Doya Jjamppong searched for the best taste of jjamppong across the country to find the best taste of jjamppong, and studied soup and noodles to realize the taste for 1460 days.

Doya Jjamppong's noodles were prepared with the highest importance on the noodle absorption of jjamppong soup. 

Using far less hardener than conventional noodles, we realized the best noodles in terms of firm texture and absorption of soup. 

We also knead/manufacture directly to control the noodle situation that varies depending on the environment such as temperature/humidity of each store to provide the same taste noodles at any store.