Pulmuone Launches 'Roasting Jjajangmyeon' Using Non-Fried Dried Noodles

[Asia Economy Reporter Seungjin Lee] Pulmuone Food announced on the 3rd that it has launched two types of “Roasting Jjajangmyeon,” which combine dried noodles with rich jjajang sauce and flavored oil.

The new product “Roasting Jjajangmyeon” is a dried noodle (ramyeon) product that differentiates the basic elements of jjajangmyeon?sauce and oil?to enhance the rich taste of the jjajang sauce and allow consumers to enjoy the deep and rich flavor inherent to jjajangmyeon.

To satisfy diverse consumer preferences and maximize the taste of jjajangmyeon, it was released in two varieties: “Roasting Jjajangmyeon Scallion Oil” and “Roasting Jjajangmyeon Chili Oil.”

Using Pulmuone’s proprietary “Triple Roasting Method,” the product replicates the deep and rich flavor of jjajang found in Chinese specialty restaurants. The raw ingredients such as onions, scallions, and pork are stir-fried once, the chunjang (fermented black bean paste) is stir-fried separately, and then the two are combined and stir-fried again, completing a total of three roasting steps. This process reduces the characteristic bitterness of chunjang while maximizing the original taste and aroma of the ingredients.

Additionally, flavored oil is added to enhance the rich umami of the jjajangmyeon. The flavored oil, made by stir-frying various vegetables such as scallions, garlic, and chili peppers, is generously included to provide a moist texture to the jjajangmyeon. In particular, it is offered in two types?scallion oil, which is fundamental to Chinese cuisine and full of flavor, and spicy chili oil?allowing consumers to choose according to their preferences and taste.

“Roasting Jjajangmyeon Scallion Oil” faithfully reproduces the sensory experience of authentic Chinese-style jjajangmyeon with the rich taste of chunjang and the aroma from scallion oil. “Roasting Jjajangmyeon Chili Oil” adds a natural and clean spiciness using red chili peppers for consumers who prefer a spicy flavor.

The noodles used are dried noodles that are not fried in oil. Pulmuone has preserved the chewy texture of the noodles using its accumulated know-how in dried noodle production, having pioneered the domestic dried noodle market. Slowly air-dried dried noodles have a smoother surface than fried noodles and absorb the sauce evenly, enhancing the rich taste of the jjajang sauce. Using non-fried noodles, like those in authentic Chinese specialty restaurants, allows consumers to enjoy an even chewier texture.

Kim Jongnam, PM of the Jamat Business Division at Pulmuone Foods, said, “The new product ‘Roasting Jjajangmyeon’ is differentiated in both oil and noodles to allow consumers to enjoy the rich flavor of jjajangmyeon. We will continue to leverage Pulmuone’s specialized technology to introduce various dried noodle (ramyeon) products that satisfy consumers’ tastes.”

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