Nongshim Shin Ramyun and Chapagetti Selected as 'Best Ramen' by New York Magazine

[Asia Economy Reporter Seungjin Lee] Nongshim's Shin Ramyun and Chapagetti were selected as the best ramen this year as well as last year.

On the 8th, Nongshim announced that Shin Ramyun and Chapagetti were named the best ramen by New York Magazine, a famous biweekly magazine in the United States.

On the 30th of last month, The Strategist, a website operated by New York Magazine, published an article titled "The Best Ramen According to Chefs and Food Writers." The article introduced the top 10 ramens selected based on recommendations from eight experts, divided into three categories: 'Soup Ramen,' 'Bibim Ramen,' and 'Spicy Ramen.' Among these, Korean products Shin Ramyun and Chapagetti were selected as the best in the spicy ramen and bibim ramen categories, respectively.

Chef Irene Yoo, who participated in the selection, said about Shin Ramyun, "It is Korea's representative ramen and serves as a standard for evaluating other ramens," adding, "It is very spicy with a strong umami flavor and pairs well with various ingredients."

Regarding Chapagetti, she said, "It is a product that offers enjoyable eating," and added, "If you top it with chadolbagi (thinly sliced beef brisket) and lightly drizzle truffle oil, it can be even more delicious."

A Nongshim official stated, "Following last year's selection of Shin Ramyun Black as the world's best ramen by The New York Times, many global media outlets recognize the taste and competitiveness of Nongshim ramen," and added, "We will accelerate our efforts to target the global market with the mission of delivering the authentic taste of Korea to the world."

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