| origin | See product description/detailed information |
|---|---|
| Packaging type | Room temperature (paper packaging) For courier delivery, eco-packaging is replaced with Styrofoam. |
| Weight/Capacity | 50G |
| Sales unit | 1 piece |
| Allergy Information | -Alcohol, milk, buckwheat, peanuts, soybeans, wheat, mackerel, crab, shrimp, pork, peaches, tomatoes, sulfurous acid, walnuts, chicken, beef, squid, shellfish (including oysters, abalone, and mussels), pine nuts, can be mixed |
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To enhance the flavor of your dishes [Beksul]
2 Types of Dipping Salt
Introducing two types of Beksul dipping salts that will add a special touch to your everyday cooking. Made with salt harvested from the Andes Lake, these salts offer a savory flavor. They are also infused with the piquant taste of wasabi and the rich aroma of truffle. Simply sprinkle on finished dishes to cleanse your palate and enhance the flavor. They pair especially well with greasy foods like meat and fried dishes.
Kurly’s Tip
Storage Method・Store at room temperature, away from direct sunlight.

To enhance the flavor of your cooking, [Baeksul]
2 kinds of dipping salt
Introducing Baeksul's two types of dipping salt, which will add a special touch to your everyday cooking. Made with salt harvested from Andean lakes, it offers a savory taste. We've also infused it with the pungent flavor of wasabi and the rich aroma of truffle. Dipping your finished dish into it will cleanse your palate and enhance its flavor. It pairs especially well with fatty dishes like meat and fried foods.
Kurly’s Tip
Storage Method・Store at room temperature, away from direct sunlight.
These are real reviews from Korean customers, written through July 2025.
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.
For more information, please visit www.P65Warnings.ca.gov/food.

