Pulmuone Launches Two Types of 'Room Temperature Traditional Naengmyeon' Dried by Wind for Ultimate Chewiness

[Asia Economy Reporter Choi Saeng-hye] Pulmuone, known for offering various noodle dishes with non-fried dried noodles, has introduced authentic naengmyeon ahead of the summer season.

On the 27th, Pulmuone Foods announced the launch of two types of shelf-stable naengmyeon: ‘Pulmuone Mul Naengmyeon (4 servings, 5,450 KRW)’ and ‘Pulmuone Bibim Naengmyeon (4 servings, 5,450 KRW),’ featuring chewy noodles dried by air, naturally savory broth, and excellent bibim sauce.

The two new naengmyeon products allow consumers to easily enjoy the authentic taste of specialty restaurant naengmyeon at home, thanks to Pulmuone’s long-standing noodle-making expertise and its proprietary ‘Three-layer Noodle Sheet Method.’

First, strong pressure from three rollers is used to knead the dough, enhancing its stickiness and elasticity. After noodle making, the noodles are slowly air-dried to maintain the chewy texture unique to authentic naengmyeon. Additionally, the noodle ingredient blends differ according to the characteristics of mul naengmyeon and bibim naengmyeon to optimize texture and flavor.

‘Pulmuone Mul Naengmyeon’ uses noodles made from a mixture of buckwheat and potato starch, creating a savory and chewy texture. The noodles are thin at 0.9 mm, preventing them from softening easily in the broth and maintaining chewiness until the last bite. The broth adds a clean umami flavor with matured dongchimi (radish water kimchi) and beef brisket stock.

‘Pulmuone Bibim Naengmyeon’ features noodles made by mixing potato and sweet potato starch in a golden ratio, replicating the chewy and elastic texture characteristic of Hamheung naengmyeon. The noodles are 0.8 mm thick, 0.1 mm thinner than those in mul naengmyeon, allowing the sauce to coat the noodles better. The sauce, based on red pepper powder and chopped chili, includes various fruits and vegetables (pear, apple, green onion, garlic, etc.) to deliver a clean, spicy flavor without heaviness.

The preparation method is simple. Without rubbing the noodles by hand, boil them in boiling water for 3 minutes, rinse with cold water, and mix with the naengmyeon broth or bibim sauce. The product includes cucumber and radish garnishes, and adding egg, pear, mustard, or vinegar according to taste enhances the flavor.

Lee Ki-wook, PM of Fresh Noodle Texture at Pulmuone Foods, said, “Naengmyeon, which is loved a lot in summer, is a dish where the texture of the noodles is especially important. The two new shelf-stable naengmyeon products differentiate the noodle texture that determines satisfaction and allow consumers to easily enjoy authentic specialty restaurant-level naengmyeon at home.” He added, “Going forward, Pulmuone plans to actively introduce various healthy and delicious new products by utilizing its unique non-fried dried noodle technology.”

This content was produced with the assistance of AI translation services.