Salad Components: 30% Miyeok(seaweed), 30% Miyeok Julgi(seaweed stem), 10% Dasima(kelp), 20% Semogasari (gelidium amansii), 10% Umu(agar)
We recommend soaking 5g of seaweed salad in water for about 5-10 minutes (1 serving).
Gently strain or squeeze the excess water out and it's ready to be used in salads, or added to a variety of dishes like bibimbap.
25g / Product of Wando, South Korea - Ain River Market