[Shin Ramyun and Memorable Seafood Hotpot]

Shin Ramyun is a beloved national instant noodle brand that has maintained its position as the top-selling instant noodles in Korea since its launch in 1986. The secret to its popularity lies in its fiery chili heat, a special broth packed with the savory umami of beef and shiitake mushrooms, and its uniquely chewy medium-thick noodles. From its launch, the brand's relentless focus on achieving “the spiciness Koreans crave” captured the palate of spicy food lovers, propelling it to instant success. Its iconic red packaging, featuring the striking character for “spicy,” has become a symbol of Korean food culture.

By the 1990s, it had already expanded overseas and has since grown into a global brand sold in over 100 countries worldwide. In recent years, its global recognition has surged further amid the Korean Wave boom, fueled by K-pop and Korean dramas, cementing its status as a beloved synonym for “K-food.” In Japan too, it has permeated as the original K-food, gaining popularity especially among young people. Beyond eating it plain, recipes incorporating cheese, kimchi, eggs, and more have become a hot topic on social media, making it an indispensable presence on dining tables.

Personally, I used to eat it about eight times a week when I was single. Around the time I got married, I boasted to a Korean person I met while traveling that I'd eaten it about a thousand times by then. Surprisingly often, I'd get the kind advice, “You should stop eating so much—it's bad for you~.” Yet, they seemed somehow pleased that I, a Japanese person, ate so much Shin Ramyun. Personally, I think it's actually good for you—you get plenty of vegetables, and the capsaicin boosts blood circulation.

Today, I added clams and squid, bought at half price last night at the supermarket, and cooked them slowly in rice bran oil and a little sesame oil to draw out their umami. I added nutrient-rich cherry tomatoes, plus as much garlic and chili peppers as I liked. Eating this Shin Ramyun, infused with seafood broth, garlic flavor, and added heat, brings back memories of a cold winter night in Seoul 20 years ago. I recall sharing a seafood hot pot with a Korean friend at our lodging, each of us holding a glass of soju. If you ever want to recreate that delicious Korean hot pot you enjoyed there, along with the memories, I highly recommend giving this a try.

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