Korea Food Research Institute Develops Freeze-Dried Namul Block, Expected to Contribute to K-Food Spread

The Korea Food Research Institute (President Baek Hyun-dong, hereinafter referred to as the Food Research Institute) recently developed a freeze-dried traditional namul block and expects to contribute to the global market expansion of K-Food through new products utilizing namul. The Food Research Institute established a manufacturing technology that enhances the preservation and cooking convenience of namul through freeze-drying technology and is accelerating product development in collaboration with the agricultural corporation Haneul Nongga Inc. Previously, namul dishes had limited use in the convenience food market due to long cooking times and difficult storage. To address this, the Food Research Institute developed a freeze-dried namul block that can be restored in 3 minutes by pouring hot water, making it usable in cup noodles and instant soups through consumer surveys, sensory evaluations, process optimization, and prototype development. Notably, the freeze-dried namul ...