Plum with red peppers by Myeongin Myeongchon
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
Brown rice brut by Myeongin Myeongchon12.50€
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
Mandarin syrup by Myeongin Myeongchon26.50€
Mastered by miss Seong
Jeju mandarin vinegar by Myeongin Myeongchon15.50€
Mastered by Han Sang-jun
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