Bugak Village Kimbu Gak is made only withJangheung Musan-Kim and Wando Soan-Do-Kim.

At Bugak Village, we don't add anything other than the ingredients of our mother's food.

Slow Food Bugak Village

Journey in search of good seaweed

To find a good seaweed, I looked for strong waves and deep seas.

Finding the right environment to cultivate seaweed and find the right seaweed taste with only one raw grass.

Sticking to picking only one grain of glutinous rice

Only one grain of non-glutinous rice will reduce the crispness of the incidence. Today, we pick out the grains of rice and make the grass with 100% glutinous rice.

The crunchyness of the Bugak village, Kim Bu Gak, is made with the utmost care of rice grains.

One by one hand

Add sweet onions, radishes, green

onions, defolies, and shiitake mushrooms to deepen the broth.

62 hours from now

Precise timing is important for the drying of the reliefs, which requires time to hold the wind and moisture in order to taste it with a pleasant crispness.

A deep taste

Fry lightly with fresh oil. The taste of seaweed is not hidden behind the oil.

Korea seaweed fried with sticky rice Characteristic !

1.Use of natural materials

2.Low Salt Food

3.Healthy Snacks Without Artificial Additives

4.No pre-production

5.Use zipper bag

Manufacturer: bukakmaeul

country of origin: south korea

Weight: 65g

Feature: seasoned laver

Shelf ife: Back to separate date

Precautions: This product is made using shrimp and soybeans.

Ingredients: laver 67%, sticky rice 26%, Sesame 2%, gravy(Pilchards,Anchovy,onion,Shiitake mushrooms, natural salt)3%, Soybean oil 2%