Noodles are one of the most popular ingredients in Korean, Japanese and Chinese cuisine. Throughout Asia, noodle dishes are basic staples, each reflecting the unique culinary characteristics of its country. While wheat noodles are now the mainstay of noodles in Korea, until the early 20th century, Korean people enjoyed buckwheat noodles. Traditionally made by pressing, buckwheat noodles lacked the gluten found in wheat flour. Although it had been a popular noodle option for centuries, the low stickiness of buckwheat and the limited production volume limited its versatility in noodle varieties. The flour noodle culture began to flourish in Korea with the introduction of wheat to the Korean Peninsula four centuries ago, coinciding with the development of the flour milling industry in the 20th century.

Today, noodles encompass a wide variety of products produced by different methods. According to the Ministry of Food and Drug Safety's Food Code, noodles are made from grain flour or starch, formed, heat-treated, dried, and classified into categories such as fresh, deep-fried, dried, and fried noodles. According to FIS statistics, domestic noodle production volume reached KRW 3.9911 trillion in 2022, with an average annual growth rate of 8.5% since 2018. Noodles have long been valued as a popular food. Their continued popularity can be attributed to continuous adaptation and development to meet consumers' changing needs. Today's noodle market is characterized by various trends, including healthy options, premium varieties, unique flavors, vegan alternatives, and sustainable choices.

The growing demand for noodles as a healthy and convenient meal has led to the introduction of healthy noodle alternatives that are low in calories and carbohydrates and high in protein. Pulmuone introduced "Bean Curd Noodles" made from bean curd, while Chungjungwon launched "Soy Bean Noodles" (pho, noodles in cold soybean soup) to meet low-carb preferences. Nongshim introduced "Shin Ramyun," a non-fried dried noodle, promoting it as a healthier ramen option. Among the developments in the noodles market are several interesting collaborations and unique experiences. Following the popularity of the Muktaekang snack trend, Nongshim introduced "Muktaekang Cheongyang Mayo Ramen" to meet the needs of consumers seeking exotic flavors. Paldo launched "Strawberry Paldo Bibim Ramen" for a limited time in 2024, and Samyang, known for its "Buldak Ramen," launched "Hot Chicken Habanero Lime Buldak" for the U.S. market.
The noodle market is expected to see further expansion of innovative products due to evolving environmental changes and the development of new materials. Innovative noodles using food tech technology to maintain health and texture, such as those made from bananas or kernza instead of traditional grains, are expected to gain traction.