Shin Ramyun is the most popular brand of ramyun in Korea, and probably amongst the Korean population in America as well. The bowl and cup noodle versions of it have been so useful to me in college, where instant ramyun is incredibly useful in a time-pinch. That's definitely why its so popular amongst students and young, busy workers.
The two best things to put in your shin ramyun are eggs and kimchi. I ALWAYS put eggs in my ramyun, it slightly dulls the spicy taste but makes it sweet and more flavorful, mostly thanks to the delicious egg yolk. My method is to put the egg in on the last minute of cooking, and as soon as the egg drops you have to break the yolk and mix it around to make sure it merges with the soup. Kimchi is not normally put into the ramyun, its actually a side dish. It almost seems like kimchi was destined to go with shin ramyun because its fresh and spicy taste compliments the ramyun REALLY well. You absolutely cannot eat ramyun without kimchi.
Though of course, as everyone knows, ramyun is amazingly lacking in any nutritional value and contains some crappy ingredients like Monosodium Glutamate (MSG). It's no wonder it tastes so good. So, I recommend that you eat ramyun very rarely (like maybe once every other week), and when you do you can add vegetables and eggs with a side of kimchi to make it a little more nutritional for you.
But these instant noodles are freaking delicious, with its hot and spicy flavor and hot, soothing soup. I might have an addiction to these noodles right now, so I better watch out though. Damn chemicals...