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Vendor: KF365

[KF365] Gijang Seaweed 80g

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[KF365] Gijang Seaweed 80g

$8.20
15%
$8.20
$9.70
Shipping calculated at checkout.
Origin Refer to product description/details
Packaging Type Room Temperature (Paper packaging) For parcel delivery, eco-friendly packaging will be replaced with styrofoam.
Weight/Volume 80g
Sales Unit 1 bag
Expiration Date (or Best Before Date) Information We ship products with at least 180 days remaining until the expiration date (including the day of receipt). (Total shelf life: 365 days)

Preserving the deep scent of the sea [KF365] Gijang Seaweed

Introducing Gijang seaweed harvested in Gijang-gun, Busan, which has been designated as a special zone for seaweed and kelp. Gijang seaweed has narrow leaves and thick stems. The tissue that forms the leaves is firm, so it doesn't easily soften even after boiling for a long time, and its rich, deep flavor is excellent. Its texture remains alive, making it perfect for refreshing cold soups or tangy seasoned dishes. After thoroughly removing the stems, it has been dried in its original form, so you can divide it into your desired size and shape for use.

Gijang, the optimal production area where warm and cold currents meet As you drive from Haeundae, Busan towards Ulsan, you'll encounter the Gijang sea. This meeting point of the East and South Seas is rich in plankton, making it ideal for the growth of seaweed and kelp. Furthermore, the currents are strong, the water is deep, and there's abundant sunlight. This pristine environment guarantees the flavor of the kelp. During the Joseon Dynasty, dried seafood produced in Gijang-gun was even presented as tributes to the royal court. In modern times, Gijang-gun has been designated as a special zone for seaweed and kelp, maintaining its historical reputation.

Kurly’s Tip

Notes before purchase・This is a large-capacity product that can be used for approximately 30 servings.
・Although it has been washed, occasionally marine creatures such as shrimp, crab, or clam shells may appear, so please remove them before cooking.

Storage method・Store in a cool, dry place away from direct sunlight.

Retaining the scent of the deep sea [KF365] Gijang Seaweed

Introducing Gijang seaweed, harvested in Gijang-gun, Busan, which is designated as a special zone for seaweed and kelp. Gijang seaweed has narrow leaves and thick stems. The leaf tissue is firm, so it doesn't easily get mushy even after long boiling, and the rich flavor is excellent. It retains its texture, making it great for refreshing cold seaweed soup or zesty seasoned seaweed. The stems have been thoroughly removed, and it's dried in its original form, so you can portion it to your desired size and shape.

Gijang: The Optimal Origin Where Warm and Cold Currents Meet Moving north from Haeundae in Busan towards Ulsan, you'll encounter the Gijang sea. This meeting point of the East and South Seas is rich in plankton, making it ideal for the growth of seaweed and kelp. Furthermore, the strong currents, deep waters, and abundant sunlight create a perfect natural environment for kelp. This pristine environment guarantees the flavor of the kelp. During the Joseon Dynasty, dried seafood produced in Gijang-gun was even presented to the royal court. Today, Gijang-gun maintains its historical reputation, having been designated as a special zone for seaweed and kelp.

Kurly’s Tip

Before Purchase・This is a large-capacity product suitable for approximately 30 servings.
・Although it has been washed, occasionally sea creatures such as shrimp, crab, or clam shells may be found; please remove them before cooking.

Storage Method・Store in a cool, dry place away from direct sunlight.

California Proposition 65

⚠️WARNING: Consuming this product can expose you to chemicals including lead and cadmium which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to www.p65Warnings.ca.gov/food.

This notice is provided in accordance with California state law.
For more information, please visit www.P65Warnings.ca.gov/food.