{"title":"Jangs, Sauces \u0026 Oils","description":"","products":[{"product_id":"trunas-one-tablet-ground-ginger-100g","title":"One Tablet Ground Ginger (100g)","description":"\u003ch5\u003eHighlights\u003c\/h5\u003e\n\u003cul\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eIngredients: 100% Korean ginger without any preserves\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eConvenience: Saves cooking prep time\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003eNet Weight:\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e 3.5 oz (100g). There are about 200 ground Korean ginger tablets per pack.\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003cb\u003eStorage Method:\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e Store in a cool and dry place, avoid exposure to air.  Refrigerate after opening.\u003cbr\u003e\u003c\/span\u003e\u003cb\u003eAllergen Information:\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e This product is made at a facility that also processes tomato, soybean, wheat, buckwheat, chicken, beef, clams.\u003cbr\u003e\u003c\/span\u003eProduct delivered to you will be at least two months from expiration date unless on sale.\u003c\/p\u003e\n\u003ch5 data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eDescription\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe use of ginger shouldn’t be limited to holiday baking, gingerbread house making, and gingersnap crusts.  It is a star ingredient in many main courses in Korea and Asian countries including Japan and India as you can see it pickled, as an accompaniment to sushi, and used with chickpeas in classic Indian dishes chana masala or chicken tikka masala.  More recently people found a creative way to use it in chocolates, hot cereals for tangy breakfast or refreshing salad dressings.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eYou know many applications of ginger now.  What about finding a fresh, clean ginger and peeling it?  One Tablet Ground Ginger is your answer.  Drop one spoon of water onto a tablet.  Clean, freshly ground Korean ginger will be ready on your cooking station.  It is freeze-dried and has no additives or chemicals.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e요리에서는 생강을 사용하는 경우가 정말 많지요.  연말에 진저브래드 하우스를 만들거나 베이킹 할 때 뿐만 아니라 멀리는 인도의 치킨티카마살라에서 한식 여러 요리에 쓸 수 있는 훌륭한 식재료지요.  요새는 초콜릿에 색다른 맛을 낼 때나 톡 쏘는 샐러드 드레싱으로도 자주 소개됩니다.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e깨끗한 생강을 골라 껍질을 까고, 칼로 다지는 과정은 번거롭지요.  이제 생강한알만 있으면 한알씩 편리하게, 맛있게, 빠르게 요리를 완성할 수 있습니다.  100% 한국산 생강을 동결건조한 생강한알에 물 한스푼만 넣어주면 싱싱한 다진생강으로 변신하지요.  본 재료의 맛과 향, 영양을 그대로 보존하는 동결건조 방식을 사용합니다. 집 부엌에서의 활용도가 매우 좋아 재구매율이 특히 높아요.  오늘부터는 생강 손질 마시고, 냉장고에 생강한알만 준비해보세요.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\nKim’C Market partners with trusted producers in Korea to create high-quality products that save time and costs in professional kitchens. Our One Tablet Ground Ginger captures the fresh aroma and flavor of ginger in a convenient form, making it easier for restaurants to prepare dishes without extra labor or waste. This product is designed to combine efficiency with authentic taste.\n\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\n김씨마켓은 한국의 믿을 수 있는 생산자들과 협력하여 레스토랑 주방에서 효율적으로 활용할 수 있는 고품질 상품을 개발합니다. 원 테블릿 생강은 생강의 신선한 향과 맛을 그대로 담아내면서도 손쉽게 사용할 수 있도록 만든 제품으로, 불필요한 손질과 낭비를 줄여 줍니다. 바쁜 주방 환경에서 효율성과 본연의 맛을 동시에 살려낼 수 있습니다.\n\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003e\u003ci\u003eWhy so special?\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\nNo more washing, peeling, and chopping ginger. With just a drop of water, each tablet turns into freshly ground ginger—ready to use instantly. It saves valuable prep time while delivering fresh flavor to every dish.\n\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\n생강을 씻고 껍질을 벗기고 다지는 번거로움은 이제 그만. 물 한 방울만 떨어뜨리면 신선하게 간 생강으로 변해 바로 사용할 수 있습니다. 준비 시간을 크게 줄이면서도 요리에 신선한 풍미를 더해 줍니다.\n\u003c\/span\u003e\u003c\/p\u003e\n","brand":"Kim'C Market","offers":[{"title":"Default Title","offer_id":44345684328620,"sku":"3042","price":26.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4699\/5116\/files\/ginger.png?v=1782897250"},{"product_id":"yondu-vegetable-seasoning-sauce-1","title":"Yondu Vegetable Seasoning Sauce","description":"\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eHighlights \u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYondu is a natural umami sauce made from organic soybeans and six vegetables, offering a deep, clean flavor. It's a clean-label essential for healthy, easy cooking.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Organic Soybean Essence (Organic Soybean, Water, Salt), Organic Vegetable Stock (White Radish, Cabbage, Leek, Shiitake, Garlic), Yeast Extract\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eNet Wt: \u003c\/strong\u003e9 fl oz (275ML)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e지금 소개해 드리는 연두는 발효시킨 유기농 콩과 6가지 채소로 완성한 천연 우마미 소스로, 깊고 깔끔한 맛을 낼 수 있어요.  Non-GMO, 글루텐 프리, 비건 인증을 받은 클린 레이블 제품이라, 건강하고 간편한 요리에 사용하시기 좋은 제품이지요.\u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYondu  is a versatile, plant-based umami seasoning sauce, carefully brewed from triple-fermented soybeans and a blend of savory vegetables.  Just a few teaspoons transform soups, stir-fries, roasted vegetables, noodles, and sauces—offering a deep, complex flavor boost with minimal effort.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBalanced, concentrated, and naturally rich, Yondu acts as a clean-label alternative to fish sauce, soy sauce, bouillon, dashi, and broth concentrates, without overwhelming delicate ingredients. \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eYondu is certified Non-GMO, gluten-free, and vegan—an effortless way to bring rich flavor and aroma to any dish, no extra ingredients needed.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e연두는 유기농 콩을 천천히 발효시키고, 무, 양배추, 대파, 표고버섯, 마늘 등 6가지 채소를 고아낸 육수를 블렌딩해 완성한 천연 액상 조미료입니다.  몇 방울만 더해도, 별다른 추가 조미료 없이 국, 볶음, 곡물, 나물 , 샐러드 등 다양한 요리에 깊고 깔끔한 풍미를 더할 수 있지요.  \u003c\/span\u003e\u003cspan\u003e추가 소금, 기름, 버터 없이도 요리의 맛을 풍성하게 살려주어, 더 건강한 식단을 간편하게 완성할 수 있어요.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e 요리 중간에 간을 맞추거나, 완성 후 마지막 한 방울로 풍미를 더하는 식으로 소금처럼 손쉽게 사용하시면 되지요.   \u003c\/span\u003e\u003cspan\u003eNon-GMO, 글루텐 프리, 비건 인증을 받은 연두는, 복잡한 재료 없이도 깊은 맛을 만들어주는, 만드는 모든 요리에 맛과 향을 더해주는 만능 해결사가 될 거세요.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eAbout \u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYondu is crafted by \u003c\/span\u003e\u003cspan\u003eSempio\u003c\/span\u003e\u003cspan\u003e, Korea’s oldest and most trusted name in traditional fermentation, with over 70 years of history.  Rooted in centuries of Korean culinary wisdom, Sempio is dedicated to creating foods that connect natural ingredients with authentic, honest flavors.  With Yondu, Sempio brings the deep art of fermentation into modern kitchens, offering a clean, plant-based way to build rich, satisfying flavor with ease.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e연두는 샘표, 한국에서 가장 오래된 전통 발효 식품 브랜드가 만든 제품입니다.  \u003c\/span\u003e\u003cspan\u003e샘표는 70년 넘게 자연 재료와 정직한 맛을 연결하는 발효 식문화를 이어오며, \u003c\/span\u003e\u003cspan\u003e한국의 오랜 요리 지혜를 현대 식탁에 전하는 데 힘써왔습니다.  \u003c\/span\u003e\u003cspan\u003eYondu는 샘표의 깊은 발효 노하우를 바탕으로, 식물성 식생활을 위한 건강하고 깔끔한 풍미를 현대적인 방식으로 풀어낸 제품입니다.\u003c\/span\u003e\u003c\/p\u003e","brand":"Sampyo","offers":[{"title":"Default Title","offer_id":44345684492460,"sku":"3036","price":8.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4699\/5116\/files\/ecf9903dac06f2b9a9512fe0c4486dfe0913efd65a2b0d5c6f58393508e61d65_729ecfd9-f130-41d4-9345-4ff9776bbfa8.webp?v=1782897246"},{"product_id":"trunas-one-tablet-chopped-garlic-100g","title":"One Tablet Chopped Garlic (100g)","description":"\u003ch5\u003eHighlights\u003c\/h5\u003e\n\u003cul\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eIngredients: 100% Korean garlic without any preserves\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eConvenience: Saves cooking prep time\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003eNet Weight:\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e 3.5 oz (100g). There are around 200 tablets of ground Korean garlic. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003cb\u003eStorage Method:\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e Store in a cool and dry place, avoid exposure to air.\u003cbr\u003e\u003c\/span\u003e\u003cb\u003eAllergen Information:\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e This product is made at a facility that also processes tomato, soybean, wheat, buckwheat, chicken, beef, clams.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\nKim’C Market partners with trusted producers across Korea to develop products that bring both quality and convenience to restaurant kitchens. Our One Tablet series—Chopped Garlic, Ginger, and Seafood Stock—is designed to save time and reduce costs while delivering authentic flavors. These practical products make it easier for chefs to focus on creativity without compromising on taste.\n\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\n김씨마켓은 한국 전역의 검증된 생산자들과 협력하여 레스토랑 주방에서 유용하게 사용할 수 있는 고품질 상품을 개발합니다. 원 테블릿 시리즈(다진 마늘, 생강, 해물육수)는 조리 시간을 단축하고 비용을 절감하면서도 본연의 맛을 그대로 전합니다. 바쁜 주방에서도 맛과 효율을 동시에 잡을 수 있는 실용적인 제품입니다.\n\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003e\u003ci\u003eWhy so special?\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\nWith a single drop of water, each tablet transforms into freshly minced garlic or ginger, or a rich seafood stock—without the hassle of peeling, chopping, or long prep time. Designed for efficiency, these tablets help restaurants serve delicious dishes with ease.\n\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\n물 한 방울만 떨어뜨리면 신선하게 다져진 마늘과 생강, 또는 깊은 맛의 해물육수로 변합니다. 까고 다지고 끓이는 번거로움 없이, 효율적인 조리를 통해 맛있는 요리를 손쉽게 완성할 수 있습니다.\n\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch5 data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eDescription\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eFresh garlic is a must-have when it comes to ingredients one should always keep around the kitchen.  Peeling and chopping it slows down the cooking and keeps your fellow diners hungry longer.  Buying a pre-chopped garlic in a jar is a shortcut but it would have salt and additives to maintain its color. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eMeet One Tablet Chopped Garlic.  Drop one spoon of water onto a tablet.  Clean, freshly chopped garlic will be ready on your cooking station.  It is freeze-dried and has no additives or chemicals. The garlic has its original flavor, color and taste of Korean garlic.  When cooking soup, stew, seasoning fish or vegetables, you only need one or two tablets.  \u003cbr\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/Sk9VDekZ29Y\" width=\"400\" height=\"400\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e요리할 때 꼭 빠지지 않는 재료가 다진 마늘이지만, 껍질을 까고, 칼로 다지는 과정이 항상 번거롭더라구요. 이제 마늘한알만 있으면 한알씩 편리하게, 맛있게, 빠르게 요리를 완성할 수 있습니다.  한국 국내산 마늘 100%을 동결건조한 마늘한알에 물 한스푼만 넣어주면 싱싱한 다진마늘로 변신합니다.  국, 찌개, 조림에 사용하실 때에는 마늘한알만 그대로 쏙 넣어주세요.  동결건조는 본 재료의 맛과 향, 영양을 그대로 보존하는 방식입니다.  집 부엌에서의 활용도가 매우 좋아 재구매율이 특히 높아요. 오늘부터는 마늘 손질 마시고, 냉장고에 마늘한알만 준비해보세요.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Kim'C Market","offers":[{"title":"Default Title","offer_id":44345684623532,"sku":"3044","price":16.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4699\/5116\/files\/Garlic.png?v=1782897251"},{"product_id":"trunas-one-tablet-ground-ginger","title":"One Tablet Ground Ginger","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eFresh Korean ginger the moment you need it — no peeling, no grating, no half-used knob drying out in the fridge. Each tablet is 100% Korean ginger, freeze-dried at its freshest; add a splash of water and it comes back as bright, just-grated ginger in seconds.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% Korean ginger\u003cbr\u003e\n\u003cstrong\u003ePurity check:\u003c\/strong\u003e No additives, no preservatives; vegan\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Fully freeze-dried (no heat), pressed into tablets with no binders\u003cbr\u003e\n\u003cstrong\u003eCertifications:\u003c\/strong\u003e HACCP; FSSC 22000; US FDA\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 20 g (0.71 oz), about 34–36 tablets\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Store in a cool, dry place; refrigerate after opening\u003cbr\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Made in a facility that also handles soybean, wheat, buckwheat, chicken, beef, and clams\u003cbr\u003e\n\u003cstrong\u003eGood to know:\u003c\/strong\u003e Not a powder to sprinkle — one tablet needs a little water to turn back into grated ginger.\u003c\/p\u003e\n\u003cp\u003e필요한 순간 바로 쓰는 신선한 국산 생강. 껍질도, 강판도, 냉장고에서 말라가는 남은 조각도 없어요. 한 알은 100% 국산 생강을 가장 신선할 때 동결건조한 것 — 물 한 방울이면 몇 초 만에 갓 간 듯 화사한 생강으로 되살아납니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eGinger without the prep\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKorean ginger is sharper and more pungent than the ginger common in Western markets, and it turns up almost everywhere — Korean stews and marinades, of course, but also across East and Southeast Asian cooking. The catch is always the prep: peeling a knobby root and grating it is slow work, and the leftover piece tends to dry out or soften in the fridge before you use it. One Tablet Ground Ginger skips all of that. It's 100% Korean ginger, freeze-dried whole and pressed into tablets with nothing else added.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy it tastes freshly grated\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe difference is in the drying. Heat-drying flattens ginger's bright, spicy edge; Trunas freeze-dries instead, flash-freezing the root at its freshest and drying it under vacuum with no heat, so the aroma and warmth stay close to fresh. A tablet smells faint until it meets water — then the full, just-grated fragrance blooms back almost at once.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBloom a tablet in a spoonful of water and use it as grated ginger: whisked into a marinade with soy and garlic, stirred into a stir-fry or a pot of stew, or dropped straight into simmering broth. It reaches well past the Korean kitchen, too — a curry, a salad dressing, a ginger tea, even baking. One tablet goes a long way, so start small and add to taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e손질 없이 쓰는 생강\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e국산 생강은 서양에서 흔한 생강보다 더 알싸하고 향이 강해요. 그리고 거의 모든 요리에 등장하죠. 한식 찌개와 양념은 물론, 동아시아·동남아 요리 전반에요. 늘 걸리는 건 손질입니다. 울퉁불퉁한 뿌리를 까고 가는 일은 번거롭고, 쓰다 남은 조각은 다 쓰기도 전에 냉장고에서 마르거나 물러지죠. 이 제품은 그 과정을 통째로 건너뜁니다. 100% 국산 생강을 통으로 동결건조해, 다른 무엇도 더하지 않고 알로 굳혔어요.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e갓 간 듯한 맛의 비결\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e차이는 말리는 방식이에요. 열로 말리면 생강 특유의 화사하고 알싸한 끝맛이 무뎌집니다. 트루나스는 대신 동결건조를 써요. 가장 신선할 때 급속 냉동한 뒤 열 없이 진공에서 말려, 향과 매운기를 생것에 가깝게 지키죠. 물이 닿기 전엔 향이 은은하다가, 물을 만나는 순간 갓 갈아낸 듯한 향이 곧바로 살아납니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e이렇게 쓰세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e한 알을 물 한 숟갈에 불려 다진 생강 쓰듯 넣으세요. 간장·마늘과 함께 양념장에, 볶음이나 찌개에, 끓는 육수에 바로요. 한식 밖에서도 잘 어울립니다. 커리, 샐러드 드레싱, 생강차, 베이킹까지요. 한 알이면 꽤 넉넉하니 조금씩 넣어 간을 맞추세요.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eTrunas — the name is short for \"true nature as it is\" — is a Korean freeze-drying company based near the Namhan River in Chungju. Led by food scientist Dr. Sangsik Kim, it made its name with the world's first coin-shaped freeze-dried seasoning: a patented tablet of whole ingredients with nothing added, the product that created Korea's \"coin broth\" category. Trunas fully freeze-dries every ingredient — flash-frozen at its freshest, then dried under vacuum with no heat — so color, aroma, and flavor stay close to fresh. Its facility is certified to HACCP, FSSC 22000, and US FDA standards, with official vegan certification for its plant-based line.\u003c\/p\u003e\n\u003cp\u003e트루나스(Trunas)는 '자연 그대로(true nature as it is)'에서 온 이름이에요. 충북 충주, 남한강 자락에 자리한 동결건조 식품 기업입니다. 식품공학자 김상식 박사가 이끄는 회사로, 세계 최초의 코인형 동결건조 조미료 — 아무것도 더하지 않고 원재료만 굳힌 특허 한 알 — 로 이름을 알렸어요. 한국의 '코인 육수' 카테고리를 처음 연 제품이죠. 트루나스는 모든 재료를 완전 동결건조합니다. 가장 신선할 때 급속 냉동한 뒤 열 없이 진공에서 말려, 빛깔과 향, 맛을 생것에 가깝게 지켜요. 생산 시설은 HACCP·FSSC 22000·미국 FDA 기준 인증을 받았고, 식물성 라인은 정식 비건 인증을 받았습니다.\u003c\/p\u003e","brand":"Trunas","offers":[{"title":"Default Title","offer_id":44347389706412,"sku":"0071","price":5.48,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4699\/5116\/files\/one-tablet-ground-ginger-kim-c-market-1_4a94f5fd-3d42-491a-af5e-a463e8998933.jpg?v=1787297806"},{"product_id":"trunas-sliced-cheongyang-chili-pepper","title":"One Tablet Chopped Cheongyang Chili Pepper (20g)","description":"\u003cdiv class=\"product-description-container\"\u003e\n  \u003csection class=\"section-highlights\" style=\"margin-bottom: 2em;\"\u003e\n    \u003ch5 style=\"margin-bottom: 1em;\"\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n    \u003cp style=\"margin-bottom: 1em; line-height: 1.6;\"\u003e\n      Korea's most beloved hot pepper — clean, sharp, and gone before you can use it all. Trunas solves that problem by freeze-drying 100% Korean-grown cheongyang chili peppers into compact tablets: just add a teaspoon of water, press gently, and you have freshly chopped chili ready in under a minute.\n    \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Korean cheongyang chili pepper 81% (Korean-grown), dextrin (corn-derived, to hold the tablet)\u003cbr\u003e\n\u003cstrong\u003ePurity check:\u003c\/strong\u003e No preservatives, no artificial additives\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Fully freeze-dried (no heat)\u003cbr\u003e\n\u003cstrong\u003eCertifications:\u003c\/strong\u003e HACCP; FSSC 22000; US FDA\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 20 g (0.71 oz)\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Store in a cool, dry place away from sunlight; reseal and refrigerate after opening\u003cbr\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Made in a facility that also handles tomato, peach, soybean, wheat, buckwheat, chicken, beef, and shellfish (oyster, abalone, mussel)\u003cbr\u003e\n\u003cstrong\u003eGood to know:\u003c\/strong\u003e For soups and stews you can skip rehydrating — drop a tablet straight into the simmering pot and it dissolves cleanly.\u003c\/p\u003e\n    \n    \u003cp style=\"margin-bottom: 0; line-height: 1.6;\"\u003e\n      한국 요리에서 청양고추는 대체 불가입니다. 그 알싸하고 개운한 매운맛을 언제든 바로 꺼내 쓸 수 있다면 어떨까요? 트루나스의 고추한알은 100% 국내산 청양고추를 동결건조해 작은 타블렛으로 만든 제품이에요. 물 한 티스푼이면 갓 다진 청양고추가 완성됩니다.\n    \u003c\/p\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"section-description\" style=\"margin-bottom: 2em;\"\u003e\n    \u003ch5 style=\"margin-bottom: 1em;\"\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n    \u003cp style=\"margin-bottom: 0.5em; line-height: 1.6;\"\u003e\u003cstrong\u003eThe cheongyang chili pepper, made convenient\u003c\/strong\u003e\u003c\/p\u003e\n    \u003cp style=\"margin-bottom: 1em; line-height: 1.6;\"\u003e\n      If you've ever cooked Korean food seriously, you know there's no real substitute for cheongyang, Korea's signature hot pepper. Its heat is clean and immediate — not the slow burn of a dried chili, not the fruity warmth of a gochugaru, but something sharper and more vegetal, the kind of spice that makes a bowl of jjigae (Korean stew) taste like it means business. The problem, if you're outside Korea, is keeping it fresh. Cheongyang peppers bruise, wilt, and mold faster than you can work through them — and frozen or dried versions rarely capture the same brightness. Trunas's freeze-drying process changes that equation. Each tablet is made from 100% Korean-grown cheongyang peppers, processed at peak freshness and compressed with a small amount of corn-derived dextrin to hold the tablet shape. No preservatives, no flavor additives — just the pepper itself, locked in until you're ready.\n    \u003c\/p\u003e\n    \u003cp style=\"margin-bottom: 0.5em; line-height: 1.6;\"\u003e\u003cstrong\u003eWhat freeze-drying actually does\u003c\/strong\u003e\u003c\/p\u003e\n    \u003cp style=\"margin-bottom: 1em; line-height: 1.6;\"\u003e\n      Freeze-drying isn't just dehydration. The process flash-freezes the peppers first, then removes moisture in a vacuum environment — a method that protects the cell structure, color, aroma, and capsaicin content far better than conventional drying. The result is a tablet that smells faintly of pepper until it meets water, at which point the full fragrance and heat of a freshly chopped cheongyang bloom back almost instantly. The cheongyang chili registers between 4,000 and 10,000 Scoville heat units — genuinely spicy by everyday standards, with a clean finish that doesn't linger uncomfortably.\n    \u003c\/p\u003e\n    \u003cp style=\"margin-bottom: 0.5em; line-height: 1.6;\"\u003e\u003cstrong\u003eHow to use it\u003c\/strong\u003e\u003c\/p\u003e\n    \u003cp style=\"margin-bottom: 1.6em; line-height: 1.6;\"\u003e\n      Start with the basics: add a teaspoon of water to however many tablets you need, press gently with the back of a spoon, and in under a minute you have freshly chopped cheongyang chili — no knife, no cutting board. For dishes like sundubu jjigae (soft tofu stew), doenjang jjigae (fermented soybean paste stew), or braised fish, you can skip the rehydration entirely and drop the tablet straight into the simmering pot; it dissolves and disperses cleanly on its own.\n    \u003c\/p\u003e\n    \u003cp style=\"margin-bottom: 1.6em; line-height: 1.6;\"\u003e\n      Beyond Korean cooking: rehydrate a tablet and fold it into softened butter for a compound butter that works beautifully on grilled steak or corn, stir one into a vinaigrette for a salad with real edge, or blend a couple into a Korean-style fried chicken marinade for that particular cheongyang character that gochugaru alone doesn't quite replicate.\n    \u003c\/p\u003e\n    \u003cp style=\"margin-bottom: 0.5em; line-height: 1.6;\"\u003e\u003cstrong\u003e청양고추, 언제든 신선하게\u003c\/strong\u003e\u003c\/p\u003e\n    \u003cp style=\"margin-bottom: 1em; line-height: 1.6;\"\u003e\n      한식 요리를 제대로 해본 분이라면 청양고추의 자리를 다른 재료로 채울 수 없다는 걸 잘 알 거예요. 특유의 알싸하고 개운한 매운맛 — 건고추의 묵직한 열감도, 고춧가루의 달큰한 향도 아닌, 날카롭고 채소스러운 그 풍미는 찌개 한 그릇을 완전히 다른 차원으로 끌어올립니다. 문제는 한국 밖에서 싱싱한 청양고추를 유지하는 일이 쉽지 않다는 것. 금방 물러지고 상하는 데다, 냉동이나 건조 제품은 그 생생한 향미를 온전히 담아내지 못하는 경우가 많죠. 트루나스의 동결건조 기술이 바로 이 문제를 해결합니다. 고추한알은 수확 직후 가장 신선한 상태의 100% 국내산 청양고추를 동결건조해, 보존제나 첨가물 없이 타블렛 한 알에 담아낸 제품입니다.\n    \u003c\/p\u003e\n    \u003cp style=\"margin-bottom: 0.5em; line-height: 1.6;\"\u003e\u003cstrong\u003e동결건조가 특별한 이유\u003c\/strong\u003e\u003c\/p\u003e\n    \u003cp style=\"margin-bottom: 1em; line-height: 1.6;\"\u003e\n      동결건조는 단순한 건조가 아닙니다. 식품을 급속 냉동한 후 진공 상태에서 수분을 제거하는 공법으로, 세포 구조·색·향·캡사이신 함량을 일반 건조 방식보다 훨씬 잘 보존합니다. 그래서 물이 닿기 전까지는 은은한 고추 향만 나다가, 물 한 티스푼을 더하는 순간 갓 다진 청양고추의 향과 매운맛이 거의 즉시 되살아납니다.\n    \u003c\/p\u003e\n    \u003cp style=\"margin-bottom: 0.5em; line-height: 1.6;\"\u003e\u003cstrong\u003e이렇게 활용해보세요\u003c\/strong\u003e\u003c\/p\u003e\n    \u003cp style=\"margin-bottom: 1.6em; line-height: 1.6;\"\u003e\n      기본 사용법은 간단합니다. 필요한 양의 타블렛에 물 1티스푼을 붓고 스푼으로 콕콕 눌러주면 1분도 안 되어 갓 다진 청양고추가 완성돼요. 칼도 도마도 필요 없습니다. 순두부찌개, 된장찌개, 생선조림처럼 국물 요리에는 복원 과정 없이 타블렛째 바로 넣어도 좋아요. 끓는 국물 안에서 깔끔하게 풀어집니다.\n    \u003c\/p\u003e\n    \u003cp style=\"margin-bottom: 0; line-height: 1.6;\"\u003e\n      한식 외에도 활용도가 높습니다. 물에 적신 고추한알을 버터와 섞으면 스테이크나 옥수수에 올리기 좋은 컴파운드 버터가 되고, 비네그레트에 넣으면 매운맛이 살아있는 드레싱으로 변신하며, 한국식 양념 치킨 마리네이드에 갈아 넣으면 고춧가루만으로는 내기 어려운 청양고추 특유의 생생한 풍미가 더해집니다.\n    \u003c\/p\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"section-about\"\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eTrunas — the name is short for \"true nature as it is\" — is a Korean freeze-drying company based near the Namhan River in Chungju. Led by food scientist Dr. Sangsik Kim, it made its name with the world's first coin-shaped freeze-dried seasoning: a patented tablet of whole ingredients with nothing added, the product that created Korea's \"coin broth\" category. Trunas fully freeze-dries every ingredient — flash-frozen at its freshest, then dried under vacuum with no heat — so color, aroma, and flavor stay close to fresh. Its facility is certified to HACCP, FSSC 22000, and US FDA standards, with official vegan certification for its plant-based line.\u003c\/p\u003e\n\u003cp\u003e트루나스(Trunas)는 '자연 그대로(true nature as it is)'에서 온 이름이에요. 충북 충주, 남한강 자락에 자리한 동결건조 식품 기업입니다. 식품공학자 김상식 박사가 이끄는 회사로, 세계 최초의 코인형 동결건조 조미료 — 아무것도 더하지 않고 원재료만 굳힌 특허 한 알 — 로 이름을 알렸어요. 한국의 '코인 육수' 카테고리를 처음 연 제품이죠. 트루나스는 모든 재료를 완전 동결건조합니다. 가장 신선할 때 급속 냉동한 뒤 열 없이 진공에서 말려, 빛깔과 향, 맛을 생것에 가깝게 지켜요. 생산 시설은 HACCP·FSSC 22000·미국 FDA 기준 인증을 받았고, 식물성 라인은 정식 비건 인증을 받았습니다.\u003c\/p\u003e\u003c\/section\u003e\n\u003c\/div\u003e","brand":"Trunas","offers":[{"title":"Default Title","offer_id":44347389575340,"sku":"0070","price":4.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4699\/5116\/files\/Screenshot2026-03-05at11.19.11AM.png?v=1786448205"},{"product_id":"trunas-one-tablet-chopped-garlic","title":"One Tablet Chopped Garlic","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eFresh Korean garlic, without the peeling, the chopping, or the smell that lingers on your hands. Each little tablet is nothing but whole Korean garlic, freeze-dried and pressed into shape — add a spoonful of water and it blooms back into clean, fresh-tasting minced garlic in seconds.