Sempio Launches 'Korean Rice Somyeon' Made with 100% Domestic Rice

Preserving the Unique Soft Texture of Somyeon
Distinct from Vietnamese Rice Noodles in Texture

On June 18, Sempio announced the launch of its 'Sempio Korean Rice Somyeon,' made with 100% domestically grown rice.

'Sempio Korean Rice Somyeon' is a gluten-free product made entirely from Korean rice, featuring the chewy and soft texture characteristic of somyeon noodles. This product distinguishes itself from rice noodles used in Vietnamese and Thai cuisine in both texture and flavor. Like regular somyeon, it can be cooked by boiling for five minutes and then rinsing in cold water before use. Unlike other wheat flour alternatives, these noodles offer a springy texture and a savory flavor, making them suitable for a variety of noodle dishes such as banquet noodles or bibim-myeon.

This product embodies Sempio’s noodle-making expertise, developed since 1977 to create authentic Korean noodle flavors. The company used a 'steamed dough' technique, in which rice flour is steamed while kneading, to achieve a more elastic noodle texture. Additionally, inspired by traditional methods of slowly drying noodles in cool environments, Sempio adopted a 'five-step slow drying' process to achieve a smooth texture that lingers in the mouth.

A Sempio representative stated, "Building on the popularity of 'Sempio Rice Somyeon' and 'Sempio Brown Rice Somyeon,' which have held the top market share in Korea's rice somyeon market for five consecutive years, we have expanded consumer choices by launching the new 'Sempio Korean Rice Somyeon' made with 100% domestic rice." The representative added, "We plan to continue expanding our product lineup so that consumers can enjoy a wider variety of noodle dishes more easily, deliciously, and healthily."