OTTOGI Beef Soup (Seolleongtang)

Reference: N09605003

$2.19
Tax included Delivered within 3-15 working days

Ottogi beef bone stock is made with 100% real ox bone simmered to perfection for over a period of time. This broth is considered Korean's go-to soup for the wintertime.

Size
Quantity

Description: Ottogi beef bone stock is prepared after Korean traditional cuisine with 100% real ox bone that is simmered to perfection over a period of time. This broth is considered Korean's go-to soup for the wintertime. The broth can be served quickly with vegetables and seasoning acquiring to your personal taste. It becomes a staple ingredient to cook with because of the large amount of protein and calcium that is in the broth. (Ottogi Beef Bone Broth has lighter taste than the Ottogi Beef Bone stock)

 

Direction :

 

3 ways to cook

 

1.       Pour out the soup into the pot and heat it.

 

2.       Put the whole bag into the bowl with boiling water. Warm it for two more minutes and serve. *When boiling water is used, please be careful that there is a risk of burns of the hot water on the bottom of the pouch (standing part).

 

3.       When using a 700W microwave oven, pour the soup into a microwavable container and cover it with a microwavable cover. Microwave the soup for 3 minutes and 30 seconds. * Be sure to use a microwavable container.

 

Ingredients: 

BEEF LEG BONE EXTRACT(2.5%), ONION EXTRACT, LEEK EXTRACT, GARLIC EXTRACT, SALT, YEAST EXTRACT, FLAVOR ENHANCERS(631, 627)

 

Nutritional Information

Servings per package : 1

Serving size : 300g

 

Nutrients

Average Quantity

per Serving

per 100g

Energy

105kJ

35kJ

Protein

3g

1g

Total Fat

1.5g

0.5g

    - Saturated Fat

0.3g

0.1g

Total Carbohydrate

0.3g

0.1g

    - Sugars

0g

0g

Sodium

516 mg

172 mg

 

Contains: Beef

Produced in a facility that also processes products containing eggs, milk, wheat, crab, shrimps, pork, tomato, walnut, chicken, squid, and shellfish.

Storage: Store in the refrigerator below 4

Product of Korea

N09605003
21 Items

Specific References

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