Manufacturing method: Under the strict hygiene control through HACCP system, it is made with sun salt over 3 years and removed scales and internal organs (fracture).
Hygiene ▪ Quality: Designated as HACCP by KFDA (Gwangju Office No. 661), ISO22000 certification, Jeollabuk-do branch certified product, CCM (consumer-centered excellent company)
Purchase only domestic flounder through each market.
Clean and fresh processing with thorough hygiene management through state-of-the-art HACCP system Rich in nutrition such as vitamins.
It is rich in nutrients, chewy texture, and tasteful flounder is cold-dried instead of natural drying. It has less fishy smell and individual vacuum packaging.
Flatfish stew Seasoning ingredients: Soy sauce, minced garlic, red pepper powder, black pepper, sake, syrup, red pepper paste Place radish on the bottom of the pot, add the flounder and seasoning alternately, and boil for a while, then season the seasoning and cut the water.
The person in chargeBung Keun Yun
Address103-15 Sipjadeul-ro Seongsan-myeon, Gunsan-si, Jeollabuk-do (54045)
0 / 4000
At least 10~1000 characters.