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Package Type
[Badasup] Baked Gamtae (25g (7 sheets) x 3 packs)
The grilled Gamtae is 100% natural, and baked with sea salt and sesame oil.
Manufactured Environment
Garorim Bay, Seosan-si, Chungcheongnam-do
Garorim Bay, to which Seosan belongs, ranks among the top 25% of marine ecosystems in Korea, and was designated as the only marine protected area in Korea in 2018. The raw materials of the sea forest are collected in areas where natural ecology is protected.
Production and Distribution
Production and distribution process directly managed by artisans
From winter mudflats of December to March, only the softest parts of Ecklonia are hand-picked and washed with clear water to remove all the salt and mud. Afterward, the clean Ecklonia is evenly spread into molds using a water scrubbing method and dried well in the sunlight and sea breeze.
Verified Quality
Ecklonia master certificated, HACCP authentication
Certified by Song Cheol-soo, the first and only Ecklonia master of Korea, and sea forest top quality Ecklonia products are produced through a manufacturing system with HACCP certification.
California Proposition 65
WARNING: Consuming this product can expose you to chemicals including lead and cadmium which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to www.p65Warnings.ca.gov/food
| Allergy Info | Ecklonia |
|---|---|
| Manufacturer | Songwon Food (Sea Forest) |
| Origin | Seosan city |
| Ingredients | Ecklonia cava (domestic) 70%, corn oil 18% [foreign-(USA, Russia, Brazil, etc.)] sesame oil (India) 11%, seaweed salt (domestic) 1% |
| 145kcal per 25g | * 1 day nutrient ratio to reference value |
|---|---|
| sodium 21mg | 1% |
| 0.5g carbohydrate | 0% |
| saccharide 0g | |
| 0.9g fat | 2% |
| 0g transfat | |
| 0g saturated fat | |
| 0mg cholesterol | 0% |
| protein 0.6g | 1% |
* The ratio (%) to the daily nutritional standard is 2,000 kcal, so it may vary depending on the individual's required calories.
Storage Method: Refrigerator storage
