Chaewoodak

Neulbori Brown Rice Konjac Rice

ZERO additives, 94kcal

Neulbori Brown Rice Konjac Rice

Konjac Rice, Is This Part Troublesome for You?

• Hard texture, hard to chew
• Harder texture, difficult to eat
• Truly tasteless and chewy with residue

Chaewoodak’s Neulbori Brown Rice Konjac Rice

Customer's complaints have been perfectly resolved.

• Easy to chew, soft texture
• Delicious aroma, enjoyable taste
• Konjac quality is firm and with thick texture
• Simple ingredients, no preservatives
• Low calories, 94kcal per serving

Recommended for those who:

• Want konjac rice but dislike the sticky rice texture
• Want to control carbohydrates and calories
• Want a snack but want low calories
• Wish to maintain blood sugar levels

Just Like Homemade Rice

Konjac rice, sticky brown rice texture, enjoy as it is!

1. Chewy rice that feels like real rice!

Cooked rice with about 70% moisture, chewy and soft!

Even without white rice, soft and chewy rice!

Ingredients

• Konjac rice provides a chewy, firm texture
• Brown rice and black glutinous rice add nutty flavor and aroma
• Moisture adds softness and chewiness

Check Chaewoodak Konjac Rice in Detail

• Konjac rice: Fresh Konjac paste, savory and chewy with 70% konjac content
• Brown rice: Carefully selected domestic brown rice, nutritious and aromatic
• Black glutinous rice: Whole grain black glutinous rice adding depth and flavor

2. 94 kcal

Perfect amount for one serving with low calories that won't ruin your diet.

Calorie Comparison

• White Rice: 187 kcal
• Brown Rice: 84~73 kcal
• Konjac Rice: 94 kcal (43% less calories than white rice)

Carbohydrate Comparison

• White Rice: 34g
• Brown Rice: 20g
• Konjac Rice: 14g (Carbohydrate content about 41% less)

3. Reliable Solidity

Konjac is made from Neulbori barley and konjac root to provide firmness and chewiness.

• Key ingredients: Konjac, Brown Rice, Barley

Why is Chaewoodak Konjac Rice More Solid?

A: There are differences in digestion and fiber types.

Konjac is rich in dietary fiber, including soluble fiber which forms gel and gives a chewy texture.

Types of Fibers in Konjac

• Neulbori contains more fiber than barley and brown rice combined.
• Neulbori’s soluble fiber is rich in beta-glucan.
• Beta-glucan forms viscous solution for a soft texture and health benefits.

Konjac’s insoluble fiber adds rough texture and pleasant chewing sensation.

Combined, these fibers help maintain firmness and create a filling, satisfying texture.

Chaewoodak’s konjac rice made with Neulbori and barley creates a soft but firm chewiness!

4. Healthy Ingredients

Only the best ingredients used for nutritious and great-tasting konjac rice.

• Konjac Rice – Made with local konjac root, produces thick fiber and rich texture.
• Neulbori Barley (Domestic) – Selected for high beta-glucan content and balance.
• Brown Rice (Domestic) and Almond – Adds nutty aroma and richness to balance flavor.

5. Room Temperature Storage

Processed with high-temperature sterilization for safe storage at room temperature.

How to store at room temperature without preservatives or additives?

A: Proper sterilization!

• No preservatives or additives needed because of sterilization using high heat and pressure.
• If stored away from air and sunlight exposure, can be stored up to 1 year.

6. Convenient Cooking

Open the pouch slightly and microwave for 1 minute to complete!

Try Opening Chaewoodak Konjac Rice

After opening the pouch: The rice is vacuum-sealed and compressed.

After loosening the rice: Loosen with a spoon; rice becomes grainy and fluffy!

Chaewoodak Konjac Rice Eating Tips

• After opening the pouch: The rice is vacuum-packed tightly.
• After loosening the rice: Use a spoon to fluff the rice for a pleasant, grainy texture.

Why is Eating Directly from the Pouch Comfortable?

Packaging is designed generously for easy pouch opening and easy spooning.