Almost everyone loves to eat noodles. However, consuming wheat flour can cause indigestion for some people. Besides, wheat flour is often avoided by those who are on a diet for its high calories. Rice flour, instead, is emerging as a substitute for wheat flour. Rice Well Food Co., Ltd. is a food company that produces various types of rice noodles. Its main products include Jambong myeon – a rice noodle soup with red, spicy seafood or pork-based broth flavored with chili powder, and Jajang myeon – a rice noodle dish topped with a thick sauce made of chunjang (Korean black bean paste), diced pork and vegetables. Through an extended period of R&D for gluten-free noodles using no wheat flour, the company has eventually solved the problems of the conventional rice noodles that are dry and crumbling as well as quick swelling. Ssaloo has the meaning of “rice noodle” in Korean. With its chewy and soft texture, the noodle does not easily swell even when soaked in the water for a long time. In addition, it has been produced by using a special manufacturing method and patented equipment developed for the first time in the world with systematic and thorough hygiene safety management.
Ssaloo Noodle contains 90 to 95% rice and be cooked easily with boiling water or microwave. It can be stored for 12 months at room temperature. Ssaloo Noodle comes in a variety of types such as Katsuo Udon-Japanese style Udon soup, Jajang-Korean style black bean sauce, Jambong-Spicy seafood soup, Bibim-Mixed noodle with spicy Korean sauce and Stir Fired-Spicy Teriyaki sauce. Also, the recipe is easy, which makes it most convenient for students, workers, and busy modern people who are living alone.
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