In Korea, the four distinct seasons shape a diverse culinary landscape. Summer brings heat and humidity, spring and fall offer clarity and dryness, and the long winter encourages the preservation of vegetables through drying and steaming, turning them into kimchi. This seasonal rhythm has created a rich tapestry of food cultures throughout the country, complemented by the fact that over 70% of the country is mountainous. Surrounded on three sides by mountains and bordered by the sea, Korea's natural environment facilitates the distribution of agricultural, marine, livestock, and forest products throughout the country. This diversity becomes the foundation for a unique food culture, shaped by the topography and climate of each region. Korean cuisine therefore begins with an understanding of this distinctive background, as ingredients grown in Korea's unique environment contribute to a differentiated culinary experience tailored to each region. Andong, North Gyeongsang Province is a landlocked town, making it difficult to obtain mackerel from the sea. In the days when people traveled by wagon, the steep mountains made it difficult to get fresh fish from the coast. Due to the difficulty of storing fish for long periods of time, the famous Andong Salted Mackerel was created. The impracticality of storing and using fish during the hot and long summers extended not only to inland areas but also to the coast, leading to the creation of various salted fish using both fish and its by-products. Korean food culture thrives on the use of seasonal ingredients. Nutritious meals are prepared with seasonal foods, and ancestral rites are performed to honor the ancestors, contributing to a distinctive food culture. The four seasons in Korea produce a variety of seasonal foods, each of which is celebrated with specific culinary traditions. On the first day of the New Year, white rice cakes are sliced and tteokguk (sliced rice cake soup) is cooked and eaten. On the Lunar New Year, people eat five-grain rice and nine kinds of vegetables that have been dried for the year. On the first full moon of the year, rice is wrapped in seaweed or cabbage leaves to bring good luck. Chuseok (Thanksgiving) is celebrated in August with songpyeon (half-moon rice cakes), fruit, and taro soup. In November, red bean porridge is made with red beans and glutinous rice, and small glutinous rice balls made with the number of years are eaten. The centerpiece of a typical Korean meal is rice, which is complemented by a variety of side dishes. Various meats, including pork, beef, chicken, and fish from the sea, rivers, and streams, are grilled, stewed, and roasted. All this is served on the table. Together with the soup, stew, and various kimchi, the number of side dishes increases from three to twenty. The foundation of Korean food culture lies in Eastern philosophies such as "medicine and food come from the same source" and "yin-yang and the five elements." The belief that food is medicine and a healthy diet determines one's well-being underscores the importance of managing daily health through a diverse and nutritious diet. The balance of nutrition, taste, texture and color is harmonized through the principles of yin and yang. The colors were harmonious and balanced with red, green, yellow, white and black. Various garnishes, such as pine nuts and shredded egg crepe, enhance the beauty of the food. Colors and garnishes enhance the visual appeal, while condiments such as soy sauce, soybean paste, red pepper paste, sesame oil, and others bring out the natural flavors of food and contribute to its depth. And now, after 5,000 years of tradition, the unique Korean food culture has won the attention and love of the world. This is no accident.

With its rich flavor, seasonal nutrition and unique taste, noodles can stand alone as a delicious meal. Grand Noodle is a revolutionary noodle brand that has redefined the essence of noodles, earning recognition from renowned chefs and food experts. Flagship products include Obang (five-color) Noodles, which are versatile for any season, and "Monthly Grand Noodles", which incorporate seasonal ingredients. The latter, which allows you to enjoy the essence of each season, is available for a limited time. For example, Apple Noodles are available in January, Hallabong Noodles in March, Shiitake Mushroom Noodles in April, and Radish Noodles in May. Potato Noodles are available in June, Buckwheat Noodles in July, Grape Noodles in August, and Pepper Noodles in December. Five-color Noodles are made from black rice, rice, sweet pumpkin, chives, and beets, representing the traditional five colors of Korea: yellow, blue, white, red, and black. CEO Kim Hyun-kyu initiated a noodle factory named "Farm Food" in Dangjin City in 1987. In 2006, it evolved into "Solhyanggi Noodles" in Geochang-gun, and in 2016, it adopted its current name, "Grand Noodle". In August 2020, it transformed into Grand Noodle Crop., an agricultural corporation. With the commitment to "make noodles that embody taste and nutrition without the need for accompanying side dishes," they underwent numerous trials to ensure that the noodles stand out as a stand-alone delight. Flour, the main ingredient in noodles, lacks nutrients other than carbohydrates. To address this, they incorporated 10% rice flour for proper noodle structure and ground seasonal ingredients into the mix to preserve natural flavor and color. The dough underwent a secret kneading process to bring out the unique properties of the ingredients. CEO Kim personally tasted each ingredient to understand its original properties, referring to this process as "the mouth is the laboratory.” The use of the highest quality flours, processed sea salt and the exclusion of additives characterize their approach. By incorporating only sunlight and seasonal ingredients, they have successfully balanced the flavor and aroma of the flour while enriching the noodles with enhanced nutrition and vibrant colors that capture the essence of all four seasons. During the kneading process, seasonal ingredients, including fruits and vegetables, were introduced to maximize nutritional value. Fruits were turned into jam, radishes were delicately crushed with sesame oil, and sweet potatoes and potatoes were boiled and blended. Their understanding of the physical properties of plants allowed them to capture the colors of seasonal ingredients while minimizing the use of regular water. The result was noodles with vibrant colors, subtle flavors, and no unpleasant odors. Called "Sun Noodles," they are naturally dried by sunlight. The meticulous noodle-making process requires additional effort and takes about three times longer, requiring a full week to complete the product. Grand Noodle's distinctive chewy texture and rich flavor make it a versatile choice for a variety of dishes. They work well in classics such as bibimguksu (spicy noodles) and kongguksu (noodles in cold soybean soup). Importantly, these noodles remain firm, making them an excellent substitute for traditional pasta. Each type of noodle offers unique cooking characteristics based on its ingredients. Boiling for more than 5 minutes results in a fully cooked noodle with a delightfully savory taste. After cooking, rinsing the noodles in cold water restores their chewiness and reduces saltiness. You can find detailed cooking instructions for each type of noodle on Grand Noodle's Instagram or blog. The entire noodle-making process is also featured on global food channel Eater. In August 2020, the second CEO, Kim Sang-hee, succeeded his father. In the first year under her leadership in 2020, sales amounted to KRW 110 million. The following year, 2021, saw a significant increase in sales, reaching KRW 320 million. They ventured into export for the first time and achieved KRW 11 million in export revenue. Continuing the upward trend, last year's sales rose to KRW 430 million, with exports increasing to approximately KRW 20 million. The number of export destinations also expanded, ranging from the United States to Singapore.