The Korean people have widely used wormwood as Koryo medicinal materials from long ago. It rich in elements good for health strengthens stomach, depresses and sterilizes germs, lowers blood pressure and blood sugar and helps sedation and diuresis.

Researchers of the university overcame the seasonal limitations in making the noodle and raised the quality of the products by treating wormwood with heat in a simple way. The wormwood grows in all parts of the country.

Through repeated experiments and analyses, they came to a conclusion that wormwood gives the good color to noodle and has no influence on toughness of the noodle. At last, they succeeded in making the specific wormwood noodle and put the cooking method on a scientific basis and standardization.

The fragrant wormwood noodle has a special taste and is tough.

It, which gives a new function to the noodle, the favorite traditional dish of the Korean people, stimulates the appetite of the people. It is also good for the people with diseases in the digestive system.