Korean Traditional Seasoned fermented cutlassfish

Origin
Made i n Korea
Minimum Order
N/A
Inspection
HACCP
Packing
Standard Export Packing
Delivery
N/A
Payment
TT, LC

Hyosong Green Food

Korean Traditional Seasoned fermented cutlassfish

 

Company

Hysong Green Food Co., Ltd. is a specialized manufacture company of salted seafood where is located in Gunsan, Korea. We are making our products with traditional and reliable across two generations, and we are doing our best for customer satisfaction.

Hysong Green Food Co., Ltd is not only the company which has hygienic production facilities through the HACCP and FDA certification, etc. but also we are serving the excellent taste products.

Our company is manufacturing the Korean traditional seafood kimchi(Salted seafood).

Our major items are Seasoned Squid Cuttle Fish, Seasoned Pollack Tripe, Grilled Pork belly Sauce, Korean Bibimbop Sauce, Seasoned Pollack Roe, etc and we want call these items to Korean Seafood Kimchi because this salted seafood is made with same way to Korean Kmchi.

 

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Product

Korean Traditional Seasoned fermented cutlassfish

It's good to eat with nothing, but it's better to eat with various vegetables such as lettuce and kelp. It's better with garlic, pepper and sesame.
 - Packing : 240g, 500g, 1kg, 2kg,
 - Maintaining Temp. avoiding direct light in 0~10u2103

 

 

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Process

Spice combination > Seasoning > Safety verification > Weight check >
> Metal detection inspection > Sticker attachment > Packing

 

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Contact

Company : Hyosong Green food co.,ltd.
Adress : 863, Namgunsan-ro, Hoehyeon-myeon, Gunsan-si, Jeolla-bukdo, Korea
Hompage : www.hyosongfood.co.kr
Tel : 82-63-4683917 / Fax : 82-63-4683911
Manager : Choe, Yeonjong


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Hyosong Green Food co.,ltd

Korea Korea
Contact Person: Kim Nang Ju
Telephone: +82 63-468-3917
Location: Jeollabuk-Do, Korea
Fax:+82 63-468-3911
Business Type:Manufacturer, Exporter
Main Target Region:World Wide
Address:
863, Namgunsan-ro, Hoehyeon-myeon
Main Product:
salted seafood, sauce, korean traditional food, seafood
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