Nongshim Showcases Shin Ramyun in LA

Local chefs and food industry figures sample special Shin Ramyun menu items created in collaboration with Perilla LA at the Nongshim booth tasting lounge at the Los Angeles Times’ “101 Best Restaurants in LA” event. (Provided by Nongshim) Shin Ramyun was reborn at the Los Angeles food scene in the United States as a dish that goes beyond a simple convenience food. Nongshim said it participated in the “101 Best Restaurants in LA” event held at Barker Hangar in Santa Monica, California, from Oct. 23 to 24 local time. Hosted by the Los Angeles Times, the event is a representative food festival that selects and introduces 101 of the best local restaurants, and Nongshim was the only Korean food company to take part. At this event, Nongshim operated a booth commemorating the 40th anniversary of Shin Ramyun’s launch and offered visitors a special culinary experience. In particular, attention focused on recipes jointly developed with owner-chef Kim Ji-hee of the Korean restaurant “Perilla LA,” which has been named one of the top restaurants selected by the Los Angeles Times for four consecutive years. A total of two collaborative menu items were unveiled. Visitors responded enthusiastically to a menu that maximized savory flavor by pairing Shin Ramyun with octopus and grilled tomatoes, and to Shin Ramyun Rosé, which highlighted a smooth taste with the addition of burrata cheese and seaweed. The dishes were seen as delivering both familiarity and a new kind of enjoyment by reinterpreting Shin Ramyun’s signature spiciness through local ingredients and cooking methods. The Shin Ramyun booth at the venue featured a tasting lounge designed with a Korean atmosphere, as well as a photo zone using a giant Shin Ramyun package and a 40th-anniversary commemorative installation. Through this, Nongshim emphasized to local chefs and food industry figures that Shin Ramyun is a global brand that can be used in a wide range of dishes. Chef Kim Ji-hee, who developed the menu, described Shin Ramyun as her soul food and said the collaboration, reinterpreted through Perilla LA’s own sensibility, was a meaningful attempt. A Nongshim official also said the collaboration with a well-known local chef served as an opportunity to introduce new possibilities for Shin Ramyun. Nongshim said it plans to continue promoting the appeal of Shin Ramyun as a product that harmonizes with diverse food cultures around the world.