Premium Korean Seaweed Pickles 해초 장아찌 5종 200g x 5 pack

PLEASE DO NOT INCLUDE PRODUCTS IN YOUR CART WITH TWO DIFFERENT DATES.

This seaweed pickle is crafted from hijiki, sea string, seaweed stem, kelp, and five-ribbed kelp, which are cultivated directly in the clean tidal flats and seaweed forests in front of Wando, an area underlain with elvan and basalt. Seasoned with our own homemade soy sauce to achieve the perfect taste, it is versatile enough to be used as a side dish for rice, as an ingredient in salads, or in kimbap.

Conveniently packaged in 200g single-serving pouches, it is easy to enjoy outdoors and is produced in a HACCP-certified facility, ensuring a product you can trust and consume with confidence.

Ingredients: Seaweed ( 1. Pickled Hijiki, 2. Pickled Sea string, 3. Pickled Kelp, 4. Pickled Seaweed stem 5. Pickled Costaria costata ) Soy sauce, Wheat, Corn Syrup, Water, Ethyl Alcohol, Glucose, Salt, Malt Extract, Vinegar, Sugar, Kelp, Pepper, Alcohol, Garlic, Ginger.

1. Pickled Hijiki

The bursting texture is excellent!
Hijiki, called the “mineral of the sea,” has an attractive chewy texture that goes well with homemade soy sauce, making it the most loved and popular product!
Eat it with meat or with hijiki kimbap, hijiki bibimbap, salad, etc. This is an attractive pickled vegetable that can be used in a variety of ways!

2. Pickled Sea String
Siberian snail is called “noodle of the sea” due to its long and thin appearance. This seaweed has an attractive chewy texture and can be enjoyed in a variety of dishes with cold noodles, noodles, and meat!

3. Pickled kelp

Ssam vegetables of the sea!
A sweet and sour secret sauce with reduced saltiness and sweetness combined with kelp solution. Kelp pickles with a richer umami flavor! True to its name, Ssam Vegetable of the Sea, it is eaten with meat. You can enjoy it even more deliciously with the added chewy flavor!

4. Pickled seaweed stems

The leader at the dinner table! Seaweed, synonymous with seaweed! Pickled seaweed stems are made by preparing only the stem part of seaweed and have a chewy texture!
If you usually only eat thinly torn seaweed stems, the whole Sinjieobu
Seaweed Stem Pickles are made by selecting only the tender stems and carefully preparing
them. They are soft and not tough, and once you taste them, you will come back for more!

5. Pickled Costaria costata

The texture of Costaria costata is excellent! Soemiyeok (Gompi), which has a fun and delicate texture, is a seaweed that is a representative specialty of the southern coast of Korea and has a huge fan base!
The delicate texture is combined with our secret homemade soy sauce, making it even more delicious when wrapped with meat!

Storage: Store in freezer (-18℃) for 1 year from date of manufacture.