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Pack size: 620g
Origin: South Korea
The star ingredient in this hearty Korean soup is sundae – Korean blood sausage. The soup is prepared with a flavorful broth that includes sliced sundae, other types of offal, vegetables, and noodles, while rice can be added to the soup or served on the side.
It should be stored at –18°C (0°F) or lower.
Preparation And Usage
It is made by boiling or steaming pig or cow’s intestines that have been stuffed with various ingredients. Sliced pieces of sundae and sides are dipped in salt-black pepper mixture, in vinegar-gochujang mixture, seasoned soybean paste, and soy sauce. If the broth is defrosted naturally, the broth may leak.
Defrost in the microwave for 5 to 10 minutes,
Defrost the stock pack in hot water.
It is recommended to boil it in a pot
If you don’t have a pot, boil the broth in a pot, then add the meat and giblets and boil for about 3 minutes.
Sundae must be the last
Put it in the same way as it was placed 1 minute ago.
Stirring the sundae or boiling it for a long time will loosen it and give it a different taste.
caution! If you boil it frozen
The amount of broth may decrease, so be sure to thaw in a microwave or hot water.
INGREDIENTS & NUTRITION FACTS
Pork head meat (domestic/pork 40%, sundae (67%) [Chinese sweet potato starch, tapioca starch, raw material name
Antioxidant (sulfur dioxide)], pork intestine 16% (domestic/pork), pig blood 5% (domestic/pork), pork fat (domestic pork) 3.6%, starch 3.1%, carrots 2%, garlic 1%, Refined salt, complex seasoned foods (wheat, soybeans, milk, beef), sodium L-glutamate (flavor enhancer), pepper, ginger} 40%.!
Pork intestine (domestic/pork) 20% pork, wheat, soybean, milk, beef, sulfur dioxide contained
Cholesterol 0mg O% Protein 6g 11%AED 31.50AED 31.50
Naengmyeon (냉면; 冷麵, in South Korea) or raengmyŏn (랭면, in North Korea) is a Korean noodle dish of long and thin handmade noodles made from the flour and starch of various ingredients, including buckwheat (메밀, memil), potatoes, sweet potatoes, arrowroot starch (darker color and chewier than buckwheat noodles), and kudzu (칡, chik). Buckwheat predominates (despite the name, it is not a wheat but rather is more closely related to sorrel). Other varieties of naengmyeon are made from ingredients such as seaweed and green tea.