[OTTOGI] Somen Noodle (Yetnal) Thin (옛날 국수 소면)(900g)

[Ottogi] Somen Noodles – Yetnal Thin (옛날 국수 소면) (900g)

The Silk of Korean Cuisine. These "Somen" noodles (called Somyeon in Korean) are the quintessential thin wheat noodles found in households across the peninsula. The "Yetnal" (Traditional) branding signifies Ottogi’s commitment to the "Dough Aging" process, which results in a noodle that is remarkably slender yet retains a firm, elastic core. This 900g bulk pack is designed for those who appreciate the delicate, light texture of traditional noodle soups and cold salads. 🇰🇷✨🌾

🔬 Nutritional & Product Profile

Fine craftsmanship for a delicate bite:

• Ingredients: Wheat Flour and Salt.

• Texture: Super-Thin & Silky. These are much thinner than Udong or Ramyun noodles, designed to cook quickly and slip easily across the palate.

• Production: Made using the "Multi-Stage Dough Aging" method, which creates more air pockets in the gluten structure, making the noodles less likely to become soggy. 📈

• Energy: Approx. 345 kcal per 100g (dry).

• (Allergen Statement: Contains Wheat (Gluten). Naturally Vegan.) ✅🌱

💡 Why Ottogi Somyeon is a Staple

1. Fast & Efficient: Because they are so thin, they cook in just 3 to 4 minutes, making them the fastest base for a "real" meal. ⏱️

2. Flavor Absorption: Unlike thick noodles that sit on top of a sauce, Somyeon fibers are tightly packed, allowing them to carry delicate broths and thin vinaigrettes perfectly.

3. Versatility: These are the "blank canvas" of the noodle world. They work equally well in steaming hot beef broths or ice-cold spicy salads. 📉

👨🍳 Preparation: The "Cold Shock" Technique

To prevent these delicate noodles from turning into a clump, follow these steps:

1. The Boil: Bring a large pot of water to a rolling boil. Add the noodles (about a handful per person).

2. The "Surprise" Water: When the water starts to foam and boil over, pour in half a cup of cold water. Repeat this twice. This "shocks" the noodles, making the outside firm while the inside cooks through. 🌊🔥

3. The Rinse (Mandatory): Immediately drain and rinse in cold running water. Rub the noodles gently between your hands (like you're washing hair) to remove excess starch. This is the secret to that famous "silky" Korean texture. ❄️🚿

4. Drain Well: Shake out all excess water before adding to your bowl.

🥗 Classic Serving Suggestions

• Janchi Guksu (Banquet Noodles): Serve in a warm, clear anchovy and kelp broth with julienned zucchini, egg garnish, and a splash of [SEMPIO] Soy Sauce. 🥣

• Bibim-Guksu (Spicy Mixed Noodles): Toss with [CJ] Gochujang, vinegar, sugar, and sesame oil. Top with a boiled egg and fresh cucumber. 🌶️🥢

• Golbaengi-muchim: Mix the noodles with spicy sea snail salad—a legendary Korean "Anju" (drinking snack). 🐚🍻

• Cold Soy Milk Soup (Kong-guksu): For a refreshing summer treat, serve these in chilled, creamy ground soybean milk. 🥛❄️

⚠️ Storage & Portioning

• Portion Control: A good rule of thumb is that a bunch of dry noodles the diameter of a 2-euro coin is roughly one serving (approx. 100g).

• Storage: Store in a cool, dry place. Because these are dry wheat noodles, they have a very long shelf life, but they can absorb moisture and odors, so keep the bag tightly sealed. 🛡️

• Fragility: These noodles are brittle when dry. Handle the bag with care to avoid breaking the strands into small pieces.

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