CJ BAEKSUL GLASS NOODLE 500g*20

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CJ BAEKSUL GLASS NOODLE 500g*20

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CJ

CJ BAEKSUL GLASS NOODLE 500g*20

PROCESSED FOOD
NOODLE
japchae
sweet potato noodle
K-RESTAURANT

About this item

  • CJ BAEKSUL GLASS NOODLE 500g*20

  • Item Code: D0245

  • Sales Unit: Box

  • Qty./ctn: 20/ctn

  • GST free

  • Sweet potato Vermicelli is called "dangmyeon" in Korean or "sweet potato noodles".

  • This item is usually used not only Korea but many asian countries.

  • A noodle comes from sweet potato starch powdered.

  • You can make Korean cuisine such as japchae using weet potato noodle but this item is featured flat shape and good?for?Andong jjimdak or Korean stir-fired dishes.

  • The precooking state is a little opaque and dry, elastic, so it does not break well even when bent. When heat and moisture are applied through cooking, it becomes more transparent and chewy.

  • Feature: Flat type

  • Origin: China

Ingredients

  • Sweet potato starch


Jjimdak Korean Braised Chicken Recipe & Video - Seonkyoung Longest | Recipe  | Braised chicken recipes, Spicy chicken stew recipe, Braised chicken


About this item

  • CJ BAEKSUL GLASS NOODLE 500g*20

  • Item Code: D0245

  • Sales Unit: Box

  • Qty./ctn: 20/ctn

  • GST free

  • Sweet potato Vermicelli is called "dangmyeon" in Korean or "sweet potato noodles".

  • This item is usually used not only Korea but many asian countries.

  • A noodle comes from sweet potato starch powdered.

  • You can make Korean cuisine such as japchae using weet potato noodle but this item is featured flat shape and good?for?Andong jjimdak or Korean stir-fired dishes.

  • The precooking state is a little opaque and dry, elastic, so it does not break well even when bent. When heat and moisture are applied through cooking, it becomes more transparent and chewy.

  • Feature: Flat type

  • Origin: China

Ingredients

  • Sweet potato starch


Jjimdak Korean Braised Chicken Recipe & Video - Seonkyoung Longest | Recipe  | Braised chicken recipes, Spicy chicken stew recipe, Braised chicken


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