|Serving Size 3.5 oz (100g)|
|Servings per Container 9|
|Amount per Serving|
|Calories 350 Kcal||Calories from Fat 0%|
|% Daily Value|
|Total Fat 0.5g||1%|
|Saturated Fat 0g||0%|
|Trans Fat 0g|
|Total Carbohydrate 74g||25%|
|Dietary Fiber 0g||0%|
Ingredients: Wheat Flour, Salt
Ottogi Yetnal Guksu So Myun is a vermicelli noodle made from wheat flour. Ottogi claims it uses the Dagasu Suksung process which makes the noodles very elastic and soft in texture, preventing noodles from becoming mushy easily.
Dagasu Suksung process includes using a good amount of water in the mixing process to strengthen glutens, and putting the noodles through a long fermentation process at the proper temperature to increase elasticity and softness.
So Myun is sold in a dried format. It is great for Korean noodle dishes such as Janchi Guksu (banquet noodle) and Golbaengi Muchim (sea snail salad with vermicelli noodles).
Janchi Guksu (banquet noodle) is a noodle soup made with anchovy broth and toppings (beef, zucchini, eggs, kimchi, laver). It was traditionally served at weddings and 60th birthdays, wishing a long, happy life just like long noodles. Today Koreans enjoy Janchi Guksu as regular meals. It's also commonly seen in restaurants and cafeterias along Korean highways. Golbaengi Muchim is sea snail salad with vermicelli noodle which is often served as Anju (food paired with alcohols) when drinking soju (Korean spirit similar to vodka) or beer.
Koreans also enjoy Ganjang Bibim Guksu (so myun with a simple seasoning made with soy sauce, sesame oil, and sugar) when they don't have their normal appetite or they want to cook something quick and easy.
Good quality so myun. Try it when you feel like a light noodle dish.
Store in a cool and dry place. Avoid direct sunlight.
Made with heart like the old days
Ottogi Yetnal Guksu is made from quality ingredients and made with heart like the old days
Ottogi Yetnal Guksu is noodles made with a Dagasu Suksung process. It is very elastic and smooth, and does not become mushy easily.
What is Dagasu Suksung noodle production process?
Using a good amount of water in mixing process strengthens glutens, and a long fermentation at proper temperature makes the texture elastic and soft.
Information about how to cook
Cooking as suggested will lower sodium in content.
Category Sodium % nutrient reference value
Before boiling 1,300 mg 65%
After boiling 162 mg 8%
After rinsing 92.8 mg 5%
% nutrient reference value: percentage based on daily nutrient reference
Source: Ottoki Food Safety Center analysis
Recyclable Vinyl OTHER
You may exchange or receive compensation according to consumer dispute resolution standards.
This product is manufactured in a facility that manufactures buckwheat products.
Customer support center: 080-024-2311 (collect call)
For improperly labeled, non-conforming, or contaminated products, call 1399 in Korea.
Refund or exchange: distributor or retailer
How to store: Store in a cool and dry place. Avoid direct sunlight.
It is recommended to eat as soon as possible since boiled noodle can be spoiled.
Packaging material: polypropylene
Fill noodles in the circle (printed on the package) for 1 person serving. Cook efficiently by accurate measure.
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