On August 19, Money Today reported that Shin Ramyun Bunsik in Seongsu counted 217,000 visitors in its first two months, and the shop runs only until late November 2026.
That leaves roughly twelve weeks from early September.
This post covers the waits, the two floors, the menu prices, and the cup you can design yourself.
Contents
- Shin Ramyun Bunsik Seongsu: open daily 11:00–20:00 until late November 2026
- Why half the visitors are tourists
- How long is the wait?
- First floor: fresh ramyun, goods, and photo spots
- Pick 5 of 12 toppings for your own cup, then SHIN Kitchen dishes from ₩6,900
- Six export-only Shin Ramyuns you can taste
Shin Ramyun Bunsik Seongsu: open daily 11:00–20:00 until late November 2026
Shin Ramyun Bunsik is Nongshim’s first brand experience shop in Korea, and it sits in Seongsu-dong in Seoul.
It opened on June 16 after a soft opening on June 12, and the run ends in late November 2026.
From early September that leaves about twelve weeks to go.
The building covers 398㎡ across two floors, wrapped in the red Shin Ramyun packaging design with a giant cup model outside.
To get there, take Line 2 to Seongsu Station, leave by exit 3, and walk five to eight minutes along Yeonmujang-gil.
| Getting there | Seongsu Station (Line 2), exit 3, 5–8 minute walk |
|---|---|
| Opened | June 16, 2026 (soft open June 12) |
| Closing | Late November 2026 |
| Size | 398㎡ (about 4,300 sq ft), two floors |
| Kitchen prices | ₩6,900–7,900 |
Why half the visitors are tourists
In its first two months the shop drew 217,000 visitors, which works out to roughly 3,500 people a day, and about half of them were foreign tourists.
On the opening projection Nongshim expected 1,000 visitors a day, so the real crowd runs more than three times the target.
Instagram posts turned the red building into a must-visit stop for travelers, and the shop projects 500,000 to 600,000 total visitors by closing.
Sales in the same period reached about 15,000 units according to the same report.
How long is the wait?
On a normal day the wait runs 30 minutes to an hour, and at weekend lunch it passes two hours.
The first floor shop and photo zones are free with no reservation, so the line matters mainly for the second floor.
When you arrive, take a waiting slip at the entrance kiosk right away if you want the kitchen or the DIY cup.
The quietest window is around 14:00 to 16:00, when the waits get much shorter.
Going on a weekday afternoon instead of a weekend lunch is the single biggest time saver.
First floor: fresh ramyun, goods, and photo spots
The first floor is a retail zone built around one limited item: freshly made Shin Ramyun delivered from the Anseong factory, sold only here in 50 boxes, about 2,000 units, every Friday.
Around it sit special edition gift sets and SHIN character goods such as t-shirts, caps, tote bags, wafers, and keyrings, plus capsule machines and a DIY pin corner.
A wall traces 40 years of Shin Ramyun history, and a large LED screen at the entrance shows the frying process.
On the left wall is a pink photo zone for the Rosé Shin Ramyun, a cream-cheese version popular with young Korean visitors.
Pick 5 of 12 toppings for your own cup, then SHIN Kitchen dishes from ₩6,900
The second floor has the ‘my own ramyun’ corner, where you pick your noodles, soup base, and five toppings out of twelve, including a Neoguri-shaped fish cake, a shrimp ball, and kimchi.
A photo from your phone prints onto the cup packaging, and you take the finished cup home.
Next to it, SHIN Kitchen serves menus developed by Nongshim’s own researchers: Sanra Ttantanmyeon, Shin-gye-chi with egg and cheese, cold ramyun, abura soba, and Shin Ramyun fried rice, all at ₩6,900, with the Asado pork belly ramyun at ₩7,900.
Six export-only Shin Ramyuns you can taste
The SHIN World counter cooks and serves six Shin Ramyun versions sold only overseas, including cheese, kimchi, and tom yum flavors, plus a stir-fried Neoguri.
Nongshim runs the shop as an antenna shop, so strong response to these could bring them to domestic shelves.
There is also an instant-ramyun cooker corner that recreates the Han River ramyun experience that visiting tourists look for.
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Sources
- First Korean location, opened June 16, 6-month run to late N (hankooki.com)
- 1,000 weekday/1,500 weekend targets, fresh ramyun 50 boxes F (sidae.com)
- Money Today 2026-08-19: 217,000 visitors in 2 months, 50% fo (mt.co.kr)
If you go
- Take the waiting slip at the entrance kiosk before shopping on the first floor.
- Aim for 14:00–16:00 on a weekday, when waits are much shorter.
- Fresh ramyun from the Anseong factory sells out in 50 boxes every Friday, so Friday morning is the window.
FAQ
Q. How long is the wait at Shin Ramyun Bunsik on a weekend lunch?
Weekend lunch waits pass two hours, and a normal day runs 30 minutes to one hour. Taking a waiting slip at the entrance kiosk on arrival and aiming for 14:00–16:00 shortens it most.
Q. How crowded is the second floor DIY zone on a weekday?
No day-by-day numbers are published for the DIY zone. The 2F kitchen seats about 500 tasters a day under Nongshim’s plan, and 14:00–16:00 is the window with the shortest waits.
Q. How much does the ‘my own ramyun’ cup cost?
The shop sources do not list a separate price for the DIY cup; it is treated as an add-on. The SHIN Kitchen dishes are ₩6,900, and the Asado pork belly ramyun is ₩7,900.
Visited Shin Ramyun Bunsik before the closing? The queue tips above are the ones worth rechecking closer to November.
Cover photo: Sapporo-ichiban Shio ramen (instant cup noodle) by 毒島みるく — CC0
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