Introduction

Somyeon (소면) are thin, white Korean wheat noodles, about as fine as angel hair pasta. They cook in just a few minutes and are the noodle behind two Korean classics: warm janchi guksu (banquet noodle soup) and cold, spicy bibim guksu.

Because they are cheap, quick and store for a long time, a bundle of somyeon is a staple in almost every Korean pantry.

Somyeon at a Glance

What it is

• Thin, dried Korean wheat noodles

Main ingredients

• Wheat flour, water, salt

Taste

• Neutral and lightly salty, with a soft yet springy bite

Main uses

• Janchi guksu, bibim guksu, kong-guksu (cold soy milk noodles), noodles in jjigae

What is Somyeon Made Of?

Somyeon is made from wheat flour, water and salt. The dough is stretched or cut into very thin strands and dried, then bundled into long sticks. The salt in the dough is why the cooking water and noodles taste slightly salty.

• Somyeon – the thinnest common type
• Jungmyeon – medium-thick wheat noodles, slightly chewier
• Kalguksu noodles – wide, flat knife-cut noodles
• Flavored somyeon – versions with buckwheat, green tea or other added flours

What Does Somyeon Taste Like?

Somyeon has a clean, mild wheat taste that soaks up whatever broth or sauce it is served with. Properly cooked and rinsed, it is silky and slippery with a gentle springiness. Overcooked, it quickly turns soft and mushy, so timing matters.

Popular Korean Dishes That Use Somyeon

Janchi Guksu

“Banquet noodles” in warm anchovy-kelp broth with zucchini, egg and seaweed, traditionally served at weddings and celebrations.

Bibim Guksu

Cold noodles tossed in a sweet, spicy and tangy gochujang sauce with cucumber and kimchi.

Kong-guksu

A summer dish of noodles in chilled, creamy soybean milk broth.

Eomuk Guksu

Noodle soup topped with skewered or sliced fish cakes, a street-food favorite.

Easy Janchi Guksu Recipe (Serves 2)

Ingredients

• 2 servings (about 7 oz / 200 g) dried somyeon
• ½ zucchini, julienned
• 1 egg
• 1 sheet roasted gim, cut into thin strips
• 1 green onion, chopped
• Pinch of salt and a little oil

Broth

• 5 cups (1.2 L) water
• 10 large dried anchovies, heads and guts removed
• 1 piece dried kelp (about 4 x 4 inches)
• ¼ onion
• 1 tbsp Korean soup soy sauce (guk-ganjang), plus salt to taste

Instructions

1. Make the broth. Put the water, anchovies, kelp and onion in a pot. Bring to a boil, remove the kelp after 5 minutes, and simmer 10 minutes more. Strain, then season with soup soy sauce and salt.
2. Prepare toppings. Sauté the zucchini with a pinch of salt for 1 minute. Beat the egg, cook it as a thin omelet in an oiled pan, and slice into strips.
3. Cook the noodles. Bring a large pot of water to a rolling boil. Add the somyeon and stir. When the water foams up, add ½ cup cold water; repeat once. Cook about 3–4 minutes total, or as directed on the package.
4. Rinse. Drain and rinse under cold water, rubbing the noodles with your hands to remove starch. Drain well and coil into bowls.
5. Assemble. Top with zucchini, egg strips, gim and green onion. Pour the hot broth over and serve. Add a spoon of kimchi or seasoned soy sauce on the side if you like.

Tip: Rinsing somyeon thoroughly in cold water is the secret to springy, non-sticky noodles, even in hot soup.

More on the broth ingredients: myeolchi (dried anchovies) and dasima (dried kelp).

Where to Buy Somyeon

Somyeon is sold in long packages of dried bundles at Korean and Asian grocery stores. Japanese somen is very similar and can be used the same way.

United States

As an Amazon Associate, I earn from qualifying purchases.

Amazon
https://www.amazon.com/s?k=korean+somyeon+noodles

H-Mart
https://www.hmart.com/search?type=product&q=somyeon

Canada

Amazon Canada
https://www.amazon.ca/s?k=korean+somyeon+noodles

Europe

Amazon UK
https://www.amazon.co.uk/s?k=korean+somyeon+noodles

How to Store Somyeon

Dried somyeon keeps for a long time. Store it sealed in a cool, dry place away from humidity and pests, and use it by the best-by date. Cooked noodles are best eaten right away; if needed, refrigerate them in a sealed container for up to 1 day and refresh in hot water.

Somyeon FAQ

Is somyeon the same as Japanese somen?

They are very similar thin wheat noodles and can be swapped in most recipes. Cooking times can differ slightly, so follow the package.

How do I keep somyeon from sticking together?

Use plenty of boiling water, stir right after adding the noodles, and rinse them well in cold water after cooking to wash off the surface starch.

How much somyeon is one serving?

About 3½ oz (100 g) of dried noodles per person, roughly a bundle as thick as a coin’s diameter. Many packages are pre-tied into single servings.

Is somyeon gluten-free?

No, it is made from wheat flour. For a gluten-free option, try rice noodles or dangmyeon (sweet potato glass noodles).

Conclusion

Somyeon is the quick-cooking Korean noodle behind comforting janchi guksu and spicy bibim guksu. Keep a few bundles in the pantry, master the cold-water rinse, and you will always be 15 minutes away from a satisfying Korean noodle meal.