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% Korean garlic\u003cbr\u003e\n\u003cstrong\u003ePurity check:\u003c\/strong\u003e No salt, no additives, no preservatives; vegan\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Fully freeze-dried (no heat), pressed into tablets with no binders\u003cbr\u003e\n\u003cstrong\u003eCertifications:\u003c\/strong\u003e HACCP; FSSC 22000; US FDA\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 20 g (0.71 oz), about 23–24 tablets\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Store in a cool, dry place; keep sealed to keep moisture out\u003cbr\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Made in a facility that also handles soybean, wheat, buckwheat, chicken, beef, and clams\u003cbr\u003e\n\u003cstrong\u003eGood to know:\u003c\/strong\u003e Not a powder to sprinkle — one tablet needs a little water to turn back into minced garlic.\u003c\/p\u003e\n\u003cp\u003e껍질 깔 일도, 다질 일도, 손에 배는 냄새도 없이 신선한 국산 마늘을 그대로 씁니다. 작은 한 알은 오직 국산 마늘을 동결건조해 굳힌 것뿐이에요. 물 한 숟갈만 뿌리면 몇 초 만에 깔끔한 다진 마늘로 되살아납니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eFresh garlic, minus the fuss\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGarlic goes into most Korean dishes, but prepping it is the part nobody enjoys — peeling, mincing, and the smell that stays on your fingers for hours. Jarred pre-minced garlic solves the mess but usually comes with salt and preservatives that dull the flavor. One Tablet Chopped Garlic takes neither shortcut. It's made from 100% Korean garlic and nothing else, freeze-dried whole and pressed into small tablets, with no salt, no additives, and no binders holding them together.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy it tastes like the real thing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe difference is in the drying. Most dried ingredients are treated with heat, which strips out the sharp, sweet bite that makes fresh garlic worth the trouble. Trunas freeze-dries instead: the garlic is flash-frozen at its freshest, then dried under vacuum with no heat at all, so its aroma and flavor stay close to the clove it came from. Drop a tablet into a little water and it rehydrates into minced garlic that behaves like the real thing — because that's all it ever was.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBloom one or two tablets in a spoonful of water, then use them anywhere you'd use fresh minced garlic: stirred into a jjigae or soup, folded into a marinade for bulgogi or grilled meat, or cooked down as the base of a stir-fry. It works just as easily beyond the Korean kitchen — melt it into butter for garlic bread, whisk it into a salad dressing, or start a pasta sauce with it. One or two tablets is usually all a dish needs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e번거로움 없이, 신선한 마늘\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e마늘은 거의 모든 한식에 들어가지만, 손질은 늘 반갑지 않은 일이죠. 껍질을 까고 다지고 나면 손에 냄새가 몇 시간씩 남고요. 다져놓은 병마늘은 그 번거로움을 덜어주지만 대개 소금과 보존료가 들어가 맛이 무뎌집니다. 이 제품은 둘 중 어느 쪽도 택하지 않았어요. 오직 국산 마늘만 통째로 동결건조해 작은 알로 굳혔고, 소금도 첨가물도, 알을 붙이는 결합제도 없습니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e생마늘 같은 맛의 비결\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e차이는 말리는 방식에 있어요. 대부분의 건조 재료는 열로 수분을 날리는데, 그 과정에서 생마늘 특유의 알싸하고 은근히 단 향이 사라집니다. 트루나스는 대신 동결건조를 써요. 가장 신선할 때 급속 냉동한 뒤 열 없이 진공에서 말려, 향과 맛을 원래 마늘에 가깝게 지킵니다. 물에 한 알 넣으면 바로 다진 마늘처럼 되살아나요.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e이렇게 쓰세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e한두 알을 물 한 숟갈에 불린 뒤, 다진 마늘을 쓰던 자리에 그대로 넣으세요. 찌개나 국에 풀거나, 불고기·고기 양념에 섞거나, 볶음의 밑간으로요. 한식 밖에서도 잘 어울립니다. 버터에 녹여 갈릭 브레드에, 샐러드 드레싱에, 파스타 소스의 시작으로. 요리 하나에 보통 한두 알이면 충분해요.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eTrunas — the name is short for \"true nature as it is\" — is a Korean freeze-drying company based near the Namhan River in Chungju. Led by food scientist Dr. Sangsik Kim, it made its name with the world's first coin-shaped freeze-dried seasoning: a patented tablet of whole ingredients with nothing added, the product that created Korea's \"coin broth\" category. Trunas fully freeze-dries every ingredient — flash-frozen at its freshest, then dried under vacuum with no heat — so color, aroma, and flavor stay close to fresh. Its facility is certified to HACCP, FSSC 22000, and US FDA standards, with official vegan certification for its plant-based line.\u003c\/p\u003e\n\u003cp\u003e트루나스(Trunas)는 '자연 그대로(true nature as it is)'에서 온 이름이에요. 충북 충주, 남한강 자락에 자리한 동결건조 식품 기업입니다. 식품공학자 김상식 박사가 이끄는 회사로, 세계 최초의 코인형 동결건조 조미료 — 아무것도 더하지 않고 원재료만 굳힌 특허 한 알 — 로 이름을 알렸어요. 한국의 '코인 육수' 카테고리를 처음 연 제품이죠. 트루나스는 모든 재료를 완전 동결건조합니다. 가장 신선할 때 급속 냉동한 뒤 열 없이 진공에서 말려, 빛깔과 향, 맛을 생것에 가깝게 지켜요. 생산 시설은 HACCP·FSSC 22000·미국 FDA 기준 인증을 받았고, 식물성 라인은 정식 비건 인증을 받았습니다.\u003c\/p\u003e","brand":"Trunas","offers":[{"title":"Default Title","offer_id":44347389608108,"sku":"0026","price":4.76,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4699\/5116\/files\/one-tablet-chopped-garlic-kim-c-market-1_x1920_302dc56b-537c-494a-b4cb-39de8eed6124.jpg?v=1787297807"},{"product_id":"jeju-green-tangerine-vinegar","title":"Jeju Green Tangerine Vinegar","description":"\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eHighlights\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis isn’t just vinegar—it’s Jeju sunshine in a bottle. Made with nothing but green tangerines and honey, this naturally fermented elixir adds a crisp, citrusy kick to salads, sparkling water, or a quick weekday cocktail. No additives, just pure island brilliance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e이건 그냥 식초가 아니에요—제주의 햇살을 병에 담은 맛이죠. 청귤과 벌꿀만으로 자연 발효시켜 상큼한 산미를 그대로 살렸어요. 샐러드나 탄산수, 간단한 칵테일에 한 방울만 더해도 요리 수준이 달라져요. 첨가물 없이, 제주 그대로.\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFruit vinegars have earned their place in gourmet kitchens for both their flavor and health benefits. Jeju Nature \u0026amp; Vinegar’s Green Tangerine Vinegar is fermented the traditional way in onggi jars using local green tangerines and honey from Jeju—known for its clean environment and vibrant produce.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis crisp vinegar can replace your usual vinegar in dressings or recipes. Mix with water or sparkling water at a 9:1 ratio to make your own refreshing fruit ade. It also adds brightness to cocktails and depth to yogurt or cold noodles.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Jeju Green Tangerine, Jeju Honey\u003cbr\u003e\n\u003cstrong\u003eNet Volume:\u003c\/strong\u003e 200ml\u003cbr\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep in a cool, dry place. Refrigerate after opening.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e최근 식초는 건강과 맛을 모두 챙길 수 있는 재료로 각광받고 있어요. 제주자연초의 청귤초는 청정 제주에서 자란 청귤과 벌꿀을 전통 옹기 방식으로 천천히 발효해 깊은 풍미를 살렸습니다.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e샐러드 드레싱, 탄산수, 요거트 토핑은 물론, 칵테일이나 요리용 발사믹 식초 대용으로도 훌륭해요. 물 또는 탄산수와 9:1 비율로 섞으면 상큼한 에이드가 완성됩니다.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eAbout\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eJeju Nature \u0026amp; Vinegar is a local brand dedicated to producing clean, traditionally fermented vinegars from Jeju-grown fruits and plants. By sourcing directly from local farmers, they support sustainable agriculture while sharing the island’s bounty through carefully crafted products.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e제주자연초는 제주산 청귤, 한라봉, 감귤 등 제주 농산물을 정직한 방식으로 발효해 귀한 식초를 만들어내는 브랜드입니다. 제주 농가와의 상생을 중요하게 생각하며 건강한 발효 문화를 이어가고 있어요.\u003c\/span\u003e\u003c\/p\u003e\n","brand":"Jeju Nature Vinegar","offers":[{"title":"Default Title","offer_id":44347389837484,"sku":"0285","price":19.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4699\/5116\/files\/jeju-green-tangerine-vinegar-kim-c-market-1_8caa97b9-7c8a-4f0d-8300-4d0992ad7bac.png?v=1786563398"},{"product_id":"jeju-hallabong-vinegar","title":"Jeju Hallabong (Tangerine) Vinegar","description":"\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eHighlights\u003c\/span\u003e\u003c\/h5\u003e \n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eExperience premium natural vinegar crafted from Jeju Hallabong tangerines with a delicate sweetness from pure Jeju honey.\u003c\/span\u003e\u003c\/p\u003e \n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e제주 한라봉과 제주산 벌꿀로 만든 고품질 천연 발효 식초를 만나보세요.\u003c\/span\u003e\u003c\/p\u003e \n\n\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h5\u003e \n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eJeju Hallabong Vinegar is traditionally fermented in Korean jars using 100% Jeju Hallabong tangerines and sweetened naturally with 23% Jeju honey. This artisan vinegar offers a unique balance of bright citrus flavor and gentle sweetness without added sugar.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEnjoy it as a versatile ingredient for salad dressings, homemade fruit ades, sparkling water drinks, or as a yogurt and vinegar replacement. Simply mix one part vinegar with five parts water or sparkling water for a refreshing, antioxidant-rich beverage.\u003c\/span\u003e\u003c\/p\u003e \n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% Jeju Hallabong tangerine, Jeju honey (23%)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Traditional fermentation in Korean jars\u003c\/span\u003e\u003c\/p\u003e \n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eNet volume:\u003c\/strong\u003e 200 ml\u003c\/span\u003e\u003c\/p\u003e \n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store in a cool, dry place away from direct sunlight. Refrigerate after opening to maintain freshness.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e제주 한라봉초는 제주산 한라봉과 23% 제주산 벌꿀을 전통 옹기에서 발효한 고급 식초입니다. 상큼함과 부드러운 단맛이 조화롭고 설탕을 첨가하지 않았습니다.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e샐러드 드레싱, 홈메이드 과일 음료, 탄산수 또는 요거트 대체품으로 다양하게 활용해보세요. 물 또는 탄산수 5배 희석해 상큼한 건강 음료로 즐기실 수 있습니다.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003e원재료:\u003c\/strong\u003e 100% 제주 한라봉, 제주산 벌꿀 23%\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003e제조방법:\u003c\/strong\u003e 전통 옹기 발효\u003c\/span\u003e\u003c\/p\u003e \n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003e용량:\u003c\/strong\u003e 200ml\u003c\/span\u003e\u003c\/p\u003e \n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003e보관법:\u003c\/strong\u003e 직사광선을 피하고 서늘하고 건조한 곳에 보관하세요. 개봉 후 냉장 보관 추천.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eAbout\u003c\/span\u003e\u003c\/h5\u003e \n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eJeju Nature \u0026amp; Vinegar is a Jeju-based brand dedicated to crafting traditional fermented vinegars using only local fruits and plants, supporting sustainable farming and preserving island heritage.\u003c\/span\u003e\u003c\/p\u003e \n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e제주자연초는 제주 청정 지역의 과일과 식물만을 사용해 전통 발효방식을 지키며, 제주 농민과 상생하는 브랜드입니다.\u003c\/span\u003e\u003c\/p\u003e","brand":"Jeju Nature Vinegar","offers":[{"title":"Default Title","offer_id":44347390329004,"sku":"0796","price":17.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4699\/5116\/files\/Screenshot2025-06-11at11.03.25AM.png?v=1782897286"},{"product_id":"sooboocho","title":"Sooboo's Magic Vinegar (Sell-by Sale)","description":"\u003ch5 data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eHighlights\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eMake a new discovery for your palate with this traditional fermented brown rice balsamic vinegar, developed by renowned Chef Sooboo Lee, and used in various dressings and dishes at his restaurant.\u003c\/span\u003e\u003c\/p\u003e\n\u003cbr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e이수부 쉐프가 직접 개발하여 레스토랑의 각종 드레싱과 음식에 직접 사용하고 있는 전통 발효 현미 식초 기반의 식재료를 소개합니다.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eIngredients:\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003ePurified water, acacia honey (Korean), 35.4%, brown rice (Korean) 10.81%, yeast, enzyme-treated barley malt extract \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e*Contains wheat\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e정제수, 사양벌꿀 (한국산) 35.4%, 현미( 한국산) 10.81%, 누룩, 조효소제\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e*밀 함유 \u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eStorage Method:\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eStore away from direct sunlight in a cool and dry place. Please consume the product as soon as possible after opening.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e직사광선을 피해 보관해주시고, 습도가 낮은 서늘한 곳에 보관해주세요. 개봉하신 제품은 가급적 빠른 시일에 섭취하세요. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch5 data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eAbout\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eMinimalist Kitchen “LEESOOBOO”, which opens for only one group of customers per day, is operated by Chef Sooboo Lee.  With a small, hard-to-catch iron sign, a single table, and a simple interior, reminiscent of a home, reflects the chef's philosophy of staying true to the essence of simple ingredients.  Avoiding extravagance, Chef Sooboo Lee’s cooking style focuses on preserving the fundamental taste of healthy food, primarily using seasonal ingredients to provide a sensorial experience.\u003c\/span\u003e\u003c\/p\u003e\n\u003cbr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e하루 한 팀만을 위해 존재하는 미니멀리스트 키친 '이수부'는 이수부 쉐프가 운영하는 곳입니다.  눈에 잘 띄지도 않는 작은 철제 간판 하나와 원테이블 그리고 가정집을 연상시키는 심플한 인테리어로 구성된 이 곳은 식재료의 본질에 충실하고자 군더더기를 뺀 세프의 철학을 느끼게 해주지요.  그러한 이유로 미식가들 사이에서 관심받는 쉐프로 시작해 이제는 대중에게도 점차 알려지고 있어요.  화려함은 절제하고  제철 식품을 위주로 한 건강한 음식의 본질적인 맛을 살리고자 함이 셰프의 요리 스타일입니다. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eDescription\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eSooboo's Everything Sauce is a based in a brown rice vineger that is developed by Chef Sooboo at the Minimalist Kitchen .  This sauce is made based on traditional Hangari pot fermented brown rice vinegar from scratch with no additives, no coloring,and no preservatiives.  \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eChef Lee who values healthy ingredients, aimed to create a product that anyone can easily use for dressings, sauces, and various foods at home.  Believing that food can be full of flavor while being light on the stomach and satisfying without causing tiredness, Chef Lee designed Sooboo's Everything Sauce to be one of the staple products in our kitchens, just like salt, sugar, soy sauce, sesame seeds, and sesame oil.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eSooboo's Everything Sauce is fermented slowly for at least one year in Hangari pots, resulting in a smooth and rich flavor profile.  Its refreshing yet clean taste is appealing, and the balance between the sweet and sour flavors is noteworthy.  Sooboo's Everything Sauce is suitable for not only salads and appetizers but also for finishing dishes like meat, fish, and stir-fried ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eUsage:\u003c\/span\u003e\u003c\/p\u003e\n\u003col data-mce-fragment=\"1\"\u003e\n\u003cli style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eFor consumption, dilute with water in a 1:4 ratio for the most delicious taste.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWhen enjoying bread, mix with oil in a 1:1 ratio and dip.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eFor a salad dressing, using only olive oil and Subu's Everything Sauce, creates an excellent salad dressing; adding a touch of mustard seeds or wasabi enhances the flavor.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWhen eating meat, mix Sooboo's Everything Sauce and soy sauce in a 2:1 ratio to create a dipping sauce, and add a little sesame oil; you can also add a bit of red pepper paste to make a flavorful spicy sauce.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eCreate delicious pickles with Sooboo's Everything Sauce and simply vegetables.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eA tablespoon or two of Sooboo's Everything Sauce is enough to make delicious and flavorful cold noodle dishes, seasoned vegetable dishes, and cucumber cold soup.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e수부초는 원테이블 레스토랑 미니멀리스트 키친 이수부의 이수부 쉐프가 레시피를 직접 개발하여 식당에서 직접 사용 하고 있어요.  전통 항아리 발효 현미식초 기반으로 한 현미 발사믹이지요.  건강한 식재료를 중요시하는 이수부 쉐프는 \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e집에서 누구든지 \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e드레싱, 소스 등 다양한 음식에 간편하게 \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e사용할 수 있는 제품을 만들고자 하였지요.  재료의 맛이 살아 있으면서 손은 덜 가면서 질리지 않고 편안하게 먹을 수 있는 음식을 추구하는 이수부 쉐프는 소금 ,설탕, 간장, 깨, 참기름과 같이 우리 부엌에서 언제든지 활용 가능한 주방의 감초같은 기본 재료로서 수보초가 사용될 수 있도록 만들었어요.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e항아리에서 최소 1년 반 이상 시간을 두고 천천히 발효시켜 맛이 부드럽고 깊은 것이 특징인데요.  산뜻하면서도 깔끔한 풍미가 매력적이지요.  수보초는 새콤한 맛과 달콤한 맛이 잘 균형을 이루고 있어 샐러드나 전채요리에도 좋지만 육류나 생선요리, 볶음 요리 때 피니시로도 어울립니다. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e사용법:\u003c\/span\u003e\u003c\/p\u003e\n\u003col data-mce-fragment=\"1\"\u003e\n\u003cli style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e음용시 식초와 물을 1:4비율로 희석해 드시면 가장 맛있어요.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e브레드 딥핑 시 오일과 1:1로 섞어서 찍어 드세요.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e샐러드 드레싱으로 올리브 오일과 수부초만으로도 훌륭한 샐러드 드레싱이 될수 있지요. 씨겨자나 와사비 등을 살짝 곁들여 주면 더욱 깔끔하고 킥이 있는 샐러드 드레싱이 됩니다.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e고기를 먹을 때 수부초와 간장을 2:1로 섞어 만든 초간장에 참기름을 살짝 넣어 찍어 드시거나 고추장에 살짝 첨가해 초고추장을 만들어 보세요.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e야채와 수부초만 있으면 맛있는 피클이 준비 되지요. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e수부초 한 두 큰 술이면 간단하고 맛깔스러운 냉채, 초무침 및 오이냉국이 완성됩니다.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"LEESOOBOO","offers":[{"title":"Default Title","offer_id":44347390492844,"sku":"1550","price":14.85,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4699\/5116\/files\/Subus-Everything-Sauce.jpg?v=1756961193"},{"product_id":"jeju-tangerine-balsamic","title":"Jeju Tangerine Balsamic","description":"\u003ch5\u003e\u003cb\u003eHighlights\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThis balsamic vinegar captures the refreshing brightness of Jeju tangerines, offering a delicately sweet and citrusy twist to your everyday table.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e제주도에서 온 상큼한 감귤향이 가득한 발사믹 식초를 소개합니다.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eIngredients: 100% Jeju Hallabong, tangerine, and honey.  No preservatives.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eProcess: Fermentation in Korean jars\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eUse: Salad dressing, homemade fruits ade, sparkling water drink, yogurt and vinegar replacement  \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003eNet volume\u003c\/strong\u003e: 200 ml\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003eStorage Method\u003c\/strong\u003e: Store in a cool and dry place, avoid direct sunlight.  Refrigerate after opening.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cb\u003eAbout\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eJeju Nature \u0026amp; Vinegar is a Jeju-based brand that produces vinegars using only Jeju fruits and plants following traditional fermentation methods.  It supports the island’s farmers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e제주자연초는 제주 감귤과 채소 등 청정 제주의 식물 소재를 전통방식 그대로 발효 숙성시켜 제주만의 귀중한 발효 식초를 개발한 브랜드에요.  제주 농민과 상생합니다.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cb\u003eDescription\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eA new crop of gourmet \u003c\/span\u003e\u003ca href=\"https:\/\/health.usnews.com\/health-news\/blogs\/eat-run\/2013\/12\/06\/the-surprising-benefits-of-apple-cider-vinegar\"\u003e\u003cspan style=\"font-weight: 400;\"\u003evinegars\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\"\u003e has arrived and become hot ingredients in the kitchen.  It offers new flavors and health benefits such as antioxidant properties recognized since 400 B.C.  Kim’C Market selected three tasty fruit vinegars that you can use for salad, drink, and home cooking.  All of the fruits and natural honey used are from Jeju Island, famous for its clean environment.  They are a product of traditional fermentation methods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eMany and easy use cases.  You can simply replace regular vinegar you have in your pantry with any of these three.  At a 5 to 1 ratio of water or sparkling water to fruit vinegar, you can create your own delicious drink.  This is also an excellent salad dressing that pleases your palate.   \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eTangerine Balsamic:\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e Jeju tangerine and yeast only.  Fermented.  This is thick, less acidic, sweeter than balsamic vinegar.  A beautiful pair for yogurt, salad dressing, and cool drinks in summer.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e자연이 준 기적의 물이라고 불리우는 식초.  그러나 식초를 쉽게 섭취할 수 있는 방법이 드물죠.  곡물이나 과일을 천천히 발효시켜 만들기에 원재료의 상태와 제조 방식도 중요하고요.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e그래서 김씨마켓에서는 쉽고 맛있게 즐길 수 있는, 품질 좋은 발효 식초를 골랐습니다. 제주자연초의 한라봉초, 청귤초, 제주귤사믹은 모두 청정지역 제주에서 나고 자란 청귤과 한라봉, 감귤을 이용해 전통방식으로 빚어낸 발효 식초에요.  제주산 벌꿀과 과일착즙액을 더해 발효 식초 특유의 신맛을 잡고 맛의 밸런스를 맞췄습니다.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e일반 식초 대신 쓰실 수도 있고 물이나 탄산수에 섞어서 드시면 훌륭한 음료수가 되지요.  탄산수나 물, 원액의 비율을 9:1 정도로 하면 맛이 좋습니다.  샐러드 드레싱으로 활용하실 수도 있고요.  제주에서만 맛볼수 있었던 특별한 과일 식초로 건강함과 맛을 느껴보세요. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e제주 귤사믹:\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e 포도식초인 발사믹은 이탈리아어로 “향기가 좋다\"는 발사믹(balsamico)에서 유래했는데요.  포도 대신 한라산자락에서 귀하게 길러낸 제주 감귤로 발효 숙성을 시켰어요.  질감이 걸쭉하고 단맛이 있으며 끝에 발효 식초의 독특한 맛을 느끼실 수 있어요.  샐러드 드레싱으로, 요구르트 위에 얹어서 혹은 시원한 에이드로 즐겨보세요.\u003c\/span\u003e\u003c\/p\u003e","brand":"Jeju Nature Vinegar","offers":[{"title":"Default Title","offer_id":44347390460076,"sku":"0797","price":21.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4699\/5116\/files\/jeju-tangerine-balsamic-kim-c-market-3_x1920_b633537c-a1ea-4cdd-b8ee-b42c48ec5fc9.png?v=1757539023"},{"product_id":"brown-rice-vinegar","title":"Brown Rice Vinegar","description":"\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eHighlights\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBrown rice vinegar is a traditional vinegar made through 3+ years of natural fermentation, offering a deep, rich flavor and a variety of organic acids. With a focus on high-quality ingredients and natural fermentation, it’s a healthy, low-sugar vinegar you can enjoy without worry. Perfect for use in cooking and beverages!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIngredients:\u003c\/span\u003e\u003cspan\u003e Brown Rice, Purified water, Rice Koji,Barley Malt\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNet Weight: 270g (9.52 oz)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eStorage Method: \u003c\/span\u003e\u003cspan\u003eRefrigerate after opening to maintain freshness. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e현미흑초는 3년 이상 자연 발효로 만든 전통식초로, 깊고 풍부한 맛과 다양한 유기산이 특징이에요. 좋은 원료와 자연 발효 방식을 고집하며, 당 걱정 없이 건강하게 즐길 수 있는 식초입니다. 요리와 음료에 다양하게 활용할 수 있어요!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e원료: 현미, 쌀 누룩, 보리 맥아, 정제수\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp data-end=\"336\" data-start=\"0\"\u003eVinegar is a traditional vinegar made from pesticide-free Baekjinju brown rice and naturally fermented for over 3 years. It’s packed with nutrients as it ferments rice bran and germ, containing organic acids like acetic acid, citric acid, and fumaric acid. With a sourness of over 6 degrees, it has a rich, complex flavor.\u003c\/p\u003e\n\u003cp data-is-last-node=\"\" data-end=\"523\" data-start=\"338\"\u003eAt just 1 kcal per 15ml, it’s low in calories, making it perfect for a post-meal drink without added sugar. It’s also great for use in dishes and sauces like sushi, pickles, and kimchi.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFermentation Process:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cstrong\u003eUse of Premium Rice Varieties\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eBrown rice vinegar is made with pesticide-free Baekjinju brown rice, carefully selected from environmentally grown crops as the best raw material.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cstrong\u003eRice Koji Fermentation\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eRice koji is prepared for the first-stage alcohol fermentation. The process is carefully managed for over 15 days, ensuring strong and deep fermentation.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cstrong\u003eNatural Fermentation Process\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eThe vinegar undergoes natural fermentation instead of machine fermentation. Months of time and care are dedicated to letting the acetic acid bacteria grow naturally and transform the liquid into vinegar.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cstrong\u003e3+ Years of Clay Pot Aging\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eAfter fermentation, the vinegar is aged for over 3 years in clay pots buried underground. During this time, its flavor deepens, and a variety of organic acids naturally form.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cstrong\u003eTraditional Food Quality Certification\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eHyeonmi Black Vinegar is certified as a traditional food product by the government. It undergoes strict quality control and regular inspections, ensuring consumers receive a safe, high-quality product.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e현미흑초는 무농약 백진주 현미를 사용해 3년 이상 자연 발효를 거쳐 만든 전통식초입니다. 이 식초는 쌀겨와 배아를 그대로 발효시켜 영양성분이 풍부하고, 유기산이 다양하게 함유되어 있습니다. 특히 초산, 구연산, 호박산 등 여러 유기산의 함량이 높으며, 6도 이상의 산미와 깊고 다양한 맛을 자랑합니다.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e현미흑초는 15ml당 1kcal로 낮은 칼로리를 자랑하며, 당 걱정 없이 식후에 식초 차로 마시기에 좋습니다. 