[HEAT & SERVE] (New Item) Jeju Ttaksaewoo & Beolgyo Cockles Kimchi Jjambbong 930g

Jeju red-banded lobster

 

The Korean name for the product, Ttaksaewoo, is not the official name of the species. In written records, it is referred to as red shrimp or prickly claw shrimp. We decided to use this name since a large proportion comes from the Jeju region, and it is called ttaksaewoo in this region. The name ttaksaewoo means shrimp with a hard shell. Another unique feature of the red-banded lobster is that it has two horns on either side of the head, a feature that some lobsters have.

The body is covered with a thick layer of shell, and two small legs are attached underneath the claws on each side. In the breeding season, it carries eggs on the outer surface of the chest area. The eggs resemble blue pearls, which is why they are called by the name ‘pearl shrimp (眞珠蝦)’ in China. Red-banded lobsters have white flesh that tastes good. They are cooked in a variety of ways including raw slices, steamed red-banded lobster, red-banded lobster stew, and red-banded lobster doenjang stew. In Jeju, it is said that stew cooked in a ttukbaegi that does not contain red-banded lobster are not tasty or effective.

 

Beolgyo is famous for cockles. Most cockles in Korea are produced from that region and they taste the best. The coastal water of the region is optimal for inhabitation of cockles because the mudflats of the Yeojaman Gulf is not mixed with sand and is not polluted. 

 

 

Beolgyo cockles

 

Cockles are considered as a nutrient-dense food because they have high protein but relatively low fat, and also contain vitamins, calcium, taurine, betaine and many minerals which are well-known energy boosters and aid in liver detoxification. 

 

Ingredients: Jeju red prawn, Stir-fried Kimchi, Onion, Leek, Shiitake Mushroom, Biology Cockles Meat, Asari Clam, Pork Belly, Pork & Prawn Soup, Noodles.

 

Heating instructions:

 

1. Pour out the soup into the pot after thawing.

2. Boil for 3 mins.

3. Blanch noodles for 20 sec.

4. Drain the noodles.

5. Pour the Noodles into the boiling soup.

6. Pour it into a bowl and serve!