Tomato with red peppers and fried anchovish or shrimps
Mastered by miss Guk
This guchujang paste is made by traditional way, uses the most pure ingredients form their own village Sunchang.
It is a little detail that gives an uniique flavour to the Korean kitchen.
Weight : 120gr
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
Soy & plum sauce19.00€
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
Weight : 200ml
Plum soybean paste13.00€
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.
Weight : 120gr / 300gr