Up until the release of Neoguri in 1982, Korean ramyun noodles had always been thin. So when Nongshim released Neoguri, customers immediately took notice of its unique thick noodles, which had a more pleasant texture than other noodles on the market. It was also known for its combination of warm spiciness and rich seafood taste. This is because Nongshim uses the best ingredients around, including seaweed collected in waters around Wando in South Jeolla.
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