Chilkab Nongsan (CEO: Lee Young-ju), a comprehensive food company, is strengthening communication with consumers through a “spring noodles” concept. The company recently introduced four varieties of premium somyeon made using a solar natural-drying process: Whole Brown Rice Somyeon, Whole Oat Somyeon, Dragon Fruit Somyeon, and Barley Sprout Somyeon.

Slowly dried and aged using solar heat, these noodles have increased density and deliver a firm, pleasantly chewy texture that holds up well after cooking. Whole brown rice, dragon fruit, and barley sprout ingredients are made with domestically sourced raw materials that are steamed, dried, and then milled to preserve their natural color and flavor.

Among the lineup, Chilkab Nongsan will release a seasonal perilla oil noodle recipe using Dragon Fruit Somyeon, known for its subtle aroma and soft pink hue. The company will feature a recipe that pairs lightly seasoned spring greens—such as stonecrop and Korean wild chive—with boiled Dragon Fruit Somyeon that carries a cherry-blossom-like pale pink tone. A signature dressing made by blending Chilkab Nongsan katsuobushi and perilla oil is added to maximize a clean yet nutty flavor.

The company noted that the recipe release goes beyond a simple usage suggestion, positioning it as a proposal for a “spring bowl” made with seasonal ingredients. Because the four solar natural-dried somyeon varieties were developed as “meal-style somyeon” that provide ample protein and dietary fiber, the perilla oil noodles with spring greens are presented as a light yet nutritionally mindful meal option.

A Chilkab Nongsan representative said, “We expect more consumers to look for a light bowl of noodles paired with fresh spring greens around the start of spring,” adding, “Starting with perilla oil noodles made with Dragon Fruit Somyeon, we will continue to share seasonal noodle recipes—such as pine nut noodles—to help people easily bring a ‘spring table’ to life at home.”​