Korean Gamtae Sesame Oil Somyeon
Quick answer
- Total time
- 22 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Crumbled gamtae, a fine seaweed closer to green laver than to roasted gim sheets, releases a sharper, rawer ocean aroma the moment it lands on the noodles.
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A minimal dressing of toasted sesame oil and soy sauce takes a thin, even coat on well-drained, cold-rinsed somyeon, carrying the seaweed rather than competing with it.
Ingredients
Instructions
- 1
Bring 2L water to a full boil in a pot, then scatter in 180g somyeon.
Cook over medium heat for 3 minutes 30 seconds, stirring often so the thin strands do not stick together.
- 2
When the noodles turn slightly translucent and a strand has no hard center when pressed, drain them immediately.
Move them straight into cold water to stop cooking and keep the texture from turning soft.
- 3
Rub the noodles gently but thoroughly in cold water to wash away surface starch.
Rinse with fresh cold water once more, then drain in a sieve and press lightly so excess water does not thin the sauce.
- 4
In a mixing bowl, combine 1.5 tbsp soy sauce, 2 tbsp sesame oil, 1 tsp minced garlic, and 0.5 tsp sugar.
Stir until the sugar grains disappear and the oil looks evenly dispersed.
- 5
Add the well drained somyeon to the dressing and toss for about 1 minute, lifting with chopsticks rather than mashing.
If sauce collects at the bottom, keep tossing until each strand is lightly coated.
- 6
Crush 8g gamtae by hand just before serving, add it over the noodles, and fold only lightly to keep the sea aroma vivid.
Top with 2 tbsp chopped scallion and 1 tsp toasted sesame seeds, then serve at once.
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