Plum with red peppers by Myeongin Myeongchon
13.50€
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.
Look recipes.
Weight : 120gr/300gr
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Mandarin syrup by Myeongin Myeongchon
26.50€Mastered by miss Seong
The specific taste and smell of tangerine the korean variant “omija” appeals to all of our senses.
This sweet fruits contain no chemicals nor preservations, in orde to maintain the authentic flavour of the tangerine. Suitable for cocktails, drinks, sauces or yaourt.
Weight : 200ml
Tomato with red peppers and fried anchovish or shrimps by Myeongin Myeongchon
12.50€Mastered by miss Guk
“A vibrant present given by the earth and sky”.
This guchujang paste is made by traditional way, uses the most pure ingredients form their own village Sunchang.
This guchujang paste is made by traditional way, uses the most pure ingredients form their own village Sunchang.
This red pepper paste is THE basic paste in Korea.
It is a little detail that gives an uniique flavour to the Korean kitchen.
It is a little detail that gives an uniique flavour to the Korean kitchen.
8 months fermented.
Look recipes.
Weight : 120gr
Bamboo salt by Myeongin Myeongchon
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