SEMPIO Soy Sauce Rich & Mellow Big

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

• 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.

• Rapid & Uniform Cooking: The uniform, thin-cut format ensures the noodles cook perfectly through in just a few minutes, absorbing broths and sauces beautifully.

• 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.

• Multi-Purpose Use: Extremely versatile wheat bases that transition seamlessly from steaming winter broths to ice-chilled summer side dishes.

Product Specifications

How to Prepare

1. 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.

2. 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.

3. 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.

4. Serve:

   • 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.

   • 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.