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Myeongin Myeongchon Bamboo Salt

Bamboo salt

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

Myeongin Myeongchon Salt

Bay salt

9.00

Mastered by mr. Park
Salt from Park Seong-chun is harvested from August till October, during the warmest months of the year. The salt crystals are fine as dragonfly wings and they melt on the tongue. Because of the slow evaporation in the sunny wads, all bitterness fades away and the salt obtains an incomparably mild taste.

Weight : 120gr

Myeongin Myeongchon Rice

Brown rice brut

13.00

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

Myeongin Myeongchon Jeju mandarin sauce

Jeju mandarin vinegar

16.00

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

Myeongin Myeongchon Omija Syrup

Mandarin syrup

27.00

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
Myeongin Myeongchon Plum Soybean Paste

Plum soybean paste

13.00

Mastered by miss Jeong.
This soy paste is made of biological soy, sea salt from Sinan (South- Korea) and sea water of a rare purity. In Uljin, a province in North- Gyengsang, this sea water has been used for centuries to produce soy paste. Until today.
Look recipes.

Weight : 120gr / 300gr

Myeongin Myeongchon Plum + Syrup

Plum syrup

19.00

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

Myeongin Myeongchon Plum Vinegar

Plum vinegar

22.00

Mastered by miss Seong.

Traditional Korean vinegar has had an excellent reputation for its special qualities for ages. In the ancient times already, people were aware of its healing effects. This vinegar stimulates immunity, fights fatigue and strengthens the metabolism. In this same tradition, Myeongin Myeongchon produces a vinegar of superior quality, made of prunes and of grapes.Application: cold drink ½ a shot vinegar with 1 ½ water, salads

Look recipes.
Weight : 200 ml

Myeongin Myeongchon Red Pepper Taste

Plum with red peppers

14.00

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

Myeongin Myeongchon Sesame Oil

Sesame oil

52.00

Mastered by mr. Yoon.
Once upon a time people believed that sesame oil ‘gave life’ to people and it was considered as very valuable. Sesame oil is still produced with traditional methods. The refinery process in three phases expels all impurities and preserves the typical flavour of the sesame seeds.

Weight: 200ml

Myeongin Myeongchon Plum Soy Sauce

Soy & plum sauce

19.00

Mastered by miss Seong.
Classic soy sauce is well known by everybody. But there are variants that offer a completely new dimension of flavour. The Asian plums ‘Ume’ are salted, marinated and dried for some days. This gives them a very salty, even acidic taste. This flavour makes them unique.
Application: warm disches, marinated meat or fried chicken
Look recipes.

Weight : 200ml

Myeongin Myeongchon Sauce

Soy sauce (3 years old)

16.00

Mastered by miss Seong.

Classic soy sauce is well known by everybody. But there are variants that offer a completely new dimension of flavour. The Asian plums ‘Ume’ are salted, marinated and dried for some days. This gives them a very salty, even acidic taste. This flavour makes them unique.
Application: warm disches, marinated meat or fried chicken
Look recipes.

Weight : 200 ml

Myeongin Myeongchon Tomato Red Pepper

Tomato with red peppers and fried anchovish or shrimps

13.00

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 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