Tag Archives: psy

#1178: Nongshim Shin Black Spicy Pot-au-feu Flavor Premium Noodle Soup

You might be thinking, ‘hey – didn’t he already review this?’ Nope – I reviewed the Shin Ramyun Black cup from South Korea. This is the one that is manufactured here in the United States in Rancho Cucamonga, California.So what is this ‘Pot-au-feu’ flavor? I consulted Wikipedia and found this:

Pot-au-feu (French pronunciation: ​[pɔ.to.fø] “pot on the fire”) is a French beef stew. According to chefRaymond Blanc, pot-au-feu is “the quintessence of French family cuisine, it is the most celebrated dish in France. It honours the tables of the rich and poor alike.”[1]

The cuts of beef and the vegetables involved vary, but a typical pot-au-feu contains:

Cooking cartilaginous meat in the stew will result in gelatin being dissolved into the broth. If the stew is allowed to cool, the broth may turn into a jelly, resulting in an interesting texture. Allowing the stew to cool also allows the removal of excess fat, which floats on the surface and solidifies.

The dish is often served with coarse salt and strong Dijonmustard, and sometimes also with gherkins pickled in vinegar.

Pot-au-feu broth may be used as a soup (often enriched with rice, pasta or toasted bread), as a base for sauces, or for cooking vegetables or pasta. Ready-to-use concentrated cubes are available to make what purports to be pot-au-feu broth when water is added.

Pot-au-feu could be a continuous affair in the past, with new ingredients added as some is used; nowadays houses do not have a permanent fire in cold weather, and the dish is cooked for a specific meal. Many countries have similar dishes with local ingredients.

A fiery pot of noodles! Very nice. Let’s have a look!

Here’s the lid (click image to enlarge). Notice the French? I got this one in Vancouver, BC from T&T Supermarket.

Here are the side panels (click image to enlarge). Contains beef.

The noodle block.

The spicy soup base sachet.

Has a nice color and spicy scent.

A second soup base sachet. What is Sul-Long-Tang? Again, I consult Wikipedia:

Seolleongtang is a Korean broth tang (soup) made from ox bones (mostly leg bones), brisket and other cuts. Seasoning is generally done at the table according to personal taste by adding salt, ground black pepper, red pepper, minced garlic, or chopped spring onions. It is a local dish of Seoul.[1]

Seolleongtang is typically simmered over a low flame over a period of several hours to an entire day, to allow the flavor to be gradually extracted from the bones. It has a milky off-white, cloudy appearance and is normally eaten together with rice and several side dishes; the rice is sometimes added directly to the soup.[2]

Very light color and a garlicky scent.

Here are the larger pieces I got out of the cup (they aren’t contained in a sachet). Big pieces of mushroom and green onion.

Finished (click image to enlarge). Added egg, Walla Walla sweet onion and beef I sauteed with qa little garlic salt. The noodles are really quite good for a cup version. They are wide and have a nice texture and quality. The broth is excellent. It’s spicy, but not so spicy that it makes you run for something to drink (if you can’t handle the heat, slap a couple sliced of processed cheese on top of and stir it in – it’s really good that way). What’s nice about that is that you can also taste the nice flavor of beef and garlic. Finally, the included veggies are good too – they hydrate very well. Most notably, the mushrooms do really well and have a nice flavor. 5.0 out of 5.0 stars. UPC bar code 031146021857.

[AMAZONPRODUCTS asin=”B00BEIKRBY”]

Here’s an awesome video about how they make the Shin Black Cup!

This is a great video about the plant tours at Nongshim America. The gentleman who gives the tour in the video gave me and my wife the same tour in May of 2012! At 2m37s you can see a picture of us on the wall from our day at Nongshim America! If you can get down there and do a plant tour, you’ll be greeted by some of the nicest people I’ve had the fortune to meet and have a really fun time! You can find out more about the plant tours here.

A Nice Surprise From Nongshim America!

Was looking at my posts and found this on that I hadn’t posted for some reason – check it out – it’s from 2013

When we got home from the hospital yesterday, I called the apartment office to see if there were any packages – they said there was one. A mailer from Nongshim America – what’s inside?

