Korean Noodle Industry Beyond Ramyeon: A 33-Year Expert on Traditional Noodles
Creatrip Team
20 days ago
At a media day in Insadong showcasing summer noodle dishes—memil naengmyeon (buckwheat cold noodles), Pyongyang naengmyeon, ganjaemi hoe naengmyeon, cold udon, cold soba, kongguksu (soy milk noodles), and janchi guksu—the rise of frozen noodles delivering restaurant-quality texture was highlighted. Jeong Se-jang, founder of Myeonsarang with 33 years in the noodle business, likens food manufacturing to farming: consistent on-site care and daily improvements create great products. He personally oversees the factory in Jincheon weekly, tasting and revising recipes; one dongchimi broth has been renewed 53 times since 2005. Advances in rapid-freezing and noodle-making techniques now allow frozen noodles to retain a freshly-cooked bite. Jeong stresses that “good noodles” mean the whole dish—noodles, sauce, broth, and toppings—work together; Myeonsarang develops sauces and toppings in-house to capture know-how. He values dried noodles (gyeonmyeon) for their demanding production, requiring precise temperature and humidity control across seasons. Having studied udon, soba, and ramen in Japan, he believes Korea’s noodle market is still dominated by ramyeon (instant noodles) while traditional noodles like naengmyeon and kalguksu have room to grow. With consumer demand for convenience, restaurant-quality taste, and healthier options, Jeong anticipates traditional Korean noodles expanding domestically and internationally as part of wider K-food experiences.
