Extracted broth soup by boiling, pioneer of the age of noodle soup!! The soup tastes great, just the thing for my taste'. Famous as this phrase in Korea, Ansungtangmyun was developed with the proposal to realize the flavor of cabbage leaf soup enjoyed at old country markets. The deep flavor extracted from beef bone and meat brings the original flavor of cabbage leaves together with soybean paste and chili powder. The thick broth soup and chewy thin noodles are beloved by Koreans. 'Ansung', the long-standing breadbasket, was also famous for its beef market so as named as 'Ansungmatsum' which means ‘Ansung is fit for all’. Nongshim paid attention to the high recognition of Ansung by consumers and emphasized the local name and broth taste by using 'Ansung' in the product name. The first soup concept ramyun of deep broth soup set a new record of sales totaling KRW 4.1 billion in just three months from its release. In the next year 1984, its annual sales recorded over KRW 20 billion. As Ansungtangmyun became popular, 'Youngnam-tang', 'Honam-tang', 'Seoul-tang' and other imitation products were introduced disproving its popularity at that time.Basic Recipe for Product[Ansungtangmyun]
How to Cook
1. Boil 1 1/2 cups (550ml) of water.
2. Add noodles and soup base.
3. Cook for 4~5 minutes and serve.