Product Features
1. It was made by the 63rd Korean food master.
2. It was dried by making Korean acorns and sea salt only.
3. It doesn't contain any synthetic flavoring, preservatives, or pigments
You can eat it with confidence.
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. It was made by the 63rd Korean food master.
2. It was dried by making Korean acorns and sea salt only.
3. It doesn't contain any synthetic flavoring, preservatives, or pigments
You can eat it with confidence.
How to cook dried muk
1. Pour water so that the acorn dry ink is submerged and boil it for about 20 minutes.
2. Take out the dried ink, put the starch syrup and soy sauce in a frying pan and stir-fry them sufficiently
Add various vegetables, sesame oil, sesame salt, and stir-fry a little more, and it is delicious.
Raw material name
Acorn 100% (domestic)
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. It was made by the 63rd Korean food master.
2. It was dried by making Korean acorns and sea salt only.
3. It doesn't contain any synthetic flavoring, preservatives, or pigments
You can eat it with confidence.
How to cook dried muk
1. Pour water so that the acorn dry ink is submerged and boil it for about 20 minutes.
2. Take out the dried ink, put the starch syrup and soy sauce in a frying pan and stir-fry them sufficiently
Add various vegetables, sesame oil, sesame salt, and stir-fry a little more, and it is delicious.
Raw material name
Acorn 100% (domestic)