Somyeon

Somyeon

Somyeon is a type of thin wheat noodle used in Korean cuisine. It is similar to Japanese somen noodles and is often used in soups and stir-fried dishes.

History

The history of somyeon dates back to the Goryeo Dynasty, where it was introduced from China. It was originally made from wheat flour and salt, and was often served in a cold broth during the hot summer months.

Preparation

To prepare somyeon, the noodles are first boiled in water until they become soft. They are then rinsed under cold water to remove any excess starch and to cool them down. The noodles can then be used in a variety of dishes, such as Janchi-guksu, a traditional Korean noodle soup often served at celebrations, and Bibim-guksu, a spicy and tangy noodle dish.

Cultural Significance

Somyeon holds a significant place in Korean culture. It is often served at special occasions and celebrations, such as weddings and birthdays. The long, thin noodles are said to symbolize longevity and health, making them a popular choice for these events.

See Also

• Guksu
• Naengmyeon
• Japchae