Description
[CJ CheilJedang] Beksul Potato Starch Flour is a specialised flour blend combining Beksul wheat flour with potato starch, making dough less sticky and easier to knead. Designed for sujebi (hand-pulled dough soup), it helps create the chewy, elastic texture essential to traditional Korean dishes. Also ideal for chewy kalguksu noodles or dumpling wrappers.
How to Prepare
Mix 500g of flour with 280ml of water and knead for at least 5 minutes.
Cover the dough with plastic wrap and let it rest for 5–10 minutes to develop elasticity.
Tear thin pieces into boiling seasoned broth (2200ml) and cook for about 7 minutes.
Tips
Ensure proper resting time to enhance dough elasticity and prevent tearing.
Add your favourite vegetables to the broth for a richer, heartier dish.
Store in a cool, dry place after opening.
Size
500g
Make authentic, chewy sujebi effortlessly with [CJ CheilJedang] Beksul Potato Starch Flour – easy kneading, perfect texture every time.
Allergy & Nutritional Information
Contains
Wheat, Gluten
Nutritional Information | |||
Servings per package : 5 | Serving size : 100g | Net WT : 500g | |
Nutrients | Average Quantity | ||
per Serving | per 100g | ||
Energy (kj) | 1500 | 1500 | |
Protein (g) | 8.3 | 8.3 | |
Total Fat (g) | 1.1 | 1.1 | |
Saturated Fat (g) | < 1 | < 1 | |
Total Carbohydrate (g) | 77.3 | 77.3 | |
Sugars (g) | 1.8 | 1.8 | |
Sodium (mg) | 160 | 160 | |
The package design of the actual product might vary depending on the design update by the manufacturer.