또한, 초밥, 초장, 피클, 장아찌 등 다양한 요리와 소스로 활용할 수 있습니다.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e발효 과정:\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003e우수한 품종의 현미 사용\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e-현미흑초는 무농약 백진주 현미를 사용하며, 이 현미는 친환경적으로 재배된 최고의 원료입니다.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003e쌀누룩을 띄워 발효 시작\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e쌀누룩을 띄워 1차 술 발효를 진행합니다. 15일 이상의 시간을 들여 발효가 잘 이루어지도록 관리하며, 깊고 강한 발효력을 얻습니다.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003e자연 발효 고집\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e기계 발효가 아닌 자연 발효로, 수개월 이상의 시간과 정성을 들여 자연스럽게 초산균이 증식해 식초로 변합니다.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003e3년 이상 항아리 숙성\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e발효가 끝난 식초는 3년 이상 항아리에서 숙성되며, 이 과정에서 풍미가 더욱 깊어지고 다양한 유기산이 형성됩니다.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003e전통식품 품질인증\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e현미흑초는 국내 최초 전통식품 품질인증을 받은 제품으로, 철저한 품질 검사와 정기 점검을 통해 안전하고 고품질의 제품을 제공합니다.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eAbout\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eChosanjung, a vinegar brewer specializing in slow, natural fermentation, is located in Yecheon, Gyeongsangbuk-do, an area known for its clean water and air. Since 1946, Chosanjung has been producing high-quality fermented vinegar, using earthenware pots and a time-honored process that requires at least a year, and sometimes up to ten. The company was the first grain vinegar brewer in Korea to receive Traditional Food Quality Certification (No. 378) and its current CEO, Hansangjun, was designated Korea's 94th Food Master in 2024. Chosanjung vinegar is available in Australia at the restaurant of Peter Gilmore, 2023 Chef of the Year, and in Korea at Hyundai Department Store, Hansalim, Dure, and through CJ Home Shopping.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e초산정은 물 맑고 공기 좋은 경북 예천에 위치한 식초전문업체입니다.  1946년부터 3대에 걸쳐 좋은 발효식초를 생산하고 있죠.  황토 옹기에서 자연 그대로의 느린 발효를 하는 것이 비법인데요.  짧게는 1년, 길게는 10년이나 하게 됩니다.  대한민국 곡물식초 최초로 전통식품 품질인증(식품연제378호)를 획득하였고, 현재 대표를 맡고 계신 한상준 명인님은 2024년 대한민국 식품 명인 제 94호로 지정되셨어요.  호주 시드니에서는 올해의 셰프상을 수상한 피터 길모어 셰프를 통해 소개되고 있어요.  한국에서는 현대백화점, 한살림생협, 두레생협, CJ오쇼핑 등의 파트너를 통해 공급되고 있답니다. \u003c\/span\u003e\u003c\/p\u003e","brand":"Chosanjung","offers":[{"title":"Default Title","offer_id":44347390525612,"sku":"2887","price":17.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4699\/5116\/files\/Screenshot2025-04-29at12.55.38PM.png?v=1782897286"},{"product_id":"perilla-oil","title":"Extra Virgin Sprouted Perilla Oil (2 sizes)","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eIf sesame oil is the bold, toasty side of Korean cooking, perilla oil is its greener, gentler counterpart. Pressed just once from sprouted Korean perilla seeds, this extra virgin oil is milder and rounder than sesame, with a fresh, grassy, nutty aroma that lifts everything from namul to a bowl of noodles.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sprouted Korean perilla seeds\u003cbr\u003e\n\u003cstrong\u003ePurity check:\u003c\/strong\u003e Unrefined, single cold-pressed; no additives; benzopyrene-tested\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Whole seeds sprouted using Chung-O's patented method, washed at least three times, low-temperature roasted, then cold-pressed a single time the traditional way\u003cbr\u003e\n\u003cstrong\u003eCertifications:\u003c\/strong\u003e HACCP\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 160ml (5.4 fl oz) or 300ml (10.14 fl oz)\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Store away from heat, light, and air; use soon after opening, or refrigerate with the cap tightly closed for longer storage\u003cbr\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Made in a facility that also handles soybean, wheat, buckwheat, peanut, walnut, milk, pine nut, chicken, beef, and tomato\u003cbr\u003e\n\u003cstrong\u003eGood to know:\u003c\/strong\u003e Perilla oil has a low smoke point — use it raw or gently warmed, not for high-heat cooking. Any sediment is natural in a low-temperature-pressed oil, so shake before use.\u003c\/p\u003e\n\u003cp\u003e참기름이 한국 요리의 진하고 묵직한 고소함이라면, 들기름은 그보다 은은하고 담백한 고소함이에요. 발아시킨 국산 들깨를 단 한 번만 짠 엑스트라 버진 들기름으로, 참기름보다 부드럽고 깔끔하면서 들깨 특유의 구수한 향이 살아 있어, 나물부터 국수까지 한 방울로 살려 줍니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eSesame oil's greener cousin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePerilla oil is pressed from perilla seeds, the plant Koreans call deulkkae, an aromatic herb in the mint family and a distant relative of shiso. Where sesame oil is deep and toasty, perilla is lighter and greener, with a fresh, almost herbal note that is distinctly Korean and still little known elsewhere. In a Korean kitchen the two oils sit side by side: sesame for bold nuttiness, perilla for its softer, grassy fragrance. Chung-O's is the extra virgin grade, cold-pressed a single time and unrefined, so the seed's full character stays intact.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSprouted, gently roasted, pressed once\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Korean perilla seeds are sprouted using a patented method and washed at least three times, then roasted slowly at low heat and pressed a single time the traditional way, from whole seeds rather than ground meal. The low roast is what gives the oil its deep aroma without any harsh or scorched edge, and it also keeps the oil tested clear of benzopyrene, a compound that can form when seeds are roasted too hot. Perilla oil is delicate and has a low smoke point, so it is best kept cool and used fresh. Think of it as a finishing oil, never a frying oil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePerilla oil is meant to be used raw or barely warmed. Drizzle it over rice, bibimbap, or steamed vegetables; toss it through namul; or finish a bowl of noodles or a warm soup with a few drops just before serving. Koreans brush it over sheets of gim, dried seaweed, before toasting, and stir it into a plain bowl of rice with soy sauce. It works well beyond Korean cooking too, spooned over roasted vegetables, whisked into a salad dressing, or drizzled on a grain bowl or hummus where its green, nutty note stands in for a fancy finishing oil. Keep it off high heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e참기름과는 다른 결의 고소함\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e들기름은 들깨에서 짜낸 기름이에요. 들깨는 민트과에 속하는 향 좋은 잎채소로, 일본의 시소와도 먼 친척이죠. 참기름이 진하고 묵직하게 고소하다면, 들기름은 그보다 가볍고 담백해요. 들깨 특유의 구수함에 산뜻한 풀향이 은은하게 감돌죠. 한국 밖에서는 아직 낯설지만 한국 요리에선 참기름과 나란히 놓입니다. 진하고 묵직한 맛이 필요하면 참기름, 은은하고 담백한 맛이 필요하면 들기름이에요. 청오의 것은 엑스트라 버진 등급으로, 정제 없이 단 한 번만 저온 압착해 들깨 본연의 향이 그대로 살아 있어요.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e발아시켜 은근히 볶아, 한 번만 짜다\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e국산 들깨를 특허 발아공법으로 싹 틔워 세 번 이상 씻고, 고온 대신 낮은 온도에서 천천히 볶은 뒤, 분쇄하지 않은 통들깨 그대로 전통 압착 방식으로 딱 한 번만 저온 착유합니다. 낮은 온도의 로스팅 덕에 거칠거나 탄 맛 없이 깊은 향이 나고, 들깨를 너무 뜨겁게 볶으면 생길 수 있는 벤조피렌 검사에서도 적합 판정을 받았어요. 들기름은 예민하고 발연점이 낮아 서늘하게 보관하고 되도록 신선할 때 쓰는 게 좋아요. 튀김용이 아니라 마무리용 기름이라고 생각하면 됩니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e이렇게 쓰세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e들기름은 생으로, 혹은 살짝 데워 쓸 때 가장 좋아요. 밥·비빔밥·찐 채소에 두르고, 나물에 무치고, 국수나 따뜻한 국은 내기 직전에 몇 방울로 마무리하세요. 김에 발라 구우면 향이 살고, 간장 한 술과 밥에 비벼도 좋습니다. 한식이 아니어도 잘 어울려요. 구운 채소에 두르거나 샐러드 드레싱에 섞고, 곡물 볼이나 후무스에 얹으면 근사한 마무리 기름이 됩니다. 센 불은 피하세요.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eFounded in 1995, Chung-O is one of Korea's leading makers of organic and eco-friendly foods, built on a simple aim: keep clean ingredients close to nature and turn them into safe food for people and the land. It holds more organic-processed-food certifications than any other company in Korea, across more than two hundred products, and makes them across seven dedicated facilities under HACCP and organic-processing certification. Its specialty is sprouted seeds and grains: using a patented germination method, Chung-O washes each seed several times and sprouts it, then roasts it slowly at a low temperature for a deep, clean, nutty character with no burnt edge. For its sesame and perilla oils, the roasted seeds are pressed a single time in the traditional way.\u003c\/p\u003e\n\u003cp\u003e청오는 1995년에 시작한 국내 대표 유기농·친환경 식품 제조 기업이에요. 깨끗한 식재료를 자연 그대로 담아 사람과 환경을 지키는 안전한 먹거리로 만드는 것을 목표로 합니다. 유기가공식품 인증을 200여 품목으로 국내에서 가장 많이 보유하고 있고, 7곳의 전용 생산 시설에서 HACCP과 유기가공식품 인증 아래 만들죠. 청오의 전문 분야는 발아 씨앗과 곡물이에요. 특허받은 발아 공법으로 씨앗을 여러 번 씻어 싹 틔우고, 낮은 온도에서 천천히 볶아 탄 맛 없이 깊고 깔끔한 고소함을 냅니다. 참기름과 들기름은 볶은 깨를 전통 방식 그대로 딱 한 번만 짜냅니다.\u003c\/p\u003e","brand":"Chung-O","offers":[{"title":"160ml","offer_id":44347470643372,"sku":"0003","price":19.0,"currency_code":"USD","in_stock":true},{"title":"300ml","offer_id":44347470676140,"sku":"0012","price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4699\/5116\/files\/Screenshot2025-06-18at3.38.30PM.png?v=1787297806"},{"product_id":"sesame-oil","title":"Extra Virgin Sprouted Sesame Oil (2 sizes)","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eSesame oil is the nutty backbone of Korean seasoning, the toasted note behind almost every bowl of rice and plate of namul. This is the extra virgin grade: pressed a single time from sprouted Korean sesame, unrefined and deeply fragrant, where one drizzle is enough to finish a dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sprouted Korean sesame seeds\u003cbr\u003e\n\u003cstrong\u003ePurity check:\u003c\/strong\u003e Unrefined, single cold-pressed; no additives; benzopyrene-tested\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Whole seeds sprouted using Chung-O's patented method, washed at least three times, low-temperature roasted, then cold-pressed a single time the traditional way\u003cbr\u003e\n\u003cstrong\u003eCertifications:\u003c\/strong\u003e HACCP\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 160ml (5.4 fl oz) or 300ml (10.14 fl oz)\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Store away from heat, light, and air; use soon after opening, or refrigerate with the cap tightly closed for longer storage\u003cbr\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Made in a facility that also handles soybean, wheat, buckwheat, peanut, walnut, milk, chicken, beef, and pine nut\u003cbr\u003e\n\u003cstrong\u003eGood to know:\u003c\/strong\u003e Best as a finishing oil or for low-heat cooking — a little goes a long way. Any sediment is natural in a low-temperature-pressed oil, so shake before use.\u003c\/p\u003e\n\u003cp\u003e참기름은 한국 요리 간의 밑바탕이에요. 밥 한 그릇, 나물 한 접시마다 배어 있는 그 고소함이죠. 이건 그중에서도 엑스트라 버진 등급이에요. 발아시킨 국산 참깨를 단 한 번만 짜, 정제하지 않아 향이 깊고 끝맛이 깔끔합니다. 한 방울이면 요리가 마무리돼요.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eThe nutty heart of Korean cooking\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn Korea, sesame oil is not a specialty item but an everyday essential. A spoonful stirred into rice, brushed over grilled meat, or tossed through blanched greens is what gives a dish its signature toasted warmth. Chung-O's is the extra virgin grade, which means it comes from a single first press with nothing refined out, the sesame equivalent of a first-press olive oil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOne press, nothing stripped away\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMost sesame oil is pressed more than once and refined along the way, which strips out some of the aroma. Chung-O's is different. The Korean seeds are sprouted using a patented method and washed at least three times, then roasted slowly at low heat and pressed a single time the traditional way, from whole seeds rather than ground meal. The low roast matters for more than flavor: it also keeps the oil tested clear of benzopyrene, a compound that can form when seeds are roasted too hot. Nothing is refined out and nothing is added, so what you pour is the first, cleanest press: deeply nutty, rounded, and never bitter or burnt. Because the sesame is Korean grown rather than the everyday imported kind, it carries noticeably more depth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a finishing oil first. Drizzle it over bibimbap, namul, grilled meats, or steamed vegetables; stir it into a dressing or a dip; or fold a little into ssamjang for Korean barbecue. It's lovely on things you might not expect, too, from noodles and roasted vegetables to a few drops over fresh fruit. Use it raw or for gentle, low-heat cooking rather than high-heat frying.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e한국 요리의 고소한 심장\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e한국에서 참기름은 특별한 재료가 아니라 매일 쓰는 필수품이에요. 밥에 한 술 넣고, 구운 고기에 바르고, 데친 나물에 무치는 그 한 방울이 요리에 특유의 고소한 온기를 입혀 주죠. 청오의 것은 엑스트라 버진 등급이에요. 정제해 덜어낸 것 없이 첫 압착만으로 짠, 참깨판 엑스트라 버진 올리브유인 셈입니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e단 한 번의 압착, 덜어낸 것 없이\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e대부분의 참기름은 여러 번 짜고 그 과정에서 정제를 거쳐 향이 조금씩 깎입니다. 청오는 달라요. 국산 참깨를 특허 발아공법으로 싹 틔워 세 번 이상 씻고, 낮은 온도에서 천천히 볶은 뒤, 분쇄하지 않은 통깨 그대로 전통 압착 방식으로 딱 한 번만 저온 착유합니다. 저온 로스팅은 맛만을 위한 게 아니에요. 참깨를 너무 뜨겁게 볶으면 생길 수 있는 벤조피렌 검사에서도 적합 판정을 받았죠. 정제해 덜어낸 것도, 더한 것도 없어서 첫 압착의 가장 깨끗한 기름을 그대로 담습니다. 깊고 고소하며 둥글고, 쓰거나 탄 맛이 없어요. 흔한 수입 참깨가 아니라 국산 참깨라 향의 깊이가 확실히 다릅니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e이렇게 쓰세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e무엇보다 마무리용 기름이에요. 비빔밥·나물·구운 고기·찐 채소에 두르고, 드레싱이나 디핑 소스에 섞고, 쌈장에 조금 더해 고기와 함께 즐기세요. 뜻밖의 자리에도 잘 어울립니다. 국수와 구운 채소부터 생과일 위 몇 방울까지요. 고온에 튀기기보다 생으로, 혹은 약불에 쓰세요.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eFounded in 1995, Chung-O is one of Korea's leading makers of organic and eco-friendly foods, built on a simple aim: keep clean ingredients close to nature and turn them into safe food for people and the land. It holds more organic-processed-food certifications than any other company in Korea, across more than two hundred products, and makes them across seven dedicated facilities under HACCP and organic-processing certification. Its specialty is sprouted seeds and grains: using a patented germination method, Chung-O washes each seed several times and sprouts it, then roasts it slowly at a low temperature for a deep, clean, nutty character with no burnt edge. For its sesame and perilla oils, the roasted seeds are pressed a single time in the traditional way.\u003c\/p\u003e\n\u003cp\u003e청오는 1995년에 시작한 국내 대표 유기농·친환경 식품 제조 기업이에요. 깨끗한 식재료를 자연 그대로 담아 사람과 환경을 지키는 안전한 먹거리로 만드는 것을 목표로 합니다. 유기가공식품 인증을 200여 품목으로 국내에서 가장 많이 보유하고 있고, 7곳의 전용 생산 시설에서 HACCP과 유기가공식품 인증 아래 만들죠. 청오의 전문 분야는 발아 씨앗과 곡물이에요. 특허받은 발아 공법으로 씨앗을 여러 번 씻어 싹 틔우고, 낮은 온도에서 천천히 볶아 탄 맛 없이 깊고 깔끔한 고소함을 냅니다. 참기름과 들기름은 볶은 깨를 전통 방식 그대로 딱 한 번만 짜냅니다.\u003c\/p\u003e","brand":"Chung-O","offers":[{"title":"160ml","offer_id":44742605570220,"sku":"3420","price":26.0,"currency_code":"USD","in_stock":true},{"title":"300ml","offer_id":44742605602988,"sku":"2609","price":42.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4699\/5116\/files\/Screenshot2025-06-18at3.34.38PM_1338d2e3-e202-4f0e-8b60-a44356dec2b7.png?v=1787297808"},{"product_id":"jookjangyeon-doenjang-500g","title":"Premium Doenjang (Soybean Paste) (500g)","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eIf 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 artisans who have been doing this for generations. Three ingredients, zero shortcuts, and the kind of deep, savory complexity that reminds you why Korean food has finally earned its place on the world's culinary stage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Fermented soybeans (100% Korean-grown), 3-year sun-dried sea salt (Sinan), bedrock water filtered through rock 200 m underground\u003cbr\u003e\n\u003cstrong\u003ePurity check:\u003c\/strong\u003e No MSG, no artificial coloring, no preservatives; vegan, gluten-free\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Soybeans boiled in iron cauldrons over oak, hand-shaped into meju, fermented in hwangto (loess) rooms, then aged 1,000+ days in breathing onggi — only 1,000 jars a year\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500 g (1.1 lb)\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Store in a cool, dry place; refrigerate after opening\u003cbr\u003e\n\u003cstrong\u003eGood to know:\u003c\/strong\u003e A living ferment — a white film may form on the surface and the jar may bubble or overflow a little. Both are natural signs of active fermentation; just skim the surface and carry on.\u003c\/p\u003e\n\u003cp\u003e가장 정직한 된장 한 숟갈이 여기 있습니다. 포항 죽장면 상사리, 구암산 깊은 산골 마을에서 만들어지는 죽장연 전통 된장은 천 일이라는 시간과 세 가지 재료—국산콩, 신안 천일염, 암반수—만으로 완성됩니다. 화학 조미료도, 방부제도, 색소도 없습니다. 그저 자연과 시간이 빚어낸 깊고 진한 감칠맛이 있을 뿐입니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eA thousand days in the making\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSangsari, in Jookjang-eup, Pohang, sits deep in the Taebaek mountains — untouched by coastal humidity or industrial sprawl. The air is cold and clean, the soil mineral-rich, and 200 metres down flows bedrock water filtered through rock over centuries. The environment itself is the first ingredient. From there, Jookjangyeon takes no shortcuts: white-kernel soybeans grown over 200 days in the highlands are boiled in a cast-iron cauldron over oak firewood, hand-shaped into meju, and left to ferment in hwangto clay rooms. Three-year Sinan sea salt and the bedrock water are added, and everything is packed into breathing onggi handcrafted by Lee Mu-nam, a master potter recognized as an Intangible Cultural Heritage of Cheongseong County. After the early fermentation, the paste is separated — and then comes the real wait, at least two more years. Every January a new batch goes in; only 1,000 jars a year. Each carries the character of its season, so no two years taste exactly alike. That's the point.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe flavor that makes your jjigae sing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe taste is distinctly Korean but universally crave-worthy: deeply savory, gently salty, nutty, and layered with an umami that builds the longer you cook with it. It isn't sharp or harshly pungent the way commercial doenjang can be. It's rounded, confident, and a little complex — the way all great fermented foods are.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWays to use it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDoenjang jjigae is the natural starting point — somewhere between French onion soup and miso soup, but deeper than either. Start with a light anchovy or kelp broth, stir in a generous spoonful, and simmer slowly with tofu, zucchini, and mushrooms; it deepens with every minute and tastes even better the next day. Beyond the stew pot, it rewards experimentation. Mix it with sesame oil, garlic, and a touch of honey as an overnight marinade for pork belly or short ribs; toss a spoonful through warm roasted eggplant or zucchini; stir a little into a vinaigrette for a grain bowl; or blend it into softened butter with garlic for grilled corn. For a weeknight dinner that feels quietly sophisticated, use it as a glaze for salmon or pork tenderloin with ginger and honey, and roast until caramelized.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA note on storage: nothing to worry about\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYou may occasionally notice white surface mold developing on the paste. This is a completely natural result of active fermentation, not a sign of spoilage. Simply set the jar in indirect sunlight for a short time, skim the surface layer off, and carry on. The jar lid is intentionally not sealed tight, as the doenjang continues to ferment slowly. Some overflow can happen. That's a feature, not a bug.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e천 일을 기다린 맛\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e포항 죽장면 상사리는 태백산맥 깊은 산중에 있어요. 해안의 습기도, 도시의 오염도 닿지 않는 곳이죠. 맑고 차가운 공기, 미네랄이 풍부한 흙, 그리고 수백 년에 걸쳐 암반을 통과하며 자연 정제된 지하 200m의 물. 이 환경 자체가 된장의 첫 번째 재료예요. 여기서부터 죽장연은 빠른 길을 택하지 않습니다. 고지대에서 200일을 자란 백태를 무쇠 가마솥에 참나무 장작으로 삶고, 손으로 메주를 빚어 황토방에서 발효시켜요. 3년 묵힌 신안 천일염과 암반수를 더해, 청송군 무형문화재 이무남 옹기 장인이 손으로 빚은 숨 쉬는 항아리에 담습니다. 초기 발효를 거쳐 장을 가른 뒤, 진짜 기다림이 시작돼요. 최소 2년입니다. 매년 정월에 새 항아리를 담그고, 연간 단 1,000항아리만 나옵니다. 저마다 그해의 개성을 품어, 두 해가 똑같은 맛일 수 없어요. 그게 바로 핵심이죠.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e찌개를 살리는 한 숟갈\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e맛은 분명 한국적이지만 누구나 탐낼 만해요. 깊고 구수하며 은은하게 짭조름하고, 끓일수록 켜켜이 쌓이는 감칠맛이 있죠. 시판 된장처럼 날카롭거나 자극적이지 않아요. 두텁고 둥글며, 훌륭한 발효식품이 늘 그렇듯 조금은 복합적인 맛입니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e이렇게 즐겨보세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e된장찌개가 가장 먼저 시도해 볼 요리예요. 프렌치 어니언 수프와 미소국 사이 어딘가에 있지만, 둘 중 어느 쪽보다도 깊죠. 멸치나 다시마로 가볍게 낸 육수에 한 숟갈 풀고, 두부·애호박·버섯을 넣어 천천히 끓이면 시간이 갈수록 국물이 깊어지고 다음 날엔 더 진해져요. 찌개 너머로도 활용이 넓습니다. 참기름·마늘·꿀을 조금 섞어 삼겹살이나 갈비 하룻밤 마리네이드로, 따뜻하게 구운 가지나 애호박에 한 숟갈 버무려 반찬으로, 비네그레트에 조금 풀어 그레인 볼에, 버터에 마늘과 섞어 구운 옥수수에도요. 평일 저녁을 근사하게 만들고 싶다면 생강·꿀과 함께 연어나 돼지 안심 글레이즈로 써서 카라멜라이즈될 때까지 구워보세요.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e보관 시 참고사항: 흰 곰팡이가 생겨도 걱정 마세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e된장 표면에 흰 곰팡이가 생기더라도 걱정하지 마세요. 발효가 살아있다는 자연스러운 신호입니다. 햇볕이 드는 곳에 잠시 두었다가 윗면을 얇게 걷어내고 사용하시면 됩니다. 제품 뚜껑은 발효 가스 배출을 위해 밀폐되지 않게 제작되어 있으며, 발효가 활발할 경우 넘침이 생길 수 있습니다. 살아있는 발효식품의 자연스러운 모습입니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eJookjangyeon is not a factory. It's a village. Tucked into the mountain valley of Sangsari in Jookjang-eup, Pohang — a part of North Gyeongsang Province known for exceptionally clean water and cool air — it was founded on a single conviction: the best jang can only be made the old way, by the people who live closest to its ingredients. The artisans of Jookjangyeon are the residents of Sangsari themselves; they grow the soybeans, tend the onggi, and carry the knowledge forward not as a business plan but as a way of life. They use iron cauldrons and oak firewood, source their salt only from Sinan (sun-dried three full years to mellow its edge), draw water from 200 metres of bedrock, and ferment in breathing onggi made by master potter Lee Mu-nam. No MSG, no coloring, no preservatives — just 1,000 jars a year, each dated and tracked by vintage.\u003c\/p\u003e\n\u003cp\u003e죽장연은 공장이 아니에요. 하나의 마을입니다. 경북 포항 죽장면 상사리, 유난히 맑은 물과 서늘한 공기로 알려진 곳이죠. 여기서 시작된 죽장연의 철학은 단순해요. 가장 좋은 장은 언제나 그 재료와 가장 가까이 살아온 사람들의 손에서, 옛 방식 그대로 나온다는 것. 죽장연의 생산자는 상사리 주민들이에요. 직접 콩을 키우고 항아리를 돌보며, 대를 이어 온 방식을 사업 전략이 아니라 삶의 방식으로 지킵니다. 무쇠 가마솥과 참나무 장작을 쓰고, 소금은 오직 신안에서 3년 묵힌 것만 씁니다. 물은 지하 200m 암반수, 발효는 이무남 장인이 빚은 숨 쉬는 옹기에서 이뤄지죠. MSG도, 색소도, 방부제도 없어요. 연간 단 1,000항아리, 저마다 담근 해로 기록됩니다.\u003c\/p\u003e","brand":"Jookjangyeon","offers":[{"title":"Default Title","offer_id":44347470479532,"sku":"0965","price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4699\/5116\/files\/premium-doenjang-soybean-paste-500g-kim-c-market-1_151bfc80-09b8-43a6-9c23-45de07bb3f49.png?v=1757285183"},{"product_id":"doenjang-150g","title":"Premium Doenjang (Soybean Paste) (150g)","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eReal doenjang tastes of time — and Jookjangyeon's has had a thousand days of it. It's fermented in traditional earthenware in the mountain village of Sangsari, Pohang, by artisans who have done this for generations: three ingredients, no shortcuts, and a deep, savory complexity a fast-made paste simply can't reach — the kind that reminds you why Korean food earned its place on the world's table.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Fermented soybeans (100% Korean-grown), 3-year sun-dried sea salt (Sinan), bedrock water filtered through rock 200 m underground\u003cbr\u003e\u003cstrong\u003ePurity check:\u003c\/strong\u003e No MSG, no artificial coloring, no preservatives; vegan, gluten-free\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Soybeans boiled in iron cauldrons over oak, hand-shaped into meju, fermented in hwangto (loess) rooms, then aged 1,000+ days in breathing onggi — only 1,000 jars a year\u003cbr\u003e\u003cstrong\u003eNet weight:\u003c\/strong\u003e 150 g (5.3 oz)\u003cbr\u003e\u003cstrong\u003eStorage method:\u003c\/strong\u003e Store in a cool, dry place; refrigerate after opening\u003cbr\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e A living ferment — a white film may form on the surface and the jar may bubble or overflow a little. Both are natural signs of active fermentation; just skim the surface and carry on.\u003c\/p\u003e\n\u003cp\u003e진짜 된장은 시간의 맛이 나요. 죽장연 된장엔 그 시간이 천 일이나 담겨 있죠. 포항 죽장면 상사리 산골 마을에서, 대를 이어 온 사람들이 전통 항아리에 발효시킵니다. 세 가지 재료, 지름길은 없어요. 빠르게 만든 장은 닿을 수 없는 깊고 구수한 감칠맛. 한식이 왜 세계 식탁에 자리 잡았는지 떠올리게 하는 바로 그 맛이에요.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eA thousand days in the making\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSangsari, in Jookjang-eup, Pohang, sits deep in the Taebaek mountains — untouched by coastal humidity or industrial sprawl. The air is cold and clean, the soil mineral-rich, and 200 metres down flows bedrock water filtered through rock over centuries. The environment itself is the first ingredient. From there, Jookjangyeon takes no shortcuts: white-kernel soybeans grown over 200 days in the highlands are boiled in a cast-iron cauldron over oak firewood, hand-shaped into meju, and left to ferment in hwangto clay rooms. Three-year Sinan sea salt and the bedrock water are added, and everything is packed into breathing onggi handcrafted by Lee Mu-nam, a master potter recognized as an Intangible Cultural Heritage of Cheongseong County. After the early fermentation, the paste is separated — and then comes the real wait, at least two more years. Every January a new batch goes in; only 1,000 jars a year. Each carries the character of its season, so no two years taste exactly alike. That's the point.