CJ Beksul Somyeon Wheat Noodles 900g
CJ Beksul Somyeon Wheat Noodles 900g
what makes CJ Beksul Somyeon Wheat Noodles 900g different
CJ Beksul Somen noodles are chewy noodles that do not spread well, and vacuum dough aging provides a more chewy texture. ■ Vacuum kneading makes the noodles more chewy. To remove air from the flour, vacuum kneading makes the noodles more chewy and does not spread well. ■ The thin noodles provide a soft and velvety texture. cooking method ❶ Boil water in a pot, then add the noodles and boil for about 3-4 minutes. Stir with wooden chopsticks so that the noodles do not stick to each other. ❷ Rinse the thin noodles in plenty of cold water and drain the water through a sieve. ❸ Pour thin noodles into the prepared broth and enjoy to your liking.
Ingredients
wheat flour, water
Nutrition per 100 grams
Energy | 1495KJ/352Kcal |
Fat - of which saturated |
0.9g 0g |
Corbohydrate - of which sugar |
76g 2g |
Protein | 10g |
Natrium (Salt) | 2.7g |
Best before date : 04.05.2025
The actual best before date of the shipped product may vary depending on stock availability.
Important Information
Product packaging, specifications, BBD and price are subject to change without notice. All information about the products on our website is provided for information purposes only. Please always read labels, warnings and directions provided with the product before use.
Ingredients
wheat flour, water
Nutrition per 100 grams
Energy | 1495KJ/352Kcal |
Fat - of which saturated |
0.9g 0g |
Corbohydrate - of which sugar |
76g 2g |
Protein | 10g |
Natrium (Salt) | 2.7g |
Best before date : 04.05.2025
The actual best before date of the shipped product may vary depending on stock availability.
Important Information
Product packaging, specifications, BBD and price are subject to change without notice. All information about the products on our website is provided for information purposes only. Please always read labels, warnings and directions provided with the product before use.
Often bought together
Often bought together
You can still love this!
Dried Noodles in Korea und Japan
In Korea, people eat various kinds of noodle dishes through four seasons, but in Japan people think that somen is the summer meal. The most common way to eat somen in Japan is to dip the somen noodles in a tsuyu (special type of soy sauce). Of course, depending on the preference, people eat somen with ginger, spring onions and so on. Japanese also try to avoid the monotony of taste by eating somen with several tempura, or to make a nutritional balance in somen noodles where nutrition is almost exclusively obtained from carbohydrates. On the other hand, in Korea, people eat somen noodles in various broth, or mixed with kochujang, vinegar, and vegetables. In addition, glass noodles are also loved as an important family meal for events such as birthdays. Discover a variety of delicious Korean and Japanese noodles at NikanKitchen.