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Ottogi Kalguksu Wheat Noodle 900g
Ottogi Kalguksu Wheat Noodle 900g
what makes Ottogi Kalguksu Wheat Noodle 900g different
Ottogi old kalguksu is a chewy and soft wheat noodle made by a multi-hydration-aged method, so the noodles are chewy and soft, and last its texture longer. Multi-hydration aging method is a noodle making method that strengthens the gluten of flour by adding enough water during the kneading process, and aging the noodles at an appropriate temperature for a long time to make the noodles chewy and soft. - You can enjoy various dishes such as kalguksu, udon noodles, curry noodles, and jjajangmyeon. - The noodles are chewy and soft with the multi-hydration aging method, and they do not spread well. - Boiling and rinsing according to the recipe will reduce the sodium content. Cooking method (based on 100g per person) After boiling 1000ml of broth, anchovies, or kelp broth, add Okugi Kalguksu wheat noodle and cook for 6-7 minutes, seasoning according to your taste and cooking in various ways.
Ingredients
Wheat flour, 97%, salt
Nutrition per 100 grams
| Energy | 3464KJ/350Kcal |
| Fat - of which saturated |
0.7g 0g |
| Corbohydrate - of which sugar |
76g 3g |
| Protein | 10g |
| Natrium (Salt) | 3.3g |
Best before date : 10.08.2023
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.
Circulation Carrier
Kim´s Asia Import - Export GmbH, Talstraße 114, 41516 Grevenbroich
Panasia De Handels GmbH, Robert-Koch-Straße 1A, 63128 Dietzenbach
Ingredients
Wheat flour, 97%, salt
Nutrition per 100 grams
| Energy | 3464KJ/350Kcal |
| Fat - of which saturated |
0.7g 0g |
| Corbohydrate - of which sugar |
76g 3g |
| Protein | 10g |
| Natrium (Salt) | 3.3g |
Best before date : 10.08.2023
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.
Circulation Carrier
Kim´s Asia Import - Export GmbH, Talstraße 114, 41516 Grevenbroich
Panasia De Handels GmbH, Robert-Koch-Straße 1A, 63128 Dietzenbach
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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