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe flavor that makes your jjigae sing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe taste is distinctly Korean but universally crave-worthy: deeply savory, gently salty, nutty, and layered with an umami that builds the longer you cook with it. It isn't sharp or harshly pungent the way commercial doenjang can be. It's rounded, confident, and a little complex — the way all great fermented foods are.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWays to use it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDoenjang jjigae is the natural starting point — somewhere between French onion soup and miso soup, but deeper than either. Start with a light anchovy or kelp broth, stir in a generous spoonful, and simmer slowly with tofu, zucchini, and mushrooms; it deepens with every minute and tastes even better the next day. Beyond the stew pot, it rewards experimentation. Mix it with sesame oil, garlic, and a touch of honey as an overnight marinade for pork belly or short ribs; toss a spoonful through warm roasted eggplant or zucchini; stir a little into a vinaigrette for a grain bowl; or blend it into softened butter with garlic for grilled corn. For a weeknight dinner that feels quietly sophisticated, use it as a glaze for salmon or pork tenderloin with ginger and honey, and roast until caramelized.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA note on storage: nothing to worry about\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYou may occasionally notice white surface mold developing on the paste. This is a completely natural result of active fermentation, not a sign of spoilage. Simply set the jar in indirect sunlight for a short time, skim the surface layer off, and carry on. The jar lid is intentionally not sealed tight, as the doenjang continues to ferment slowly. Some overflow can happen. That's a feature, not a bug.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e천 일을 기다린 맛\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e포항 죽장면 상사리는 태백산맥 깊은 산중에 있어요. 해안의 습기도, 도시의 오염도 닿지 않는 곳이죠. 맑고 차가운 공기, 미네랄이 풍부한 흙, 그리고 수백 년에 걸쳐 암반을 통과하며 자연 정제된 지하 200m의 물. 이 환경 자체가 된장의 첫 번째 재료예요. 여기서부터 죽장연은 빠른 길을 택하지 않습니다. 고지대에서 200일을 자란 백태를 무쇠 가마솥에 참나무 장작으로 삶고, 손으로 메주를 빚어 황토방에서 발효시켜요. 3년 묵힌 신안 천일염과 암반수를 더해, 청송군 무형문화재 이무남 옹기 장인이 손으로 빚은 숨 쉬는 항아리에 담습니다. 초기 발효를 거쳐 장을 가른 뒤, 진짜 기다림이 시작돼요. 최소 2년입니다. 매년 정월에 새 항아리를 담그고, 연간 단 1,000항아리만 나옵니다. 저마다 그해의 개성을 품어, 두 해가 똑같은 맛일 수 없어요. 그게 바로 핵심이죠.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e찌개를 살리는 한 숟갈\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e맛은 분명 한국적이지만 누구나 탐낼 만해요. 깊고 구수하며 은은하게 짭조름하고, 끓일수록 켜켜이 쌓이는 감칠맛이 있죠. 시판 된장처럼 날카롭거나 자극적이지 않아요. 두텁고 둥글며, 훌륭한 발효식품이 늘 그렇듯 조금은 복합적인 맛입니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e이렇게 즐겨보세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e된장찌개가 가장 먼저 시도해 볼 요리예요. 프렌치 어니언 수프와 미소국 사이 어딘가에 있지만, 둘 중 어느 쪽보다도 깊죠. 멸치나 다시마로 가볍게 낸 육수에 한 숟갈 풀고, 두부·애호박·버섯을 넣어 천천히 끓이면 시간이 갈수록 국물이 깊어지고 다음 날엔 더 진해져요. 찌개 너머로도 활용이 넓습니다. 참기름·마늘·꿀을 조금 섞어 삼겹살이나 갈비 하룻밤 마리네이드로, 따뜻하게 구운 가지나 애호박에 한 숟갈 버무려 반찬으로, 비네그레트에 조금 풀어 그레인 볼에, 버터에 마늘과 섞어 구운 옥수수에도요. 평일 저녁을 근사하게 만들고 싶다면 생강·꿀과 함께 연어나 돼지 안심 글레이즈로 써서 카라멜라이즈될 때까지 구워보세요.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e보관 시 참고사항: 흰 곰팡이가 생겨도 걱정 마세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e된장 표면에 흰 곰팡이가 생기더라도 걱정하지 마세요. 발효가 살아있다는 자연스러운 신호입니다. 햇볕이 드는 곳에 잠시 두었다가 윗면을 얇게 걷어내고 사용하시면 됩니다. 제품 뚜껑은 발효 가스 배출을 위해 밀폐되지 않게 제작되어 있으며, 발효가 활발할 경우 넘침이 생길 수 있습니다. 살아있는 발효식품의 자연스러운 모습입니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eJookjangyeon is not a factory. It's a village. Tucked into the mountain valley of Sangsari in Jookjang-eup, Pohang — a part of North Gyeongsang Province known for exceptionally clean water and cool air — it was founded on a single conviction: the best jang can only be made the old way, by the people who live closest to its ingredients. The artisans of Jookjangyeon are the residents of Sangsari themselves; they grow the soybeans, tend the onggi, and carry the knowledge forward not as a business plan but as a way of life. They use iron cauldrons and oak firewood, source their salt only from Sinan (sun-dried three full years to mellow its edge), draw water from 200 metres of bedrock, and ferment in breathing onggi made by master potter Lee Mu-nam. No MSG, no coloring, no preservatives — just 1,000 jars a year, each dated and tracked by vintage.\u003c\/p\u003e\n\u003cp\u003e죽장연은 공장이 아니에요. 하나의 마을입니다. 경북 포항 죽장면 상사리, 유난히 맑은 물과 서늘한 공기로 알려진 곳이죠. 여기서 시작된 죽장연의 철학은 단순해요. 가장 좋은 장은 언제나 그 재료와 가장 가까이 살아온 사람들의 손에서, 옛 방식 그대로 나온다는 것. 죽장연의 생산자는 상사리 주민들이에요. 직접 콩을 키우고 항아리를 돌보며, 대를 이어 온 방식을 사업 전략이 아니라 삶의 방식으로 지킵니다. 무쇠 가마솥과 참나무 장작을 쓰고, 소금은 오직 신안에서 3년 묵힌 것만 씁니다. 물은 지하 200m 암반수, 발효는 이무남 장인이 빚은 숨 쉬는 옹기에서 이뤄지죠. MSG도, 색소도, 방부제도 없어요. 연간 단 1,000항아리, 저마다 담근 해로 기록됩니다.\u003c\/p\u003e","brand":"Jookjangyeon","offers":[{"title":"Default Title","offer_id":44347470774444,"sku":"0015","price":10.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4699\/5116\/files\/premium-doenjang-soybean-paste-150g-kim-c-market-1_35b7de58-c56c-4f10-b2d9-ec2a8a787211.png?v=1756989992"},{"product_id":"roasted-sprout-sesame","title":"Roasted Sprouted Sesame Seeds","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eNutty, crunchy roasted sesame seeds — sprouted from 100% pesticide-free Korean sesame and roasted low and slow. Clean, fragrant, and ready to finish almost any dish with a scatter.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% Korean sesame seeds (pesticide-free)\u003cbr\u003e\n\u003cstrong\u003ePurity check:\u003c\/strong\u003e No additives; washed several times before roasting\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Seeds sprouted, washed 3–5 times, and roasted at low heat\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 110g (3.88 oz)\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Store in a cool, dry place; reseal and refrigerate after opening\u003cbr\u003e\n\u003cstrong\u003eGood to know:\u003c\/strong\u003e Crush them just before using to release more aroma.\u003c\/p\u003e\n\u003cp\u003e100% 무농약 국산 참깨를 발아시켜 낮은 온도에서 천천히 볶았어요. 그래서 고소하고 바삭하죠. 깔끔하고 향긋해서 한 꼬집만 뿌려도 요리가 근사하게 마무리돼요.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eToasted sesame, kept whole\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhole toasted sesame is one of the quiet finishing touches of Korean cooking, the crunch and aroma scattered over rice, namul, and grilled meat. Where sesame oil carries that flavor as a drizzle, whole seeds bring it as texture. Chung-O's are sprouted, washed three to five times, and roasted slowly at low heat rather than blasted hot, which gives them a clean, deeply nutty flavor with no scorched edge while keeping them crunchy. It's 100% Korean sesame from pesticide-free farms, with nothing added.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eScatter them over rice, bibimbap, namul, salads, or a bowl of noodles; stir them into a dressing or a dip; or fold them into baked goods and granola. Crushing them lightly just before use brings out even more aroma. A pinch is usually all a dish needs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e통째로 볶은 참깨\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e통깨는 한국 요리의 조용한 마무리예요. 밥·나물·구운 고기 위에 뿌리는 그 고소한 향과 바삭함이죠. 참기름이 그 맛을 한 방울의 향으로 전한다면, 통깨는 식감으로 전합니다. 청오는 참깨를 싹 틔워 3~5회 씻고, 뜨겁게 볶는 대신 낮은 온도에서 천천히 볶아요. 은근하게 볶은 덕에 탄 맛 없이 깔끔하고 깊은 고소함이 나고, 바삭함이 살아 있죠. 무농약 농가의 100% 국산 참깨, 더한 것은 없습니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e이렇게 쓰세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e밥·비빔밥·나물·샐러드·국수 위에 뿌리고, 드레싱이나 디핑에 섞고, 베이킹이나 그래놀라에 넣어 보세요. 쓰기 직전 살짝 빻으면 향이 더 살아납니다. 한 꼬집이면 대개 충분해요.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eFounded in 1995, Chung-O is one of Korea's leading makers of organic and eco-friendly foods, built on a simple aim: keep clean ingredients close to nature and turn them into safe food for people and the land. It holds more organic-processed-food certifications than any other company in Korea, across more than two hundred products, and makes them across seven dedicated facilities under HACCP and organic-processing certification. Its specialty is sprouted seeds and grains: using a patented germination method, Chung-O washes each seed several times and sprouts it, then roasts it slowly at a low temperature for a deep, clean, nutty character with no burnt edge. For its sesame and perilla oils, the roasted seeds are pressed a single time in the traditional way.\u003c\/p\u003e\n\u003cp\u003e청오는 1995년에 시작한 국내 대표 유기농·친환경 식품 제조 기업이에요. 깨끗한 식재료를 자연 그대로 담아 사람과 환경을 지키는 안전한 먹거리로 만드는 것을 목표로 합니다. 유기가공식품 인증을 200여 품목으로 국내에서 가장 많이 보유하고 있고, 7곳의 전용 생산 시설에서 HACCP과 유기가공식품 인증 아래 만들죠. 청오의 전문 분야는 발아 씨앗과 곡물이에요. 특허받은 발아 공법으로 씨앗을 여러 번 씻어 싹 틔우고, 낮은 온도에서 천천히 볶아 탄 맛 없이 깊고 깔끔한 고소함을 냅니다. 참기름과 들기름은 볶은 깨를 전통 방식 그대로 딱 한 번만 짜냅니다.\u003c\/p\u003e","brand":"Chung-O","offers":[{"title":"Default Title","offer_id":44347470708908,"sku":"1640","price":9.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4699\/5116\/files\/Screenshot2025-06-02at5.48.43PM.png?v=1782897248"},{"product_id":"roasted-sprout-black-sesame","title":"Roasted Sprout Black Sesame","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eKorean black sesame, sprouted and roasted low and slow for a deep, rich, nutty flavor. From farms kept pesticide-free for at least three years, washed several times, with nothing else added — a striking, savory finish for sweet and savory dishes alike.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% Korean black sesame seeds (pesticide-free)\u003cbr\u003e\n\u003cstrong\u003ePurity check:\u003c\/strong\u003e No additives; naturally gluten-free; washed several times before roasting\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Seeds sprouted, washed 3–5 times, and roasted at low heat\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 110g (3.88 oz)\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Store in a cool, dry place; reseal and refrigerate after opening\u003cbr\u003e\n\u003cstrong\u003eGood to know:\u003c\/strong\u003e Crush or grind them to bring out a deeper, creamier black-sesame flavor.\u003c\/p\u003e\n\u003cp\u003e국산 검은깨를 발아시켜 낮은 온도에서 천천히 볶아 깊고 진한 고소함을 살렸어요. 3년 이상 농약을 쓰지 않은 농가의 검은깨를 여러 번 씻어 그대로 볶아 담았습니다. 달콤한 요리에도 짭짤한 요리에도 두루 어울려, 색과 맛으로 존재감을 더하는 마무리예요.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eBlack sesame, sprouted and roasted\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBlack sesame is the same plant as the pale kind, just a darker variety, with the same nutty character but deeper and a little more dramatic. It looks striking scattered over a plate, too. Chung-O sprouts the seeds, washes them three to five times, and roasts them slowly at low heat, which brings out a rich, rounded flavor without any burnt edge. It's 100% Korean black sesame, naturally gluten-free, with nothing added.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eScatter whole seeds over rice, salads, noodles, or roasted vegetables for color and crunch, or use them in baking, granola, and desserts. Crushed or ground, they turn into a deeper, creamier black-sesame flavor — lovely stirred into yogurt or a smoothie, or worked into ice cream, dressings, and Korean sweets. A little makes a strong impression.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e검은깨, 발아시켜 볶다\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e검은깨는 흰깨와 같은 참깨의 검은 품종이에요. 같은 고소함이지만 더 깊고 묵직하죠. 접시 위에 뿌리면 보기에도 근사하고요. 청오는 검은깨를 싹 틔워 3~5회 씻고, 낮은 온도에서 천천히 볶아 탄 맛 없이 진하고 둥근 풍미를 살립니다. 100% 국산 검은깨만 사용했으며, 글루텐프리입니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e이렇게 쓰세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e통깨째 밥·샐러드·국수·구운 채소에 뿌려 색과 식감을 더하거나, 베이킹·그래놀라·디저트에 넣어 보세요. 빻거나 갈면 더 깊고 크리미한 검은깨 맛이 나서, 요거트나 스무디에 섞거나 아이스크림·드레싱·한과에 활용해도 좋아요. 조금만 써도 존재감이 확실합니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eFounded in 1995, Chung-O is one of Korea's leading makers of organic and eco-friendly foods, built on a simple aim: keep clean ingredients close to nature and turn them into safe food for people and the land. It holds more organic-processed-food certifications than any other company in Korea, across more than two hundred products, and makes them across seven dedicated facilities under HACCP and organic-processing certification. Its specialty is sprouted seeds and grains: using a patented germination method, Chung-O washes each seed several times and sprouts it, then roasts it slowly at a low temperature for a deep, clean, nutty character with no burnt edge. For its sesame and perilla oils, the roasted seeds are pressed a single time in the traditional way.\u003c\/p\u003e\n\u003cp\u003e청오는 1995년에 시작한 국내 대표 유기농·친환경 식품 제조 기업이에요. 깨끗한 식재료를 자연 그대로 담아 사람과 환경을 지키는 안전한 먹거리로 만드는 것을 목표로 합니다. 유기가공식품 인증을 200여 품목으로 국내에서 가장 많이 보유하고 있고, 7곳의 전용 생산 시설에서 HACCP과 유기가공식품 인증 아래 만들죠. 청오의 전문 분야는 발아 씨앗과 곡물이에요. 특허받은 발아 공법으로 씨앗을 여러 번 씻어 싹 틔우고, 낮은 온도에서 천천히 볶아 탄 맛 없이 깊고 깔끔한 고소함을 냅니다. 참기름과 들기름은 볶은 깨를 전통 방식 그대로 딱 한 번만 짜냅니다.\u003c\/p\u003e","brand":"Chung-O","offers":[{"title":"Default Title","offer_id":44347470807212,"sku":"0006","price":10.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4699\/5116\/files\/roasted-sprout-black-sesame-kim-c-market-1_1560c981-e838-44f7-98ec-cf9f42df4391.png?v=1757539021"},{"product_id":"fathers-hill-whole-grain-syrup","title":"Five Grains Syrup","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eA traditional Korean grain syrup made from five organic grains, with no sugar at all. The sweetness is slow-cooked out of the grains themselves — rice, barley, brown rice, glutinous rice, and black beans — for an amber, mellow syrup you can use anywhere you'd use sugar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Organic rice, barley, brown rice, glutinous rice, black beans — all Korean-grown\u003cbr\u003e\n\u003cstrong\u003ePurity check:\u003c\/strong\u003e No added sugar; vegan\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Slow-cooked into syrup (jocheong) from a family recipe, on the family's own farm\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 310g (11 oz)\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Store in a cool, dry place; refrigerate after opening\u003cbr\u003e\n\u003cstrong\u003eGood to know:\u003c\/strong\u003e A one-for-one sugar swap — use about 1¼ cups of syrup for 1 cup of sugar.\u003c\/p\u003e\n\u003cp\u003e유기농 곡물 다섯 가지로 만든 전통 조청이에요. 설탕은 전혀 넣지 않았죠. 쌀·보리·현미·찹쌀·검은콩, 이 다섯 곡물을 뭉근하게 고아 곡물 자체의 단맛을 끌어냈어요. 호박빛에 부드럽게 달아, 설탕 쓰던 자리에 그대로 쓰면 됩니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eFive grains, no sugar\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is jocheong — Korean grain syrup — cooked the traditional way from five organic grains: rice, barley, brown rice, glutinous rice, and black beans. There's no sugar and no oligosaccharide; the sweetness comes entirely from slow-cooking the grains until they turn sweet on their own. It pours amber and smooth, with a rounder, more savory sweetness than a plain sugar syrup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA family recipe, farm to bottle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFather's Hill grows its own organic grains in Goheung and cooks the syrup on-site, in small batches, following a recipe passed down in the family. Because it's unrefined and made slowly, the flavor reads as grain rather than flat sweetness — the difference you notice the moment it goes into a dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eUse it as a direct sugar substitute — about 1¼ cups of syrup per cup of sugar. It's especially good in Korean cooking, glazing galbi or seasoning a fish braise, and it works just as well stirred into coffee or tea, brushed onto pancakes with a little cinnamon, or spooned over fruit and yogurt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e다섯 곡물, 설탕은 없이\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e이건 유기농 곡물 다섯 가지 — 쌀·보리·현미·찹쌀·검은콩 — 로 옛 방식 그대로 고아 만든 조청이에요. 설탕도, 올리고당도 넣지 않았죠. 단맛은 오직 곡물을 오래 끓여 스스로 달아지게 한 데서 나옵니다. 호박빛으로 부드럽게 흐르고, 설탕 시럽보다 둥글고 구수한 단맛이 나요.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e천천히 정성을 담아낸 조청\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e아빠랑은 고흥에서 유기농 곡물을 직접 길러, 집안에 내려오는 방식대로 그 자리에서 소량씩 조청을 고아요. 정제하지 않고 천천히 만들기에, 밋밋한 단맛이 아니라 곡물의 맛이 살아 있죠. 요리에 넣는 순간 바로 느껴지는 차이예요.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e이렇게 쓰세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e설탕 대신 그대로 쓰면 됩니다. 설탕 한 컵 자리에 조청 약 1¼컵이 기준이에요. 특히 한식에 잘 어울려서 갈비 양념이나 생선 조림에 좋고, 커피·차에 넣거나 계핏가루 살짝 더해 팬케이크에 발라도, 과일이나 요거트에 얹어도 좋습니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eFather's Hill began with a father. When his daughter Nahee was born with severe eczema, Juho — then an engineer at a semiconductor company — left his job and moved his family back to his hometown of Goheung, in Jeollanam-do, so he could feed her without refined sugar. He began farming organic grains and making traditional grain syrup (jocheong) the slow, old-fashioned way, as a sugar replacement she could eat freely, and went on to develop what's often called Korea's first no-sugar jam. Everything is still made in Goheung from good Korean-grown fruit and organic-certified grains, with no added sugar.\u003c\/p\u003e\n\u003cp\u003e아빠랑은 한 아빠의 마음에서 시작됐어요. 딸 나희가 심한 아토피를 안고 태어나자, 반도체 회사 엔지니어였던 주호 씨는 직장을 그만두고 고향인 전남 고흥으로 가족과 함께 내려갔습니다. 정제 설탕 없이 아이를 먹이고 싶었거든요. 그는 유기농 곡물을 직접 기르고, 설탕을 대신할 전통 조청을 옛 방식 그대로 뭉근하게 고아 만들기 시작했고, 이후 '국내 첫 무설탕 잼'으로 불리는 제품까지 개발했어요. 지금도 모든 제품은 고흥에서 좋은 국산 과일과 유기농 곡물로, 설탕을 넣지 않고 만듭니다.\u003c\/p\u003e","brand":"Father's Hill","offers":[{"title":"Default Title","offer_id":44347470971052,"sku":"0116","price":10.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4699\/5116\/files\/FathersHill_GrainSyrup_New.jpg?v=1782897246"},{"product_id":"sweet-fruit-vinegar-2-flavors","title":"Sweet Fruit Vinegar (2 Flavors)","description":"\u003ch5\u003e\u003cb\u003eHighlights\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003eBalsamic vinegar took centuries of Italian tradition to perfect. Korea got there too — just with fruit, clay pots, and a family that's been at it since 1946. Chosanjeong's gamhyangcho, meaning \"sweet and aromatic vinegar,\" is a slow-fermented, fruit-concentrate vinegar with the depth of a fine balsamic — but unmistakably Korean. Available in two flavors: Apple, made from domestic apples grown at the foot of Mt. Sobaek, and Citrus, made from Jeju tangerines. Both are made by National Food Master Han Sang-jun (No. 94), whose family has passed down the fermentation method for three generations.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e— Apple —\u003cbr\u003e\u003c\/b\u003e \u003cb\u003eIngredients:\u003c\/b\u003e Apple concentrate (Korea, 72 Brix) 100%\u003cbr\u003e\u003cb\u003ePurity check:\u003c\/b\u003e No added water, no preservatives, no added sugar\u003cbr\u003e\u003cb\u003eProcess:\u003c\/b\u003e HACCP Certified; FDA Registered\u003cbr\u003e\u003cb\u003eNet weight:\u003c\/b\u003e 370g (13.05 oz)\u003cbr\u003e\u003cb\u003eStorage:\u003c\/b\u003e Store at room temperature before opening. After opening, keep in a cool, shaded place away from direct sunlight.\u003c\/p\u003e\n\n\u003cp\u003e\u003cb\u003e— Citrus —\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eIngredients:\u003c\/b\u003e Jeju tangerine concentrate (Korea, 60% solids) 86%, purified water\u003cbr\u003e\u003cb\u003ePurity check:\u003c\/b\u003e No preservatives, no added sugar\u003cbr\u003e\u003cb\u003eProcess:\u003c\/b\u003e HACCP Certified; FDA Registered\u003cbr\u003e\u003cb\u003eNet weight:\u003c\/b\u003e 340g (11.99 oz)\u003cbr\u003e\u003cb\u003eStorage:\u003c\/b\u003e Store in a cool, shaded place away from direct sunlight before opening. Refrigerate after opening.\u003c\/p\u003e\n\u003cp\u003e발사믹 식초처럼 진하고 고급스럽지만, 이건 한국식이에요. 초산정 감향초는 통과일을 가마솥에 직접 졸이고 황토 옹기에서 발효해 땅속에서 숙성시킨 농축 과일 식초예요. 한상준 명인(식품명인 제94호)이 3대째 이어온 전통 발효 비법으로 만들어요. 사과와 감귤, 두 가지 버전으로 구성되어 있습니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cb\u003eDescription\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cb\u003eWhat is gamhyangcho?\u003c\/b\u003e\u003cbr\u003eThe word gamhyangcho translates literally to \"sweet and aromatic vinegar\" — and that's exactly what it is. Unlike standard fruit vinegars, which are often little more than acidic water with added flavoring, gamhyangcho is a concentrate: whole fruit is reduced in iron cauldrons over low heat, then fermented in handcrafted loess pottery — unglazed earthenware containers that allow the vinegar to breathe — for 500 days. After fermentation, the liquid is moved to underground cellars, buried in loess pottery in shaded soil, and left to age for one to three years. The process pulls the fruit's natural sugars, amino acids, and organic acids into something thick, complex, and deeply layered. The acidity sits around 2.6% — noticeably gentler than commercial vinegar — which is part of why it works so well as both a cooking ingredient and a straight sip. Chosanjeong has been making it this way since 1946, and the current master, Han Sang-jun, was officially designated Korea's National Food Master No. 94 in 2024.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eApple: the dark one\u003c\/b\u003e\u003cbr\u003eThe apple version is the richer of the two. Domestic apples from the foothills of Mt. Sobaek — a region known for clean air and mineral-rich soil — are juiced, then slowly reduced in iron cauldrons until they reach a syrupy 72 Brix concentrate. From there, the liquid goes into loess pottery for fermentation, then underground for three years of aging. The result is a deeply dark, almost molasses-colored vinegar with a smooth, rounded apple flavor that lingers. It's made without a single drop of added water; what you're getting is pure, concentrated fruit transformed by time. If you've cooked with aged balsamic, the register is familiar — but the apple character keeps it distinctly its own.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eCitrus: the bright one\u003c\/b\u003e\u003cbr\u003eThe citrus version starts with Jeju tangerines, which are reduced and concentrated to 50 Brix — roughly ten times the intensity of fresh juice. The signature golden color is all fruit: vivid, luscious, and immediate. A single 340g bottle contains the equivalent of about 27 Jeju tangerines. Where the apple vinegar is low and slow, the citrus is lively and aromatic — sweet, tart, and distinctly citrusy without being harsh. One thing worth knowing: unlike most thick concentrates, it stays fluid even after refrigeration, which makes it easy to pour straight from the bottle.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eChef's tip\u003c\/b\u003e\u003cbr\u003eThe apple version is the one to reach for when you'd normally use balsamic — drizzled over a cheese board with aged cheddar or manchego, stirred into a pan sauce for steak or duck, splashed into a French onion soup for depth, or spooned over vanilla ice cream when you want to feel like you know something other people don't. Mix it with good olive oil at a 1:1 ratio for a bread dip that tastes like it came from a very good restaurant. The citrus version plays a different game: shake it into a vinaigrette with sesame oil and a little honey, use it as a ponzu stand-in for shabu-shabu or cold noodles, stir it into yogurt, or dilute 1:5 with sparkling water for a drink that's genuinely refreshing without being sweet. Both are mild enough to take a straight teaspoon as a daily health tonic — and honestly, that's not a bad habit to build.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e감향초\u003c\/b\u003e\u003cbr\u003e말 그대로 '달고 향기로운 식초'예요. 일반 과일 식초와 달리 통과일을 가마솥에 직접 졸여 농축한 뒤, 황토 옹기에서 500일간 발효하고 그늘진 땅속에서 1~3년을 더 숙성시켜요. 과일의 천연 당분과 아미노산, 유기산이 응축되어 일반 식초보다 산도가 낮고(약 2.6도) 맛이 훨씬 부드럽고 깊어요. 1946년부터 3대째 전통 방식 그대로, 2024년 대한민국 식품명인 제94호로 지정된 한상준 명인이 직접 만듭니다.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e사과 감향초\u003c\/b\u003e\u003cbr\u003e소백산 자락에서 자란 국내산 사과를 가마솥에 졸여 72브릭스로 농축한 뒤, 황토 옹기에서 발효하고 땅속에서 3년을 숙성시켰어요. 물 한 방울 없이 순수하게 사과만으로 만든 진한 검은빛의 농축 식초로, 발사믹 식초가 쓰이는 어느 자리에도 자연스럽게 어울려요. 부드럽고 깊은 사과향이 오래 남아요.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e감귤 감향초\u003c\/b\u003e\u003cbr\u003e제주 감귤을 50브릭스로 10배 농축해 만들어요. 340g 한 병에 제주 감귤 약 27개가 들어 있어요. 선명한 노란 빛깔에 새콤달콤한 향이 살아있고, 냉장 보관 후에도 꾸덕해지지 않아 따르기 편해요.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e이렇게 써보세요\u003c\/b\u003e\u003cbr\u003e사과 감향초는 치즈 보드에 발사믹 대신 올리거나, 올리브 오일과 1:1로 섞어 빵을 찍어 드세요. 스테이크·생선구이 소스, 수프, 피자, 아이스크림 토핑으로도 잘 어울려요. 감귤 감향초는 샐러드 드레싱, 샤브샤브 폰즈 소스, 요거트 믹스, 탄산수와 1:5 희석해 건강 음료로 즐겨보세요. 두 제품 모두 매일 원액 한 티스푼씩 건강 보조제로 드셔도 좋아요.\u003c\/p\u003e\n\u003ch5\u003e\u003cb\u003eAbout\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003eChosanjeong has been making fermented vinegar in Yecheon, Gyeongsangbuk-do since 1946 — a region chosen, in part, for its exceptionally clean water and mountain air. What started as one family's craft has continued, unchanged in method, for three generations. The current master, Han Sang-jun, carries forward a fermentation process built around slow time and natural materials: loess pottery vessels, underground aging cellars, and a refusal to rush. Their grain vinegar was the first in Korea to receive the Traditional Food Quality Certification (Korea Food Research Institute No. 378). Under Han's stewardship, Chosanjeong has earned HACCP certification and FDA registration, and the gamhyangcho line has been introduced internationally through Chef Peter Gilmore, winner of the Sydney Chef of the Year award. 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Jirisan, delivers rich nutty flavor, golden color, and clean purity—beloved by top chefs for its unrefined elegance.\u003c\/p\u003e\n\u003cp\u003e지리산 자락에서 재배한 참깨로 저온 압착해 고소한 풍미와 깊은 황금빛을 지닌 단일 품종 참기름. 유명 셰프들이 찾는 진짜 맛입니다.