Kelp is one of the key ingredients in Korean Cooking, mostly used to make the broth.
How to use it?
Many soup dishes use Kelp to bring out deep flavour for their soup. Doenjang Jjigae, a popular soup dish use Kelp when making the stock of the soup.
Some people also use dried Anchovy for their soup stock but Kelp is also a good option.
Please check our GK Recipes to find out full instruction on how to make Doenjang Jjigae, Soybean Paste Soup.
Warning: Naturally rich in iodine. Excess consumption may cause disturbance of the thyroid gland. Consume in small quantities up to 8g per day.
ALLERGY ADVICE: For allergens, see ingredients in bold.
Store in a cool, dry place.
NEW WT: 150g
Product of Korea
BEST BEFORE: PRINTED ON THE PACKAGE
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