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CJ Beksul Kalguksu Wheat Noodles 900g
CJ Beksul Kalguksu Wheat Noodles 900g
what makes CJ Beksul Kalguksu Wheat Noodles 900g different
CJ Beksul Kalguksu noodles are Korean transitional flat noodles that go well with soup. Its 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 do not become mushy and soggy well. ■ The flat noodles soak up the delicious soup and go well with kalguksu. cooking method ❶ Boil water in a pot, add kalgukgu noodles and boil for about 5 minutes, then add the prepared garnish and boiled kalguksu noodles to the broth made from seafood such as anchovy and clams and boil for about 5 minutes. Stir with wooden chopsticks so that the noodles do not stick to each other. ❷ Turn off the heat and serve in a bowl of cooked Kalguksu
Ingredients
wheat flour, water
Nutrition per 100 grams
| Energy | 1552KJ/366Kcal |
| Fat - of which saturated |
1.5g 0g |
| Corbohydrate - of which sugar |
78g 2g |
| Protein | 10g |
| Natrium (Salt) | 2.7g |
Best before date : 15.05.2025
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 | 1552KJ/366Kcal |
| Fat - of which saturated |
1.5g 0g |
| Corbohydrate - of which sugar |
78g 2g |
| Protein | 10g |
| Natrium (Salt) | 2.7g |
Best before date : 15.05.2025
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.
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Often bought together
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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.
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