\u003c\/p\u003e\n\n\u003ch5\u003e\u003cb\u003eDescription\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003eNot all sesame oils are created equal. This 100% Korean sesame oil is made using a cold-press method that preserves the seed's nutrients—without preservatives, oxidation inhibitors, cholesterol, or trans fats.\u003c\/p\u003e\n\u003cp\u003e행복한정은씨의 참기름은 100% 국산 참깨만을 저온 압착 방식으로 짜내 영양을 그대로 담았어요. 무방부제, 무산화방지제, 무콜레스테롤, 무트랜스 지방.\u003c\/p\u003e\n\n\u003cp\u003eUnlike high-heat processes that produce more oil but generate harmful compounds, this artisan method may yield less but delivers a healthier, more aromatic oil with no benzo(a)pyrene. 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Each batch is milled from hand-selected high-grade peppers and put through a careful multi-step inspection, so what reaches your kitchen is a gochugaru with clean heat, a rich red color, and real depth of flavor. 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This is that powder, offered on its own — made from 100% Korean dried red chilies, hand-selected at a high grade before they're ever ground. Nothing is added: no fillers, no color, no seasoning. Just the pepper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClean heat, carefully checked\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEach batch goes through a six-step inspection — moisture, color, bacteria, and even metal detection — and the facility is certified to HACCP, ISO 22000, and FSSC 22000 standards. That care shows up as a gochugaru that's clean rather than dusty, bright red rather than dull, and layered rather than one-note. The heat is present but balanced, closer to a warm glow than a harsh burn.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eReach for it anywhere Korean cooking calls for gochugaru: the backbone of kimchi and quick geotjeori, the color and heat in kimchi-jjigae and tteokbokki, or the base of a homemade gochujang or yangnyeom sauce. A spoonful lifts a pot of soup or a plate of dressed vegetables, and it's just as at home sprinkled over roasted vegetables, eggs, or grilled meat when you want warmth and color without sharpness. 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Built on 100% Korean ingredients and aged over six months the traditional way, with no additives, it brings the depth of real gochujang and a soft, fruity note that makes it a favorite with chefs and families alike.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Korean red chili pepper, fermented soybean, glutinous rice, Damyang strawberries, roasted bamboo salt, soy sauce, malt — 100% Korean\u003cbr\u003e\n\u003cstrong\u003ePurity check:\u003c\/strong\u003e No additives, no preservatives\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Traditionally fermented, aged over six months\u003cbr\u003e\n\u003cstrong\u003eCertifications:\u003c\/strong\u003e HACCP\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 230 g (8.1 oz)\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Keep refrigerated\u003cbr\u003e\n\u003cstrong\u003eGood to know:\u003c\/strong\u003e A living, naturally fermented product — slight expansion or overflow can occur. This is normal and safe to eat.\u003c\/p\u003e\n\u003cp\u003e기순도 명인의 전통 고추장에 잘 익은 담양 딸기를 더했어요. 그렇게 완성된 고추장은 진하고 깊은 발효의 맛과 은은한 단맛, 부드러운 매운맛을 한 번에 품습니다. 100% 국산 재료로 전통 방식 그대로 6개월 이상 숙성했고, 첨가물은 없어요. 진짜 고추장의 깊이에 딸기의 은은한 과일 향이 더해져, 셰프와 가족 모두에게 사랑받는 맛이죠.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eMaster Ki's gochujang, with Damyang strawberries\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis starts where Master Ki Soondo's traditional gochujang starts — her own hand-fermented chili paste, built from 100% Korean ingredients and her signature bamboo salt. Then comes the twist: ripe strawberries from Damyang, the same region as her jang. The fruit doesn't turn it into a jam; it rounds the heat and adds a soft, natural sweetness that sits underneath the fermented depth rather than on top of it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSweet-spicy, six months in the making\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAged for more than six months, the paste balances the slow, building heat of fermented red pepper with the gentle sweetness and subtle texture of the strawberries. There's no refined sugar and no additives — the sweetness is the fruit's own. What you get is a thick, glossy gochujang that reads as familiar and a little unexpected at the same time: deeply savory, warmly spicy, and quietly fruity on the finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eUse it anywhere you'd use gochujang, and let the fruit do a little extra work. 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Start with a small spoonful and add to taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e명인의 고추장에 담은 담양 딸기\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e이 고추장은 기순도 명인의 전통 고추장에서 시작해요. 100% 국산 재료와 명인의 죽염으로 직접 발효시킨 바로 그 고추장이죠. 그리고 반전이 더해집니다. 장을 빚는 곳과 같은 담양의 잘 익은 딸기예요. 딸기가 고추장을 잼으로 만드는 게 아니라, 매운맛을 둥글게 감싸고 발효의 깊이 아래에 은은한 단맛을 깔아 줍니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e매콤달콤, 6개월의 숙성\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e6개월 이상 숙성하는 동안, 발효 고추의 서서히 오르는 매운맛과 딸기의 은은한 단맛, 부드러운 식감이 균형을 이뤄요. 정제 설탕도 첨가물도 없이, 단맛은 오롯이 과일에서 옵니다. 그렇게 완성된 건 진하고 윤기 도는 고추장이에요. 익숙하면서도 살짝 새로운 맛, 깊은 감칠맛과 따뜻한 매운맛, 끝에 조용히 남는 과일 향까지.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e이렇게 쓰세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e고추장을 쓰던 자리에 그대로 쓰되, 과일 향이 한 겹 더 살아나게 두세요. 단맛이 살짝 도움이 되는 요리에 특히 좋아요. 그레인 볼이나 비빔밥에 섞거나, 구운 채소와 고기에 바르거나, 프라이나 반숙 달걀에 얹거나, 마리네이드나 드레싱에 풀어도 좋아요. 단맛이 이미 들어 있어 레시피가 요구하는 꿀이나 설탕을 줄여도 됩니다. 작은 한 숟갈로 시작해 입맛에 맞게 더하세요.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eIn a small village called Yucheon-ri in Changpyeong-myeon, Damyang — a place most people drive past without knowing — over 1,200 earthenware jars sit in rows, aging in the open air. 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In fact, it is the ultimate proof that you are enjoying a truly living, breathing artisan paste—which is exactly why its depth of flavor is simply unmatched by commercial alternatives.\u003c\/p\u003e\n\u003cp data-path-to-node=\"7\"\u003eIdeal for cooking, dipping, mixing, or marinating—this is not just a condiment, but a statement of craftsmanship.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e죽장연 고추장은 1000일 동안 전통 옹기에서 자연 발효되며, 깊고 진한 맛을 자랑합니다. 인공 첨가물은 일절 사용하지 않았습니다. 시간과 자연이 빚어낸 깊은 풍미와 기분 좋은 매콤함만 존재합니다. \u003c\/p\u003e\n\u003cp data-path-to-node=\"11\"\u003e간혹 용기 밖으로 고추장이 조금 새어 나오는 경우가 있습니다. 이는 제품의 결함이 아니라, 인위적인 멸균(Pasteurization) 처리를 하지 않아 유익한 유산균과 효소가 병 속에서도 여전히 생동감 있게 살아 숨 쉬며 발효 중이라는 가장 확실한 증거랍니다.\u003c\/p\u003e\n\u003cp data-path-to-node=\"12\"\u003e드시는 데에는 전혀 지장이 없으며, 오히려 공장제 고추장에서는 절대 흉내 낼 수 없는 압도적인 생명력과 진정한 장맛을 품고 있다는 뜻이니 안심하고 즐겨주세요.\u003c\/p\u003e\n\u003cp data-path-to-node=\"13\"\u003e요리, 디핑, 마리네이드 등 어디에나 완벽하게 어울립니다. 단순한 양념을 넘어선 장인의 작품을 경험해 보세요.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGochujang Cauliflower Wings Recipe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/DZwv-j8QN4c?si=aucTZTqlzdhORs1Y\" title=\"Gochujang Cauliflower Wings\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003ch5\u003eDescription\u003c\/h5\u003e\n\u003cp\u003eThis gochujang is naturally fermented for 1,000 days to develop its rich, sweet, savory, and spicy balance.\u003c\/p\u003e\n\u003cp\u003eMade with 100% Korean ingredients: red pepper powder, malt syrup, sweet rice, and sea salt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 1.10 lbs\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing Size:\u003c\/strong\u003e 1 tbsp\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate after opening.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e This is a living, fermented product. 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Their gochujang is handcrafted in traditional Onggi clay pots by local artisans.\u003c\/p\u003e\n\u003cp\u003e경상도 동해안의 햇살 좋은 골짜기, 죽장리에 자리한 죽장연은 된장과 고추장 발효에 최적의 자연환경을 갖추고 있습니다. 무형문화재 장인의 옹기에서 지역 주민들과 함께 전통 방식으로 정성껏 만듭니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMeet our producers:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/y4DmIsEPI5o?si=fpp3jSf8ymh9YdBn\" title=\"Meet the Jookjangyeon Producers\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Jookjangyeon","offers":[{"title":"Default Title","offer_id":44347470512300,"sku":"0013","price":29.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4699\/5116\/files\/premium-gochujang-red-chili-paste-500g-kim-c-market-1_b24219b2-1055-487b-9ba1-226da2c08426.png?v=1787114216"},{"product_id":"organic-sprouted-sesame-oil","title":"Organic Sprouted Sesame Oil (2 Sizes)","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eSesame oil is the everyday finishing oil of Korean cooking, the toasted, nutty note in rice, namul, and marinades. This is Chung-O's organic everyday grade: single-pressed from sprouted, triple-washed seeds and roasted low and slow for a smooth, clean flavor with none of the bitterness harsher processing leaves behind.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Organic sprouted sesame seeds (grown in India)\u003cbr\u003e\n\u003cstrong\u003ePurity check:\u003c\/strong\u003e Single cold-pressed, unrefined; no additives; benzopyrene-tested; organic\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Whole seeds sprouted using Chung-O's patented method, washed three times, low-temperature roasted, then cold-pressed a single time the traditional way\u003cbr\u003e\n\u003cstrong\u003eCertifications:\u003c\/strong\u003e Organic; HACCP\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 160ml (5.4 fl oz) or 300ml (10.14 fl oz)\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Store away from heat, light, and air; use soon after opening, or refrigerate with the cap tightly closed for longer storage\u003cbr\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Made in a facility that also handles soybean, wheat, buckwheat, peanut, walnut, milk, chicken, beef, and pine nut\u003cbr\u003e\n\u003cstrong\u003eGood to know:\u003c\/strong\u003e Best as a finishing oil or for low-heat cooking, not high-heat frying. Any sediment is natural in a low-temperature-pressed oil, so shake before use.\u003c\/p\u003e\n\u003cp\u003e참기름은 한국 요리에서 밥·나물·양념에 두루 쓰는 매일의 마무리 기름이에요. 이건 청오의 유기농 데일리 등급으로, 세 번 씻어 발아시킨 참깨를 단 한 번만 짜고 저온에서 천천히 볶아 부드럽고 깔끔합니다. 거친 가공이 남기는 쓴맛이 없죠.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eAn everyday organic sesame oil\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSesame oil is the workhorse seasoning of a Korean kitchen, the toasted note stirred into rice, tossed through namul, and mixed into marinades. Not every bottle has to be a special-occasion oil, and this is the one to reach for daily: Chung-O's organic everyday grade, made from organic sesame grown in India and pressed for a clean, reliable, nutty flavor.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSprouted, triple-washed, single-pressed\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eUsing Chung-O's patented sprouting method, the whole seeds are germinated under controlled temperature and moisture, washed three times, and slow-roasted at low heat before a single press the traditional way. Roasting gently keeps the flavor clean and rounded, with none of the scorched bitterness high heat can bring, and it also keeps the oil tested clear of benzopyrene, a compound that can form when seeds are roasted too hot. It stays unrefined and organic, an easy pour for the cooking you do every day.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIt's a finishing oil at heart. Drizzle it over bibimbap, namul, soups, or steamed vegetables; whisk it into a dressing; or use it to season just about anything that wants a nutty lift. Keep it to raw or low-heat uses rather than high-heat frying, and a small amount will carry the flavor a long way.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e매일 쓰는 유기농 참기름\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e참기름은 한국 부엌의 일꾼 같은 양념이에요. 밥에 넣고, 나물에 무치고, 양념에 섞는 그 고소한 한 방울이죠. 모든 병이 특별한 날의 기름일 필요는 없어요. 이건 매일 손이 가는 자리를 위한 청오의 유기농 데일리 등급으로, 인도에서 기른 유기농 참깨로 깔끔하고 한결같은 고소함을 냅니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e발아·세 번 세척·한 번의 압착\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e특허받은 발아 방식으로 온도와 수분을 맞춰 통참깨를 싹 틔우고, 세 번 씻어 저온에서 천천히 볶은 뒤 전통 압착 방식으로 딱 한 번만 착유합니다. 은근히 볶고 한 번만 짜기에 맛이 깔끔하고 둥글며, 고온이 남기는 탄 쓴맛이 없어요. 참깨를 너무 뜨겁게 볶으면 생길 수 있는 벤조피렌 검사에서도 적합 판정을 받았고요. 정제하지 않은 유기농 그대로라, 매일의 요리에 편하게 두르기 좋습니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e이렇게 쓰세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e기본은 마무리용 기름이에요. 비빔밥·나물·국·찐 채소에 두르고, 드레싱에 섞고, 고소함이 필요한 어디에든 넣어 보세요. 센 불 튀김보다는 생으로, 혹은 약불에 쓰고, 조금만 써도 풍미가 넉넉히 퍼집니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eFounded in 1995, Chung-O is one of Korea's leading makers of organic and eco-friendly foods, built on a simple aim: keep clean ingredients close to nature and turn them into safe food for people and the land. It holds more organic-processed-food certifications than any other company in Korea, across more than two hundred products, and makes them across seven dedicated facilities under HACCP and organic-processing certification. Its specialty is sprouted seeds and grains: using a patented germination method, Chung-O washes each seed several times and sprouts it, then roasts it slowly at a low temperature for a deep, clean, nutty character with no burnt edge. For its sesame and perilla oils, the roasted seeds are pressed a single time in the traditional way.\u003c\/p\u003e\n\u003cp\u003e청오는 1995년에 시작한 국내 대표 유기농·친환경 식품 제조 기업이에요. 깨끗한 식재료를 자연 그대로 담아 사람과 환경을 지키는 안전한 먹거리로 만드는 것을 목표로 합니다. 유기가공식품 인증을 200여 품목으로 국내에서 가장 많이 보유하고 있고, 7곳의 전용 생산 시설에서 HACCP과 유기가공식품 인증 아래 만들죠. 청오의 전문 분야는 발아 씨앗과 곡물이에요. 특허받은 발아 공법으로 씨앗을 여러 번 씻어 싹 틔우고, 낮은 온도에서 천천히 볶아 탄 맛 없이 깊고 깔끔한 고소함을 냅니다. 참기름과 들기름은 볶은 깨를 전통 방식 그대로 딱 한 번만 짜냅니다.\u003c\/p\u003e","brand":"Chung-O","offers":[{"title":"160ml","offer_id":44347473297580,"sku":"2275","price":15.85,"currency_code":"USD","in_stock":false},{"title":"300ml","offer_id":44347473330348,"sku":"2276","price":25.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4699\/5116\/files\/Screenshot2025-06-18at3.29.24PM.png?v=1782897244"},{"product_id":"kisoondo-traditional-gochujang-230g","title":"Kisoondo Traditional Gochujang","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eSpicy, salty, sweet — getting all three right is what separates a great gochujang from everything else. Master Ki Soondo has been carrying that balance forward through 370 years of family tradition, fermenting her paste the old way: 100% Korean-grown ingredients, hand-shaped meju blocks, bamboo salt fired in a family kiln, and months of patient aging in 1,200 earthenware jars open to the Damyang mountain air. This is not a shortcut product — it's the real thing, made by one of Korea's most decorated food artisans.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Korean glutinous rice, Korean red chili pepper, fermented soybean powder (meju), bamboo salt, Korean soy sauce, Korean barley malt syrup — 100% domestic\u003cbr\u003e\n\u003cstrong\u003ePurity check:\u003c\/strong\u003e No additives, no refined sugar, no preservatives\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Handcrafted; hand-shaped meju; naturally fermented and aged for months in earthenware jars\u003cbr\u003e\n\u003cstrong\u003eCertifications:\u003c\/strong\u003e HACCP; Korea Traditional Food\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 230 g (8.1 oz)\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Store in a cool, dry place; refrigerate after opening\u003c\/p\u003e\n\u003cp\u003e맵고, 짜고, 달고. 이 세 가지 균형을 제대로 맞추는 것이 좋은 고추장과 그저 그런 고추장을 가르는 기준입니다. 기순도 명인은 370년을 이어온 가문의 전통 그대로 그 균형을 지켜오고 있어요. 100% 국산 재료, 손으로 빚은 메주, 가마에서 직접 구운 죽염, 그리고 담양 산바람 아래 1,200개의 항아리에서 수개월간 익히는 발효. 지름길은 없습니다. 대한민국에서 가장 권위 있는 전통식품명인이 만드는 진짜 고추장입니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eMaster Ki's gochujang\u003c\/strong\u003e\u003cbr\u003eGochujang is the backbone of Korean cooking — the fermented foundation behind bibimbap, tteokbokki, and countless marinades. But most commercial versions take shortcuts: refined sugar for sweetness, artificial additives for depth. The result is heat without substance.\u003cbr\u003eMaster Ki Soondo's gochujang is a different thing entirely. Korea's Traditional Food Grandmaster No. 35, she has spent five decades making gochujang the way her family has for 370 years — no additives, no refined sugar, no shortcuts. The tradition is recognized by the Korean government as a national culinary heritage. And the flavor reflects every bit of that commitment: a slow-building heat, clean sweetness, and a deep savory complexity that commercial products simply cannot replicate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDepth starts with the ingredients\u003c\/strong\u003e\u003cbr\u003eThe flavor starts with the ingredients — and here, Master Ki makes almost everything herself. The chili peppers are sun-dried by hand. The rice syrup is made in-house from barley malt she sprouts herself. The meju — the fermented soybean base that gives gochujang its savory backbone — is hand-shaped, bound in organic rice straw, and fermented in a traditional loess room where temperature and humidity shift naturally with the seasons. Every ingredient is 100% Korean-grown. None of it is bought ready-made.\u003cbr\u003eThese ingredients then come together in the best possible environment for fermentation: Yucheon-ri in Damyang, a clean mountain-valley village in South Jeolla Province where over 1,200 earthenware jars age quietly in the open air. The bamboo salt used for seasoning is fired in-house — West Coast sea salt packed into Damyang bamboo and kiln-roasted until its mineral edge softens into something complex and smooth. After the paste is mixed and rested, it goes into the jars for several months of natural aging under the Damyang sky. The result is a gochujang where heat, sweetness, saltiness, and umami don't compete — they settle into each other.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOne squeeze, endless uses\u003c\/strong\u003e\u003cbr\u003eBecause this gochujang carries so much depth on its own, the best place to start is the simplest one. A spoonful stirred into warm rice with sesame oil and a fried egg — that's bibimbap at its most honest, and it will tell you everything you need to know about what's in the jar.\u003cbr\u003eFrom there, the possibilities are genuinely wide. Use it as the base of a bulgogi marinade (with soy, sesame oil, garlic, and a touch of honey). Stir it into a quick braising sauce for tofu, eggplant, or pork belly. Whisk it into salad dressings for a spicy, fermented kick that plays beautifully against citrus or rice wine vinegar. Mix it with butter and toss with roasted vegetables or pasta for a deeply savory, warming note. American cooks often discover that gochujang is a natural upgrade for anything that calls for sriracha or chili paste — but with more body, more complexity, and a slow-building heat rather than a sharp spike.\u003cbr\u003eFor the heat-sensitive: this gochujang has genuine spice, but its sweetness (from the barley malt rice syrup) and fermented depth keep it from being one-note. Start with a small amount — you can always add more, and you'll want to.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e명인의 고추장\u003c\/strong\u003e\u003cbr\u003e고추장은 한식의 근간입니다. 비빔밥, 떡볶이, 양념 어디에나 들어가는 발효의 심장. 하지만 시중 제품 대부분은 정제 설탕과 첨가물로 단맛과 매운맛을 빠르게 흉내 낼 뿐, 발효에서 오는 진짜 깊이는 없습니다.\u003cbr\u003e기순도 전통 고추장은 다릅니다. 대한민국 전통식품명인 제35호 기순도 명인이 직접 빚고, 370년을 이어온 전통 방식 그대로 만듭니다. 인공 첨가물도, 정제 설탕도, 지름길도 없습니다. 대한민국 정부가 인정한 전통식품명인의 작품. 그 결과는 단순합니다 — 시중에서는 맛볼 수 없는, 발효가 만들어낸 진짜 깊은 맛.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e재료부터 남다른 맛\u003c\/strong\u003e\u003cbr\u003e기순도 고추장의 맛은 재료에서 시작합니다. 기순도 명인은 고추를 햇볕에 직접 말리고, 쌀조청은 겉보리를 직접 틔워 만든 엿기름으로 쑵니다. 메주는 손으로 빚어 유기농 볏짚으로 묶고, 온습도가 계절에 따라 자연스럽게 조절되는 전통 황토방에서 발효시킵니다. 전 재료 100% 국산. 어느 것 하나 완제품으로 들어오는 재료가 없습니다.\u003cbr\u003e이렇게 만들어진 재료들은 발효에 가장 좋은 환경에서 익어갑니다. 전라남도 담양 창평면 유천리 — 맑은 산공기가 흐르는 이 마을의 1,200개 장독 항아리 속에서 수개월간 자연 숙성됩니다. 죽염은 서해안 천일염을 담양산 대나무에 넣어 명인의 가마에서 직접 구워, 날카로운 염분의 자극이 부드럽고 복합적인 미네랄의 맛으로 바뀝니다. 모든 과정이 끝나면 항아리 속에서 담양의 하늘 아래 수개월간 숙성됩니다. 그 결과가 매운맛, 단맛, 짠맛, 감칠맛이 서로 경쟁하지 않고 조화롭게 어우러진 기순도 고추장의 맛입니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e고추장 하나면 충분합니다\u003c\/strong\u003e\u003cbr\u003e기순도 고추장은 그 자체로 깊은 맛을 품고 있기 때문에, 가장 단순하게 시작해 보세요. 따뜻한 밥에 참기름 한 스푼, 달걀 프라이 하나, 그리고 고추장 한 숟갈. 가장 정직한 형태의 비빔밥 하나로 고추장의 맛을 느껴볼 수 있습니다.\u003cbr\u003e그 다음부터는 응용이 끝이 없습니다. 간장, 참기름, 마늘, 꿀과 함께 불고기 양념장으로, 두부·가지·삼겹살 조림의 베이스로, 드레싱에 풀어 감귤류나 식초와 조합하면 발효의 깊이가 살아나는 샐러드 소스로. 버터에 섞어 구운 채소나 파스타에 버무리면 진하고 따뜻한 감칠맛이 납니다. 스리라차나 칠리 페이스트를 쓰는 요리라면 어디든 자연스럽게 대체할 수 있고, 훨씬 복합적인 맛을 냅니다.\u003cbr\u003e매운맛이 걱정된다면: 기순도 고추장은 확실히 맵지만, 쌀조청의 단맛과 발효의 깊이가 매운맛을 한 겹 감싸 줍니다. 처음에는 조금만 넣어보세요. 곧 더 넣고 싶어질 테니까요.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eIn a small village called Yucheon-ri in Changpyeong-myeon, Damyang — a place most people drive past without knowing — over 1,200 earthenware jars sit in rows, aging in the open air. This is where Master Ki Soondo has spent the better part of five decades doing what her family has done for 370 years: making traditional Korean jang the right way. Designated Korea's Traditional Food Grandmaster No. 35 and the tenth-generation daughter-in-law of the Damyang Go family, she begins each cycle in the eleventh lunar month, hand-shaping meju and firing her own bamboo salt. Among her jars is one never emptied — a ssiganjang kept alive for 370 years, the flavor benchmark for everything she makes. She sums up her life's work in a single phrase: \u003cem\u003e\"I cook blessings into food.\"\u003c\/em\u003e Ki Soondo's traditional jang holds both HACCP and Traditional Food certification, and has been featured on CNN and praised by Michelin-starred chefs around the world.\u003c\/p\u003e\n\u003cp\u003e전라남도 담양 창평면 유천리, 1,200여 개의 장독이 줄지어 하늘 아래 숨 쉬는 작은 마을. 이곳에서 기순도 명인은 370년을 이어온 가문의 방식 그대로 반평생 전통 장을 빚어왔습니다. 전통식품명인 제35호이자 담양 고씨 종갓집 10대 맏며느리인 명인은 음력 11월이면 손으로 메주를 빚고 죽염을 직접 구우며 그 해의 장을 시작해요. 1,200여 개 항아리 중에는 한 번도 비운 적 없는 370년 씨간장이 있어, 명인의 모든 장이 지향하는 맛의 기준이 되죠. 명인은 자신의 일을 한마디로 말합니다. \u003cem\u003e\"복(福)을 담아 식(食)을 짓습니다.\"\u003c\/em\u003e 기순도 전통장은 HACCP과 전통식품 인증을 모두 획득했고, CNN 방영과 미쉐린 셰프들의 극찬을 받았습니다.\u003c\/p\u003e","brand":"Kisoondo","offers":[{"title":"Default Title","offer_id":44347475558572,"sku":"1965","price":14.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4699\/5116\/files\/ScreenShot2025-02-16at3.12.12PM.png?v=1782897246"},{"product_id":"kisoondo-ssamjang-230g","title":"Kisoondo Ssamjang (230g)","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\n  Some condiments sit in the back of the fridge, forgotten. This one gets pulled out every time. Kisoondo Ssamjang is handcrafted by Master Ki Soondo — one of Korea's most celebrated fermentation masters — using a recipe her family has quietly perfected for over 400 years. Rich, savory, and just warm enough with heat, it's the kind of paste that makes a simple lettuce wrap feel like a considered meal.\n\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Soybeans, bamboo salt, glutinous rice, red pepper powder, meju powder, malt, soy sauce, rice, sesame oil — 100% Korean\u003cbr\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains soy, sesame\u003cbr\u003e\n\u003cstrong\u003ePurity check:\u003c\/strong\u003e No additives, no preservatives\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Handcrafted; naturally fermented\u003cbr\u003e\n\u003cstrong\u003eCertifications:\u003c\/strong\u003e HACCP; Korea Traditional Food\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 230 g (8.1 oz)\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Store in a cool, dry place; refrigerate after opening\u003cbr\u003e\n\u003cstrong\u003eGood to know:\u003c\/strong\u003e A living ferment — the paste may continue to ferment gently over time. That's not a flaw; it's flavor in progress.\u003c\/p\u003e\n\u003cp\u003e\n  어떤 소스는 냉장고 안에서 잊혀지지만, 이 쌈장은 꺼낼 이유가 생깁니다. 전통식품명인 기순도 명인이 400년 넘게 이어온 가문의 방식 그대로 빚어낸 쌈장으로, 깊은 감칠맛과 은은한 매운맛이 어우러져 소박한 쌈 한 입도 특별하게 만들어줍니다.\n\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eThe sauce your Korean BBQ didn't know it was missing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSsamjang literally means \"wrap sauce\" — ssam for the wrap, jang for the fermented paste. It's the condiment you didn't know you needed until the first time you tuck a slice of grilled pork belly into a crisp lettuce leaf, swipe it through a spoonful of this, and take a bite. Most grocery-store ssamjang is fine; it does the job. Kisoondo's is on a different level — and the difference is in what it's built on.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTwo jang, blended by hand\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eUnlike commercial versions that start from mass-produced base pastes, Master Ki Soondo builds hers from scratch — her own naturally fermented doenjang and gochujang, both made in-house. Every eleventh lunar month she hand-shapes meju, ages it a full month, blends it with her hand-fired bamboo salt, and lets everything mature slowly in onggi jars. The two jang are then combined with sesame oil in her signature ratio. What you taste is layered and quietly addictive: the nuttiness of sesame, the deep umami of aged soybean, a gentle heat from the gochujang, and a mineral note from the bamboo salt that's hard to fake.