Aged Kimchi & Egg Kimbap

Aged Kimchi Egg Gimbap

1. Aged Kimchi Egg Gimbap with the tangy and salty flavour of aged kimchi paired with nutty, mild egg in harmony

Common Features

1. HMR product, easy to prepare and good for long-term storage (12 months frozen), perfect as a meal substitute
2. Product containing aged kimchi and egg, with one serving (220g) at 250-350kcal or less
3. Suitable for those needing diet management, with a clean and mild taste
4. Convenient HMR product, ready to eat after about 3 minutes in the microwave
5. After moulding, ageing and cutting, the product goes through a spiral freezer at -40°C to -64°C or below for quick freezing to maintain freshness
6. CCP process control for biological/physical hazard management: CCP1B (heating process) / CCP3B (rice cooking process) / CCP4P (metal detection process)
7. Low-calorie frozen gimbap made with white rice-based konjac rice
8. Holds local and overseas food certifications including HACCP, FSSC22000, ISO22000 and FDA FFR

Low-Calorie Frozen Gimbap Manufacturing Technology: Patent No. 10-2065766

1. Gimbap made with our patented "Frozen Gimbap Manufacturing Technology (Patent No. 10-2065766)" using konjac rice, coconut oil and black tea (fermented tea)

• Low rice portion and low calorie, suitable for diet control (diet control, fitness, slimming)

Microwave-safe packaging tray: Patent No. 10-2372639

1. Tray can be used directly in the microwave, no separate bowl or container needed

• Made of PP material that can be used in microwave, convenient for cooking and portability

1. Designed so the gimbap seaweed does not come into direct contact with moisture during cooking, preventing it from getting soggy

• Prevents kimbap from bursting through moisture separation

1. Tray structure designed for even heating in the microwave

• Structural design with middle layer separation so the centre of the kimbap can also be heated evenly
• Solves the problem of only the edges of the kimbap being heated when microwaved
• Defrosting time can be shortened due to increased thermal conductivity
• Photo showing heat distribution of the kimbap when heated