Name: Chungjungone Dried Kelp 150g / Seaweed / Soup stock / Sushi / Korea / Korean food
Brand: OEM
Price: 7.9 SGD
Availability: InStock

Chungjungone Dried Kelp (150g)

Clean kelp from Namhaean Mountain

The natural umami of clean kelp adds depth to the dish.

Add a healthy flavor to your dishes with clean kelp

POINT 01
Clean kelp with natural flavor & exudes natural umami
It adds depth to the dish.

POINT 02
Clean kelp carefully selected only from the clean southern sea

POINT 03
100% domestic kelp
It retains its original taste and nutrition.

POINT 04
Convenient storage and creation of natural ingredients
It is convenient to use and store by using a zipper bag. The white powder on the surface of the kelp is a natural ingredient produced by drying the kelp, so you can eat it with confidence.

Recipes/Cooking Tips

:: Butter-roasted scallop sushi with kelp ::
Ingredients (for 4 servings)
1 bowl of rice, 1 teaspoon of butter, 2 scallops, 1 sheet of chungjungone traditional laver, 2 pickled radishes for kimbap,
2 tablespoons of chungjungone cooking vinegar, a little bit of chungjungone salt, a bit of pepper and half teaspoon of wasabi.

How to cook
1. Cook the rice, add cooking vinegar. Mix evenly and cool down
2. Remove the tough part of the scallop and slice it into 2 equal parts.
3. Melt the butter in a heated pan and lightly fry the scallops. Season with salt and pepper.
4. Shape the rice into bite-sized pieces, add wasabi and scallops. Cut the seaweed and roll it up.
TIPS : It is even better if you add kelp or seaweed to suit your taste.

:: Stewed mackerel with kelp flavor added
Ingredients (for 4 servings)
1 piece of kelp, 1 mackerel, 1 green onion, a piece of radish & pumpkin, Fermented Kimchi, 1 teaspoon of perilla oil seasoning,
2 tablespoon of soy sauce, 1 tablespoon of chilli pepper paste, 1 tablespoon of red pepper powder, 1 tablespoon of minced garlic & ginger,
pepper and 2 cups of water

How to cook
1. Rinse the kelp slightly in water, put 1 teaspoon of perilla oil to stewing pot and spread it out.
2. Cut radish into 1cm thick and pumpkin into 2cm thick slices. Roll the kimchi 1 bite size and cut the green onion diagonally.
3. Wash mackerel in cold water and drain.
4. Place radish, mackerel, pumpkin and green onion on top of the kelp.
5. Mix all the seasoning ingredients to make a sauce and pour it over the mackerel.
6. Heat up the pot and boil over medium heat for 10 minutes then cover the lid and simmer over low heat for 20 minutes.
7. Put a little broth on top of the mackerel in the middle so that the mackerel is well seasoned. 
8. When the soup boils, put it on a plate.
TIP : You can make delicious stew without burning it by putting kelp underneath.