Nongshim Neoguri is a classic Korean instant noodle first launched in 1982, and one of the most enduringly popular products in Korea. Its defining characteristic is the thick, chewy noodle — noticeably wider than standard instant noodles, with a texture similar to Japanese udon. The broth is bold and deeply savoury, built on a base of red chilli and seafood (squid, anchovy, mussel, clam), with a more intense and punchy flavour than European seafood stews such as bouillabaisse. The dried flake sachet includes seaweed, kelp, fish cake, and carrot, adding texture and additional depth. Spice level is medium to high — if you are not accustomed to spicy food, we recommend starting with a smaller amount of the soup powder and adjusting to taste.

This product contains the following allergens from the EU 14 mandatory list: ① Gluten (wheat flour, wheat starch, wheat gluten), ② Crustaceans (shrimp), ③ Fish (anchovy, pollock), ④ Soybeans, ⑤ Molluscs (squid, mussel, clam). The product may also contain traces of egg, peanut, milk, tree nuts, and sesame due to shared manufacturing equipment. Anyone with an allergy to the above ingredients should avoid consumption. This product is not suitable for a gluten-free diet.

No, this product is not suitable for vegetarians or vegans. The noodles, soup powder, and dried flake sachet all contain animal-derived seafood ingredients, including squid, anchovy, pollock, mussel, clam, shrimp, and fish cake. The product does not carry halal certification and is not recommended for those following a halal diet.

Yes, this product has a notably high sodium content. One full pack (120g) contains approximately 1,700mg of sodium, which represents around 85% of the EU adult daily reference intake of 2,000mg. In other words, a single pack accounts for the majority of the recommended daily sodium allowance. To reduce sodium intake, we recommend using only half to two-thirds of the soup powder sachet, or avoiding drinking all of the broth. Those with high blood pressure or other conditions requiring sodium restriction should exercise caution.

The best results come from stovetop cooking. ① Pour 550ml of water into a saucepan and bring to a boil. ② Once boiling, add the noodles, soup powder, and dried flake sachet. ③ Cook for approximately 4–5 minutes, until the noodles reach your preferred texture. Because Neoguri noodles are thicker than standard instant noodles, they require slightly longer cooking time. Adding an egg, a slice of processed cheese, frozen prawns, mushrooms, or spinach makes for a more substantial meal. Microwave cooking is not recommended — the thick noodles may cook unevenly, and the broth flavour will be noticeably inferior to stovetop preparation. After opening, seal any unused portion and store in a cool, dry place. Consume within the best-before date.