What is Somyeon (Thin Flour Noodles) ?
Somyeon 소면 noodles are a thin, delicate noodle that is usually made up of wheat flour and salt. They are used in various dishes, served both cold and warm, with or without broth.
They are made by slowly stretching dough made from wheat flour and salted water aided by vegetable oil until it is thin. The noodles are then placed on a stretching tool to lengthen and air dry. They are often gathered and packaged into serving-sized bundles. Since they are so thin, they do not take long to cook; usually about 2-3 minutes.
Not To Be Confused With
Buckwheat Noodles (Maemil Guksu), Knife Cut Noodles (Kalguksu)
Where and What To Buy
Korean or Asian Grocery Store, online, Amazon
Although the original Somyeon are made from wheat, there's a newer one out called Ssal Somyeon 쌀소면 (Rice Noodles) by Sempio which looks and have a very similar texture but is gluten-free. I like using this instead of wheat somyeon for all my noodle soups and salads when I want to make it gf.
How to Use/Cook
Cook these noodles in boiling water for 2-3 minutes (4-5 min for rice noodles) and then rinse in cold water 3 times then drain. Use the noodles as a side to salads or in a broth like the Odeng Soup.
Use the cooked noodles in Janchi Guksu. Also next to Ojingeo Bokkeum.
How to Clean/Store
Keep in a sealed package in a cool, dry place.
