Pulmuone said on the 24th that it will target the winter refrigerated noodle market this year centered on its steady seller "Katsuobushi udon" and the new product "Kimchi udon hot pot" in the udon category, regarded as a signature winter noodle.
According to Pulmuone, this season it plans to strengthen its udon and knife-cut noodles product lines, which are flagship winter noodle categories. The goal is to expand the winter noodle market through synergy between the two categories.
In particular, Pulmuone noted that it delivered strong results in the summer noodle naengmyeon category as well, raising the standard of the domestic refrigerated noodle market. Sales in the peak season of July–August grew about 7% from a year earlier. The sales growth rate in July, when the heat wave peaked, reached about 35%.
The newly launched Kimchi udon hot pot is a premium udon with toppings that are 10 times more plentiful, making one bowl a hearty meal. Toppings that pair well with udon, such as fried tofu and vegetable fritters, are combined with enclosed well-ripened kimchi pieces and seaweed flakes to boost umami. The noodles are kneaded and rolled six times with vacuum-aged dough, then cooled in cold water right after boiling to achieve a freshly made, chewy texture.
The flagship ready-to-eat udon product, Katsuobushi udon, has been relaunched with a renewal reflecting consumer preferences. The noodles were made chewier and bouncier, and the deep, rich aroma and umami of the Katsuobushi udon sauce were maximized.
A Pulmuone official said, "As the No. 1 in the refrigerated noodle market, we continue to upgrade product sensory qualities to improve consumer satisfaction," adding, "Following summer noodles through winter noodles, we will keep leading the market by actively gathering consumer feedback to improve existing products and by unveiling differentiated products that deliver premium value."