Rolling & folding
We roll and fold the dough instead of extruding it. Equipment based on technology transferred from Japan preserves the gluten structure during forming.
Quality
QUALITY & PROCESS
Tested in our restaurants. Made for yours.
Myeongdong Fresh Kalguksu is made with wheat flour and refined salt. Additives: None. No preservatives, no acidulants, no colouring. Shelf life: 15 days chilled / 9 months frozen.
- 01
Receiving & inspection
- 02
Storage
- 03
Production
- 04
Packing & dispatch
- 05
Delivery
- Location
- Seongseo Industrial Complex, Dalseo-gu, Daegu
- Site · Floor area
- 1,317 m² · 1,119 m² (two storeys)
- Certifications
- HACCP (obtained 2011) · 2026 Daegu Excellent Food (Myeongdong Fresh Kalguksu)
Daily mixing control
Sensors measure temperature and humidity throughout the factory. We calculate the water ratio and resting time for each day and mix the dough accordingly.
Our rapid-freezing line
Our own rapid-freezing line creates small ice crystals to help prevent noodles from breaking after thawing.
Photography plannedNoodle forming and mixing
Photography plannedCertification documents