Pulmuone Launches Ramen Made with Roasting Method... 'Full-Scale Entry into Ramen Business'

Maximizing the Natural Vivid Flavor with High-Temperature Roasting... Chewy Texture with Wind Patent Technology
Umami of Vegetables 'Jeongmyeon', Harmony of Seafood & Beef Bone Broth 'Baekmyeon', Spicy Beef Soup Flavor 'Hongmyeon'

[Asia Economy Reporter Lee Seon-ae] Pulmuone has launched a new concept of second-generation ramen, which has never been seen in the ramen market before, and has begun to actively expand its ramen business.

On the 26th, Pulmuone Foods renewed its existing ramen brand ‘Saengmyeon Sikgam’ to ‘Jayeoneun Masitda’ and declared a re-challenge in the ramen business by releasing delicious and healthy ramen that maximizes the taste of nature.

‘Jayeoneun Masitda’ is Pulmuone’s ramen brand that goes beyond the ‘original taste’ of natural ingredients to realize a ‘clear and vivid taste’ through the combination of each ingredient and processes such as roasting, fermentation, and aging.

The new products boldly unveiled with the brand renewal are three types of ‘Jayeoneun Masitda Jeongmyeon, Baekmyeon, Hongmyeon (each 108.8g x 4)’ that bring out the deep and rich taste of natural ingredients through a roasting method.

The core technology of ‘Jayeoneun Masitda Jeongmyeon, Baekmyeon, Hongmyeon’ lies in the ‘HTT Roasting (High Temperature Touchdown Roasting)’ method. This method explosively enhances the original taste of each ingredient to create ramen with a rich and deep flavor.

While adhering to Pulmuone’s principle of minimal use of additives, it has introduced a new concept ramen that completely breaks the prejudice that ‘natural taste is bland.’

A representative example of the roasting method is coffee. Coffee beans are roasted to control sourness, sweetness, savory taste, bitterness, and umami, bringing out their unique aroma. Hence, there is a saying that ‘coffee taste depends on roasting.’

Since starting its instant noodle business in earnest in 1995, Pulmuone has applied this roasting method, developed based on its sauce development know-how, to ramen soup manufacturing. To create a deep and rich ramen broth, beef, mushrooms, green onions, garlic, onions, clams, shrimp, and other ingredients were roasted at high temperatures to maximize hidden flavors beyond the original taste of the ingredients. Thanks to this, various tastes such as umami, spiciness, savory taste, and sweetness can be felt clearly and distinctly. At the same time, it eliminated the gamey smell of meat, the raw smell of vegetables, and the fishy smell of seafood. Pulmuone’s unique roasting method preserves the advantages of raw materials while removing their disadvantages.

The noodles are also optimized for the food called ‘ramen.’ Through the know-how accumulated by pioneering the domestic non-fried dried noodle market, Pulmuone completed the chewy ramen texture preferred by Koreans. To achieve a chewy texture, the surface of the noodle must be soft while the inside is chewy, which is very difficult to realize with general noodle manufacturing technology. Pulmuone obtained a patent in 2017 for its unique dried noodle manufacturing method.

Among the three new ‘Jayeoneun Masitda’ products, ‘Jeongmyeon’ is a plant-based tangmyeon made from 100% plant-based ingredients. Twelve kinds of vegetables such as mushrooms, onions, cabbage, green onions, and radish are roasted to vividly bring out the umami of vegetables. In addition, vegetable broth made from soybeans and a base soup made from jang (fermented soybean paste) add a flavor similar to meat broth. Most plant-based ramen currently sold on the market are mild and not spicy, but ‘Jeongmyeon’ is characterized by a rich broth that breaks this prejudice. It offers a rich and refreshing taste that satisfies not only consumers who prefer vegetarianism but also those who prefer meat.

‘Baekmyeon’ is a clam gomtang noodle, or white broth ramen, that delivers a cooler and richer taste through the harmony of seafood and beef bone broth. Main ingredients such as clams, Manila clams, and shrimp are roasted to enhance the refreshing umami unique to seafood while cleanly removing fishy odors. Adding rich beef bone broth provides a deeper flavor.

‘Hongmyeon’ is a rich and spicy ‘beef mushroom tangmyeon,’ a spicy ramen with beef broth favored by Koreans. Beef and shiitake mushrooms are the main ingredients, roasted along with natural ingredients boasting umami such as green onions, garlic, and radish to maximize the taste of each ingredient. Adding brisket broth and beef bone broth creates a spicy and rich ramen soup.

Lee Daegyu, PM (Product Manager) of Pulmuone Foods’ Jamat Division, said, “There is a prejudice that natural taste is bland, but ‘Jayeoneun Masitda Jeongmyeon, Baekmyeon, Hongmyeon’ is a new concept ramen that can completely break this prejudice,” and expressed his aspiration, “We hope that our ramen business will take a leap forward through the launch of the new products.”

Meanwhile, Pulmuone stirred a new breeze in the domestic ramen market by launching the first-generation ‘Jayeoneun Masitda’ in 2011, changed the brand name to Saengmyeon Sikgam in 2016, and introduced various noodle dishes such as Yukgaejang Kalguksu, Tonkotsu Ramen, Malatangmyeon, Buckwheat Naengsoba, and Tangtang Jjolmyeon. ‘Jayeoneun Masitda Kkotge Jjambbong’ and ‘Saengmyeon Sikgam Yukkal’ ranked 8th and 10th respectively in domestic bagged ramen sales, gaining popularity.

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