Grand Noodle
Hanrabong Noodle
Hanrabong Noodle
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Highlights
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Recommendation: Put noodles into boiling water and stir for 4-6 mins. Drain the water. Cool down with cold water.
Ingredients:
- Wheat flour 52% (USA, Australia), rice 10% (Korea), Hanrabong 35% (Korea), sun-dried salt 2.7% (Korea)
- λ°κ°λ£¨ 52%(λ―Έκ΅, νΈμ£Όμ°), μ10%(νκ΅μ°), νλΌλ΄ 35%(νκ΅μ°), μ²μΌμΌ 2.7%(νκ΅μ°)
Allergy Warning: Produced in the same facility where wheat and buckwheat are processed.
Process: Made by hand
Net Weight: 500g
Storage Method: Room temperature. Store in a cool and dry place, avoid direct sunlight
Best Before Date: Printed on package
Description
Grand Noodleβs Hanrabong Noodle
Noodle aficionados, this is what you have been waiting for. Grand Noodle is known for their specialty noodles made with the utmost care, using exquisite seasonal ingredients from all over the Korean peninsula to offer limited quantities of the finest noodles possible. Youβll try Hanrabong noodles, which have been loved passionately since last spring.
Hanrabong noodles contain 35% of Jeju noji Hanrabong, so the taste and aroma of Hallabong is very strong. If you add a sour garnish to the Tsuyu sauce or cool broth, you can enjoy a much thicker and richer citrus.
Hanrabong noodles are made with 35% of Hanrabong, which was handcrafted by farmer Joo-hee Hong, who is known for her diligence in Jeju Island. If you put salt in this rare Hanrabong and keep stirring it, it becomes a jam-like dough. Hanrabong noodles made by washing Hanrabong for 2-3 days have an excellent texture and a strong aroma. You can put the sunlight, wind, soil and water of Jeju into one bowl.
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About
The Guksu Master Kim Hyun Kyu started Grand Noodle in 1987. He thought guksu made of wheat did not have any taste as well as not enough nutritional value. He was committed to producing healthy, nutritious noodles with seasonal food and ingredients.
After many years of experimentation, Master Kim found the perfect recipe for his noodles with carefully selected chives, sweet pumpkin, rice, beet, and black rice.
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