Brown rice brut by Myeongin Myeongchon
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
Plum with red peppers by Myeongin Myeongchon13.50€
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.
Weight : 120gr/300gr
Tomato with red peppers and fried anchovish or shrimps by Myeongin Myeongchon12.50€
Mastered by miss Guk
This guchujang paste is made by traditional way, uses the most pure ingredients form their own village Sunchang.
It is a little detail that gives an uniique flavour to the Korean kitchen.
Weight : 120gr
Mandarin syrup by Myeongin Myeongchon26.50€
Mastered by miss Seong