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Jirisan Alpine Rock Mushroom (100g)
$3299
Unit price
/
Unavailable
Jirisan Alpine Rock Mushroom (100g) is backordered and will ship as soon as it is back in stock.
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[Kkotma 'Food' Mandatory Labeling Information]
Kkotpineun Achimmaeul requires that the following information be displayed on 'food' products sold.
* Origin
:
Hamyang, Gyeongsangnam-do
* Producer
:
Remote Village Chamsari Community
* Weight (Net Weight)
:
100g
* Eco-friendly Certification
:
Wild Stone Ear Mushrooms
* Storage Method/Expiration Date
:
2011.11. Store in a cool, dry place or refrigerate
------------------>
[Product Information]
Since they grow on rocks on high mountain cliffs, we have cleaned them, removed the rock sand, and dried them thoroughly.
When 100g of stone ear mushrooms is soaked in water, they expand to approximately 400g.
They can be blanched and used in various ways, such as raw stone ear mushrooms with vinegar dressing, as a premium vegetable dish for guests, in soups, or in porridge.
* The efficacy of stone ear mushrooms is based on the Donguibogam and the wisdom of our ancestors. [How to Use]
1. Raw Stone Mushrooms
Soak in lukewarm water. Once the water boils over hot water, immediately remove the mushrooms and enjoy with Chojang (spicy dipping sauce).
They are properly blanched when they feel soft to the touch and have not fallen apart.
* 100g of stone mushrooms expands to about 400g when soaked; use a sieve when draining them.
2. Stir-fried Stone Mushrooms
Drain in a sieve, rinse in clean water, soak in lukewarm water, and then *squeeze lightly to remove excess moisture!
You can season them and cook them as a light stir-fried vegetable dish, or you can season them immediately after draining them from boiling water.
* Cook them only briefly, as they may become mushy if blanched for too long.
* Since stone mushrooms absorb salt quickly, they may taste bland; please adjust the seasoning to your usual taste to enjoy a light and refreshing flavor.
3. Can be used in various soups.
4. The water released while soaking the mushrooms is best enjoyed chilled. It exhibits high anticancer activity, so it is also consumed by boiling 10 to 20g at a time.
Kkotpineun Achimmaeul requires that the following information be displayed on 'food' products sold.
* Origin
:
Hamyang, Gyeongsangnam-do
* Producer
:
Remote Village Chamsari Community
* Weight (Net Weight)
:
100g
* Eco-friendly Certification
:
Wild Stone Ear Mushrooms
* Storage Method/Expiration Date
:
2011.11. Store in a cool, dry place or refrigerate
------------------>
[Product Information]
Since they grow on rocks on high mountain cliffs, we have cleaned them, removed the rock sand, and dried them thoroughly.
When 100g of stone ear mushrooms is soaked in water, they expand to approximately 400g.
They can be blanched and used in various ways, such as raw stone ear mushrooms with vinegar dressing, as a premium vegetable dish for guests, in soups, or in porridge.
* The efficacy of stone ear mushrooms is based on the Donguibogam and the wisdom of our ancestors. [How to Use]
1. Raw Stone Mushrooms
Soak in lukewarm water. Once the water boils over hot water, immediately remove the mushrooms and enjoy with Chojang (spicy dipping sauce).
They are properly blanched when they feel soft to the touch and have not fallen apart.
* 100g of stone mushrooms expands to about 400g when soaked; use a sieve when draining them.
2. Stir-fried Stone Mushrooms
Drain in a sieve, rinse in clean water, soak in lukewarm water, and then *squeeze lightly to remove excess moisture!
You can season them and cook them as a light stir-fried vegetable dish, or you can season them immediately after draining them from boiling water.
* Cook them only briefly, as they may become mushy if blanched for too long.
* Since stone mushrooms absorb salt quickly, they may taste bland; please adjust the seasoning to your usual taste to enjoy a light and refreshing flavor.
3. Can be used in various soups.
4. The water released while soaking the mushrooms is best enjoyed chilled. It exhibits high anticancer activity, so it is also consumed by boiling 10 to 20g at a time.
