AED 138

Description

Elastic and soft texture.
Does not get mushy easily.
Great for Korean vermicelli noodle soups and salads.

Ottogi Yetnal Guksu So Myun is a vermicelli noodle made from wheat flour. Ottogi cls it uses the Dau Suksung process which makes the noodles very elastic and soft in texture, preventing noodles from becoming mushy easily. Dau Suksung process includes using a good a 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 . 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.

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Wheat Noodle, Korean Style (31.74 Oz) By Ottogi

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