The best present for holiday, birthday and postpartum care

Gungjung Ulsan Jungja Wild Pebble Brown Seaweed is tall and it's stem and leaf are narrow, thick and stem and has dark blue gloss. It's taste is gummy and gristly. It does not easily get loose

The best gift set consisting luxurious case and the best quality of wild pebble brown seaweeds is spot-lighted from the woman in maternity or the parents

Usage : Good for soup materials, rice with assorted mixture, wrap, and mustard cold soup and especially the best product for postpartum care

Features : Gathered wild brown seaweeds created naturally by spore's living on the stony place in the clean east coast, which is shallow and swift current

Storage method : Being able to preserve special flavor for a long time if it is sealed and kept in dry and well-ventilated place.

Directions : After dipping brown seaweeds into a water for 2~3 minutes, fumble it with hand more than 20 times to remove salty and strong taste. Wash it out and remove the moisture for 5 minutes. Mix with sesame oil and Chosun soy sauce(1 spoon per 1 person) and boil with fresh fish(Napsaemi,
Woorok, Japanese bluefish and flatfish), dried sea tangle, radish and anchovy. Especially, when a seaweed soap is boiled with a beef, mix with beef and boil it.

Boiling double time of general brown seaweed soup is required to generate rich soup and unique taste