Pulmuone Launches 3 Udon Varieties Using 'Banjeon Jemyun' Noodle-Making Technique

[Asia Economy Reporter Seungjin Lee] Pulmuone Foods announced on the 29th that it has introduced the ‘Banjeon Noodle Making’ method with new equipment installed in its ‘state-of-the-art HMR fresh noodle factory’ and launched three types of Man Udon (Katsuo Udon, Daewang Eomuk Udon, Daewang Twigim Udon) using this method.

Pulmuone used the new ‘Banjeon Noodle Making’ method to achieve chewy udon noodles at a specialty store level. This method was applied to newly developed equipment at the recently completed ‘state-of-the-art HMR fresh noodle factory.’

Unlike the conventional noodle-making technology that kneads dough in only one direction, Banjeon Noodle Making twists the dough 90 degrees and kneads it in all directions, creating a denser and tighter gluten structure that adds chewiness to the noodles. The udon noodles, made denser and tighter by the Banjeon method, are boiled and then rapidly cooled in 3℃ cold water for 1 minute and 30 seconds to maintain firmness and chewiness until the last bite, enhancing the overall quality.

The flagship product using the Banjeon method, ‘Katsuo Udon,’ features a harmony of chewy noodles that maintain their texture until the last bite and a savory broth. The premium products, ‘Daewang Eomuk Udon’ and ‘Daewang Twigim Udon,’ are characterized by large toppings and noodles that are 10% thicker than the existing ones, delivering a taste comparable to specialty udon restaurants.

Pulmuone plans to expand its authentic Katsuo Udon and premium udon lines that fully embody the characteristics of udon made with the Banjeon method, and will also add a new gourmet udon line targeting the MZ generation (Millennials + Generation Z) to actively grow the udon market.

Kim Yuseon, PM of Refrigerated FRM at Pulmuone Foods, said, “This new udon product differentiates the noodles with the ‘Banjeon Noodle Making’ method, allowing consumers to experience a completely different noodle texture from existing udon.” She added, “Pulmuone will strengthen its udon lineup so that customers can enjoy various styles of udon at home just like at specialty restaurants, providing more diverse choices for home dining menus.”

Meanwhile, Pulmuone completed the ‘state-of-the-art HMR fresh noodle factory’ in Daeso-myeon, Eumseong-gun, Chungcheongbuk-do in May this year, introducing the latest equipment and noodle-making technology.

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