Myeonsa-rang launches 'ban-saengmyeon' noodles combining dried and fresh textures

Noodle and sauce maker Myeonsa-rang announced Thursday the launch of four new ban-saengmyeon products.

The new ban-saengmyeon line is designed to capture the chewiness of dried noodles and the softness of fresh noodles at the same time. The noodles are hand-pulled using a su-yeon suta method, then steamed at high temperature and put through an aging and semi-drying process to achieve a texture that is both tender and springy. The noodles absorb broth well and hold their shape after cooking without turning soggy.

Each product comes in a two-serving pack containing noodles, sauce and toppings. The shelf life is 11 months.

The four varieties are seafood kalguksu, jjajangmyeon, seafood jjamppong and stir-fried jjamppong. The seafood kalguksu is made with a broth slow-simmered from large dried anchovies caught off the South Sea coast, topped with squid and red chili. The jjajangmyeon features a black bean sauce made with potatoes and onions.

The seafood jjamppong uses a variety of seafood and vegetables, while the stir-fried jjamppong combines seafood and vegetables in a chicken broth and uses a flame-flavor oil for a wok-charred taste.

To mark the launch, Myeonsa-rang will take part in SSG.com's "Ssuk Day" sale from Friday through Nov. 8, offering any three of the four ban-saengmyeon varieties for 9,900 won during the promotional period.

"Ban-saengmyeon is a fourth-generation noodle product that draws on Myeonsa-rang's noodle-making technology to combine the chewiness of dried noodles with the softness of fresh noodles," a company official said.