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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

In stock

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Lee Duk-ja cultivates native ginger by herself. Ginger tea syrup is made of native ginger, pear juice, and herb extract, and is naturally fermented for ten days.
Application: Ideal for the immunity with hot water as tea or as vinaigrette.

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Fermented noodles

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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.

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Tomato red pepper paste

12.0019.50

Mastered in Sunchang village

“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 red pepper paste is THE basic paste in Korea.
It is a little detail that gives an uniique flavour to the Korean kitchen.
8 months fermented.

Look recipes.

Weight : 120gr/300gr