Pulmuone Launches Three Varieties of 'Jeong Baekhong Bibim Noodles'

[Asia Economy Reporter Seungjin Lee] Pulmuone, which is intensifying its ramen business with ‘Jeong·Baek·Hong Myeon,’ is introducing the follow-up product ‘Jeong·Baek·Hong Bibim-myeon’.

On the 8th, Pulmuone Foods announced the launch of three types of bibim-myeon made with a new concept process, ‘Nature is Delicious Jeong·Baek·Hong Bibim-myeon,’ ahead of the peak season for seasonal noodles in summer.

‘Jeong·Baek·Hong Bibim-myeon’ is a new ramen product released about seven months after the launch of Jeong·Baek·Hong Myeon at the end of August last year, and it is the first bibim-myeon under the ‘Nature is Delicious’ brand.

Pulmuone planned to release bibim-myeon, which is a summer trend, but emphasized differentiation with a concept that had not existed before. Jeong·Baek·Hong Bibim-myeon is a new bibim-myeon series that goes through roasting to produce a rich and distinct aftertaste.

To satisfy the demands of various consumer groups, Pulmuone segmented the product into plant-based, family including children, and young people who prefer spicy flavors. Reflecting the characteristic of bibim-myeon, which is often eaten with additional ingredients, the amount of bibim sauce was generously increased compared to existing bibim-myeon products (30~38g).

‘Jeong Bibim-myeon’ is a bibim-myeon made from plant-based ingredients. It contains no meat ingredients and is flavored by fermenting fruit concentrates such as apple and pear with gochujang. It contains soy fiber, a dietary fiber derived from soybeans, to complete a chewy texture.

‘Baek Bibim-myeon’ is a plum soy sauce bibim-myeon. The umami flavor is enhanced with a liquid soup combining plum, fruit, vegetables, and a matured secret soy sauce. Buckwheat is added to the noodles so the sauce is well absorbed. It also contains garnish soup with sesame seeds and gim (seaweed), allowing for a convenient single bowl without additional ingredients.

‘Hong Bibim-myeon’ is a water bibim-myeon characterized by intense spiciness from Haneulcho chili. The matured seasoning sauce, made spicier and sharper by adding Vietnamese Haneulcho chili, is the key. It is a water bibim-myeon style where water is added to the generous bibim sauce, and even when various ingredients are added, the flavor does not become diluted.

Kwon Soonwon, PM of the Jamat Business Division at Pulmuone Foods, said, “In the growing bibim-myeon market, the three types of Jeong·Baek·Hong Bibim-myeon are bibim-myeon that clearly embody their own personalities so that consumers with diverse tastes can all enjoy them. We hope you enjoy Jeong·Baek·Hong Bibim-myeon according to your preference and experience a new taste of summer.”