[Visiting the Export Site] Yanggu Chinese cabbage grown in clean areas... "Everyone can easily enjoy it"

Frozen and Room Temperature Storage Sirapegi Development Eliminating the Hassle of Boiling and Washing Can be Cooked Directly Without Thawing Annual Sales Volume Approaching 80 Tons Exporting Around 10% of Total Circulation Plans to Enter Southeast Asia Following the U.S. One of the most common traditional Korean foods is sirapegi, made by drying and processing mung bean sprouts. Sirapegi has a long history, dating back to the Joseon Dynasty, when mung bean sprouts were processed and hung in a well-ventilated area to dry, and then boiled and used to make soup when needed. Sirapegi contains abundant nutrients such as carotene, chlorophyll, vitamins B and C, dietary fiber, calcium, and iron, but it requires a laborious process of boiling the mung bean sprouts and washing them several times before it can be used as an ingredient in dishes like namul or doenjangguk. To make this difficult process easier for the general public, a company has been working on simplifying sirapegi. This ...