Mugwort Noodle



│ Description │


Directions

Boil in water for 3 ~ 4 hours.
Rinse boiled noodles once or twice in cold water.
Place in yeolmu gimchi (young radish gimchi) or dongchi gimchi (water radish gimchi juice),
or some other garnish suitable to the season.

Charcteristics

These noodles are made from the mugwort of unpolluted Inje. When eaten as a soup,
its soft, rubbery, taste goes best, in summer, with yeolmu gimchi juice, and in winter,
with dongchimi juice. It can also be eaten like bibim-myon, stirred together with various other ingredients.

│ Specification │


Weight :1Kg
Price : \ 4,000
Ingredients : 2 % Korean Mugwort, 8% Korean starch, 89% imported flour, 1% Korean salt