Nongshim Launches New Jjambbong Dried Noodles... Accelerates Expansion of Dried Noodle Products

Nongshim Jjambbong Gunmyeon

[Asia Economy Reporter Lim Chunhan] Nongshim announced on the 21st that it will newly launch ‘Jjamppong Gunmyeon,’ which captures the taste of Chinese restaurant-style jjamppong.

Jjamppong Gunmyeon features the use of dried noodles to achieve a chewy noodle texture. Since dried noodles are air-dried rather than fried, their surface is smoother and denser compared to fried noodles, allowing them to have a texture close to freshly made raw noodles.

Nongshim applied a three-layer noodle-making method using different dough ingredients for the inner and outer layers of the noodles, providing a dual texture that is soft on the outside and chewy on the inside. Additionally, the noodles were made with an optimal thickness that offers the best chewing sensation and smooth swallowing, creating a noodle that feels freshly pulled.

The broth is based on pork bone for a deep and rich flavor, enhanced with seafood ingredients such as mussels and squid to bring out a refreshing taste. Garlic was added in a finishing sauce to give a sharp spicy flavor. The garnish soup contains abundant ingredients that enhance the jjamppong flavor, including mussel balls, wood ear mushrooms, and seasoned squid flakes, adding to the enjoyment of chewing. The calorie content of Jjamppong Gunmyeon is about 70% of regular ramen, at 375 kcal.

Nongshim plans to create dried noodle products based on popular noodle dishes like jjamppong. A Nongshim official said, “We are developing products with various noodle dishes as candidates,” and added, “We will promote the appeal of dried noodles with delicious products.”