On-the-Go Breakfast

[Bangyudang] Green Misugaru

Here's the latest Misugaru from Bangyudang - this time it's green!

Bangyudang's Green Misugaru is made green with a herbal plant called Mugwort, also known as sook (쑥) in Korean. 

Mugwort's green, aromatic leaves are used frequently in Korean dishes like Jeon (savory pancakes), Maeuntang (spicy seafood stew) as well as desserts like Tteok (Korean ricecakes) and Sook Lattes.

It's also been used in herbal Korean medicine for generations to treat digestion problems, reduce fever and inflammation, promote blood circulation and to make the body warmer. 

(Note: Pregnant or nursing women should take precaution with mugwort)

Bangyudang sources premium, locally-grown mugwort for its green misugaru. The young leaves are dried and ground into a fine powder.

This green misugaru contains: Mugwort (20%), Barley (50%), Soybeans (15%), and Brown Rice (15%).

So what does it taste like? This misugaru has an interesting taste - it starts with a subtle grassy note - followed by the regular nutty, grainy flavor of misugaru.

It's become our favorite flavor from Bangyudang!

For a healthy breakfast shake, we recommend mixing a few scoops of this Green Misugaru with honey and milk (exact ratio listed below).