Sempio Somyeon is one of Korea's most iconic thin wheat noodles. Made from just two ingredients — wheat flour (97.5%) and refined salt — the noodles are deceptively simple, yet distinctive in their thinness and texture. They are noticeably finer than Italian vermicelli and softer and more delicate than Chinese wheat noodles, with less chew. In Korea, they are enjoyed in many ways: served warm in a clear broth as Janchi-guksu, or cold and tossed in a spicy sauce as Bibim-guksu. With a cooking time of just 3–4 minutes, they are also wonderfully quick to prepare.

Yes, Sempio Somyeon is suitable for both Vegan and Vegetarian diets. The ingredients consist solely of wheat flour and refined salt, with no animal-derived ingredients (such as eggs, dairy, or meat) whatsoever. When preparing Somyeon as part of a vegan meal, please ensure that any accompanying sauces or broths are also plant-based. For example, it pairs well with sauces made from soy sauce, sesame oil, and vegetable stock.

No, this product is not suitable for people with a gluten allergy. The primary ingredient of Sempio Somyeon is wheat flour (WHEAT), and gluten (wheat/WHEAT) is declared as a mandatory allergen in accordance with EU food labelling law (Regulation 1169/2011). Individuals with coeliac disease, wheat allergy, or gluten sensitivity should avoid this product. This product is not certified gluten-free.

Because Somyeon is very thin, it has a short cooking time. ① Bring a large pot of water to a rolling boil (at least 1 litre per 100g of noodles). ② Add the Somyeon and gently stir with chopsticks or a fork to prevent the strands from clumping. ③ Cook for approximately 3–4 minutes. Pull out a single strand and bite through it — if there is no hard centre and it is uniformly soft, it is done. ④ For hot dishes: drain through a sieve and add directly to your broth or sauce. For cold dishes: immediately rinse under cold or ice water to cool the noodles, then drain well. Rinsing in cold water gives the noodles a firmer, silkier texture.

Sempio Somyeon contains approximately 1,000mg of sodium per 100g (equivalent to about 2.54g of salt), which means it does not qualify as a "low-sodium" or "low-salt" food under EU standards. If you are managing your sodium intake, we recommend reducing the amount of soy sauce or salt in your accompanying sauce or broth to keep overall sodium levels in check. For example, using reduced-sodium soy sauce or a light vegetable-based broth can help maintain a better sodium balance. Adding plenty of vegetables such as cucumber, carrot, and mushrooms will also help round out the nutritional profile of the meal.