There were a couple of sheets of stickers… I immediately put them in one of my noodle binders (yes, I have binders full of instant noodle stuff – mostly the lids and empty packaging).

Holy cow! Two sheets of special postage stamps with PSY and Shin Black Cups! Thank you! What’s funny is that when I was very young, I collected stamps, and then my mother took that over once I lost interest. So one sheet will stay in the binder and one will go to my mom. Thanks to Ray A., Hannah C. and all the great folks down in Rancho Cucamonga at Nongshim America – miss you guys!

#998: Nongshim Shin Ramyun Black Cup Rich Spicy Beef Flavor Premium Noodle Soup

Hey look at that! The new Shin Ramyun Black cup! Been wanting to review it since I first saw it. I reviewed the other Shin Ramyun Black cup (which was onion flavored) a while back and really enjoyed it immensely. This one’s being promoted by PSY! Yep – Mr. Gangnam Style himself. Let’s check it out…

Here’s the lid with instructions (click image to enlarge).

Side panels (click image to enlarge).

The noodle block. These are great raw – crunchy and witty.

The main seasoning packet.

Nice and spicy!

This one’s the secondary powder seasoning, Sul-Long-Tang. What’s Sul-Long-Tang? Wikipedia says:

Seolleongtang is a Korean broth tang (soup) made from ox bones (mostly leg bones), brisket and other cuts. Seasoning is generally done at the table according to personal taste by adding salt, ground black pepper, red pepper, minced garlic, or chopped spring onions. It is a local dish of Seoul.

Has a nice savory flavor – lots of spices.

The vegetables. A lot of mushrooms in there – big pieces too!

Finished (click image to enlarge). Added some beef I cut into small pieces and sauteed with minced garlic and Worcestershire sauce, green onion, sweet onion, kimchi and Urashima Sesame & Salt furikake. The noodles are good – very plentiful and have a nice chew to them. The broth is great – spicy and has a nice rich flavor – that Sul-Long-Tang powder really makes it a lot heartier. The veggies? Decent and plentiful. I like this cup a lot! 4.5 out of 5.0 stars. UPC bar code 031146014408 – get it here.

Here’s a video showing how the Shin Black Cup is made – check it out!

Shin Black Cup Samples From Nongshim America!

The FedEx guy apologized for the box getting a beating…

Its contents however were resilient!

Been waiting to try this one for a while! PSY is promoting this one for them! Pretty cool! Thanks go to Ray A. and everyone else at NSA!

New TV Spot For Nongshim’s Shin Ramyun Black Cup With PSY

Unless you’ve been hiding under a proverbial rock for the last couple of months, you have heard the song ‘Gangnam Style‘ by South Korean pop star PSY at one time or another, seen the horse dance, etc. Well, After he sent Nongshim a video asking if he could do a commercial for them, they said yes.

Well today, the commercials have come out – they’re pretty funny. I still want to let it be known that I formally challenge PSY to a ramyun eating contest -maybe Shin Ramyun Black Cup? That’d be awesome! Anyways, here’s some videos to check out of the commercial.

The ‘A’ version of the Nongshim Shin Ramyun Black Cup commercial with PSY

The ‘B’ version of the Nongshim Shin Ramyun Black Cup commercial with PSY

Here’s the ‘making of’ video.

#903: Han’s Korea Rice Noodles With Seafood Flavored Soup

Here’s the last of the Han’s Korea trays that I have found. I think seafood sounds good for today. Let’s check it out!

Here’s a close up of the label (click to enlarge).

Here are the rice noodles.

The seasoning packet.

Looks like some chunk tastiness!

Finished (click to enlarge). Added some Costco stir fry veggies, kamaboko, kimchi, hard boiled egg with Krazy Mixed Up Salt and Urashima Sesame & Salt furikake. The noodles weren’t too shabby in this one –  although still they were rice noodles and a little tough to break with the lips. The broth is very light – slight seafood flavor and spicy tang to it. Interesting. 3.5 out of 5.0 stars. UPC bar code 8809037615087 .

We tried kimbap yesterday for the first time – here’s a kimbap restaurant in Korea!

Here’s a lady telling you how to make kimbap. She seems a little caffeinated and strange.