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWays to use it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe classic move: spread a thin layer on a perilla or butter-lettuce leaf, add a piece of grilled meat or tofu and a sliver of raw garlic, and wrap. But ssamjang is far more versatile than its name suggests. Use it as a dip for cucumber, radish sticks, endive, or a crudité board; stir a spoonful into grain bowls or bibimbap; thin it with a little sesame oil as a glaze for roasted cauliflower, eggplant, or portobello; spread it on a sandwich; or loosen it with rice vinegar for a dumpling sauce. It even stands in for miso in a marinade for salmon or chicken thighs. It's already beautifully balanced, so taste before adding more — and if you want it a touch sweeter, a small drizzle of honey blends right in.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e놓치고 있던 그 맛, 바로 쌈장입니다\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e쌈장은 문자 그대로 '쌈에 곁들이는 장'이에요. 쌈은 싸 먹는 것, 장은 발효한 장이죠. 깻잎이나 상추에 삼겹살 한 점을 올리고 쌈장 한 숟갈을 얹어 싸 먹는 순간, 왜 필요한지 알게 되는 양념이죠. 마트 쌈장도 나쁘지 않아요. 그런데 기순도 쌈장은 차원이 다릅니다. 그 차이는 무엇으로 만들었는가에 있어요.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e두 개의 장, 손으로 배합하다\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e시판 쌈장 대부분이 공장에서 대량 생산한 기초 장을 섞어 만드는 것과 달리, 기순도 명인은 기초부터 직접 빚습니다. 직접 담근 천연 발효 된장과 고추장으로요. 매년 음력 11월, 손으로 메주를 빚어 한 달을 발효시키고, 직접 구운 죽염과 함께 항아리에서 천천히 숙성시켜요. 그 두 장을 참기름과 명인만의 황금 비율로 배합하죠. 그래서 맛이 겹겹이에요. 참기름의 고소함, 숙성 콩의 깊은 감칠맛, 고추장의 은은한 매운맛, 그리고 죽염의 미네랄 한 줄기까지.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e이렇게 즐겨보세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e가장 클래식한 방법: 깻잎이나 버터 레터스에 쌈장을 얇게 펴고, 구운 고기나 두부, 마늘 한 쪽을 올려 싸 먹기. 하지만 쌈장은 이름보다 훨씬 쓰임이 넓어요. 오이·무·앤다이브·크루디테의 디핑 소스로, 비빔밥이나 그레인 볼에 한 숟갈로, 참기름을 조금 섞어 구운 콜리플라워·가지·포토벨로 글레이즈로, 샌드위치 스프레드로, 쌀식초로 풀어 만두 소스로도요. 연어나 닭다리살 마리네이드에 미소 대신 넣어도 좋아요. 이미 균형이 잘 잡혀 있으니 더하기 전에 맛부터 보시고, 조금 더 달게 하고 싶으면 꿀 한 방울을 섞으면 됩니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eIn a small village called Yucheon-ri in Changpyeong-myeon, Damyang — a place most people drive past without knowing — over 1,200 earthenware jars sit in rows, aging in the open air. This is where Master Ki Soondo has spent the better part of five decades doing what her family has done for 370 years: making traditional Korean jang the right way. Designated Korea's Traditional Food Grandmaster No. 35 and the tenth-generation daughter-in-law of the Damyang Go family, she begins each cycle in the eleventh lunar month, hand-shaping meju and firing her own bamboo salt. Among her jars is one never emptied — a ssiganjang kept alive for 370 years, the flavor benchmark for everything she makes. She sums up her life's work in a single phrase: \u003cem\u003e\"I cook blessings into food.\"\u003c\/em\u003e Ki Soondo's traditional jang holds both HACCP and Traditional Food certification, and has been featured on CNN and praised by Michelin-starred chefs around the world.\u003c\/p\u003e\n\u003cp\u003e전라남도 담양 창평면 유천리, 1,200여 개의 장독이 줄지어 하늘 아래 숨 쉬는 작은 마을. 이곳에서 기순도 명인은 370년을 이어온 가문의 방식 그대로 반평생 전통 장을 빚어왔습니다. 전통식품명인 제35호이자 담양 고씨 종갓집 10대 맏며느리인 명인은 음력 11월이면 손으로 메주를 빚고 죽염을 직접 구우며 그 해의 장을 시작해요. 1,200여 개 항아리 중에는 한 번도 비운 적 없는 370년 씨간장이 있어, 명인의 모든 장이 지향하는 맛의 기준이 되죠. 명인은 자신의 일을 한마디로 말합니다. \u003cem\u003e\"복(福)을 담아 식(食)을 짓습니다.\"\u003c\/em\u003e 기순도 전통장은 HACCP과 전통식품 인증을 모두 획득했고, CNN 방영과 미쉐린 셰프들의 극찬을 받았습니다.\u003c\/p\u003e\n","brand":"Kisoondo","offers":[{"title":"Default Title","offer_id":44347473952940,"sku":"2296","price":19.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4699\/5116\/files\/ScreenShot2025-02-16at3.16.03PM_6d363d2c-ba99-45b8-be78-b00ef3dfbbe3.png?v=1782897248"},{"product_id":"citron-grain-syrup","title":"Citron Grain Syrup","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eA traditional Korean grain syrup with no sugar at all — its sweetness drawn slowly from organic rice and barley, then brightened with Goheung yuja (citron). 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The result is amber-colored, smooth-pouring, and gently sweet, with a citrus note from Goheung yuja folded in. It's the kind of sweetness that tastes like it came from grain and fruit, because it did.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm to bottle, in small batches\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFather's Hill grows its own organic grains in Goheung and makes the syrup on-site, in small batches, the way a true artisan would. The yuja comes from the same clean, coastal county. Because nothing is refined or rushed, each bottle carries the flavor of the grain and the fruit rather than a flat, one-note sweetness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eUse it as a straight sugar substitute — about 1¼ cups of syrup for every cup of sugar. Stir it into coffee or tea, whisk it into a salad dressing or a marinade for meat or fish, drizzle it over yogurt or pancakes, or spread it on toast. 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When his daughter Nahee was born with severe eczema, Juho — then an engineer at a semiconductor company — left his job and moved his family back to his hometown of Goheung, in Jeollanam-do, so he could feed her without refined sugar. He began farming organic grains and making traditional grain syrup (jocheong) the slow, old-fashioned way, as a sugar replacement she could eat freely, and went on to develop what's often called Korea's first no-sugar jam. Everything is still made in Goheung from good Korean-grown fruit and organic-certified grains, with no added sugar.\u003c\/p\u003e\n\u003cp\u003e아빠랑은 한 아빠의 마음에서 시작됐어요. 딸 나희가 심한 아토피를 안고 태어나자, 반도체 회사 엔지니어였던 주호 씨는 직장을 그만두고 고향인 전남 고흥으로 가족과 함께 내려갔습니다. 정제 설탕 없이 아이를 먹이고 싶었거든요. 그는 유기농 곡물을 직접 기르고, 설탕을 대신할 전통 조청을 옛 방식 그대로 뭉근하게 고아 만들기 시작했고, 이후 '국내 첫 무설탕 잼'으로 불리는 제품까지 개발했어요. 지금도 모든 제품은 고흥에서 좋은 국산 과일과 유기농 곡물로, 설탕을 넣지 않고 만듭니다.\u003c\/p\u003e","brand":"Father's Hill","offers":[{"title":"Default Title","offer_id":44347470741676,"sku":"0004","price":10.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4699\/5116\/files\/FathersHill_CitronGrainSyrup_New.jpg?v=1782897245"},{"product_id":"ms-jungeun-the-happy-fresh-perilla-oil","title":"The Happy Ms. Jungeun Fresh Perilla Oil (160ml)","description":"\u003ch5\u003e\u003cb\u003eHighlights\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003eCold-pressed from 100% Korean perilla seeds, this extra virgin oil is chef-approved and pantry-essential. High in omega-3s, low in fuss—just how we like it.\u003c\/p\u003e\n\u003cp\u003e100% 국산 들깨로 착유한 생들기름. 셰프도 반한 고소함, 오메가-3 풍부한 데일리 웰니스 오일로 추천해요.\u003c\/p\u003e\n\n\u003ch5\u003e\u003cb\u003eDescription\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eCold-pressed from 100% Korean perilla seeds, Ms. Jungeun The Happy’s oil is single-pressed using a traditional low-heat method that preserves omega-3s and natural nutty aroma. The seeds are gently washed and minimally roasted before pressing to ensure safety and nutrition without producing benzo(a)pyrene.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eContaining no preservatives, cholesterol, trans fats, or oxidation inhibitors, this is a clean and nourishing oil for everyday cooking—especially suitable for families and children.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e들깨의 고소한 향을 살리기 위해 최소한의 열만 사용해 저온 압착한 프리미엄 들기름입니다. 국산 들깨 100%를 위생적으로 세척하고 거의 볶지 않은 상태에서 한 번만 착유해 영양을 보존했어요. 벤조피렌 검출 걱정 없이 안심하고 드실 수 있습니다.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e무방부제, 무콜레스테롤, 무트랜스지방, 무산화방지제로, 아이를 키우는 가정에서도 안심하고 사용할 수 있어요.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Korean perilla seeds 100%\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 160ml\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Store in a cool, dry place. Refrigerate after opening for best freshness.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e HACCP Certified\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch5\u003e\u003cb\u003eAbout\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eMs. Jungeun The Happy is the flagship brand of Jirisancheoreom, a Korean natural food and cosmetics company committed to health and purity. Known for its cold-pressed sesame and perilla oils, the company also creates beauty products made with natural seed oils, expanding into inner wellness with trusted, premium ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e‘지리산처럼’은 건강한 먹거리와 천연 원료 화장품을 만드는 내추럴 라이프 브랜드입니다. 브랜드 ‘행복한정은씨’는 저온 착유 방식으로 만든 햇들기름과 참기름으로 잘 알려져 있으며, 천연 참깨·들깨 성분의 화장품으로 이너뷰티 영역까지 확장하고 있어요.\u003c\/span\u003e\u003c\/p\u003e\n","brand":"Like Jirisan","offers":[{"title":"Default Title","offer_id":44347472085164,"sku":"0811","price":25.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4699\/5116\/files\/the-happy-ms-jungeun-fresh-perilla-oil-sell-by-81523-kim-c-market-3_x1920_915d524f-f06e-4159-803d-ae6925532ef5.jpg?v=1757024192"},{"product_id":"kisoondo-traditional-doenjang-230g","title":"Kisoondo Traditional Doenjang (230g)","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eDoenjang is the quiet backbone of the Korean kitchen — the fermented paste behind every good pot of jjigae and the savory depth in countless everyday dishes. Master Ki Soondo makes hers the way her family has for 370 years, with just three ingredients and no shortcuts: 100% Korean-grown soybeans shaped into meju by hand, bamboo salt fired in a family kiln, and months of patient aging in 1,200 earthenware jars open to the Damyang mountain air. Made by one of Korea's most decorated food artisans, it carries a rounded, slow-built depth that no quick-brewed paste can borrow.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Korean-grown soybeans (Non-GMO), roasted bamboo salt, water — 100% domestic\u003cbr\u003e\n\u003cstrong\u003ePurity check:\u003c\/strong\u003e No additives, no preservatives, no refined sugar\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Handcrafted; hand-shaped meju; naturally fermented in earthenware jars\u003cbr\u003e\n\u003cstrong\u003eCertifications:\u003c\/strong\u003e HACCP; Korea Traditional Food\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 230 g (8.1 oz)\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Store in a cool, dry place; refrigerate after opening\u003c\/p\u003e\n\u003cp\u003e된장은 한국 부엌의 조용한 중심이에요. 잘 끓인 된장찌개의 바탕이자, 평범한 하루의 반찬에 감칠맛을 더하는 발효의 심장이죠. 기순도 명인은 그 된장을 370년을 이어온 가문의 방식 그대로 빚습니다. 들어가는 건 딱 세 가지, 지름길은 없어요. 100% 국산 콩을 손으로 메주로 빚고, 죽염을 가마에서 직접 구우며, 담양 산바람 아래 1,200개의 항아리에서 수개월을 익힙니다. 대한민국에서 가장 권위 있는 전통식품명인의 손끝에서, 빠르게 담근 장으로는 흉내 낼 수 없는 깊은 맛이 나옵니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eMaster Ki's doenjang\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDoenjang is the foundation of the Korean table — the base of a good stew, the seasoning behind dressed greens, the paste that turns a bowl of plain vegetables into a meal. Most commercial versions rush it, leaning on additives and quick fermentation for a flat, one-note saltiness. Master Ki Soondo's is a different thing entirely. Hers is made from just three ingredients — Korean soybeans, bamboo salt, and water. Korea's Traditional Food Grandmaster No. 35, she has spent five decades making jang the way her family has for 370 years — no additives, no preservatives, no shortcuts — a tradition recognized by the Korean government as a national culinary heritage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA jang born of clean air and slow seasons\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe depth starts long before the paste reaches a jar. Master Ki selects Korean-grown soybeans by hand, shapes them into meju, binds them in rice straw, and ferments them in a traditional loess room where temperature and humidity shift with the seasons. The bamboo salt is made in-house — three-year sun-dried sea salt packed into Damyang bamboo and fired in a family kiln until its sharp edge softens into a smooth, mineral complexity. The water is clean underground water drawn at the foot of Wolbongsan. The finished paste then ages for months in more than 1,200 earthenware jars in Yucheon-ri, a clean mountain-valley village in Damyang, where pine pollen drifts over the pots each spring. What emerges is not sharp saltiness but a deep, brothy savoriness with a gentle sweetness underneath — the kind of depth that makes a simple pot of jjigae taste like it simmered all day.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOne spoonful, endless uses\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBecause this doenjang carries so much on its own, the simplest use is the best place to start: a spoonful stirred into a pot of jjigae with tofu and vegetables, or thinned into a dipping sauce for ssam. From there it goes far beyond the Korean table. Use it the way you'd use miso — whisked into a marinade or glaze for meat and mushrooms, stirred through roasted root vegetables, or spooned into a tomato-based soup, a salad dressing, or a pasta sauce that wants more savory weight. Add it toward the end and taste as you go; a little carries a long way.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e명인의 된장\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e된장은 한식 상차림의 근간이에요. 찌개의 바탕이 되고, 나물을 무치고, 평범한 채소 한 접시를 한 끼로 만들어 주죠. 시중 제품 대부분은 이 과정을 서둘러, 첨가물과 빠른 발효로 밋밋하고 짜기만 한 맛을 냅니다. 기순도 명인의 된장은 완전히 다릅니다. 콩, 죽염, 물 단 세 가지 재료로만 빚죠. 전통식품명인 제35호인 명인은 370년을 이어온 가문의 방식 그대로 반평생 장을 빚어왔어요. 첨가물도, 보존제도, 지름길도 없습니다. 대한민국 정부가 국가 식문화 유산으로 인정한 전통이죠.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e깨끗한 환경에서 오는 장\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e깊은 맛은 항아리에 담기기 훨씬 전부터 시작됩니다. 명인은 국산 콩을 손으로 골라 메주로 빚고, 볏짚으로 묶어, 온습도가 계절 따라 자연스럽게 바뀌는 전통 황토방에서 발효시켜요. 죽염은 직접 만듭니다. 3년 묵힌 천일염을 담양 대나무에 채워 가마에 구우면, 날카로운 짠맛이 부드럽고 복합적인 미네랄의 맛으로 바뀌죠. 물은 월봉산 자락에서 끌어올린 맑은 지하수를 씁니다. 이렇게 완성된 장은 담양의 맑은 산골 마을 유천리, 1,200개가 넘는 항아리 속에서 수개월을 익습니다. 봄이면 소나무 꽃가루가 그 위를 스치고요. 그렇게 남는 건 짜기만 한 맛이 아니라, 국물처럼 우러나는 깊은 감칠맛과 그 아래 은은한 단맛이에요. 찌개 한 냄비가 하루 종일 끓인 듯한 깊이를 내는 이유입니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e한 숟갈이면 충분합니다\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e이 된장은 그 자체로 깊은 맛을 품고 있으니, 가장 단순하게 시작하는 게 좋아요. 두부와 채소를 넣은 된장찌개에 한 숟갈, 또는 살짝 풀어 쌈장으로. 여기서부터는 한식을 넘어서도 넓게 쓰여요. 미소처럼 생각하시면 됩니다. 고기·버섯 마리네이드나 글레이즈에 풀거나, 구운 뿌리채소에 버무리거나, 토마토 수프·샐러드 드레싱·파스타 소스에 감칠맛을 더해도 좋아요. 마지막에 넣고 간을 보며 더하세요. 조금이면 충분합니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eIn a small village called Yucheon-ri in Changpyeong-myeon, Damyang — a place most people drive past without knowing — over 1,200 earthenware jars sit in rows, aging in the open air. This is where Master Ki Soondo has spent the better part of five decades doing what her family has done for 370 years: making traditional Korean jang the right way. Designated Korea's Traditional Food Grandmaster No. 35 and the tenth-generation daughter-in-law of the Damyang Go family, she begins each cycle in the eleventh lunar month, hand-shaping meju and firing her own bamboo salt. Among her jars is one never emptied — a ssiganjang kept alive for 370 years, the flavor benchmark for everything she makes. She sums up her life's work in a single phrase: \u003cem\u003e\"I cook blessings into food.\"\u003c\/em\u003e Ki Soondo's traditional jang holds both HACCP and Traditional Food certification, and has been featured on CNN and praised by Michelin-starred chefs around the world.\u003c\/p\u003e\n\u003cp\u003e전라남도 담양 창평면 유천리, 1,200여 개의 장독이 줄지어 하늘 아래 숨 쉬는 작은 마을. 이곳에서 기순도 명인은 370년을 이어온 가문의 방식 그대로 반평생 전통 장을 빚어왔습니다. 전통식품명인 제35호이자 담양 고씨 종갓집 10대 맏며느리인 명인은 음력 11월이면 손으로 메주를 빚고 죽염을 직접 구우며 그 해의 장을 시작해요. 1,200여 개 항아리 중에는 한 번도 비운 적 없는 370년 씨간장이 있어, 명인의 모든 장이 지향하는 맛의 기준이 되죠. 명인은 자신의 일을 한마디로 말합니다. \u003cem\u003e\"복(福)을 담아 식(食)을 짓습니다.\"\u003c\/em\u003e 기순도 전통장은 HACCP과 전통식품 인증을 모두 획득했고, CNN 방영과 미쉐린 셰프들의 극찬을 받았습니다.\u003c\/p\u003e","brand":"Kisoondo","offers":[{"title":"Default Title","offer_id":44347475034284,"sku":"1826","price":13.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4699\/5116\/files\/ScreenShot2025-02-16at3.14.05PM.png?v=1782897243"},{"product_id":"grand-perilla-oil","title":"Grand Perilla Oil","description":"\u003ch5\u003e\u003cb\u003eHighlights\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003eNutty, aromatic, and clean—this small-batch perilla oil is cold-pressed from whole Korean seeds toasted at low temps to preserve nutrients and flavor.\u003c\/p\u003e\n\u003cp\u003e고소하고 향긋한 풍미, 그리고 깨끗함. 저온에서 볶은 통들깨를 그대로 착유해 영양과 풍미를 살린 프리미엄 들기름입니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cb\u003eDescription\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cb\u003eNet Weight:\u003c\/b\u003e 200g\u003cbr\u003e\u003cb\u003eIngredients:\u003c\/b\u003e 100% whole perilla seeds (Korea)\u003cbr\u003e\u003cb\u003eStorage:\u003c\/b\u003e Keep in a cool, dry place or refrigerate after opening for longer freshness.\u003c\/p\u003e\n\u003cp\u003eUsed in everything from namul muchim to makguksu, perilla oil is a Korean pantry essential. Grand Perilla Oil by Grand Noodle is made with whole perilla seeds from Geochang and Muju—regions known for ideal growing conditions. The seeds are gently toasted at low temperatures to retain nutrients and avoid benzopyrene, a harmful compound often formed during high-heat processing.\u003c\/p\u003e\n\u003cp\u003eRich in unsaturated fats, perilla oil supports cardiovascular health and digestion. Add a spoonful to noodles, grilled tofu, or vegetables and enjoy the nutty, savory finish. With Grand Noodle's reputation for flavorful, ingredient-forward foods, this oil is the perfect complement to your home cooking.\u003c\/p\u003e\n\u003cp\u003e나물무침, 두부부침, 막국수 등 한식의 맛을 살려주는 들기름. 거창한 들기름은 일교차가 크고 햇살 좋은 거창과 무주에서 자란 통들깨를 저온 로스팅한 후 착유하여 영양을 그대로 담았습니다. 높은 열로 볶지 않아 벤조피렌 걱정 없이 안심하고 드실 수 있어요.\u003c\/p\u003e\n\u003cp\u003e식물성 불포화지방산이 풍부해 혈관 건강과 장 건강에 도움을 주는 들기름. 거창한 국수의 면처럼, 고소하고 진한 풍미가 살아있는 들기름으로 다양한 요리에 건강한 깊이를 더해보세요.\u003c\/p\u003e\n\u003ch5\u003e\u003cb\u003eAbout\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003eAfter 23 years in the noodle business, Grand Noodle founder Kim Hyeon-Gyu relocated to Geochang to continue his passion for crafting seasonal, ingredient-rich foods. Since 2007, Grand Noodle has produced handmade noodles and healthy pantry items using whole ingredients—never powders. Their line includes rice, apple, chili, and grape noodles—each one thoughtfully made for both flavor and nutrition.\u003c\/p\u003e\n\u003cp\u003e30년 국수 장인 김현규 대표는 대기업 진출로 자리를 잃은 후 고향 거창으로 돌아가, 제철 재료를 활용한 건강한 국수를 직접 갈아 만드는 제면소를 2007년에 시작했습니다. 쌀, 사과, 고추, 포도 등 통재료를 갈아 만든 ‘거창한 국수’는 재료 본연의 맛과 건강함을 전합니다.\u003c\/p\u003e","brand":"Grand Noodle","offers":[{"title":"Default Title","offer_id":44347845804204,"sku":"0890","price":36.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4699\/5116\/files\/GrandPerillaOil.png?v=1782897246"},{"product_id":"premium-doenjang-soybean-paste-5kg","title":"Premium Doenjang (Soybean Paste) (5kg) Wholesale","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAll-natural, all locally sourced Korean ingredients\u003c\/li\u003e\n\u003cli\u003eOnly 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.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003eBrand \u0026amp; Artisan:\u003c\/strong\u003e\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003eFarmers in the Valley of Jookjang-ri, Korea\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eProduction Process:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1,000 days of fermentation\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNo chemical additives such as preservatives, artificial colorings or synthetic seasoning. JookJangYeon is a vintage jang made with nothing but Mother Nature and the wisdom of time.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 5 kg\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage Method:\u003c\/strong\u003e Sometimes, white mold can appear, it is not spoiled and is a natural phenomenon that occurs because no preservatives are added. You may open the jar and expose the paste in direct sunlight which will help to eliminate the white mold. Afterwards you may scoop out parts of the areas that had white spots and still consume it (it is not harmful as it is a natural occurrence).\u003cbr\u003e\u003cbr\u003e*Please note that this is a fermented product and without any preservatives it can continue to rise which can sometimes overflow (the lid is intentionally popped to allow breathing space for the fermented paste). It is still safe to eat.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan\u003eJookjangyeon is located in Jookjang-ri, situated in a valley on the eastern seaside of Korea. The valley is perfect for a doenjang and gochujang farm. It receives the warmth of the sun from sunrise to sunset. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003eEvery ingredient is from nature; soybeans, sun-dried sea salt, even the earthen pot for fermentation. All ingredients are sourced directly from the local farms in the area. And these farmers are the makers of Jookjangyeon. They farm during the warm seasons, then come to make doenjang and gochujang during the winter season. Using the produce they raised, these farmers put their love and care from the very beginning to the end.\u003c\/p\u003e\n\u003cp\u003eMeet our producers: \u003c\/p\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/y4DmIsEPI5o\" title=\"YouTube video player\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\" width=\"560\" height=\"315\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003cbr\u003e\u003cem\u003e\u003cstrong\u003eWhy so special? Beauty of 1,000\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eFermentation is the art of time and care. It takes 1,000 days to deliver this special sauce to your kitchen. At Jookjangyeon, farmers grow the soybeans for 200 days. After the harvest, maeju (메주, fermented soybean block) is dried for 50 days, then fermented 20 days. This fermented maeju is mixed with other ingredients for another 60 days of fermentation, and 2 years of final aging to reveal its rich flavor.\u003cbr\u003e\u003cbr\u003eEven the salt used for Jookjangyeon products is a special sun-dried sea salt that has gone through 3 years of natural bittern-removal process. This purifying process removes the bitterness from the natural salt. \u003cbr\u003e\u003cbr\u003eLike a good vintage wine, Jookjangyeon products are different each year. To capture the essence of natural beauty, Jookjangyeon only produces 1,000 earthen pots each year. How many vintage years have you tried?\u003c\/p\u003e\n\u003ch5 data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eDescription\u003c\/b\u003e\u003c\/h5\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThis deep, funky doenjang (pronounced dwen-jahng) is rich and savory. Add a bit of this oddly delicious naturally fermented soybean paste to your dish, you got an instant upgrade to your flavor.\u003c\/p\u003e\n\u003cp\u003eGluten-free.\u003c\/p\u003e\n\u003cli\u003eJookjangyeon doenjang is salty, savory with a bit of funk (think blue cheese). Cook, mix, or dip, have fun with Jookjangyeon Doenjang to add depth and savoriness to your favorite dish.\u003c\/li\u003e\n\u003cli\u003eKeeping the traditional technique that has been passed down for generations, it takes 1,000 days to ferment each jar of Jookjangyeon Doenjang.\u003c\/li\u003e\n\u003cli\u003eMade with only natural ingredients, fermented soybeans, 3-year sun-dried sea salt, filtered natural bedrock water, and most importantly, time.\u003c\/li\u003e\n\u003cli\u003eNo chemical additives such as preservatives, artificial colorings, or synthetic seasoning. Only mother nature and wisdom of time in this jar.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cp\u003e미국의 유명 요리잡지 사부어 (Saveur) 에서 크게 다뤘던, 천일 걸려 만드는 죽장연 된장.  자연과 세월 이외에는 아무 것도 넣지 않았습니다.  사용 중인 된장의 재료 레이블과 비교해 보세요.\u003c\/p\u003e\n\u003cp\u003e가스불과 건조기로 편하게 생산하는 대신 무쇠가마솥으로 한참 굽고 처마밑에 짚으로 매달아 만들었습니다.  중요한 발효는 황토방에서 합니다.  정성 하나만으로도 이미 일류인 전통 된장을 김씨마켓이 자신있게 추천합니다. \u003c\/p\u003e","brand":"Jookjangyeon","offers":[{"title":"Default Title","offer_id":44347904983212,"sku":"0621","price":185.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4699\/5116\/files\/premium-doenjang-soybean-paste-5kg-wholesale-kim-c-market.png?v=1746123585"},{"product_id":"premium-gochujang-red-chili-paste-5kg","title":"Premium Gochujang (Red Chili Paste) (5kg) Wholesale","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"wpb_column vc_column_container vc_col-sm-8\"\u003e\n\u003cdiv class=\"vc_column-inner\"\u003e\n\u003cdiv class=\"wpb_wrapper\"\u003e\n\u003cdiv class=\"wpb_text_column wpb_content_element  vc_custom_1483568075484\"\u003e\n\u003cdiv class=\"wpb_wrapper\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003ch5\u003e\u003cb\u003eHighlights\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cb\u003eIngredients:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eAll natural, all locally sourced Korean ingredients\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eOnly Red Pepper Powder, Malt Syrup, Sweet Rice and Salt. Compare this with others that are full of chemicals and additives. 발효를 시키지 않아 갖가지 화학재료, 몸에 좋지 않은 시럽을 넣어 만든 제품들과는 향부터 다릅니다.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003eBrand \u0026amp; Artisan:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eFarmers in the Valley of Jookjang-ri, Korea\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003eProduction Process:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e1,000 days of fermentation\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eNo chemical additives such as preservatives, artificial colorings or synthetic seasoning. JookJangYeon is vintage jang made with nothing but Mother Nature and wisdom of time.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eWeight:\u003c\/b\u003e\u003cspan\u003e 5 kg\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e*Please note that gochujang is a fermented product and without any preservatives it can continue to rise which can sometimes overflow or pop the lid. It is still safe to eat.