Kwangcheonkim Vegetable Flavored Seaweed
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Kwangcheonkim vegetable-flavored seaweed is marinated, roasted, fried, sprinkled with sesame, used immediately, or eaten with rice, and delicious and nutritious. The product is well-loved by many people, especially children.
Product Brands: Kwangcheonkim Net weight:40g
Product desscription
No matter how many snacks appear on the market, seaweed snack - seaweed mixed with rice is always at the top of the favorite dishes because it is not only attractive in terms of taste but also has multi-purpose uses. Eat directly or with rice, noodles, or sprinkled on any dish.
Kwangcheonkim Vegetable Flavored Seaweed (40 grams) blended with many natural ingredients, such as seaweed and dried vegetables (carrots, cabbage, onions.) Seaweed is roasted at high temperatures, creating the perfect crunch. Besides, it is a harmonious combination of spices such as salt, grilled sesame, etc., bringing a salty, rich flavor. In particular, when eaten, seaweed does not leave an unpleasant fishy smell like other products. In addition, seaweed also has the appearance of perilla oil - the secret to making the dish more fragrant and different.
| Ingredients | Seaweed, corn oil, vegetable mix [dried carrots, dried cabbage, dried onions, dried chilies, dried onions], white rice, mixed vegetable powder, salt refined milk lactose, spinach powder, lactobacillus probiotics, chicken eggs, table salt, perilla oil, sugar, salt, roasted sesame,.... |
|---|---|
| Recommended Applications | The product is suitable for snacking or eating rice. |
| Basic Preparation | Eaten directly, eaten with rice, or used as a snack is also very delicious. |
| Product Style | Seaweed has a crispy, chewy texture with a rich, mouth-watering taste thanks to the combination of different spices. |
| Cuisine | Korean |
| Shelf Life | 12 months |
| Handling / Storage | Preserved in a dry, cool place. Avoid direct sunlight. |
| Country of Origin | Korea |
| Dietary Preferences | Suitable for vegetarians and vegans. |
| Allergen Information | N/A |
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