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NEO Crispy Roll Cheddar Cheese(40g)

NEO Crispy Roll Cheddar Cheese(40g)1
NEO Crispy Roll Cheddar Cheese(40g)2
NEO Crispy Roll Cheddar Cheese(40g)3
NEO Crispy Roll Cheddar Cheese(40g)1
NEO Crispy Roll Cheddar Cheese(40g)2
NEO Crispy Roll Cheddar Cheese(40g)3

• Made
with 21 kinds of  natural whole grains and 8 kinds of vegetables, it is more delicious and healthy.

Not baked but fried, it is refreshing and easy on tongue.
Filled with cheddar cheese, Crispy roll is very sweet and soft. You can enjoy healthy taste which retains natural goodness of whole grains and vegetables.
No preservatives! No additives!

 21 Whole Grains & 8 Vegetables 
21Grains : Brown Rice, Corn, White Rice, Millet, Glutinous Millet, Rye, Barley, Sorghum,Glutinous Rice, Black Bean, Buckwheat, Mung Bean, Black Sesame, Adzuki Bean ,Green Kernel Black Bean,
Black Rice, Black Glutinous Rice, Kidney Bean, Pea, Small Black Bean, Sesame
8Vegetables : Tomato, Pumpkin, Cabbage, Chives, Carrot, Celery, Paprika, Cucumber

Net WT 40g

CT box : 40g × 30 Cups
CT Box Size : 410×260×220
Shelf Life : 1 year 

Additional Information

Price Price USD .6 Unit 40g Cup Price Condition FOB
Origin Korea
Size(Pre-packed) Length 95 Width 100 Size Unit Millimeters Weight 52 Weight Unit Grams
Packaging 30 cups per box Length 410 Width 260 Height 220 Size Unit Millimeters Weight 2.5 Weight Unit Kilograms
Delivery Lead Time 1 month
Company introduction
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Address 40, Arirang-ro, Seongbuk-gu, Seoul   5F   02829
Phone 82-2-738-0600
Fax 82-2-738-0607
Hompage URL http://www.nextureone.com
Contact Person SHIN HYUN HEE
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PR Content
  3 Delicious Korean Food Recipes(front) ??3 Delicious Korean Food Recipes(back)       [Kimchijeon] Ingredients 1 jar kimchi,1 large egg,1/4 cup water,1 teaspoon brown sugar,1/2 teaspoon salt,1/2 teaspoon sesame oil,1/2 cup thinly sliced green onions, 3/4 cup all-purpose flour, or as needed, and 1 tablespoon vegetable oil   Directions 1. Drain kimchi thoroughly through a sieve and reserve the juice. Chop kimchi finely. 2. Combine egg, 3 tablespoons kimchi juice, water, brown sugar, salt, and sesame oil in a large bowl. Whisk together. Add green onions and kimchi. Stir in flour just until combined. 3. Heat oil in a skillet over medium-high heat. Add a few spoonfuls of pancake batter; any size pancake will do. Cook until edges are lightly browned, about 3 minutes. Flip and cook until crispy, 2 to 3 minutes more. Transfer pancake to a serving plate and repeat with remaining batter. Sprinkle bonito flakes on top.     [Yuja pound cake]   Ingredients 1 cup (2 sticks) of butter at room temperature, plus more for pan, 2 cups of all-purpose flour, plus more for pan, 1.5 cup refined sugar, 4 large eggs, 1 lb. of Yuzu (about 10 medium-size fruits)[on the side], 1 pint of heavy cream, ¼ cup of refined sugar, and 1 teaspoon of vanilla extract   Directions 1. Wash yuja very well. 2. Zest yuja and squeeze its juice. 3. Preheat oven to 350 degrees. 4. Butter and flour a 6-cup loaf pan. Place parchment paper inside. 5. Using an electric mixer on high speed, beat butter and sugar until light and fluffy. 6. Add eggs one at a time, beating well after each addition. 7. Add yuja zest and juice. 8. With mixer on low, gradually add flour, beating just until combined. 9. Bake until a toothpick inserted in center of cake comes out clean, about 1 hour. 10. Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely. 11. When serving, whip heavy cream with sugar and vanilla extract.     [Bibimbap]   Ingredients 1 English cucumber, cut into matchsticks, 1/4 cup gochujang (Korean hot pepper paste), 1 bunch fresh spinach, cut into thin strips,1 tablespoon soy sauce,1 teaspoon olive oil, 2 carrots, cut into matchsticks,1 clove garlic minced,1 pinch red pepper flakes,1 pound thinly-sliced beef top round steak,1 teaspoon olive oil, 4 large eggs, 4 cups cooked white rice, 4 teaspoons toasted sesame oil, divided, and1 teaspoon sesame seeds   Directions 1. Stir cucumber pieces with 1/4 cup gochujang paste in a bowl; set aside. 2. Bring about 2 cups of water to a boil in a large nonstick skillet and stir in spinach; cook until spinach is bright green and wilted, 2 to 3 minutes. Drain spinach and squeeze out as much moisture as possible; set spinach aside in a bowl and stir soy sauce into spinach. 3. Heat 1 teaspoon olive oil in large nonstick skillet and cook and stir carrots until softened, about 3 minutes; stir in garlic and cook just until fragrant, about 1 more minute. Stir in cucumber pieces with gochujang paste; sprinkle with red pepper flakes, and set the mixture aside in a bowl. 4. Brown beef in a clean nonstick skillet over medium heat, about 5 minutes per side, and set aside. In a separate nonstick skillet, heat 1 more teaspoon olive oil over medium-low heat and fry the eggs just on one side until yolks are runny but whites are firm, 2 to 4 minutes each. 5. To assemble the dish, divide cooked rice into 4 large serving bowls; top with spinach mixture, a few pieces of beef, and cucumber mixture. Place 1 egg atop each serving. Drizzle each bowl with 1 teaspoon of sesame oil, a sprinkle of sesame seeds, and a small amount of gochujang paste if desired.  
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