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100g of dried samnamul
$2999
Unit price
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Unavailable
100g of dried samnamul is backordered and will ship as soon as it is back in stock.
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[ Ulleungdo Specialty Samnamul (Dried Vegetables 100g) ]
As an alkaline wild vegetable beneficial for stamina, detoxification, and the respiratory system, it can be cooked in a variety of ways, including bibimbap, seasoned salads, stews, and soups. Although it commands a high price, it is a delicious, premium wild vegetable with high nutritional value.
Due to the influence of sea breezes, Ulleungdo wild vegetables are almost free from pests and diseases, and their leaves grow lush even without the use of pesticides, making them a prized food source for islanders since ancient times.
It was named "Samnamul" because its leaves resemble wild ginseng; it actually contains a high amount of saponin, the same component found in ginseng. The young shoots are used as a vegetable, and in Ulleungdo, Samnamul has long been used as an offering for ancestral rites and when making beef soup for feasts and holidays, and its taste is exceptional.
For medicinal purposes, the whole plant is used for detoxification, stamina, tonsillitis, and hemostasis. (Excerpt from Ulleungdo Agricultural Technology Center data)
When dried Samnamul is boiled, it expands to 6 to 7 times its original size. Please refer to the store notices for recipes.
Storage Method: Store in a cool, shaded place / 12 months
Due to the influence of the sea breeze, Ulleungdo wild vegetables are almost free from pests and diseases.
Because the leaves grow lush even without the use of pesticides,
they have been a nutritious food source for the islanders since ancient times.
It was named "Samnamul" because the leaves resemble wild ginseng,
but it actually contains a large amount of saponin, the same component found in ginseng.
Although it is a plant grown from the ground, it is a wild vegetable with a unique flavor that tastes like beef.
It is cultivated exclusively on Ulleungdo Island in the entire country and is harvested only once a year, so the price is high.
As an alkaline wild vegetable made by harvesting young sprouts that begin growing in the snow from early spring, boiling them, and drying them,
it is a premium wild vegetable that can be cooked in various ways, such as bibimbap, seasoned salads, stews, and soups.
Because its chewy texture tastes like beef, it is also called "Goginamul" (meat vegetable) on Ulleungdo Island,
and is used as one of the main ingredients in the Shilla Hotel's Jackson Bibimbap.
As an alkaline wild vegetable beneficial for stamina, detoxification, and the respiratory system, it can be cooked in a variety of ways, including bibimbap, seasoned salads, stews, and soups. Although it commands a high price, it is a delicious, premium wild vegetable with high nutritional value.
Due to the influence of sea breezes, Ulleungdo wild vegetables are almost free from pests and diseases, and their leaves grow lush even without the use of pesticides, making them a prized food source for islanders since ancient times.
It was named "Samnamul" because its leaves resemble wild ginseng; it actually contains a high amount of saponin, the same component found in ginseng. The young shoots are used as a vegetable, and in Ulleungdo, Samnamul has long been used as an offering for ancestral rites and when making beef soup for feasts and holidays, and its taste is exceptional.
For medicinal purposes, the whole plant is used for detoxification, stamina, tonsillitis, and hemostasis. (Excerpt from Ulleungdo Agricultural Technology Center data)
When dried Samnamul is boiled, it expands to 6 to 7 times its original size. Please refer to the store notices for recipes.
Storage Method: Store in a cool, shaded place / 12 months
Due to the influence of the sea breeze, Ulleungdo wild vegetables are almost free from pests and diseases.
Because the leaves grow lush even without the use of pesticides,
they have been a nutritious food source for the islanders since ancient times.
It was named "Samnamul" because the leaves resemble wild ginseng,
but it actually contains a large amount of saponin, the same component found in ginseng.
Although it is a plant grown from the ground, it is a wild vegetable with a unique flavor that tastes like beef.
It is cultivated exclusively on Ulleungdo Island in the entire country and is harvested only once a year, so the price is high.
As an alkaline wild vegetable made by harvesting young sprouts that begin growing in the snow from early spring, boiling them, and drying them,
it is a premium wild vegetable that can be cooked in various ways, such as bibimbap, seasoned salads, stews, and soups.
Because its chewy texture tastes like beef, it is also called "Goginamul" (meat vegetable) on Ulleungdo Island,
and is used as one of the main ingredients in the Shilla Hotel's Jackson Bibimbap.
