Ottogi Yenal Guksu So-myeon is one of Korea's most representative thin wheat noodles. The ingredient list is remarkably simple: just wheat flour and refined salt. In terms of thickness, it is thinner than Italian spaghettini and is comparable to Japanese somen (sōmen). The noodles are very thin and delicate, cooking in just 3–4 minutes in boiling water. In Korea, they are enjoyed in a wide variety of ways — in clear broth as Janchi-guksu, tossed cold as Bibim-guksu, or served in chilled soy milk broth as Kong-guksu.

Yes, Ottogi Yenal Guksu So-myeon is suitable for both vegans and vegetarians. The product contains only wheat flour and refined salt, with no animal-derived ingredients whatsoever. However, please note that broths or sauces used during cooking may contain animal-based ingredients. If you follow a vegan diet, we recommend using vegetable stock or kelp-based broth when preparing the noodles.

This product contains wheat, which is a source of gluten and a known allergen. Under EU Food Information Regulation (EU) No 1169/2011, wheat (gluten) is one of the 14 major allergens that must be declared on the label. Persons with a wheat or gluten allergy, or those with coeliac disease, should not consume this product. The product does not contain dairy, eggs, nuts, or other major allergens.

A few simple tips will help you get the best results. First, use a generous amount of water relative to the quantity of noodles. Second, add the noodles only after the water has reached a full rolling boil, and cook for 3–4 minutes. Third, if the water threatens to boil over during cooking, add a cup of cold water — this helps the noodles become springier. Fourth, once cooked, rinse the noodles thoroughly under cold running water several times to remove surface starch; this prevents them from sticking together and keeps the texture firm and bouncy. For Bibim-guksu, rinse well under cold water and briefly dip in ice water before draining for an extra-springy texture.

Ottogi Yenal Guksu So-myeon contains approximately 1,530mg of sodium per 100g (equivalent to about 3.83g of salt), which is relatively high. With this in mind, we recommend reducing the amount of additional salt or soy sauce used during cooking. For example, when making Bibim-guksu, season the sauce more lightly than usual; for broth-based dishes, adjust the saltiness of the stock separately to manage overall sodium intake. Those on a sodium-restricted diet should consider both the serving size and the salt content of any accompanying sauces or broths.