The skills and techniques of making noodles were passed down from China to Goguryeo (37 B.C. A.D. 668), one of the ancient Three Kingdoms of Korea and were continued by Buddhist monks in Korea.
And Silla, which unified the Three Kingdoms in the 7th century, transmitted the techniques of making noodles to ancient Japan.
Currently, Kang Food has followed and continually developed the long-standing tradition of making the special hand-made noodles, based on the techniques that the company’s founder and chairman Kang Hee-tak inherited from Japan’s noodle masters in the 1970s. The use of carefully selected flour and the many complicated processing stages differentiate Kang Food’s Suyeon Somyeon from machine-made or other hand-made noodles. It passes through as many as eight ripening steps out of 12 production processes. The premium hand-made noodles are each stretched with special care.
Through these several ripening processes, the noodles are easier for people to digest, plus ensuring a wonderful chewy texture and flavor. They are also rich in protein and they do not make one feel bloated.
