Ottogi Korean Cut Vermicelli
Ottogi Korean Cut Vermicelli is one of the long-known products in Korea for a long time made from sweet potato starch and is gluten-free. The vermicelli is thin, dry, and crispy. When ripe, it becomes chewy and soft. Ottogi Korean Cut Vermicelli has a traditional flavor.
Product Brands: Ottogi Net weight:1000g
Price: 35.000 đ
Product desscription
Ottogi Korean Cut Vermicelli is one of the best vermicelli products in Korea. Although it has been around for a long time, it still receives the love of Korean consumers worldwide. The vermicelli makes from sweet potato starch, is gluten-free, and produces according to the traditional method. The vermicelli is thin, dry, and crispy when ripe, it becomes chewy, soft, and not crushed, so it is suitable for many other dishes. Ottogi Korean Cut Vermicelli pre-cut into bite-sized chunks. To commit freshness, and longer shelf life, the product packaging is in a specifically convenient zipper bag. Products are guaranteed quality, safe, and manufactured according to the high standards of Korea.
You need to boil the vermicelli in boiling water for 6 minutes to make it soft and then process it according to your preferences to create a delicious and nutritious dish. At a reasonable price, Ottogi Korean Cut Vermicelli is a superb choice for those who love Korean food or searching for a quick, convenient, and delicious snack.
Ingredients | Sweet Potato Starch, Processed starch (Malic Acid, Xanthan Gum, Sodium Alginate). |
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Recommended Applications | Uses to make japchae, sukiyaki, soup, and dumplings. |
Basic Preparation | Use as cooking ingredients. |
Product Style | The product has a translucent, glossy brown-gray color in the dried form. When cooked, the vermicelli has a delicious toughness and beautiful clarity. |
Cuisine | Korean |
Shelf Life | 36 months |
Handling / Storage | Store in a cool, dry place and avoid direct sunlight. |
Country of Origin | Vietnam |
Dietary Preferences | Gluten-free. Suitable for vegetarians and vegans. |
Allergen Information | N/A |
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