance of AI translation services.