Shin Ramyun The Red Perilla Cream Pasta/A nutty and spicy Korean-style fusion ramyun pasta

 

Hello, roger that!😄

This is Korea — it’s winter, and Christmas is just around the corner 🎄

So today, I made a perilla cream pasta using Shin Ramyun The Red (self-paid, no sponsorship!) as a little Christmas treat.

It might remind you of a Shin Ramyun Toowoomba-style pasta,

but this one has its own Korean twist.

I used ground perilla seeds, shredded perilla leaves, and perilla oil.

Perilla leaves are fragrant green leaves commonly used in Korean cooking.

The seeds come from the same plant, and when pressed, they produce perilla oil —

known for its deep, nutty flavor.

By using all three together,

I created a super thick, rich, nutty, and spicy Korean-style fusion ramyun pasta.

So, Merry Christmas in advance 🎄

And as always, let’s open the door to Hyeng’s Kitchen —

open! 🍝💚

😸😹😺😻😼😽😾

Shin Ramyun The Red Perilla Cream Pasta

Ingredients (Serves 1 / Based on Korean spoon measurements)

• 1 pack Shin Ramyun The Red

• 4 perilla leaves

• ½ tsp minced garlic

• ¼ medium onion, sliced

• 2 shiitake mushrooms

• 6 red shrimp

• 1 tbsp cooking wine

• 200 ml heavy cream

• 2 tbsp olive oil

• Shin Ramyun flakes

• About ⅓ of the Shin Ramyun seasoning powder

After turning off the heat:

• 1 tbsp ground perilla seeds

• Remaining Shin Ramyun seasoning powder

• ½ tsp perilla oil

For plating:

• Julienned perilla leaves

• 1 egg yolk

👿💜💚💛💙💗💕

First, soak 6 red shrimp in water mixed with 1 tablespoon of cooking wine for about 5–10 minutes.
Then peel off the shells, leaving only the tails on.
Pat the shrimp dry with a paper towel to remove any excess moisture.

For plating, remove the stems from 4 perilla leaves, roll them up tightly, and slice them as thinly as possible.
Gently separate the strands with your hands and set aside.

Next, slice ¼ of a medium onion, and remove the stems from 2 shiitake mushrooms before slicing them as well.

As the cook here firmly believes that Shin Ramyun has a beef-and-shiitake flavor base,
I used shiitake mushrooms instead of button mushrooms to deepen the overall flavor.

Now get the rest of the ingredients ready:
½ tsp minced garlic, 1 tbsp ground perilla seeds, ½ tsp perilla oil, and 200 ml heavy cream.

And finally, today’s star makes its entrance — Shin Ramyun The Red
(Oh! Looks like it showed up wearing a red dress 🌹😉).

Here’s how we’ll use the seasoning packets:
the flakes and the main seasoning powder will go in together with the heavy cream,
while the finishing powder will be added at the very end, after turning off the heat.

Let’s start by cooking the noodles.
Boil them in water for 2 minutes.
Since this ramyun is designed for a 4 minute 30 second cook time,
we’ll finish the remaining 2 minutes by simmering the noodles in the cream sauce.

Once the noodles are done, drain them well and give them a quick rinse under cold water.
Now the noodles are ready, the ingredients are prepped —
all aboard the Shin Ramyun The Red Pasta train! 🚂🔥

Heat 2 tablespoons of olive oil in a pan and sauté ½ teaspoon of minced garlic until fragrant, about halfway cooked =3 (chug chug, choo-choo 🚂)
Once the garlic is lightly cooked, add the shiitake mushrooms and cook them first.
When the mushrooms are about 80% cooked, add the shrimp and onions,
and stir-fry until the shrimp are about 90% done.

And then… what comes next~??? 👀🍝

Next, pour in 200 ml of heavy cream, then add the Shin Ramyun flakes and about ⅓ of the main seasoning powder.
Feel free to adjust the amount of the seasoning to your taste — adding it all at once can make the sauce too salty, so be careful!

As for me, I added all of the finishing powder after turning off the heat instead, hehe 😆

Once the seasoning is fully dissolved, add the noodles and let everything simmer for 2 minutes.
At this point, it might look similar to the Shin Ramen Toowoomba-style pasta we all know.

But now… let me show you — I’ve completely transformed 😏✨

Turn off the heat.

Add 1 tablespoon of ground perilla seeds, ½ teaspoon of perilla oil, and all of the finishing seasoning powder, then mix well.

I kept it extra thick and rich, so I didn’t add any noodle water or milk —
but if you prefer a creamier, more moist texture, feel free to add a little and mix it in.

[Shin Ramyun The Red infused with perilla flavor +10]

Ta-da! It's done💚

Now separate one egg yolk and get ready to plate.

For plating, set aside some of the shrimp and mushrooms first,
then place only the noodles on the plate.
Arrange the shredded perilla leaves in a neat circle at the center,
surround them with the shrimp, mushrooms, and onions,
make a little nest for the egg yolk and gently place it on top.
Finish with a sprinkle of sesame seeds to fully dress it up as a Korean-style fusion ramyun pasta.

And today’s plating theme is…
Christmas 🎄✨ Hehe

Egg Yolk Waterfall 2025 – 

A Photo Exhibition by Hyeng’s Kitchen

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Mix the egg yolk and shredded perilla leaves well before eating.
The yolk coats the noodles beautifully, bringing out all three flavors —
ground perilla seeds, perilla oil, and perilla leaves — in a rich, creamy pasta.

I didn’t add any water or milk, so it’s extra thick and ultra rich — no kidding.

Haha, the first bite tastes like Shin Ramyun Toowoomba,
but the finish hits with that unmistakable perilla oil flavor,
so it’s definitely not your regular Shin Ramyun Toowoomba 😉

And now, shall we hear today’s review from Hyeng’s Kitchen?
(DJ Christmas music on 🎧🎄)

“Wow… it looks like black snow fell on this Shin Ramyun pasta.

It’s so nutty, perfectly spicy, and just insanely good… sob.”

— Hyeng’s Kitchen says —

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So today, I brought you this extra cozy and nutty Shin Ramyun The Red pasta recipe,
perfect for enjoying on Christmas.
How was it? Did you have fun reading along? 😊

There isn’t much of this year left now.
I truly wish everyone who came across this post a healthy and happy rest of the year.

And to wrap things up,
I’ll leave you with a photo of our household’s true boss —
the lucky male god (?), Kong 🐱✨

Merry Christmas, everybody! 🎄
And with that… bye-bye! Bbyong! 😆

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"Munch munch…
I hope only good things come your way, everyone.

Wishing you a very Merry Christmas!" 🎄✨

— From Kong🐾

Recipe Source: hyeng butler's Korean food blog

Photo theft and writing are prohibited.

Copyright is in my blog.