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These ingredients are farmed from specific regions known to specialize in each produce and are only harvested while in season. They are then dried through traditional methods and packaged in HACCP certified facilities in order to ensure only clean, high-quality products. Dried Korean mulberry leave, also known as Bbong Ip can be used to make namool side dish.

Cooking Directions:

1. Soak the mulberry leaves in lukewarm water for 1 hour. 

2. Rinse under running water 3-4 times, until completely clean.

3. Boil for 30 minutes, then leave to cool.

4. Squeeze excess water from the mulberry leaves and fry in a pan with perilla oil (or any oil of your choice) and preferred ingredients such as garlic, green onion, salt, etc.

5. Enjoy as stir-fry or add to your mixed rice (bibimbap)!