Pulled & Pressed Noodle Texture

The Art of Noodle Making Technology achieving "Tender and Chewy" Texture

1. The hand-pulled ; achieving Tenderness

Method of making noodles involves stretching and pulling the dough repeatedly by hands to create thin, long, elastic noodle strips. This method requires skill and practice to achieve the desired soft elasticity and the resulting noodles are typically known for their tenderness and delicate texture.

2. The rolling pin-prossed ; achieving Chewiness

Method of making noodles involves flattening and pressing the dough with a wooden rolling pin. This method creates noodles with a chewier texture, as the dough is compressed and more gluten is developed. The art of rolling pin-presssed noodles wherein dough is kneaded with a rolling pin and cut by a knife to make noodles tender and chewy.

3. A dough aging with abundant mixture of pure water

All of the 'Hand pull & Pin pressed' Noodle Making techniques can be possibly achieved only through perfect, repeated Dough Aging process. The hydration level and equilibrium balance of 'water and flour' within Dough is altogether the key base of the optimal 'Tenderness and Chewiness' of noodle texture. In general, the more water and the better!

This sounds very simple, but the real incarnation with consistency in many different noodles making relies on not just technical knowhow but also the Artisan spirit.

Jjajangmyeon

The combination of tender and chewy noodles with rich taste of jajang sauce

• Stir-frided with direct heat and the rich taste of jajang sauce

• The best “tender and chewy” taste made within the cutting-edge noodle making techniques “the hand-pulled, rolling pin pressed

1. Volume : 435g

2. Shelf Life : 12month

3. Storage Method : Cold Storage (below-18℃)

4. Packing  : 18ea / CTN

5. Cooking Method :

- Microwave Cookery

1) Remove the outer wrapper and cook with the rupture prevention hole of the inner wrapper facing up in the microwave dish.

2) Cook in the microwave (700w) for 7minutes to complete (6 minutes based on 1000w)

3) Mix the enclosed oil well to complete

- Frying pan Cookery

1) Put 100ml of water in a frying pan and cook for about 6minutes with the sauce facing down

2) Mix the eclosed oil well and then stir-fry about 30 seconds to complete