Somen(Korean Thin Noodles, 소면)

Somen and jungmyeon are two types of noodles often used in Korean cuisine. Somen is thin and cooks quickly, making it perfect for dishes like banquet noodles (janchi guksu), cold noodles, or bibim noodles. Jungmyeon, on the other hand, is thicker and chewier, ideal for soups or stir-fried dishes.

Experience in Germany

While I mostly used somen in Korea, I noticed that jungmyeon is more commonly available in Germany, which I found quite interesting. Jungmyeon has a slightly thicker texture than somen and takes a bit longer to cook.

Recommended Brands

In Germany, Asian markets often sell products from Sempio and Ottogi, both trusted and widely used brands among Koreans. These noodles are high-quality and work well for a variety of dishes.

Usage Tips

Choosing between somen and jungmyeon depends on the recipe. Somen is better for light soups, while jungmyeon suits heartier or fried dishes. Always keep an eye on the cooking time for the best results. 😊