The Original Thick Noodle Ramyun

Up until the release of Neoguri in 1982, Korean ramyun noodles had always been thin. So when Nongshim released Neoguri, customers immediately took notice of its unique thick noodles, which had a more pleasant texture than other noodles on the market. It was also known for its combination of warm spiciness and rich seafood taste. This is because Nongshim uses the best ingredients around, including seaweed collected in waters around Wando in South Jeolla.

Nongshim Neoguri The First of Nongshim’s Power Brands

The release of Neoguri was the start of a new era for Nongshim, and was the first of Nongshim’s four mega-hit brands to change the Korean ramyun landscape. It was closely followed by the release of Ansungtangmyun in 1983, Chapagetti in 1984, and Shin Ramyun in 1986. Today, three decades later, these four brands continue to top the Korean domestic market.

The thick and chewy noodles
absorb the flavor of Neoguri soup well. Although they are thick, they do not stick to each other.

The delicious soup has a warm spicy seafood taste unrivaled by any other ramyun.

Generous portions of dried kelp help give both texture and taste to the soup, adding a layer of flavor to Nongshim’s Neoguri.