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[Sponsored Report] Nongshim for longer life and classic Korean taste

Nov 03,2009
Doongji Rice Noodles Ttukbaegi
Top Korean noodle maker Nongshim is taking instant cuisine to new heights, introducing spicy Korean-style rice noodles. Doongji Rice Noodles Ttukbaegi are made from 90 percent rice, with barley, potato starch and fiber for the nutritive content of a bowl of rice, with pleasant seasonings including beef stock, red pepper and garlic.

To make the flavor powder, Nongshim used the Z-cvd method, a new drying method that eliminates only water, preserving the taste and flavor of the natural ingredients. To keep the noodles soft and chewy, they were made like Italian spaghetti, and dried in a nest shape, a technique Nongshim uses for its ramyeon.
Since rice cooked in water with kelp produces a chewier and tastier product, Nongshim used kelp from Wando Island to cook the Ttukbaegi noodles. The aim was to make a Koreanstyle meal with a distinct taste from Vietnamese noodles. The addition of garlic, mushrooms, red pepper and chunks of dried leeks makes for a product higher in quality and taste.

This year, Nongshim announced its vision as a company pursuing greater longevity for its customers, and introduced Ttukbaegi as a uniquely Korean food known to help maintain good health. By the end of 2015, Nongshim plans to increase the percentage of its products aimed at helping lengthen life from the the current 10 percent to 30 percent.
In the meantime, the company plans to increase production of rice-related products from 12,000 tons to 30,000 tons. This campaign will contribute to the consumption of rice in Korea and expand the market for rice products.
Aiming to fulfill its responsibilities as a company that promotes good health and Korean traditional noodle products, Nongshim has made significant investments in new technology and has built a factory dedicated to longevity-oriented food. In July this year all the products made in this factory were awarded HACCP certification for safety.

Ttukbaegi noodles are expected to be the key to the second Golden Age of Nongshim,along with Hururuk Kooksu and Doongji Naengmyeon, the world’s first dried naengmyeon.
These products are all produced in the longevity-oriented product factory. The rice noodles will be exported to the Americas, Japan, China, Southeast Asia and the EU, promoting the enjoyment of Korean traditional rice noodles all over the world.

Nongshim Chairman Sun Wook commented,
“Nongshim has been a pioneer for high-quality products based on Korean tastes. Doongji Rice Noodles Ttukbaegi will be a force for growth at Nongshim and drive expansion of the rice noodle market in Korea.”


Lee Ji-hyun [concordia@joongang.co.kr]



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