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Nongshim Shin Ramen Kimchi Multipack 5x120g
- Spicy Korean instant noodles with classic kimchi flavor for an authentic taste experience.
- Chewy wheat noodles paired with a rich and aromatic kimchi broth.
- Convenient 5-pack, perfect for families, sharing, or stocking up.
- Quick and easy to prepare—ready in just a few minutes.
- Ideal for those who enjoy bold and flavorful Korean instant noodles.
Unleash the flavor of Japan & Korea: Nongshim Shin Ramen Kimchi Multipack 5x120g!
Bold Flavor of Kimchi in an Instant Meal
Experience the fusion of the classic Shin Ramyun noodle with the beloved taste of Kimchi. This multi-pack provides five generous servings of 120g each, perfect for keeping your pantry stocked with a quick, satisfying meal. The noodles are firm and chewy, pairing perfectly with a broth that carries a distinct spicy and sour tang. The Kimchi flavor profile offers a pleasant depth and warmth that characterizes traditional Korean cuisine.Quick Preparation, Satisfying Results
Each pack includes the signature resilient noodles, a savory soup base, and vegetable flakes, which contain dried kimchi pieces for an authentic taste and texture. The broth is formulated to deliver a robust and slightly fermented flavor that is immediately recognizable. Preparation is fast and straightforward, allowing you to enjoy a flavorful, hot meal in a matter of minutes. This ramen is a reliable foundation for a diverse range of customized dishes.How to Enjoy
To prepare, boil 550ml of water. Add the noodles, soup base, and vegetable flakes to the pot. Cook for 4-5 minutes, ensuring to stir occasionally. Serve immediately. For a richer, more Korean-inspired meal, try stirring in fresh, finely chopped kimchi and a slice of American cheese just before serving. Other popular additions include thin slices of green onion or a fried egg placed on top.Nutrition & Ingredients
| Energy | 1.748Kj / 415Kcal |
| Fat - of which saturated |
13 g 6.5g |
| Corbohydrate - of which sugar |
68g 4.9g |
| Protein | 9.6g |
| Natrium (Salt) | 4.5g |
WHEAT flour, potato starch, palm oil, salt, acidity regulators: E501, E500, E339, tocopherol liquid (antioxidant: E306, emulsifier: E322 with SOY sauce), seasoning (yeast extract, SOY sauce, garlic, WHEAT starch), green tea extract, oil, tea extract (oligoin extract), tea extract pigment: E101, (seasoning (maltodextrin, vegetable protein), SOY sauce, WHEAT), salt, yeast extract, MUSTARD oil, table salt, sugar, seasoning (maltodextrin, garlic, glucose, pepper), flavor enhancers E631, E627, acidifier E330, thickener E412, color: E150c, kimchi flake cabbage, garlic, pak choi, carrot, onion
Details & Importer
Manufacturer: Nongshim
Kreyenhop & Kluge GmbH & Co. KGIndustriestraße 40-4228876 OytenDeutschland
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Frequently asked questions
What is the recommended way to prepare Nongshim Shin Ramen Kimchi for its authentic taste?
For the authentic taste, boil 550ml of water. Add the noodles, soup base, and kimchi flakes. Cook for 4-5 minutes, stirring occasionally.
How can I achieve a chewier noodle texture when cooking Shin Ramen Kimchi?
To achieve a chewier noodle texture, cook the noodles for a slightly shorter duration, around 3.5 to 4 minutes, and stir them frequently during cooking to separate the strands.
What are some simple ways to enhance or customize the flavor of Shin Ramen Kimchi beyond the standard preparation?
To enhance the flavor, consider adding a beaten egg in the last minute of cooking, a slice of American cheese for creaminess, or a splash of sesame oil for aroma. Fresh green onions or a fried egg can also be added as toppings.
How does the kimchi flavor in Shin Ramen Kimchi compare to fresh, fermented cabbage kimchi?
The kimchi flavor in Shin Ramen Kimchi captures the savory, spicy, and slightly sour essence of well-fermented cabbage kimchi, delivering a consistent and convenient kimchi experience without the need for fresh ingredients.
Can Shin Ramen Kimchi be prepared in a "dry" or stir-fried style instead of a traditional soup?
While Shin Ramen Kimchi is primarily designed as a soup ramen, you can adapt it to a "dry" style by using less water during cooking and draining most of the broth before mixing in the soup base and kimchi flakes, or by cooking down the broth until it's thick.