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch5\u003e\u003cb\u003eAbout\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan\u003eJookjangyeon, Korea's most recognized Gochujang artisan, is located in Jookjang-ri, situated in a valley on the eastern seaside of Korea. The valley is perfect for a doenjang and gochujang farm. It receives warmth of the sun from sunrise to sunset.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEvery ingredient is from nature; soybeans, red chili peppers, sweet syrup made from sweet rice. Even the earthen pot for fermentation is handmade by a national potter. All ingredients are sourced directly from the local farms in the area. Local farmers make this special Gochujang together.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMeet our producers:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/y4DmIsEPI5o\" title=\"YouTube video player\" width=\"560\" height=\"315\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cb\u003eWhy so special? Love of mother nature and wisdom of time...\u003c\/b\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eFermentation is the art of time, care and blessing from mother nature. Starting with picking the best natural ingredients, Jookjangyeon Gochujang blends two types of Korean chili pepper flakes to get that awesome delicious spiciness. Natural sweetness is added from handmade rice malt syrup and sweet rice. No added sugar. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEven the salt used for Jookjangyeon products is a special sun-dried sea salt that has gone through three years of natural bittern-removal process. This purifying process removes bitterness from the natural salt. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen all ingredients are ready, it’s time for mother nature to give her blessing. All ingredients are added to artisanal earthen pot for fermentation for a minimum of six months.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cb\u003eBenefits of Gochujang?\u003c\/b\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThere are reasons why Gochujang is Korea’s favorite hot pepper condiment. Besides its taste and use, Gochujang stimulates fat loss and speeds metabolism. Gochujang has the same health benefits as kombucha as it ferments in the same way.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cb\u003eDescription\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eYour soon-to-be favorite sweet hot sauce in your pantry. A go-to for the chefs of Michelin-starred restaurants in New York and San Francisco, this versatile Korean chili pepper paste called Gochujang (pronounced go-choo-jahng) is everything graced from mother nature and time.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eJookjangyeon Gochujang is sweet, savory with a kick of spiciness. Cook, mix, or dip, have fun with it for extra heat to your favorite dish.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e1,000 days to ferment each jar of Jookjangyeon Gochujang.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eMade with only natural ingredients, Korean red chili pepper flakes from Cheongyang (청양고추), sweet rice, rice malt syrup, 3-year sun-dried sea salt and most importantly, time.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eNo chemical additives such as preservatives, artificial colorings or synthetic seasoning. Only mother nature and wisdom of time in this jar.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/DZwv-j8QN4c\" width=\"400\" height=\"400\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003e천일 걸려 만드는 죽장연 고추장에는 자연과 세월 이외에는 아무 것도 넣지 않았습니다. \u003c\/strong\u003e 사용중인 고추장의 재료 레이블과 비교해 보세요.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e뉴욕과 샌프란시스코 미슐랭스타 레스토랑에서 사용하는 죽장리 고추장은 햇볕 잘 드는 경상도 죽장리 골짜기에서 주민들과 함께 만듭니다.  무형문화재 25호 이무남 옹기장의 수작업을 통해 완성된 항아리에서 100% 순수 국산콩과 3년간 간수를 뺀 신안천일염, 200m 지하 천연암반수를 정제한 물로 정성들여 만든 전통 고추장을 김씨마켓이 자신있게 추천합니다.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Jookjangyeon","offers":[{"title":"Default Title","offer_id":44347905376428,"sku":"0620","price":215.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4699\/5116\/files\/premium-gochujang-red-chili-paste-5kg-wholesale-kim-c-market-1.png?v=1782897306"},{"product_id":"smoked-fish-sauce-150ml","title":"Smoked Fish Sauce (5 fl.oz)","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\n\u003cp\u003eWangshin's smoked fish sauce starts as something already rare — a sauce of just Korean anchovies and sun-dried salt, fermented three years in traditional earthenware jars. Then it's cold-smoked for 50 hours over North American oak chips, a technique Wangshin patented, which lifts away any trace of fishiness and layers in a soft, savory smoke. The result is a clean, deeply umami seasoning — at home in everything from a pot of soup to a salad — that adds depth without masking a dish's own flavor or color.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Anchovy (Korea) 84%, sun-dried sea salt (Korea) 16%\u003cbr\u003e\n\u003cstrong\u003ePurity check:\u003c\/strong\u003e No water, no preservatives, no additives; gluten-free, FSSC 22000 certified\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Fermented three years in onggi (earthenware jars), then cold-smoked 50 hours over North American oak chips — a patented Wangshin technique\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 5 fl oz (150 ml)\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Store at room temperature away from direct sunlight; refrigerate after opening\u003cbr\u003e\n\u003cstrong\u003eGood to know:\u003c\/strong\u003e A living, naturally fermented sauce — amino acids from the anchovies may float or settle. This is normal and does not affect quality or taste; just shake before use.\u003c\/p\u003e\n\n\u003cp\u003e왕신 훈제 멸치액젓은 이미 귀한 것에서 시작합니다 — 국산 멸치와 천일염만으로 전통 장독에서 3년을 발효시킨 액젓이죠. 여기에 북미산 참나무 칩으로 50시간 저온 훈연을 더합니다. 왕신이 특허를 낸 방식이에요. 이 훈연이 비린 기운을 말끔히 걷어내고, 부드럽고 구수한 훈제향을 입힙니다. 그렇게 완성된 맑고 깊은 감칠맛은 국물 요리부터 샐러드까지 두루 어울리며, 요리 본연의 맛과 색을 덮지 않아요.\u003c\/p\u003e\n\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\n\u003cp\u003eWangshin's smoked fish sauce is its three-year anchovy sauce taken one step further — cold-smoked over oak chips until any fishiness gives way to a soft, savory smoke. Deep in umami and clean on the palate, it's an all-purpose seasoning with a quiet twist.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eTwo ingredients, three years — then smoke\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLike Wangshin's classic sauce, this one starts with only anchovies and sun-dried sea salt that has been rested more than three years to draw off its bitter brine, fermented naturally in onggi, traditional Korean clay pots, for three years — no water, no boiling, no additives of any kind. What sets the smoked version apart comes at the very end: the finished sauce is cold-smoked for 50 hours over North American oak chips, a method Wangshin developed and patented. In 2023, Wangshin's fish sauce received the Minister of Oceans and Fisheries Award.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhere the flavor comes from\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe anchovies are caught along the Hallyeosudo off Korea's clean southern coast, at their peak in May and June; the salt comes from Imja Island in Sinan, Jeollanam-do. The jars, gathered from temples and old houses, rest in Gyeongju, in a village called Wangsin-ri — long known as a place you could trust, and the source of the brand's name. The long, low smoke over oak chips does two things at once: it clears away any fishy edge and adds a gentle warmth that never turns to char. What you taste is clean and bright, with a deep, brothy umami and a whisper of smoke on the finish — savory rather than sharp, and light enough to lift a dish without covering its own taste or color.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow to enjoy it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eUse it as you would any fish sauce, and let the smoke do a little extra work. A splash rounds out the broth of a soup, stew, or hot pot, and it gives kimchi and quick-pickled geotjeori their savory backbone. It's especially good in namul and other dressed vegetables, seasoning without watering them down, and it slips easily into stir-fries, braises, and marinades. The smoke makes it a natural in Western cooking, too — a few drops in a vinaigrette or Caesar dressing, over roasted vegetables or grilled meat, or into a Bloody Mary. Add it toward the end so the smoke stays soft, and taste as you go.\u003c\/p\u003e\n\n\u003cp\u003e왕신의 훈제 멸치액젓은 3년 발효한 멸치액젓을 한 걸음 더 밀고 간 제품이에요 — 참나무 칩으로 저온 훈연해, 비린 기운이 부드럽고 구수한 훈제향으로 바뀔 때까지 다룹니다. 감칠맛은 깊고 맛은 깔끔해, 은은한 반전이 있는 만능 양념이죠.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e재료는 두 가지, 시간은 3년 — 그리고 훈연\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e왕신의 기본 액젓처럼, 이 제품도 멸치와 3년 넘게 묵혀 간수(쓴맛)를 뺀 천일염만으로 시작합니다. 전통 장독에서 3년간 자연 발효시키죠 — 물에 타지도, 끓이지도, 어떤 첨가물도 넣지 않고요. 훈제 버전을 다르게 만드는 건 맨 마지막 공정입니다. 완성된 액젓을 북미산 참나무 칩으로 50시간 저온 훈연하는데, 왕신이 직접 개발해 특허를 낸 방식이에요. 왕신 멸치액젓은 2023년 해양수산부 장관상을 받았습니다.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e맛은 어디에서 오나\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e멸치는 한려수도, 한국 남해안의 맑은 물길에서 5~6월 제철에 잡은 것을 씁니다. 소금은 전남 신안 임자도 천일염이고요. 사찰과 고택에서 찾은 오래된 장독은 경주 강동면 왕신리에 자리합니다. 왕신리는 예로부터 '믿을 만한 곳'이라 하여 붙은 이름이고, 브랜드 이름도 여기서 왔어요. 참나무 칩으로 오래 낮게 입힌 훈연은 두 가지 일을 동시에 합니다. 비린 끝맛을 걷어내고, 태운 향이 아닌 은은한 온기를 더하죠. 그래서 맛은 맑고 산뜻하게 열리며, 국물처럼 깊은 감칠맛 끝에 훈제향이 살짝 스칩니다. 짜기만 한 게 아니라 은은하고, 요리 본연의 맛과 색을 덮지 않을 만큼 가볍습니다.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e맛있게 즐기는 법\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e다른 액젓처럼 쓰시되, 훈연향이 한 스푼의 반전을 더하게 두세요. 한 번 두르면 국·찌개·전골의 국물이 확 살아나고, 김치와 겉절이의 감칠맛을 받쳐 줍니다. 특히 나물무침이나 생채에서 좋아요 — 물기 없이 간을 하면서 감칠맛을 더하거든요. 볶음, 조림, 고기 밑간에도 잘 어울리고요. 훈연향 덕에 서양 요리와도 잘 맞습니다. 비네그레트나 시저 드레싱에 몇 방울, 구운 채소나 고기 위에, 블러디 메리 한 잔에도요. 훈제향을 은은하게 살리려면 조리 마지막에 넣고 간을 보며 더해주세요. (살아 있는 발효 제품이라 침전물이 생길 수 있으니 가볍게 흔들어 드세요.)\u003c\/p\u003e\n\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\n\u003cp\u003eWangshin began with love for family. Hoping to make good jang for her mother's health, the founder committed to Korean ingredients and traditional fermentation — and to this day everything is fermented 100% naturally in earthenware jars. Made by Jina F\u0026amp;C under CEO Song Yeon-sil, Wangshin crafts its anchovy sauce, soy sauce, and doenjang the same slow way, using only domestic ingredients.\u003c\/p\u003e\n\n\u003cp\u003e왕신의 시작은 가족을 향한 사랑이었습니다. 어머니의 건강을 생각하며 좋은 장을 만들겠다는 마음으로, 국산 재료와 전통 발효 방식을 고집하며 지금도 장독에서 100% 자연 발효를 이어가고 있어요. 진아에프앤씨(대표 송연실)가 만드는 왕신은 멸치액젓과 간장, 된장을 모두 같은 방식으로 — 오직 국산 재료로, 느리게 — 빚습니다.\u003c\/p\u003e","brand":"Wangshin","offers":[{"title":"Default Title","offer_id":44475975106732,"sku":"2703","price":16.85,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4699\/5116\/files\/ScreenShot2024-11-20at3.33.32PM.png?v=1782897249"},{"product_id":"perilla-seed-powder-청오-들깨가루-200g","title":"Germinated Perilla Seed Powder (200g)","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003ePerilla 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 with a rich, earthy body. Nothing else is added.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% perilla seed powder (Korean germinated perilla)\u003cbr\u003e\n\u003cstrong\u003ePurity check:\u003c\/strong\u003e No additives; skins removed for a clean finish\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Seeds sprouted, washed several times, roasted, and finely milled\u003cbr\u003e\n\u003cstrong\u003eCertifications:\u003c\/strong\u003e HACCP\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 200g (7.05 oz)\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Store at room temperature in a cool, dry place; reseal and refrigerate after opening\u003cbr\u003e\n\u003cstrong\u003eGood to know:\u003c\/strong\u003e Stir it in near the end of cooking so the nutty aroma stays fresh.\u003c\/p\u003e\n\u003cp\u003e들깨는 한국에서 가장 사랑받는 맛 중 하나예요. 그 은은하고 구수한 맛을 요리에 바로 풀어 넣을 수 있게 가루로 담았습니다. 국산 발아 들깨를 깨끗하게 볶아 곱게 갈아, 국에 풀면 스르르 녹고 나물에 무치면 진하고 구수하게 배어들죠. 다른 건 아무것도 넣지 않았어요.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003ePerilla flavor you can stir in\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePerilla, or deulkkae, is one of the most loved flavors in Korean cooking, grassy and nutty at once. Pressed, the seed becomes perilla oil; ground, it becomes this powder, which is how Korean cooks fold that flavor into the body of a dish rather than drizzle it on top. Chung-O mills germinated Korean perilla seed fine and even, so it melts into a soup or stew for a rounder, silkier body, or coats blanched greens with a deep, earthy nuttiness. It's 100% perilla seed, with no fillers and no additives.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSprouted, washed, milled clean\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe seeds are sprouted, washed several times, and their skins removed before roasting and milling, which is what keeps the powder clean-tasting rather than bitter or grassy. Chung-O's milling makes it fine and even, so it blends smoothly instead of turning gritty.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eStir a spoonful into a soup or hot pot, such as perilla-and-radish soup, cheonggukjang, or any stew you want to make richer and fuller. Toss it through namul, sprinkle it over tteokguk or steamed vegetables, fold it into an egg dish, or add it to a salad. It also works as a nutty thickener the way ground nuts or seeds do in other kitchens, whisked into a creamy vegetable soup or a dressing. Add it near the end of cooking so the aroma stays bright.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e요리에 녹여 넣는 들깨의 맛\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e들깨는 한국 요리에서 가장 사랑받는 맛 중 하나예요. 은은하면서도 깊이 구수하죠. 같은 들깨라도 짜면 들기름이 되고, 갈면 이 가루가 됩니다. 향을 위에 두르는 게 들기름이라면, 가루는 그 맛을 요리 속에 녹여 넣죠. 청오의 들깨가루는 국산 발아 들깨를 곱고 고르게 갈아, 국이나 찌개에 풀면 국물이 한결 둥글고 걸쭉해지고, 데친 나물에는 깊고 구수한 들깨 맛이 입혀집니다. 100% 들깨, 다른 것도 첨가물도 없어요.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e발아시켜 씻고, 깨끗하게 갈다\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e들깨를 싹 틔우고 여러 번 씻어 껍질을 벗긴 뒤 볶아 갈아냅니다. 그래서 쓰거나 풋내 나지 않고 깔끔한 맛이 나요. 청오의 제분 기술로 곱고 고르게 갈려, 겉돌지 않고 매끄럽게 섞입니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e이렇게 쓰세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e국이나 전골에 한 스푼 풀어 보세요. 들깨탕, 청국장, 아니면 더 진하고 든든하게 만들고 싶은 어떤 찌개든 좋아요. 나물에 무치고, 떡국이나 찐 채소에 뿌리고, 달걀 요리에 섞고, 샐러드에 더해도 됩니다. 다른 나라에서 견과 가루로 국물에 고소함과 걸쭉함을 더하듯, 크리미한 채소 수프나 드레싱에 풀어도 잘 어울려요. 향이 살아 있도록 조리 마지막에 넣는 게 좋습니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eFounded in 1995, Chung-O is one of Korea's leading makers of organic and eco-friendly foods, built on a simple aim: keep clean ingredients close to nature and turn them into safe food for people and the land. It holds more organic-processed-food certifications than any other company in Korea, across more than two hundred products, and makes them across seven dedicated facilities under HACCP and organic-processing certification. Its specialty is sprouted seeds and grains: using a patented germination method, Chung-O washes each seed several times and sprouts it, then roasts it slowly at a low temperature for a deep, clean, nutty character with no burnt edge. For its sesame and perilla oils, the roasted seeds are pressed a single time in the traditional way.\u003c\/p\u003e\n\u003cp\u003e청오는 1995년에 시작한 국내 대표 유기농·친환경 식품 제조 기업이에요. 깨끗한 식재료를 자연 그대로 담아 사람과 환경을 지키는 안전한 먹거리로 만드는 것을 목표로 합니다. 유기가공식품 인증을 200여 품목으로 국내에서 가장 많이 보유하고 있고, 7곳의 전용 생산 시설에서 HACCP과 유기가공식품 인증 아래 만들죠. 청오의 전문 분야는 발아 씨앗과 곡물이에요. 특허받은 발아 공법으로 씨앗을 여러 번 씻어 싹 틔우고, 낮은 온도에서 천천히 볶아 탄 맛 없이 깊고 깔끔한 고소함을 냅니다. 참기름과 들기름은 볶은 깨를 전통 방식 그대로 딱 한 번만 짜냅니다.\u003c\/p\u003e","brand":"Chung-O","offers":[{"title":"Default Title","offer_id":44475975139500,"sku":"0461","price":15.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4699\/5116\/files\/200g.jpg?v=1782897252"},{"product_id":"crunch-garlic-chili-crisp","title":"Crunch Garlic Chili Crisp","description":"\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eHighlights \u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIntroducing Hotpot Queen’s Crunchy Garlic Chili Oil, packed with bold umami flavor and satisfying texture. It pairs perfectly with just about any dish.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e매력적인 감칠맛과 풍성한 식감을 자랑하는 Hotpot Queen의 크런치 갈릭 칠리오일을 소개합니다. 어떠한 요리에도 찰떡같이 잘 어울려요.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e*No MSG \/ Preservative Free \/ Vegan \/ Gluten Free\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIngredients: \u003c\/span\u003e\u003cspan\u003eNon-GMO Rapeseed Oil, Shitake Mushrooms, Porcini Mushrooms, Chili, Garlic, Green Sichuan Pepper Oil, Ginger, Fermented Black Bean, Soybean, Sesame, Sugar, Sichuan Peppercorn, Salt, Soybean Oil, Spices, Mushroom Powder\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eContains: Sesame and Soy\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eProcess:  HACCP\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNet Weight: \u003c\/span\u003e\u003cspan\u003e10.58 oz (300g)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eStorage Method: \u003c\/span\u003e\u003cspan\u003eStore at room temperature in a cool and dry place.  Recommended in the refrigerator after opening.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHailing from Chongqing, the epicenter of the mala world, this spicy and crunchy chili sauce has delighted taste buds for generations. Crafted from a unique blend of three regional Sichuan chilis and a generous pinch of Sichuan peppercorn, as well as crunchy garlic, Hotpot Queens’s  chili crisps deliver a bold and lip-numbing kick. They pair perfectly with rice, veggies, noodles, or any dish seeking a dash of culinary thrill.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e중국 사천 마라의 본고장, 충칭에서 온 매콤하고 바삭한 칠리 소스를 소개합니다.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e세 가지 지역 사천 고추와 알싸한 화자오(산초), 그리고 바삭한 마늘을 아낌없이 넣어 만든 이 소스는 세대를 거쳐 사랑받아 온 깊은 맛과 매콤함을 자랑합니다. H\u003c\/span\u003e\u003cspan\u003eotpot Queen의 크리스피 칠리 오일은 한 입만으로도 입안 가득 얼얼한 짜릿함을 선사하며, 밥, 채소, 면 요리 등 어떤 음식에도 매력적인 풍미를 더해줍니다.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e매운맛을 사랑하는 분들에게는 꼭 한번 맛봐야 할 필수 아이템이에요.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eAbout\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOur story began in 1982 in Chongqing, China, when my mother opened a tiny hotpot restaurant that could barely fit three tables. Her ingenuity led to the creation of the Yuan Yang Pot—a revolutionary design that splits the hotpot broth in two. This simple yet transformative invention redefined the hotpot experience for generations and earned her the title “Hotpot Queen,” inspiring our brand name. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eContinuing the family legacy, I proudly present Hotpot Queen—a line of spicy and tingly condiments that capture the essence of Sichuan’s bold flavors. Each product is a tribute to the vibrant, fiery spirit of my hometown, designed to bring the rich culinary tradition of Sichuan right to your table. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHotpot Queen의 이야기는 1982년 중국 충칭에서 시작되었습니다. 어머니께서 단 세 테이블만 들어가는 작은 훠궈집을 열며, 누구도 상상하지 못한 혁신을 만들어냈지요. 바로 두 가지 국물을 한 냄비에 나눠 담을 수 있는 ‘원양훠궈(Yuan Yang Pot)’입니다. 이 단순하지만 획기적인 발명은 세대를 아우르는 훠궈 문화를 새롭게 정의했고, 어머니는 지역에서 ‘훠궈 여왕’이라 불리게 되었습니다. 바로 그 별명이 브랜드 ‘Hotpot Queen’의 이름이 되었지요.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e어머니의 열정과 요리법을 이어 받아, 충칭의 대담하고 얼얼한 맛을 담은 칠리 소스를 만들었어요. 세 가지 지역 고추와 화자오(산초), 바삭한 마늘을 정성스럽게 조합해 만든 Hotpot Queen의 제품들은 단순한 매운맛을 넘어, 풍부한 미식 문화와 강렬한 개성을 담고 있어요  여러분의 식탁에서도 그 맛을 직접 경험해보세요.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hot Queen","offers":[{"title":"Default Title","offer_id":44495166996652,"sku":"3197","price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4699\/5116\/files\/TinglyHotpotQueen1.webp?v=1782897254"},{"product_id":"gaia-fermented-anchovy-sauce-가이아-발효-멸치액-16-56oz","title":"Fermented Anchovy Sauce","description":"\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eHighlights\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePremium fermented anchovy sauce made from 77% Korean anchovies and 23% sea salt, naturally aged in traditional earthenware for rich umami and savory depth.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e멸치 77%, 천일염 23%로 만들어진 전통 옹기 숙성 발효 멸치액으로 깊고 풍부한 감칠맛을 자랑합니다.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMade by Gaia Foods Agricultural Corporation in Nonsan, Chungcheongnam-do, this sauce is crafted using first catch anchovies from Korea’s South Sea and 3-year aged Shinan sea salt. Fermented for 3 years in breathable onggi earthenware, it delivers exceptional protein breakdown, yielding a naturally rich and slightly sweet umami flavor.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUsage Tips\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEnhance Korean dishes like soups, stews, and kimchi with just a splash of this anchovy sauce. It deepens umami, softens flavors, and masks unwanted fishy odors. Ideal for miyeokguk (seaweed soup), kimchi (especially watery varieties), Vietnamese spring rolls, soy sauce marinated crab, and jangajji (Korean pickles).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQuality Assurance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e100% Korean ingredients, no preservatives, no artificial colors, no additives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIngredients: Anchovies (Korea) 77%, sea salt (Korea) 23%.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eProcess: HACCP certified.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNet Weight: 490 ml (16.56 oz).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eStorage: After opening, keep sealed and store in a cool, dry place.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e가이아식품 농업회사법인은 충청남도 논산에 위치하며, 남해 첫 수확 멸치와 3년 숙성 신안 천일염을 사용해 전통 옹기에서 3년간 발효 숙성시킵니다. 이 과정에서 뛰어난 단백질 분해가 이루어져 자연스럽고 은은한 감칠맛과 단맛이 완성됩니다.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e원료: 멸치(한국산) 77%, 천일염(한국산) 23%.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e과정: HACCP 인증.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e내용량: 490 ml (16.56 oz).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e보관방법: 개봉 후 뚜껑을 잘 닫아 서늘하고 건조한 곳에 보관하세요.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e국, 찌개, 김치 등 한식에 소량만 넣어 감칠맛을 더하고 음식의 풍미를 부드럽게 해줍니다. 미역국, 물김치, 월남쌈, 간장게장, 장아찌 등에 다양하게 활용할 수 있습니다.\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e100% 한국산 재료 사용, 무방부제, 무색소, 무첨가물.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eAbout\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eGaia Foods is dedicated to delivering authentic Korean flavors through traditional fermentation methods. Using breathable onggi pots, they produce exquisite fermented anchovy sauce, fish soy sauce, and fish doenjang. Their fish soy sauce is recognized internationally in Slow Food Korea’s “Ark of Taste” for preserving Korea’s culinary heritage.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e가이아식품은 전통 발효 방식으로 한국의 깊은 맛을 전하기 위해 노력합니다. 숨 쉬는 옹기를 사용하여 발효 멸치액, 어간장, 어된장 등을 생산하며, 특히 어간장은 국제 슬로우푸드 ‘맛의 방주(Ark of Taste)’에 등재되어 전통 식문화를 보존하는 귀중한 발효식품으로 인정받고 있습니다.\u003c\/span\u003e\u003c\/p\u003e","brand":"GAIA","offers":[{"title":"Default Title","offer_id":44510732583084,"sku":"0431","price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4699\/5116\/files\/fermented-anchovy-sauce-16-6-oz-sell-by-8123-kim-c-market-1_f8a5f209-6652-4c59-9896-5ee83f4c98cb.jpg?v=1750691858"},{"product_id":"pine-infused-sea-salt-fine-coarse","title":"Pine Infused Sea Salt","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\n\u003cp\u003eThe heartwood of a pine that stood for more than 150 years, now in your salt cellar. To make it, the finest hwangjangmok heartwood is naturally dried, ground into a soft, fine powder, and blended with traditional Korean sea salt, then aged so a refreshing pine scent settles into every crystal. The fine grind is blended with Taean jayeom; the coarse grind, with Sinan sun-dried salt — so you can choose the one that suits your table.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIngredients (Fine):\u003c\/strong\u003e Hwangjangmok pine heartwood 5%, Reprocessed sea salt (Taean jayeom) 95%\u003cbr\u003e\n\u003cstrong\u003eIngredients (Coarse):\u003c\/strong\u003e Hwangjangmok pine heartwood 5%, Sinan sun-dried sea salt 95%\u003cbr\u003e\n\u003cstrong\u003ePurity check:\u003c\/strong\u003e No artificial flavoring, no artificial sweeteners, no anti-caking agents\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Source logs → milling → extracting heartwood → washing → aging → grinding to powder → salt blending → bottling → aging → testing \u0026amp; quality check → packaging → release\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 200 g (7.05 oz)\u003cbr\u003e\n\u003cstrong\u003eAvailable in:\u003c\/strong\u003e Fine grind or coarse grind\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Store at room temperature, away from direct sunlight, in a cool, dry place\u003cbr\u003e\n\u003cstrong\u003eSell-by date:\u003c\/strong\u003e Salt does not expire; a date is printed only so the product can be stocked and shipped.\u003c\/p\u003e\n\n\u003cp\u003e150년을 넘게 자란 웅장한 황장목, 그 속살(심재)의 향을 그대로 담은 소금입니다. 최고급 황장목 심재를 자연 숙성해 곱고 부드러운 분말로 만든 뒤, 한국의 전통 소금과 블렌딩해 다시 숙성시켰어요. 그 과정에서 상쾌한 솔향이 소금 알갱이 하나하나에 스며듭니다. 고운 소금은 태안자염과, 굵은 소금은 신안 천일염과 블렌딩되니, 마무리용인지 그릴용인지 취향과 쓰임에 따라 골라 쓰시면 됩니다.\u003c\/p\u003e\n\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\n\u003cp\u003eThe heartwood of a majestic pine, aged over 150 years, now available as a premium fine or coarse salt. To produce it, the heartwood of the finest pine trees is naturally aged, ground into a soft, fine powder, and blended with Korean sea salt. This meticulous aging infuses the salt with a refreshing pine scent, leaving you with a distinctively fragrant seasoning.