Plum with red peppers
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
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.
Jeju mandarin vinegar16.00€
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
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