[Today's New Arrival] "Twice-Pressed for a Unique Texture"... Pulmuone Unveils 'Texture-Innovation Authentic Tteokbokki'

'Rice Tteokbokki Mapo Style' and 'Wheat Tteokbokki Seolleung Style'

Pulmuone is launching a new line of rice and wheat tteokbokki, featuring differentiated rice cake textures and sauces. The company plans to build a premium lineup starting with these new products.

Pulmuone Food announced on September 15 that it has released two varieties under the name 'Texture-Innovation Authentic Tteokbokki', aiming to innovate the ready-to-eat tteokbokki market. The line-up includes 'Rice Tteokbokki Mapo Style' and 'Wheat Tteokbokki Seolleung Style.'

With a growing trend among young consumers to seek out famous eateries across Korea and experience distinctly chewy or tender textures, Pulmuone reflected this trend in its development of ready-to-eat tteokbokki. The Texture-Innovation Authentic Tteokbokki line focuses on delivering innovative rice cake textures along with sauces that have the bold flavors of specialty restaurants, enhancing the quality of instant tteokbokki products.

The key to the differentiated texture is a patented 'dual extrusion process.' This technique involves extrusion of the dough at high pressure twice, resulting in a rice cake with a resilient structure due to the uniform and small air pockets formed inside the dough during the process. The result is a soft, sponge-like texture with maximized chewiness that resists hardening, providing a just-made mouthfeel. In addition, incorporating ingredients derived from sticky potatoes into the dough ensures the texture remains moist and soft over time, preventing it from stiffening easily.

The sauces are inspired by the distinctive flavors of well-known tteokbokki restaurants and are crafted to mimic a restaurant-style taste. Using red pepper powder, the sauces are clean and moderately spicy without any heaviness. Their flavor intensity, consistency, and depth have been adjusted to perfectly complement the respective characteristics of rice and wheat cakes.

'Rice Tteokbokki Mapo Style' features chewy rice cakes combined with a deep, robust sauce. The rice cakes are cut thick and diagonally so that each bite delivers a full texture, and the addition of starch syrup provides a subtle sweetness and rich, sticky consistency. 'Wheat Tteokbokki Seolleung Style' is designed as a soup-based tteokbokki, ideal for enjoying rice cakes and sauce together by the spoonful. This version balances tender, soft wheat cakes with a spicy broth, enriched by domestic anchovies and dried pollack, resulting in a clean and savory umami flavor profile.

This content was produced with the assistance of AI translation services.