"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 from the Gumi factory tastes better.'

The claim that the taste of Shin Ramyun differs depending on which factory it is produced in has been generating buzz online. On the 13th, Jung Yunho, a former KBS comedian and now YouTuber, posted a video on his channel comparing Shin Ramyun noodles made at the Gumi and Anseong factories under identical conditions. This video, uploaded by a YouTuber with 420,000 subscribers, attracted significant attention by reaching 300,000 views within just one day.

Yonhap News Agency

Shin Ramyun is the top ramen brand in Korea. According to the Korea Agro-Fisheries & Food Trade Corporation (aT) FIS Food Industry Statistics, Shin Ramyun recorded over 400 billion won in sales last year through domestic offline distribution channels alone. It’s only natural for consumers to desire tastier food. Whether or not there is a flavor difference depending on the manufacturing plant is certainly a topic of interest for Shin Ramyun consumers.

In this issue of Tastelovers X-File, we will fact-check whether there is any real possibility of flavor differences arisen from different production factories, by examining the domestic manufacturing and distribution processes of Shin Ramyun.

As of September 20, according to industry sources, there are four domestic factories that produce Shin Ramyun. Nongshim operates manufacturing plants in Gumi (North Gyeongsang), Anseong (Gyeonggi), Anyang, and Busan. This information can also be found on the packaging of Shin Ramyun by checking the product report number printed on the back. Of these, the products distributed domestically are manufactured at the Gumi, Anseong, and Anyang plants. The Busan factory mainly manufactures export products.

If you want to check where the Shin Ramyun you purchased was made, you can do so by looking at the shelf life section on the package, where the manufacturing plant is also indicated.

We asked Nongshim, the manufacturer of Shin Ramyun, which factory produces the largest quantity of noodles. Among the Shin Ramyun products distributed domestically, the largest share is produced at the Gumi plant, followed by the Anseong and then the Anyang plants. It is said that the Gumi factory accounts for as much as 80% of domestic volume. A Nongshim representative explained, "The production quantities at each factory may be adjusted depending on SKU and production scheduling."

If there truly were differences in taste depending on the production plant, it would be logical to assume that different product details are produced at each location.

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

The Shin Ramyun product itself can be broken down into three main components: ▲fried noodles ▲powdered seasoning ▲flakes. The fried noodles are manufactured directly at all three factories: Gumi, Anseong, and Anyang. The powdered seasoning is produced at separate soup plants located in Anseong and Gumi, then distributed to the three main factories. The flakes are entirely produced by Nongshim's affiliate, Nongshim Taekyung, at its Daegu plant and shipped to each production facility.

The company explains that since soup base and flakes are produced using the same raw materials at just one or two factories and then distributed, there is no room for any taste variation to arise. In addition, Nongshim emphasizes that the raw materials, equipment, and formulation ratios for fried noodles are all identical, making any taste differences across factories impossible.

We also checked the ingredient lists and raw material items for Shin Ramyun produced at various plants, using the product report numbers in Food Safety Korea's system. Some entries listed specific items like flour or palm oil, while others simply described the contents as 'noodle products' or 'fried noodles.' The company explained that "even with the same ingredients or formulation, how it is written can differ depending on the local authority in charge."

Among netizens, there has been speculation that the newer Gumi factory (opened in 1991) uses the latest machinery and thus produces better-tasting noodles compared to the older Anyang (1976) and Anseong (1982) factories. Nongshim responded, "All factories use identical production facilities to ensure consistent quality."

In short, the manufacturer makes it clear that the online debate over Shin Ramyun tasting different depending on the factory is "not true."

Shin Ramyun is a representative K-ramen brand and has been expanding its sales in key markets such as China, the US, Japan, and Europe. Nongshim operates local production plants for Shin Ramyun in both the US and China. So, does the taste of domestically produced Shin Ramyun differ from versions made overseas? We asked Nongshim once more.

A Nongshim representative said, "Rather than exporting all ingredients from Korea, we procure raw materials locally, which means there could be minute flavor differences due to differences in varieties and sources. However, the essence of the taste remains unchanged. The ability to maintain the same flavor profile for the same brand, regardless of production location, is our core technology."

Nongshim Seoul Seongsu-dong Shin Ramyun Snack Exterior

We also asked Nongshim about the best way to enjoy Shin Ramyun. The answer was: "Eat the product containing just-made noodles." Because of the nature of fried noodles, the longer the noodles have been stored after production, the more the flavor deteriorates. Since the product is deep-fried, as time passes and the expiration date approaches, the noodles may lose their texture or taste more strongly of flour.

Currently, you can try freshly made Shin Ramyun at the 'Shin Ramyun Snack' pop-up store in Seongsu, Seoul, and at the 'Gumi Ramen Festival' scheduled for November. At Shin Ramyun Snack in Seongsu, there is a booth where ramen fresh from the Anseong factory is sold every Friday morning. At the Gumi Ramen Festival last year, over 500,000 packs of freshly made ramen were sold.

The debate over whether food tastes different depending on its factory keeps resurfacing in the food industry. Crown Haitai's 'Ace,' Lotte Wellfood's 'Moncher,' Nongshim's 'Saewookkang,' and HiteJinro's 'Chamisul' have all faced similar controversies. Every producer has responded, "We maintain consistent taste and quality." Such debates reflect consumers' desire to enjoy food that is even just a little tastier. Wishing you a joyful weekend filled with good food!

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