|ODONGTONG MYON - SEAFOOD RAMEN 5PK|
by OTG NEW YORK
|Shipping Country : United States|
|Brand : OTTOGI|
|Shipping Days : |
Domestic Shipping : 2-3 days ,from United States
Overseas Shipping : 7-12 days ,from United States
|Shipping Fee :|
Domestic Shipping : $3.00
Overseas Shipping : $10.00
Odongtong means plump. As the name describes, Odongtong ramen has the chewy and thick noodle. Spicy and rich seafood flavor comes from clean Korean sea tangle, bonito, cuttlefish, shrimp, and seaweeds.
How to Cook:
1. Put the vegetable mix and sea tangle into 2 3/4 cups (550cc) of water.
2. When water boils, add noodle and soup powder and cook it for 5 minutes.
3. For your preference, add scallion, egg, ETC.
1. NOODLE : WHEAT FLOUR, PALM OIL, POTATO STARCH, MODIFIED POTATO STARCH, SALT, EMUSIFIED OIL, GARLIC EXTRACT, SODIUM POLYPHOSPHATE, POTASSIUM CARBONATE, SODIUM ALGINATE, WHEAT GLUTEN 2. POWDER SOUP: SALT, SUGAR, BONITO EXTRACT POWDER, RED PEPPER, GLUCOSE, KELP EXTRACT POWDER(OYSTER), SOY SAUCE POWDER(SOYBEAN, WHEAT, SALT), BEEF EXTRACT POWDER, CUTTLEFISH EXTRACT POWDER, ONION, GARLIC, BLACK PEPPER, SHRIMP POWDER, DISODIUM SUCCINATE, OLEORESIN CAPSICUM, YEAST EXTRACT POWDER, GLYCINE, DISODIUM 5'-INOSINATE, DISODIUM 5'-GUANYLATE, OLEORESIN PAPRIKA, DEXTRIN, HYDROLYZED VEGETABLE PROTEIN(SOY, WHEAT, CORN) 3. DEHYDRATED VEGETABLE MIX: SEAWEED, GREEN ONION, CAROOT, POLLACK, MUSHROOM 4. DEHYDRATED KELP ***CONTAINS SOYBEAN, WHEAT, FISH(BONITO, CUTTLEFISH, POLLACK), CRUSTACEAN SHELLFISH(SHRIMP), OYSTER
ABOUT OTG NEW YORK
10TH ANNIVERSARY OF OTG NEW YORK
"Hello, My name is Soon Sik Choi, the president of OTG New York.
I am honored to greet you on this meaningful occasion, the 10th anniversary of our company.
Ten years ago, on October 1, OTG New York was founded.
I am always grateful and surprised how fast ten years went by...." - Interview with the President of OTG New York
|Public (Korean: 오뚜기)
|Headquarters||Gangnam-gu, Seoul, South Korea(Ottogi Center)
Anyang-si, Gyeonggi-do, South Korea(HQ)
|Revenue||KRW 2 Trillion (FY 2017)|
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To: Steve Kim
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