Product Features
1. A silent master of Korea's intangible cultural heritage has been the CEO for four generations
It's dry ink that you make yourself.
2. It is a product that is hard to find in Korea.
3. Usually, when you dry 1kg of regular ink, you can think of producing about 150g of dried ink.
4. HACCP certification and Gyeonggi-do Governor's certification G mark
You can eat it with confidence with the product you received.
Product Specifications
100 g per piece * 3 pieces = 300 g
Expiration date : 12 months from the date of manufacture
Storage and handling methods
Avoid direct sunlight and keep at a well-ventilated and cool room temperature.
Product Features
1. A silent master of Korea's intangible cultural heritage has been the CEO for four generations
It's dry ink that you make yourself.
2. It is a product that is hard to find in Korea.
3. Usually, when you dry 1kg of regular ink, you can think of producing about 150g of dried ink.
4. HACCP certification and Gyeonggi-do Governor's certification G mark
You can eat it with confidence with the product you received.
How to cook dried muk
1. When the water starts to boil, reduce the heat to low and boil for about 20 minutes.
*At least 2/3 of the water in a pot.
2. Taste the dried ink in the middle and take it out or cook it more according to your preferred texture.
3. If you cool it slightly by washing it in cold water, the chewy dry ink is completed.
4. Cook in a variety of ways, including Mukbap, Muk bowl, Mukjabchae, and Muk salad.
Raw material name
Acorn starch (domestic) 99.8% and refined salt 0.2%
Product Specifications
100 g per piece * 3 pieces = 300 g
Expiration date : 12 months from the date of manufacture
Storage and handling methods
Avoid direct sunlight and keep at a well-ventilated and cool room temperature.
Product Features
1. A silent master of Korea's intangible cultural heritage has been the CEO for four generations
It's dry ink that you make yourself.
2. It is a product that is hard to find in Korea.
3. Usually, when you dry 1kg of regular ink, you can think of producing about 150g of dried ink.
4. HACCP certification and Gyeonggi-do Governor's certification G mark
You can eat it with confidence with the product you received.
How to cook dried muk
1. When the water starts to boil, reduce the heat to low and boil for about 20 minutes.
*At least 2/3 of the water in a pot.
2. Taste the dried ink in the middle and take it out or cook it more according to your preferred texture.
3. If you cool it slightly by washing it in cold water, the chewy dry ink is completed.
4. Cook in a variety of ways, including Mukbap, Muk bowl, Mukjabchae, and Muk salad.
Raw material name
Acorn starch (domestic) 99.8% and refined salt 0.2%