Plum syrup by Myeongin Myeongchon
18.50€
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
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Jeju is a wonderful island under South Korea. The mandarines are their main local fruit which has a very natural silk taste. Han Sang-jun Jeju mandarin vinegar is made with a two-step fermentation process in a vessel made from traditional Korean red clay pottery.
Application: Ideal as vinaigrette with soy sauce and herbs. Fish, seafood and salads.
Content : 200ml
Tomato with red peppers and fried anchovish or shrimps by Myeongin Myeongchon
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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.
Look recipes.
Weight : 120gr