On-the-Go Breakfast

[Bangyudang] Korean Sweet Pumpkin Misugaru

We're back with another misugaru - this time it's Korean Sweet Pumpkin!

Korean Sweet Pumpkin (also known as Kabocha) is an excellent source for Vitamin A. In fact, a single serving of squash provides 70% of your daily needs. Best of all, it's fat-free, sodium-free, cholesterol-free and a good source for fiber.

To make this specific misugaru, locally-grown sweet pumpkins are dried, roasted and ground into a fine powder. It's then mixed into a ratio of ground Barley (44%), Brown Rice (13%) and Soybeans (13%). The Sweet Pumpkin provides an extra vitamin boost to the nutrition-rich roasted grains.

So what does it taste like? It remind us of butternut squash - but slightly sweeter. For a healthy breakfast shake, we recommend mixing a few scoops of this Misugaru with honey and milk (exact ratio listed below).

Misugaru can be used in many different ways. Drink it cold in the summer. Or mix it with hot milk for a soothing latte. Sprinkle it over yogurt or use it as a topping for Patbingsu Shaved Ice!