Contact us

My Cart
7.00
View cart “Red pepper chips” has been added to your cart.

Showing 1–16 of 24 results

Algae chips

6.50

Mastered by mr. Yoo B.
Algae are considered as the vegetables of the sea in Korea. Seaweed crisps are great snacks. Crunchy, and full of flavour because of the natural ingredients.

Weight : 50gr

Bamboo salt

69.00

Mastered in Insan village.

Sea salt is stuffed into bamboo tubes, and the ends pugged with miniral)rich clay. The assembly is roasted up to as many as 8 times in a pine wood kiln. Therefore it requires a very long process. The trace elements in the clay and bamboo are thought to make this form of salt more healthy.

Weight : 120gr

Bay salt

6.00

Mastered by mr. Park
Salt from Park Seong-chun is harvested from August till October, during the warmest months of the year. The salt crystals are fine as dragonfly wings and they melt on the tongue. Because of the slow evaporation in the sunny wads, all bitterness fades away and the salt obtains an incomparably mild taste.

Weight : 120gr

Brown rice brut

10.50

Mastered by miss Han.
Just like in Japan, round grain rice is commonly eaten in Korea, rather than long grain rice. Its bran, rich in fibres, can be difficult to digest. That is why fermentation is a great help. It improves the nutritional value as it boosts the intestinal flora and guarantees a light digestion. And above all: it brings about a sensational flavour.

Weight : 1kg

Brown rice tea

14.50

Yet grilled treated, ideal also for tea.

Mastered by miss Han.
Just like in Japan, round grain rice is commonly eaten in Korea, rather than long grain rice. Its bran, rich in fibres, can be difficult to digest. That is why fermentation is a great help. It improves the nutritional value as it boosts the intestinal flora and guarantees a light digestion. And above all: it brings about a sensational flavour.

Weight : 500gr

Camelia seed oil

39.20

Mastered by mr. Park
The camelia blooms from November until the spring of the next year. Seeds, flowers and wood all have their utility, from decoration to medicinal applications. Contrary to classic oil that is extracted under high temperatures, Camelia seed oil from Park Wonpyo is medium temperature or cold pressed, to preserve all its beneficial qualities.

Weight : 200ml

Fermented noodles

7.40

Mastered by mr. Gang
Suyeon someyon are exceptional noodles, completely handcrafted in twelve different phases of production. The noodles undergo a fermentation process eight times, until all taste of flour has faned away and they have obtained their own exclusive texture and taste.

8 times manually treated.

Weight : 200gr

Five grain vinegar with tangerine

22.80

Mastered by miss Seong.

Traditional Korean vinegar has had an excellent reputation for its special qualities for ages. In the ancient times already, people were aware of its healing effects. This vinegar stimulates immunity, fights fatigue and strengthens the metabolism. In this same tradition, Myeongin Myeongchon produces a vinegar of superior quality, made of prunes and of grapes.Application: cold drink ½ shot vinegar and 1½ water, salads

Look recipes.

Weight : 200 ml

Grain syrup with ginger

12.75

Mastered by mr. Leun
20 hrs treated
Suitable for cocktails, drinks, sauces or yaourt.

Weight: 230 ml

Jeju fish sauce

8.50

This sauce is the result of the traditional process of year-long fermentation of fish that is caught along the shores of Jeju, a volcanic island in South-Korea. The sauce is filtered two or three times. It is concentrated and adds some spiced flavour to any dish.
Look recipes.

Weight : 200ml

Plum jam

11.65

Mastered by miss Kim Y.
The Korean plum variant ‘maesil’ contains many citric acids and boosts the metabolism. Wine is the primary product that is made of these fermented fruits. But there are alternative ways to enjoy them, like in this jam.

Weight : 200gr

Plum soybean paste

12.0022.50

Mastered by miss Jeong.
This soy paste is made of biological soy, sea salt from Sinan (South- Korea) and sea water of a rare purity. In Uljin, a province in North- Gyengsang, this sea water has been used for centuries to produce soy paste. Until today.
Look recipes.

Weight : 120gr / 300gr

Plum syrup

14.70

Mastered by miss Kim Y.
The Korean plum variant “maesil ” contains many generous citric acids and boosts the metabolism.
The liquid extrait is the primary product that tis made of these 3 years fermented fruits.

The Koreans use it as a substitute for sugar but their are alternative way to enjoy them, like in this syrup.
Very suitable for cocktails. That’s why they call it “the spirit of taste”.Suitable for cocktails, drinks, sauces or yaourt.

Weight: 200ml

Plum vinegar

17.70

Mastered by miss Seong.

Traditional Korean vinegar has had an excellent reputation for its special qualities for ages. In the ancient times already, people were aware of its healing effects. This vinegar stimulates immunity, fights fatigue and strengthens the metabolism. In this same tradition, Myeongin Myeongchon produces a vinegar of superior quality, made of prunes and of grapes.Application: cold drink ½ a shot vinegar with 1 ½ water, salads

Look recipes.
Weight : 200 ml

Plum with red peppers

12.5025.00

Mastered by miss Guk.
The combination of sweetness and slightly hot is typical of the Korean cuisine. Red chili paste is one of those small details that makes Korean dishes so special.
Look recipes.

Weight : 120gr/300gr

Red pepper chips

7.00

Mastered by mr. Yoo B.
Red chilli is often used in the Korean kitchen, and evidently also in crispy snacks. These are very popular, and provoke a hot tasty explosion in the mouth.

Weight : 80gr