Nongshim is introducing unique menus in collaboration with the gourmet industry, using ramen as the main ingredient. The company aims to offer consumers a new way to experience the familiar "Nongshim flavor," and through this, to showcase the creativity and appeal of K-ramen on the global stage.
In April, Nongshim hosted the "Seoul in the City" event for about two weeks, collaborating with four Korean restaurants in New York. "Seoul in the City" is an event where Nongshim partners with renowned Korean restaurants in New York to develop and sell menus featuring Nongshim's signature ramen and snack products. Each restaurant introduced new dishes using Nongshim's signature ramen and snack products to local New Yorkers.
In Japan, the birthplace of ramen, Nongshim also launched a new menu in March in partnership with the restaurant chain Taiyo no Tomato Ramen. The "Taiyo's Haemul Shin Ramyeon Tumba Tomato Ramen" features Shin Ramyeon topped with squid, shrimp, clams, and more, characterized by the unique spiciness of Shin Ramyeon combined with the rich flavors of tomato and cream. This new menu was offered for about two months at all Taiyo no Tomato Ramen locations in Tokyo, Kanagawa, Osaka, and other regions in Japan.
To mark its 60th anniversary, Nongshim is collaborating with the restaurant reservation app Catch Table to present creative dishes using Nongshim ramen at 60 dining establishments nationwide. Each quarter, a featured dining venue introduces a "never-before-seen ramen dish," aiming to change consumer perceptions of ramen and expand the horizons of food culture. For the third quarter, the pork specialty restaurant Nam Youngdon was selected to offer a summer limited menu, "Nam Youngdon Baekal," using Baehongdong Kalbim-myeon. Nam Youngdon Baekal features a special sauce from Nam Youngdon combined with Baehongdong Kalbim-myeon sauce, which is made by blending and aging pear, red chili pepper, and dongchimi, then adding minced kimchi.
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