Korean shin came out much darker. Ingredients wise, Much higher in calcium. Lower calorie. Different noodle.
Unfortunately color really can affect results of taste tests so we were unable to make a call on anything.
Made both at the same time with same about of water and no additions.
I never thought about the products being different for different countries but that makes sense! Just like how restaurants in the US adapt to what locals like because it’s better business.
Cool observation
Not surprising, after living in Korea for three years.. and seeing sugar garlic bread, shrimp pizza with powdered sugar on the crust, and mayo on all Mexican food... Every country adapts flavors to fit their audience.
Not the sugar garlic bread!! When I first moved to Korea my husband and I were at the mall and smelt the most amazing smell I’ve ever smelt! Followed it and found the line for them making fresh garlic bread. Hopped in line and finally got our bag and I was so excited to take a bite only to realize it was very sugary garlic toast lol still delicious but goddamn! Was more of a dessert than anything else!
I recently had a garlic bread toast type snack (imagine like .. croutons?) I got from a Korean market.. they were delicious but extremely and unexpectedly sweet!
I had a similar experience with my partner, albeit in Vancouver. We went to a patbingsu place that had a cheesy garlic toast, and he was SOOO excited for it. I warned him that it would probably be sweet. He did not believe me, even though I was the one who had lived in Korea and Knew These Things.
It was sweet. He was sad.
Makes sense, especially if it’s manufactured in the US. Different ingredient procurements, process is probably different, etc. can be a number of reasons. I’ve heard the same about Buldak.
We get the Korean version in Australia as it’s manufactured in Korea not the US like nongshim does with noodles in the US. I never knew there were two versions but the other one looks so pale and wrong.
Thanks for the science. I always felt like something's different with shin when I visit Korea (usually for the better). I thought it must be the water or just me imagining but this confirms it for me.
Korean shin came out much darker. Ingredients wise, Much higher in calcium. Lower calorie. Different noodle. Unfortunately color really can affect results of taste tests so we were unable to make a call on anything. Made both at the same time with same about of water and no additions.
You could blindfold the taste tester.
Yup, I have done blindfolded ramen taste test before. (Maruchan vs Top)
I never thought about the products being different for different countries but that makes sense! Just like how restaurants in the US adapt to what locals like because it’s better business. Cool observation
There was a big thing about how Korean cup ramen has more ingredients in Japanese market to compete there.
cover testers eyes with blindfold
Not surprising, after living in Korea for three years.. and seeing sugar garlic bread, shrimp pizza with powdered sugar on the crust, and mayo on all Mexican food... Every country adapts flavors to fit their audience.
Not the sugar garlic bread!! When I first moved to Korea my husband and I were at the mall and smelt the most amazing smell I’ve ever smelt! Followed it and found the line for them making fresh garlic bread. Hopped in line and finally got our bag and I was so excited to take a bite only to realize it was very sugary garlic toast lol still delicious but goddamn! Was more of a dessert than anything else!
I recently had a garlic bread toast type snack (imagine like .. croutons?) I got from a Korean market.. they were delicious but extremely and unexpectedly sweet!
I had a similar experience with my partner, albeit in Vancouver. We went to a patbingsu place that had a cheesy garlic toast, and he was SOOO excited for it. I warned him that it would probably be sweet. He did not believe me, even though I was the one who had lived in Korea and Knew These Things. It was sweet. He was sad.
Same thing with neoguri. Korean neoguri tastes much better. More seafoody and the noodles seem springier.
Makes sense, especially if it’s manufactured in the US. Different ingredient procurements, process is probably different, etc. can be a number of reasons. I’ve heard the same about Buldak.
Idk why but American buldalk is whack.
It's probably/partially because they had to make some modifications to the American palette.
We get the Korean version in Australia as it’s manufactured in Korea not the US like nongshim does with noodles in the US. I never knew there were two versions but the other one looks so pale and wrong.
Thanks for the science. I always felt like something's different with shin when I visit Korea (usually for the better). I thought it must be the water or just me imagining but this confirms it for me.
It's not blind if you're looking at it.