Cheese Doenjang vs. Seafood Eomuk: Chef Edward Lee and Nongshim Launch Epic Shin Ramyun 40th Anniversary Fan Vote

Celebrating 40 years of spicy supremacy, Nongshim partners with celebrity Chef Edward Lee to let global fans choose their next limited-edition ramen.

Culinary Democracy: A Landmark 40th Anniversary Showdown

When South Korea’s undisputed instant noodle monarch reaches a 40-year milestone, ordinary anniversary commemorations simply will not suffice. On October 6, 2026, food conglomerate Nongshim ignited international culinary excitement by unveiling a democratic, fan-driven competition to celebrate four decades of Shin Ramyun.

Collaborating with world-renowned culinary master Chef Edward Lee—celebrated globally for his White House state dinner menu and genre-defying fusion craftsmanship—Nongshim has developed two daring culinary prototypes: ‘Shin Ramyun Cheese & Doenjang’ versus ‘Shin Ramyun Seafood & Eomuk’ (Fish Cake). Rather than deciding behind closed corporate boardroom doors, Nongshim has handed the final verdict directly to the consumers through a nationwide and global voting campaign.

Two Radical Recipes: Storytelling Inside the Bowl

Both contenders reflect deeply personal chapters from Chef Edward Lee’s cross-cultural journey, transforming humble instant noodles into soulful narrative experiences:

1. Shin Ramyun Cheese & Doenjang (치즈&된장): Inspired by an intimate home recipe Chef Lee created for his American-raised daughter to gently introduce her to traditional Korean flavors. By marrying savory fermented soybean paste (doenjang) with rich, velvety cheese, the broth achieves an umami-packed, comforting roundness that softens Shin Ramyun's fiery chili kick without stripping away its iconic intensity.

2. Shin Ramyun Seafood & Eomuk (해물&어묵): Born out of Chef Lee’s nostalgic college memories in the United States, when he first discovered the comforting warmth of Korean street-cart fish cake skewers. Anchored in a deeply layered broth blending rich ox-bone (sagol) stock, fresh ocean seafood, and aromatic vegetables, this bowl delivers the signature spicy punch complemented by the springy texture and savory sweetness of authentic fish cakes.

From Seongsu Popups to Digital Polls: How Consumers Vote

To ensure genuine consumer consensus, Nongshim has orchestrated a multi-channel voting campaign. Food lovers can cast digital ballots on Nongshim’s official global portal and social media channels until October 18, 2026.

Simultaneously, an immersive on-the-ground tasting poll is underway at the high-concept ‘Shin Ramyun Bunsik’ pop-up venue in Seongsu-dong, Seoul’s trendsetting cultural district. Visitors can taste blind-sample flights of both bowls freshly cooked on-site before submitting physical tokens. Nongshim confirmed that feedback from an independent consumer culinary evaluation committee will be combined with public votes to determine the champion.

Global Prestige: The Evolution of Nongshim’s Chef Collaborations

This crowdsourced campaign is not Nongshim’s first foray into elite culinary partnerships, but it represents its most ambitious interactive evolution. In 2023, the brand made waves across Southeast Asia by releasing ‘Shin Ramyun Tom Yum’ alongside legendary Bangkok Michelin-star street food chef Jay Fai. Earlier this July, Nongshim joined forces with Hong Kong Michelin-starred maestro David Lai to launch ‘Shin Ramyun Tomato Beef Noodle Soup’ across Greater China.

Since its debut in 1986, Shin Ramyun has transcended domestic staple status to become an international cultural touchstone, amassing over 20 trillion KRW ($15 billion USD) in cumulative revenue and selling more than 42.5 billion individual packets. With international markets now driving nearly 40% of overall revenue, this anniversary showdown is poised to capture the attention of K-food enthusiasts worldwide when the winning creation hits grocery shelves in late November.