Products
The finest difference changes how a dish feels.
Taste the subtle difference we have spent decades refining.
Dakpyo's signature noodles
Wheat noodles
Aged in up to four stages. We tune the stages and their intensity to design the texture, and cut thickness, width and length to your specification.
- Somyeon (thin)
- Jungmyeon (medium)
- Udon
- Kalguksu
Rice noodles
Drawn from rice with no wheat flour blended in. Our own process gives them the soft, springy character of Korean somyeon rather than a Southeast Asian rice noodle.
- Rice somyeon
- Brown-rice somyeon
Extended range
We redesign around the ingredient — buckwheat, green tea, egg, added protein. Bring us a specification and we will build to it without lowering our standard.
- Green tea noodles
- Buckwheat noodles
- Egg noodles
- Noodles for soy-milk soup
- High-protein noodles
No chemical additives — quality built on process and machinery alone.
Additives may be the fastest way to hit a texture or a color. Dakpyo takes the harder road: refining the process and re-engineering the line.
We began as noodle-machine engineers, so we believe noodle quality is solved by precise mechanical craft, not by chemistry.
Aged in up to four stages.
Ageing once is the fast way. But the more stages we split it into, the more precisely the texture can be set.
What each of the four stages changes is shown in the video.
A noodle the world hasn't seen, built for your texture and use.
We fine-tune formulation, gauge and process conditions to design a dedicated noodle that completes your menu. From prototype to supply, Dakpyo works alongside you.
