Description
Crispy Seaweed Gochujang Flavor is a snack that combines the crispy texture of roasted seaweed with the complex, intense flavor of Korean gochujang chili paste. The snack tastes spicy, salty, slightly sweet, and has a savory umami note.
Netto: 32 g
Best before: 03.04.2026
Ingredients: Seaweed (50%), refined oil (palm oil, rice bran oil), gochujang flavoring powder (10%) (powdered sugar, dextrose, salt, spices, flavorings, soy sauce powder, yeast extract, anti-caking agent (E551), coloring (E160c), sunflower oil).
Free delivery: for orders over 100 Swiss francs, max. 30 kg.
Halal: ✅ Yes
Labels: TaoKaeNoi
Country of origin: Thailand
Storage: Store in a dry place.
Nutritional information: per 100 g
| Energy | 675 kcal |
| Fat | 59.8 g |
| of which saturates | 20.5 g |
| Carbohydrate | 20.4 g |
| of which sugars | 5.8 g |
| Protein | 13.9 g |
| Salt | 2.2 g |
Serving suggestion:
As a topping:
For rice dishes: Crush the snack and sprinkle it over freshly cooked rice, fried rice, or Korean bibimbap. The combination of salty, spicy, and crunchy with soft rice is delicious.
For noodles: Use the crushed seaweed as a topping for ramen, udon noodles, or cold Korean bibim noodles to add extra texture and flavor.
For soups and stews: Sprinkle the crispy seaweed over stews or soups before serving to add a surprising crunch and gochujang flavor.
In wraps and rolls:
For sushi or kimbap: Use the snack not only as a filling, but also as an extra layer in your rice rolls to intensify texture and flavor.
For tofu wraps: Wrap diced tofu in the crispy seaweed and fry it in a pan. Serve with a gochujang glaze or sauce.
In snacks and salads:
For rice balls: Mix crushed Crispy Seaweed with cooked rice and shape into handy rice balls (onigiri or jumeokbap).
For salad toppings: Sprinkle the crispy seaweed over green salads or Korean kimchi salads to create a spicy contrast.
For sandwiches and burgers: Crumble the seaweed over burgers or sandwiches to give them a surprising Asian flavor kick.
As an ingredient:
For marinades and sauces: Grind the snack into a powder and mix it with liquid gochujang paste, soy sauce, and sesame oil to make a spicy marinade or dip sauce.