Catalog

Highlights Gondeure, aukk, siraegi, and chwinamul — four Korean mountain and field greens you can bring to the table wherever you are. Freshly gathered and cleaned at the source, then freeze-dried to keep their aroma and texture just as they were. All 100% Korean,...

HIGHLIGHTS A nourishing, guilt-free snack that brings the earthy sweetness of Korea's finest chestnuts to your daily routine. Expertly roasted to perfection, these premium, fully peeled Gongju chestnuts offer a fluffy interior and rich, natural sweetness—a wholesome treat that people of all ages can...

Highlights Chosanjung's three-year brown-rice vinegar, with Korean ginger fermented right in. They ferment pesticide-free brown rice and Korean ginger together in clay for over three years, so the ginger's warm, spicy-sweet edge is built into the vinegar rather than stirred in afterward. It's bright...

Highlights Gamtae powder is the easiest way into gamtae, the wild green laver Korea's chefs prize. Badasoop roasts its hand-harvested Seosan seaweed until crisp and grinds it fine, with nothing added, so the whole flavor of the sea fits into a single spoon. A...

Highlights Producer: Sea Forest with 30 years of gamtae mastering  Ingredients: 100% wild gamtae powder after harvested, washed and dried by hand  Use: Add onto soup, fish, grilled meat or virtually every dish you cook Net Weight: 500g Storage Method: Store in refrigerated after...

Highlights The crispy edge of kimchi pancakes we all know has now been reimagined as a snack. Once you taste it, you won’t be able to stop — it’s irresistibly special. Awards Grand Prize, Kimchi Master Chef Contest by the Minister of Agriculture, Food...

Highlights No sugar, no fuss—just fruit, grains, and good vibes. Father Hill’s jams are slow-simmered with old-school Korean grain syrup, then spooned into sleek jars with love. They’re naturally sweet, surprisingly smooth, and made to charm toddlers, toast, and taste buds alike. 설탕 없이도...

Highlights Hijiki (톳 in Korean) is a brown sea vegetable growing wild on rocky coastlines around Korea and Japan. An important part of the Japanese diet for centuries, hijiki is rich in dietary fiber, and essential minerals. Low in calories, hijiki is also good...

Highlights Perilla is one of Korea's most loved flavors, green and nutty at once, and this is it in a form you can spoon straight into the pot. Finely milled from germinated Korean perilla seed and clean-roasted, it melts into soups and coats namul...

Highlights If soy sauce had a Grand Cru, this would be it. Kisoondo Jinjang is a traditional Korean soy sauce aged at least five years, developing a color as deep as midnight and a flavor no shortcut can reproduce. Master Ki Soondo, Korea's Traditional...

Highlights Brown rice, fermented slowly in clay pots and aged for more than three years — vinegar made the way it was before speed mattered. Chosanjung ferments pesticide-free Baekjinju brown rice whole, bran and germ included, into a deep, complex vinegar with a bright...

Highlights A wholesome, 100% natural snack for the entire family. Made from premium Cheongdo Bansi, these seedless, semi-dried persimmons (Gam-mallaengi) offer a sophisticated chewy texture and natural sweetness—a refined alternative to processed sweets. Ingredients: 100% Korean Persimmon (Cheongdo Bansi) Net Weight: 150g x10 Storage...

Highlights 100% Organic Black Rice from Wooriwon, cultivated by pioneering farmers of Beolgyo, Jeonnam. Rich in anthocyanins, vitamins, and calcium, delivering earthy aroma and deep blackish-red color. 전남 벌교의 선구 농부들이 재배한 100% 유기농 흑향미. 풍부한 안토시아닌과 비타민, 칼슘을 함유하고 있으며 구수한 향과 진한...

Highlights Samgwang rice is 100% Korean rice, from Korea, milled fresh in New York City. Ingredients: 100% Samgwang rice from Chungcheong ProvinceNet Weight: Varies with selectionAllergy warning:Serving Size: 8 oz Storage Method: Please keep this rice in the refrigerator. Our farmers use a little...

Highlights Master artisan Song Cheolsu's gamtae, hand-gathered from the tidal flats of Seosan, is worked straight into the dough. The noodles are pulled by hand and slow-aged over thirty-two hours, in eight patient rounds, until each strand turns springy and firm. Boil them, rinse...

Highlights Cheongjang is the lightest of Korean soy sauces — pale in color, mild and clean in taste, made for dishes where you want seasoning without darkening the pot. Master Ki Soondo makes hers from the same three ingredients as her aged soy sauces...

Highlights     Wando’s finest maesaengi—harvested in winter, cut and cleaned, then dried into convenient single-serve cubes. Silky texture, clean flavor, and ready in seconds. Add to soups, jjigae, or even summer cold dishes for a nutritious, coastal Korean twist. 남도의 바다를 담은 한입. 겨울철 완도에서...

Highlights GAIA's anchovy sauce comes down to two ingredients and time: first-catch South Sea anchovies, three-year-aged Shinan salt, and three years of slow fermentation in breathable onggi (earthenware jars). No water to stretch it, no heat to rush it — just fish and salt...

Highlights If your doenjang jigae has ever tasted flat or one-dimensional, it's probably because it was made in a factory, not a village. Jookjangyeon's doenjang is the real thing—fermented for 1,000 days in traditional earthenware, made in the mountain village of Sangsari, Pohang, by...

Highlights Ingredients: All-natural, all locally sourced Korean ingredients Only Soybean, Salt and Water. Compare this with others that has many chemicals and additives. 오직 콩, 소금, 물만 넣어 발효시켰습니다. 갖가지 화학재료, 몸에 좋지 않은 시럽을 넣어 만든 제품들과는 향부터 다릅니다. Brand & Artisan: Farmers...