Ottogi Yetnal Guksu Somyeon is a traditional Korean thin wheat noodle (Somyeon). It is made from just two ingredients: wheat flour (97%) and salt — an exceptionally simple composition. Compared to Italian pasta (such as spaghetti), Somyeon is significantly thinner (approximately 1–1.5mm) and cooks in just 3–4 minutes. The texture is light yet firm, and it is used in a wide variety of traditional Korean dishes — from clear broth noodle soups (Janchi-guksu) to tossed spicy noodles (Bibim-guksu) and cold noodle dishes. Unlike egg-based pasta, Somyeon is an egg-free dried noodle.

Yes, this product is suitable for both vegans and vegetarians. The ingredients are limited to wheat flour (97%) and salt, with no animal-derived ingredients (eggs, dairy, meat, etc.) whatsoever. Please note, however, that the final dish may or may not be vegan depending on the broth, toppings, or sauces used alongside — always check the ingredients of accompanying components when preparing a recipe.

This product contains Gluten. The main ingredient, wheat flour (97%), is the source of gluten, and it is declared as an allergen in accordance with EU food labelling regulations (Regulation (EU) No 1169/2011). Individuals with a wheat allergy or coeliac disease should not consume this product. It is not a gluten-free product. None of the other major EU 14 allergens (dairy, eggs, nuts, crustaceans, etc.) are present in the ingredients.

Yes, this is an important point. This product is a dried noodle containing approximately 3.25g of salt (approx. 1,300mg sodium) per 100g, which is relatively high. The World Health Organization (WHO) recommends a daily salt intake of no more than 5g for adults. When cooking, if you are adding salt or soy sauce to the broth or sauce, always taste first and add gradually. Those following a low-sodium diet or managing high blood pressure are advised to monitor their portion size accordingly.

Storage: Keep in a cool, dry place away from direct sunlight. Once opened, store in an airtight container or resealable bag to prevent moisture. Cooking: Bring a generous amount of water to a rolling boil (at least 1 litre per 100g of noodles), then add the Somyeon and cook for 3–4 minutes. Adding half a cup of cold water when the pot begins to boil over will give the noodles a firmer, springier texture. After cooking, rinse thoroughly under cold running water to remove excess starch — this prevents the noodles from sticking together and keeps them firm. Enjoy in a warm broth (Janchi-guksu) or as cold tossed noodles (Bibim-guksu).