Ottogi Glass Noodles (Korean vermicelli) 1KG

₹705.36 MRP : ₹790 Exclusive of GST 12%
In stock
This is a Vegetarian product

MADE WITH 100% SWEET POTATO STARCH, using Ottogi's traditional Korean method.DELICIOUSLY LIGHT AND CHEWY TEXTURE, that are translucent when cooked.MADE WITH THE HIGHEST STANDARDS OF QUALITY, giving your family delicious dishes you'll be happy to serve.COMES IN A CONVENIENT ZIPPER BAG to protect your noodles, keeping them fresh and full of taste



Give glass noodles in boiling water and leave for 10 minutes. Then rinse with cold water. Prepare with meat and vegetables.



Ottogi was founded in May 1969. Ottogi’s first product was Ottogi Curry (powder curry) and it was first Korean made curry product introduced to Korean market.Ottogi manufactured soup, ketchup and mayonnaise (in 1970, 1971, 1972 respectively) for the first time in Korean history. After Ottogi was listed on the stock market in Aug 1994, its total revenue exceeded 1 trillion won(₩) in 2007 and exceeded 2 trillion won(₩) in 2017.Ottogi established China branch in 1994, US branch in 2005 and Vietnam Branch in 2007. Ottogi has affiliates such as Ottogi Ramyon Co. Ltd., Ottogi Sesame Mills Co. Ltd., Ottogi Frozen Foods Co. Ltd. and etc.

Ottogi has products such as curry, seasoning, sauce, powder, HMR, retort pouch, dehydrated food, processed grain products, fish, livestock product, Noodles, Ramen, edible oils, spices, tea and etc. Main products are Ottogi Curry, Ottogi Tomato Ketchup, Ottogi 3 Minutes Meals, Ottogi Mayonnaise, Ottogi Cooked Rice, Jin Ramen, Ottogi Frozen Pizza, Ottogi Canned Tuna

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MRP Price (Include Tax) 790
Product Make Ottogi
Product Origin Korea
Product UOM NOS
Product Type Veg
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Ottogi Yetnal Dang Myun is made from 100% sweet potato starch. The noodles contains NO alum powder which are found in lower quality glass noodles. Dang Myun is a translucent brownish gray with a shine in their dried format, and which turn transparent when cooked. Dang Myun is used as a main ingredient for a very popular Korean dishes, "Japchae" (stir fried glass noodle) and Mandu (dumplings). Glass noodles are widely used in Tang (soup) and Jungol (table cooking soup) dishes because they do not get mushy easily when boiled in broth, along with other ingredients. The texture is more elastic than other kinds of noodles.

sweet potato starch, Processed starch (sweet potato starch, Thickener, Citric Acid, E415)
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