Refreshing Taste and Firm Skin, Two Benefits in One! ... Gyeongnam National University LINC+ Project Team Develops 'Agwi Ramen'

Professor Joo Jong-chan from the Department of Food Service Franchise at Gyeongnam National University is demonstrating the preparation of "Agwi Ramen." [Image source=Gyeongnam National University]

[Asia Economy Yeongnam Reporting Headquarters Reporter Lee Sang-hyun] On the 7th, the Gyeongnam National University LINC+ Project Group held an 'Agwi Ramen Development Demonstration' using local specialties at the 4th floor Poboo Cooking Lab in the Health Science Building.

The 'Agwi Ramen' introduced that day is being developed with the goal of contributing to strengthening regional competitiveness and attracting potential tourists, in line with the trend of local foods gaining attention as tourism resources.

In particular, keeping pace with the rapid growth of the global ramen market, the developed product aims to be commercialized and upgraded into a premium ramen by adding various health functionalities to instant ramen, the symbol of the well-being era.

The product development was led by Professor Joo Jong-chan of the Department of Food Service Franchise and the Gyeongnam National University LINC+ Project Group. Currently, Agwi Ramen is being developed separately into Agwi noodles and Agwi soup through sensory evaluation utilizing human senses.

Professor Joo explained, "Both products use Agwi, which is rich in vitamin A and good for skin beauty, as the main ingredient," adding, "'Agwi noodles' are planned to be produced by mixing dried Agwi powder with flour and manufacturing it through a specially made machine."

He continued, "'Agwi soup' is being developed by adding vegetables such as mixed vegetable extract, garlic, ginger, and oleoresin paprika along with Agwi seasoning powder to supplement vitamin C and other nutrients in ramen," and said, "Since various flavors such as refreshing and spicy tastes are being prepared to suit modern preferences, we will devote ourselves to product development so that it can establish itself as a local indigenous specialty."