Premium Korea Pulmuone Ramen Non-Fried Ramen | Memil Soba | Jjolmyeon Spicy Cold Noodle | Jjajangmyeon
[Non-fried noodles with low calories and saturated fat]
[Made in Korea]
-Soba (Buckwheat Noodle) EXP: 22.10.22
-Jjolmyeon (Spicy Cold Chewy Noodle) EXP: 21.10.22
-Roasting Jjajangmyeon (Green Onion Oil Jjajang Noodle) EXP: 22.10.19
-1 Pack (4pcs)
Obtained a patent for noodle making technology capable of manufacturing dry noodles for each menu such as soba, jjolmyeon, ramen, and kalguksu ‘Cold Buckwheat Soba’, which ranked No. 1 in soba ramen last year, upgraded with patented technology while preserving the chewy noodles of a Japanese soba restaurant In the domestic summer ramen market with a focus on bibim noodles, we compete in the summer market with noodle dishes such as buckwheat cold soba and tangtang bibim jolmyeon.
Pulmuone Tangtang Bibimjjolmyeon is fresh, unfried noodles that are dried in the wind and have a firm texture. Easily complete Bibim Jolmyeon, which boasts a rich flavor with rich vegetable toppings. The texture of real jjolmyeon noodles that are dried in the wind and are firm and chewy.This is Pulmuone Tangtang Bibimjjolmyeon that is quick and convenient like boiling ramen. It is air-dried rather than fried, so there is no need to worry about calories and saturated fat, and it boasts the texture of real jjolmyeon, which is firm and chewy. Since it is made with Pulmuone's own technology, you can enjoy chewy until the last strand. 100-day aged bibimjang, which combines the spiciness of Taeyangcho Gochujang, the natural sweetness of fruit, and the flavor of fragrant sesame oil.
Pulmuone Foods announced on the 3rd that it has launched two types of 'Roasted Jjajangmyeon' with flavored oil added. This new product differentiates the sauce and oil, which are the basic elements of jajangmyeon. It was released in two types, green onion oil and red pepper oil. Roasted Jajangmyeon Green Onion Oil' embodies the sensuality of authentic Chinese cuisine with the taste of Chunjang and the flavor from green onion oil. ried noodles that are not fried in oil are used to preserve the chewy texture of the noodles. Dry noodles slowly dried in the wind have a smoother surface than oil-tang noodles and the sauce is evenly absorbed.