Savor the comforting, timeless taste of traditional Korean noodle houses. As shown in the file OTTOGI WHEAT NOODLE (THIN ROUND)., Ottogi Premium Yetnal Wheat Noodles (Yetnal Somyeon) are classic, thin-round wheat noodles crafted using a time-honored multi-step stretching process. "Yetnal" translates to "old days" or "traditional," highlighting the brand's commitment to recreating the elastic, chewy texture and clean finish of heritage hand-stretched noodles. They are the definitive choice for clear hot broths, chilled noodle salads, or party dishes.
Key Features
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Traditional Stretching Technique: Made using a specialized aging and stretching process that gives the thin round strands a remarkably springy, elastic bite ("면발이 부드럽고 쫄깃합니다") that holds up excellently when cooked.
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Rapid & Uniform Cooking: The uniform, thin-cut format ensures the noodles cook perfectly through in just a few minutes, absorbing broths and sauces beautifully.
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Massive Family Pack: The 900g package delivers an incredible yield of approximately 9 full servings ("9인분"), making it a wonderful, cost-effective pantry staple for large gatherings.
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Multi-Purpose Use: Extremely versatile wheat bases that transition seamlessly from steaming winter broths to ice-chilled summer side dishes.
Product Specifications
| Attribute | Details |
| Brand | Ottogi (오뚜기) |
| Product Name | Yetnal Somyeon / Thin Round Wheat Noodles (옛날국수 소면) |
| Food Type | Dried Wheat Noodles / Somyeon |
| Net Weight | 900g |
| Servings | Approx. 9 servings (9인분) |
| Origin | South Korea |
How to Prepare
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Boil: Bring a large pot of water to a rolling boil. Add your portion of thin wheat noodles (approx. 100g per person) and stir gently to prevent sticking. Cook for 3 to 4 minutes.
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The Cold Water Trick: While boiling, when the foam begins to bubble up to the rim of the pot, pour in a splash of cold water. Repeat this once or twice to help cook the core of the noodles evenly while maximizing outer elasticity.
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Rinse Thoroughly: Drain immediately and plunge into ice-cold running water. Rub the noodles vigorously between your hands to wash away excess surface starch. Drain completely.
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Serve:
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Hot (Janchi-guksu / Banquet Noodles): Place a coiled nest of noodles in a bowl, pour over a hot, clear anchovy broth (seasoned with Dasida), and garnish with egg strips, zucchini, and kimchi.
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Cold (Bibim-guksu / Spicy Mixed Noodles): Toss the cold noodles with a tangy sauce made from gochujang, sugar, vinegar, a splash of soy sauce, and a drizzle of sesame oil.
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