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat is the heartwood of hwangjangmok, the royal tree?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHwangjangmok is another name for the geumgang pine, a species native to Korea. The name comes from its golden-hued wood, coveted by royals during the Joseon Dynasty. The innermost core of the tree is called the heartwood, and it carries a deep, distinct aroma — the same fragrance that can be steeped as a tea. For that scent, Songlim Dohyang uses majestic hwangjangmok at least 150 years old, grown in the remote mountains of Yeongdong in Gangwon Province. After the trees are cut, the logs are de-barked and left to the natural powers of sun, ocean, and wind for six months to several years, until the resin dries. Only the inner core, infused with the deep flavor of the dried wood, is extracted — a long, painstaking process that yields very little and makes the ingredient rare.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhere the salt comes from\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe salt beneath the pine changes with the grind. The fine salt is blended with Taean jayeom, a traditional Korean salt made by percolating seawater through sun-dried mudflat soil, then slow-boiling it in an iron pot for more than ten hours. Skimmed as it simmers, it is left with no bitter or astringent edge — only a soft, rounded salinity drawn from the mudflat. The coarse salt is blended with Sinan sun-dried sea salt, harvested from the tidal flats of Sinan and prized for its clean minerality. Either way, the salt stays clean and mellow, letting the pine surface quietly at the finish.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe Royal Tree Salt seasoning tips\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTry the salt on its own first, with nothing added, and let the scent of pine leave its impression.\u003c\/li\u003e\n\u003cli\u003eDab a little onto a piece of juicy meat or fresh seafood; the aroma of the heartwood rounds out the richness.\u003c\/li\u003e\n\u003cli\u003eIt's lovely with bread, cheese, or crackers — a little salt draws out more flavor in everything it touches. It's just as at home on a cheese board, over ripe tomatoes, or on dark chocolate.\u003c\/li\u003e\n\u003cli\u003eUse the fine grind to finish a plate and the coarse grind for the grill and roasting pan. Add it at the very end rather than during cooking, so the delicate aroma stays.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e150년을 넘게 자란 웅장한 황장목의 심재를 담아, 고운 소금과 굵은 소금 두 가지로 선보이는 프리미엄 소금입니다. 최고급 황장목 심재를 자연 숙성해 곱고 부드러운 분말로 만든 뒤 한국의 전통 소금과 블렌딩했어요. 이 정성스러운 숙성을 거치며 상쾌한 솔향이 소금에 스며들어, 그만의 솔향을 지닌 향기로운 시즈닝이 됩니다.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e황장목 심재란?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e황장목은 금강소나무의 다른 이름으로, 조선 왕실에서 쓰던 최고급 토종 소나무를 일컫습니다. 나무 속이 황금빛으로 노랗다 하여 붙은 이름이지요. 심재는 나무의 속살을 뜻하는데, 진하고 상쾌한 특유의 향을 지녀 차로 우려낼 만큼 향이 깊습니다. 송림도향은 이 향을 위해 강원도 영동지방 깊은 산, 인적 드문 곳에서 최소 150년 이상 곧게 자란 웅장한 황장목만 씁니다. 벌목한 뒤 껍질을 벗겨, 송진이 다 마를 때까지 태양과 바다, 바람의 힘으로 6개월에서 수 년간 자연 건조로 숙성시키죠. 그리고 숙성된 속살 중 향미가 가장 강한 부분만 골라 원료로 씁니다. 시간이 오래 걸리고 과정이 복잡해 생산량이 매우 적은, 그래서 더 귀한 재료입니다.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e소금은 어디에서 오나\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e솔향 아래 받쳐주는 소금은 굵기에 따라 달라집니다. 고운 소금은 태안자염과 블렌딩해요. 태안자염은 햇볕에 말린 갯벌흙에 바닷물을 투과시켜 함수를 만든 뒤, 가마솥에 열 시간 넘도록 뭉근히 끓여 만드는 전통 소금입니다. 끓이는 동안 불순물을 걷어내 쓴맛과 떫은맛이 전혀 없고, 갯벌에서 온 부드럽고 둥근 짠맛만 남죠. 굵은 소금은 신안 갯벌에서 거둔 신안 천일염과 블렌딩되는데, 깨끗한 미네랄감으로 이름난 소금입니다. 어느 쪽이든 소금은 맑고 부드럽게 머물러, 솔향이 끝에서 조용히 피어오르게 합니다.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e황장목 심재 소금, 맛있게 즐기는 법\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e처음엔 아무것도 곁들이지 말고, 소금 그대로의 맛을 경험해보세요. 입안에 퍼지는 솔향을 그대로 느껴보시길.\u003c\/li\u003e\n\u003cli\u003e기름진 육류나 신선한 해산물에 살짝 찍어 드세요. 황장목 심재의 향이 기름진 맛을 부드럽게 잡아줍니다.\u003c\/li\u003e\n\u003cli\u003e빵이나 치즈, 크래커와도 잘 어울려요. 약간의 소금이 모든 음식의 풍미를 끌어올리니까요. 치즈 보드나 잘 익은 토마토, 다크 초콜릿 위에 올려도 좋습니다.\u003c\/li\u003e\n\u003cli\u003e마무리에는 고운 소금, 그릴과 오븐에는 굵은 소금. 향이 섬세하니 조리 중이 아니라 맨 마지막에 넣어 향을 살려주세요.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\n\u003cp\u003eSonglim Dohyang was created by Daesan, a company based at the Marine Bio Fusion Operation Headquarters of the Gangneung Science and Industry Promotion Agency. It was the first in the world to make food from the heartwood of hwangjangmok pine. Every step of production is carried out by master artisans, and the hwangjangmok itself is sourced from Gangneung Lumber Mill, which has supplied the finest pine for 45 years. The company's CTO, Dr. Kim Namhee, continues to study hwangjangmok alongside teams from Korea University and KIST.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFrom the CEO of Songlim Dohyang, Choi Hoon-suk\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"This salt was born when the deep, rich aroma of hwangjangmok met the soft, clean taste of Taean jayeom. It cuts through the richness of fatty meat and seafood, and works as a quietly luxurious seasoning.\"\u003c\/p\u003e\n\n\u003cp\u003e송림도향을 탄생시킨 기업 '대산'은 강릉과학산업진흥원 해양바이오융합사업본부 입주 기업입니다. 세계 최초로 황장목 소나무의 심재를 활용한 식품 사업을 펼치고 있어요. 모든 공정은 장인들의 손으로 철저히 진행되며, 주재료인 황장목은 45년 역사의 최고급 소나무를 취급하는 강릉제재소에서 수급합니다. 기술이사인 김남희 박사는 고려대학교, KIST 팀과 함께 황장목 연구를 꾸준히 이어가고 있습니다.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e송림도향 최훈석 대표\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"진하고 깊은 황장목 본연의 향과, 부드럽고 깨끗한 맛의 태안자염이 만나 이 소금이 탄생했습니다. 기름진 육류나 해산물 요리의 느끼함을 잡아주고, 은은하게 고급스러운 시즈닝 역할을 합니다.\"\u003c\/p\u003e","brand":"Songlim Dohyang","offers":[{"title":"Coarse","offer_id":44520728428716,"sku":"0264","price":40.0,"currency_code":"USD","in_stock":true},{"title":"Fine","offer_id":44520728461484,"sku":"0265","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4699\/5116\/files\/pine-infused-sea-salt-kim-c-market-3_8989cd9e-d517-4735-baba-f658e13217d2.png?v=1781898233"},{"product_id":"gamtae-powder","title":"Gamtae Powder (500g)","description":"\u003ch5\u003e\u003cb\u003eHighlights\u003c\/b\u003e\u003c\/h5\u003e\n\u003cul\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eProducer: Sea Forest with 30 years of gamtae mastering \u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eIngredients: 100% wild gamtae powder after harvested, washed and dried by hand \u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eUse: Add onto soup, fish, grilled meat or virtually every dish you cook\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eNet Weight: 500g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eStorage Method: Store in refrigerated after receiving it\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eProduct delivered to you will be at least two months from expiration date unless on sale.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cb\u003eAbout\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eBadasoop is known to be one of the best gamtae makers in Korea.  People at the company harvest, wash and dry all by hand.  It has been certified HACCP for the facility and equipped with advanced production processes so that customers can enjoy the stable supply throughout the year.  Badasoop founded by a gamtae master Song Cheol-soo in 1980s is now run by his two children.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e바다숲은 국내에서 유일하게 감태 발명특허를 가지고 있는 송철수 감태명인의 노력으로 시작되었고, 현재 2대째 감태를 알리고 있습니다. 감태는 자연산 제품의 특성으로 인해 원물을 고르는 안목과 시각이 중요한데 송 명인은 지난 30년 동안의 경험을 통해 원문 확보에 대한 노하우를 갖추고 있습니다.  공장의 HACCP 인증을 받고 생산 공정을 체계적으로 갖추어 연중 안정적으로 공급할수 있게 했습니다.  그리하여 감태라는 해초류가 생소했던 1980년대 부터 감태의 대중화를 위해 상품개발을 거듭한 송명인은 우리가 손쉽게 가정에서 즐길 수 있는 감태를 만들었습니다.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/uSEOfPg0Ki4?si=0swKOZjl8IHrPrUt\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cb\u003eDescription\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eGamtae is a type of edible green alga, 100% natural seaweed that is found only in Korea and Japan.  It grows only in unpolluted tidal flats and can’t be farmed.  This gamtae can only be collected by hand from the clean tidal flats from December to March.  Washing and drying processes are performed by hand.  No chemicals in any form are added.  Gamtae is a traditional seaweed food that has a strong sea scent with a distinct bitter taste, but sweet when chewed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eGamtae is super nutritious.  It contains vitamin A, more than six times the calcium than milk does, and a lot of mineral components that help to absorb this calcium.  It is also rich in potassium that is beneficial for children and the pregnant.  This seaweed is full of iron, low in calories so your skin and body will thank you once you swallow it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWhy hasn't gamtae been as popular as gim, or dry seaweed?  It is because gamtae has a shorter shelf life and storage is harder.  It is now being recognized as a new, trendy food ingredient as famous chefs at home and abroad at Michelin-starred restaurants started showcasing dishes using this superfood.  You can also go ahead preparing a nice dish with this high quality ingredient that has a unique texture and aroma.  Dropping some of gamtae powder will add flavors and improve visual presentation and improve its taste. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e감태는 오염되지 않은 갯벌에서만 자라는 100% 자연산 해조류입니다.  양식이 불가능하지요.  서해안 청정 갯벌에서 12~3월까지만 나오는 감태는 손으로 직접 채취해야 해요.  세척,  건조하는 과정까지도 모두 손으로 합니다.  어떤 형태의 화학물질도 첨가하지 않아요.  바다향이 아주 짙고, 특유의 쌉싸름한 맛을 갖고 있으나 씹다보면 단맛이 도는, 우리나라의 전통적인 해조류 먹거리입니다.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e감태는 영양분이 풍부해요.  비타민 A와 칼슘이 아주 많이 들어있다고 하지요.  감태의 미네랄 성분은 칼슘 흡수를 돕습니다.  칼륨은 토마토의 6배, 철분도 굴의 10배에 달하니 어린이나 임산부에게 더할 나위없는 영양 식품이지요.  게다가 비타민이 풍부하고 칼로리가 낮아 피부미용과 다이어트에도 좋습니다.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e국내외 미슐랭 식당의 유명 셰프들이 그 진가를 알아보고 감태를  활용한 요리를 선보이면서 더 주목받기 시작한 식재료인데요.  익숙한 김과는 다른 식감과 향을 가진 고급 식재료 감태를 그냥 뿌려주면 근사한 요리가 됩니다.  국이나 고기 위에 뿌려 나만의 요리를 만들어보세요.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e소개하는 감태파우더는 100% 자연산 감태를 바삭하게 구운 후 분말로 가공한 식품이에요.  감태 특유의 쌉쌀한 맛과 바다의 풍미가 그대로 담겨있어요.  한 스푼이면 어떤 요리라도 업그레이드 될 수 있습니다.  색다른 풍미를 느끼실 거에요. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Badasoop","offers":[{"title":"Default Title","offer_id":44533926330540,"sku":"3293","price":149.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4699\/5116\/files\/Screenshot2025-06-27at6.39.29PM_5b23941b-2c6e-4328-9dc7-de6de223bacf.png?v=1782897248"},{"product_id":"badasoop-gamtae-powder","title":"Gamtae Powder (20g)","description":"\u003ch5\u003e\u003cb\u003eHighlights\u003c\/b\u003e\u003c\/h5\u003e\n\u003cul\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eProducer: Sea Forest with 30 years of gamtae mastering \u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eIngredients: 100% wild gamtae powder after harvested, washed and dried by hand \u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eUse: Add onto soup, fish, grilled meat or virtually every dish you cook\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003eNet Weight: 20g\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\"\u003eStorage Method: Store in refrigerated after receiving it\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e**Product delivered to you will be at least two months from expiration date unless on sale.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cb\u003eAbout\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eBadasoop is known to be one of the best gamtae makers in Korea.  People at the company harvest, wash and dry all by hand.  It has been certified HACCP for the facility and equipped with advanced production processes so that customers can enjoy the stable supply throughout the year.  Badasoop founded by a gamtae master Song Cheol-soo in 1980s is now run by his two children.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e바다숲은 국내에서 유일하게 감태 발명특허를 가지고 있는 송철수 감태명인의 노력으로 시작되었고, 현재 2대째 감태를 알리고 있습니다. 감태는 자연산 제품의 특성으로 인해 원물을 고르는 안목과 시각이 중요한데 송 명인은 지난 30년 동안의 경험을 통해 원문 확보에 대한 노하우를 갖추고 있습니다.  공장의 HACCP 인증을 받고 생산 공정을 체계적으로 갖추어 연중 안정적으로 공급할수 있게 했습니다.  그리하여 감태라는 해초류가 생소했던 1980년대 부터 감태의 대중화를 위해 상품개발을 거듭한 송명인은 우리가 손쉽게 가정에서 즐길 수 있는 감태를 만들었습니다.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/uSEOfPg0Ki4?si=0swKOZjl8IHrPrUt\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch5 data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eDescription\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eGamtae is a type of edible green alga, 100% natural seaweed that is found only in Korea and Japan.  It grows only in unpolluted tidal flats and can’t be farmed.  This gamtae can only be collected by hand from the clean tidal flats from December to March.  Washing and drying processes are performed by hand.  No chemicals in any form are added.  Gamtae is a traditional seaweed food that has a strong sea scent with a distinct bitter taste, but sweet when chewed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eGamtae is super nutritious.  It contains vitamin A, more than six times the calcium than milk does, and a lot of mineral components that help to absorb this calcium.  It is also rich in potassium that is beneficial for children and the pregnant.  This seaweed is full of iron, low in calories so your skin and body will thank you once you swallow it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhy hasn't gamtae been as popular as gim, or dry seaweed?  It is because gamtae has a shorter shelf life and storage is harder.  It is now being recognized as a new, trendy food ingredient as famous chefs at home and abroad at Michelin-starred restaurants started showcasing dishes using this superfood.  You can also go ahead preparing a nice dish with this high quality ingredient that has a unique texture and aroma.  Dropping some of gamtae powder will add flavors and improve visual presentation and improve its taste. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e감태는 오염되지 않은 갯벌에서만 자라는 100% 자연산 해조류입니다.  양식이 불가능하지요.  서해안 청정 갯벌에서 12~3월까지만 나오는 감태는 손으로 직접 채취해야 해요.  세척,  건조하는 과정까지도 모두 손으로 합니다.  어떤 형태의 화학물질도 첨가하지 않아요.  바다향이 아주 짙고, 특유의 쌉싸름한 맛을 갖고 있으나 씹다보면 단맛이 도는, 우리나라의 전통적인 해조류 먹거리입니다.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e감태는 영양분이 풍부해요.  비타민 A와 칼슘이 아주 많이 들어있다고 하지요.  감태의 미네랄 성분은 칼슘 흡수를 돕습니다.  칼륨은 토마토의 6배, 철분도 굴의 10배에 달하니 어린이나 임산부에게 더할 나위없는 영양 식품이지요.  게다가 비타민이 풍부하고 칼로리가 낮아 피부미용과 다이어트에도 좋습니다.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e국내외 미슐랭 식당의 유명 셰프들이 그 진가를 알아보고 감태를  활용한 요리를 선보이면서 더 주목받기 시작한 식재료인데요.  익숙한 김과는 다른 식감과 향을 가진 고급 식재료 감태를 그냥 뿌려주면 근사한 요리가 됩니다.  국이나 고기 위에 뿌려 나만의 요리를 만들어보세요.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e소개하는 감태파우더는 100% 자연산 감태를 바삭하게 구운 후 분말로 가공한 식품이에요.  감태 특유의 쌉쌀한 맛과 바다의 풍미가 그대로 담겨있어요.  한 스푼이면 어떤 요리라도 업그레이드 될 수 있습니다.  색다른 풍미를 느끼실 거에요. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Badasoop","offers":[{"title":"Default Title","offer_id":44564096319660,"sku":"0104","price":17.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4699\/5116\/files\/Screenshot2025-06-27at6.39.29PM.png?v=1782897245"},{"product_id":"premium-doenjang-soybean-paste-500g-copy","title":"Premium Doenjang (Soybean Paste) (500g)(Case of 20)","description":"\u003ch5\u003eHighlights\u003c\/h5\u003e\n\u003cp\u003e1000-day fermented Korean doenjang made with just three ingredients—fermented soybeans, sun-dried sea salt, and bedrock water. No additives, ever.\u003c\/p\u003e\n\u003cp\u003eDeep, savory umami from traditional methods passed down through generations. Naturally gluten-free and preservative-free.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.cnn.com\/videos\/us\/2022\/04\/29\/nomad-carlton-mccoy-south-korea-jangs-origseriesfilms.cnn\" rel=\"noopener\" target=\"_blank\"\u003e▶ Watch Jookjangyeon on CNN\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e천일 간 숙성된 죽장연 된장은 오직 국산 콩, 3년 숙성 천일염, 암반수로 만듭니다. 방부제와 글루텐 없이, 깊고 진한 감칠맛을 담았어요.\u003c\/p\u003e\n\u003cp\u003e전통 방식 그대로 정성껏 만들어 깊은 맛을 내며, 자연 그대로의 재료로 건강하게 즐길 수 있습니다.\u003c\/p\u003e\n\u003ch5\u003eDescription\u003c\/h5\u003e\n\u003cp\u003eJookjangyeon doenjang is fermented for 1000 days in traditional earthenware pots, using only fermented soybeans, 3-year sun-dried salt, and filtered bedrock water—no additives, no shortcuts.\u003c\/p\u003e\n\u003cp\u003eThis labor of love starts with soybeans grown for 200 days, then made into *maeju*, dried and fermented, and aged further for over two years to deepen flavor.\u003c\/p\u003e\n\u003cp\u003eLike fine wine, each year’s batch is unique. Only 1000 jars are made annually, with full attention to terroir and seasonal variation.\u003c\/p\u003e\n\u003cp\u003eIngredients: Fermented soybeans, sun-dried sea salt (3 years), filtered natural bedrock water\u003cbr\u003eProducer: Jookjangyeon, Jookjang-ri, Korea\u003cbr\u003eServing size: Varies by use\u003cbr\u003eStorage: Refrigerate after opening\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e White surface mold may occur naturally—simply remove it and continue using. Jars may also overflow due to active fermentation. This is safe and normal.\u003c\/p\u003e\n\u003cp\u003eProduct ships with at least 3 months of shelf life unless marked as on sale.\u003c\/p\u003e\n\u003cp\u003e죽장연 된장은 천일 동안 옹기에서 자연 발효됩니다. 국산 콩, 3년 숙성한 신안 천일염, 정제 암반수 외엔 아무것도 넣지 않습니다.\u003c\/p\u003e\n\u003cp\u003e200일 동안 키운 콩을 메주로 띄운 후 말리고, 20일간 1차 발효. 다시 60일간 숙성한 뒤 2년 더 숙성해 깊고 진한 맛을 완성합니다.\u003c\/p\u003e\n\u003cp\u003e해마다 기후와 흙의 조건이 달라 와인처럼 빈티지의 개성이 살아있는 장. 연간 단 1000항아리만 생산됩니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e성분:\u003c\/strong\u003e 국산 콩, 3년 숙성 천일염, 암반수\u003cbr\u003e\u003cstrong\u003e생산자:\u003c\/strong\u003e 한국 죽장리 전통장 생산자 죽장연\u003cbr\u003e\u003cstrong\u003e보관 방법:\u003c\/strong\u003e 개봉 후 냉장 보관\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e보관 시 유의사항:\u003c\/strong\u003e 간혹 표면에 생기는 흰 곰팡이는 자연스러운 발효 현상으로, 햇볕에 두었다가 얇게 걷어내고 드셔도 안전합니다. 발효로 인해 넘침이 생길 수 있으며, 뚜껑은 일부러 공간을 둔 구조입니다.\u003c\/p\u003e\n\u003cp\u003e제품은 유통기한 3개월 이상 남은 상태로 배송되며, 세일 품목은 예외입니다.\u003c\/p\u003e\n\u003ch5\u003eAbout\u003c\/h5\u003e\n\u003cp\u003eJookjangyeon is located in a sun-drenched valley in Jookjang-ri, Korea. The region’s climate and soil make it ideal for traditional fermentation.\u003c\/p\u003e\n\u003cp\u003eLocal farmers grow the ingredients, harvest during the warm months, and ferment through the winter—overseeing the entire process with care and skill.\u003c\/p\u003e\n\u003cp\u003e죽장연은 동해안 죽장리 골짜기에 위치해 장류 발효에 최적의 조건을 갖췄습니다.\u003c\/p\u003e\n\u003cp\u003e주민들이 직접 재배한 재료로 여름엔 수확하고, 겨울엔 전통 옹기에서 발효합니다. 처음부터 끝까지 정성과 손길이 닿는 전통 장이에요.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMeet the producers:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/y4DmIsEPI5o?si=Zpd24x1n1ntx3ums\" title=\"Jookjangyeon Producers\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Jookjangyeon","offers":[{"title":"Default Title","offer_id":44566434119852,"sku":"3319","price":495.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4699\/5116\/files\/premium-doenjang-soybean-paste-500g-kim-c-market-1_9a64f88f-d0a3-4e5e-a237-e0315a5ff8a1.png?v=1757285183"},{"product_id":"extra-virgin-sprouted-perilla-oil-case-of-12","title":"Extra Virgin Sprouted Perilla Oil (Case of 12)","description":"\u003ch5\u003e\u003cb\u003eHighlights\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003eCold-pressed just once for a true extra virgin finish, Chung-O’s roasted perilla oil delivers rich, nutty depth with every drop. Sprouted, roasted in a patent-protected kiln, and crafted from 100% Korean organic perilla seeds, it’s your secret to elevating everything from salads to grilled meats, noodles, and warm soups.\u003c\/p\u003e\n\u003cp\u003e들깨 특유의 고소함을 극대화한 저온 압착 방식, 청오의 특허 받은 황토 로스터에서 볶아 한 방울만으로도 깊은 풍미를 자아냅니다. 샐러드부터 구운 고기, 국수, 수프까지 요리의 마무리를 책임지는 진짜 고급 들기름이에요.\u003c\/p\u003e\n\u003cdiv style=\"position: relative; display: block; width: 90%; height: 0; margin: auto; padding: 0% 0% 56.25%; overflow: hidden;\"\u003e\u003ciframe style=\"position: absolute; top: 0; bottom: 0; left: 0; width: 100%; height: 100%; border: 0;\" src=\"https:\/\/www.youtube.com\/embed\/XzhcdvKkNWA\" title=\"How to make Tofu Steak in Perilla Oil | 들기름 두부 스테이크\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch5\u003e\u003cb\u003eDescription\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eThe Hidden Star of the Korean Pantry\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOften overshadowed by sesame oil, perilla oil is a nutty, fragrant staple in Korean cooking—milder, smoother, and absolutely essential. Chung-O’s version is cold-pressed just once from organically sprouted Korean perilla seeds, roasted in a patented kiln lined with loess clay and infrared heat for maximum aroma and nutrition.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePerfect for dressings, dips, seasoning, sauces, or as a finishing touch on meats, vegetables, rice bowls, and noodles.\u003c\/li\u003e\n\u003cli\u003eUnrefined, extra virgin oil—cold-pressed once for purity and depth.\u003c\/li\u003e\n\u003cli\u003eSprouted seeds enhance Omega-3, Omega-6, and healthy fatty acids.\u003c\/li\u003e\n\u003cli\u003eLow smoke point—best used raw or gently warmed, not for high-heat cooking.\u003c\/li\u003e\n\u003cli\u003eMade only from organic, pesticide-free Korean perilla seeds.\u003c\/li\u003e\n\u003cli\u003eRefrigerate after opening to preserve freshness and flavor.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e한국산 유기농 들깨만 사용한 프리미엄 들기름\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e참기름만큼이나 한국 요리에 빠질 수 없는 들기름, 청오는 발아시킨 유기농 들깨를 황토 코팅 특허 로스터에서 볶아 단 한 번 저온 압착하여 깊은 고소함을 살렸어요. 비빔밥, 구이, 나물, 수프에 한 방울만 더해도 풍미가 달라집니다.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e샐러드, 디핑 소스, 비빔 요리, 국수, 고기, 나물 등 다양한 요리에 어울려요.\u003c\/li\u003e\n\u003cli\u003e정제하지 않고 한 번만 짜낸 엑스트라 버진 들기름입니다.\u003c\/li\u003e\n\u003cli\u003e발아 들깨 사용으로 오메가-3, 6 등 건강한 지방산이 풍부해요.\u003c\/li\u003e\n\u003cli\u003e연기가 쉽게 나므로 가열보다는 마무리용으로 사용하는 것이 좋아요.\u003c\/li\u003e\n\u003cli\u003e100% 국내산 유기농 들깨만 사용합니다.\u003c\/li\u003e\n\u003cli\u003e개봉 후에는 냉장 보관해 주세요.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003e\u003cb\u003eAbout\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003eChung-O has led Korea’s organic movement for over 25 years, working hand-in-hand with farmers to cultivate pesticide-free crops across the country. 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If you’re seeking a clean, traditionally crafted perilla oil, this is your answer.\u003c\/p\u003e\n\u003cp\u003e청오는 25년 넘게 한국 유기농 식품을 선도해온 브랜드입니다. 전국의 농가와 협력하여 3년 이상 무농약 재배한 원료만을 사용하며, 6개 전문 공장을 운영해 품질 관리에 철저합니다. 황토 코팅과 적외선 가열 기술을 결합한 특허 로스터에서 볶아 고소한 풍미와 영양을 동시에 살렸어요. 진짜 전통 방식으로 만든 고급 들기름을 찾고 있다면, 청오가 해답이에요.\u003c\/p\u003e","brand":"Chung-O","offers":[{"title":"160ml","offer_id":44566434185388,"sku":"3318","price":220.0,"currency_code":"USD","in_stock":true},{"title":"300ml","offer_id":46102630695084,"sku":"2861","price":380.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4699\/5116\/files\/Screenshot2025-06-18at3.38.30PM_84a17860-4c19-4775-b9fa-59e154e7414e.png?v=1787297809"},{"product_id":"yondu-vegetable-seasoning-sauce-case-of-12","title":"Yondu Vegetable Seasoning Sauce (Case of 12)","description":"\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eHighlights \u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYondu is a natural umami sauce made from organic soybeans and six vegetables, offering a deep, clean flavor. It's a clean-label essential for healthy, easy cooking.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Organic Soybean Essence (Organic Soybean, Water, Salt), Organic Vegetable Stock (White Radish, Cabbage, Leek, Shiitake, Garlic), Yeast Extract\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eNet Wt: \u003cmeta charset=\"utf-8\"\u003e9 fl oz (275ML)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e지금 소개해 드리는 연두는 발효시킨 유기농 콩과 6가지 채소로 완성한 천연 우마미 소스로, 깊고 깔끔한 맛을 낼 수 있어요.  Non-GMO, 글루텐 프리, 비건 인증을 받은 클린 레이블 제품이라, 건강하고 간편한 요리에 사용하시기 좋은 제품이지요.\u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYondu  is a versatile, plant-based umami seasoning sauce, carefully brewed from triple-fermented soybeans and a blend of savory vegetables.  Just a few teaspoons transform soups, stir-fries, roasted vegetables, noodles, and sauces—offering a deep, complex flavor boost with minimal effort.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBalanced, concentrated, and naturally rich, Yondu acts as a clean-label alternative to fish sauce, soy sauce, bouillon, dashi, and broth concentrates, without overwhelming delicate ingredients. \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eYondu is certified Non-GMO, gluten-free, and vegan—an effortless way to bring rich flavor and aroma to any dish, no extra ingredients needed.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e연두는 유기농 콩을 천천히 발효시키고, 무, 양배추, 대파, 표고버섯, 마늘 등 6가지 채소를 고아낸 육수를 블렌딩해 완성한 천연 액상 조미료입니다.  몇 방울만 더해도, 별다른 추가 조미료 없이 국, 볶음, 곡물, 나물 , 샐러드 등 다양한 요리에 깊고 깔끔한 풍미를 더할 수 있지요.  \u003c\/span\u003e\u003cspan\u003e추가 소금, 기름, 버터 없이도 요리의 맛을 풍성하게 살려주어, 더 건강한 식단을 간편하게 완성할 수 있어요.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e 요리 중간에 간을 맞추거나, 완성 후 마지막 한 방울로 풍미를 더하는 식으로 소금처럼 손쉽게 사용하시면 되지요.   \u003c\/span\u003e\u003cspan\u003eNon-GMO, 글루텐 프리, 비건 인증을 받은 연두는, 복잡한 재료 없이도 깊은 맛을 만들어주는, 만드는 모든 요리에 맛과 향을 더해주는 만능 해결사가 될 거세요.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eAbout \u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYondu is crafted by \u003c\/span\u003e\u003cspan\u003eSempio\u003c\/span\u003e\u003cspan\u003e, Korea’s oldest and most trusted name in traditional fermentation, with over 70 years of history.  Rooted in centuries of Korean culinary wisdom, Sempio is dedicated to creating foods that connect natural ingredients with authentic, honest flavors.  With Yondu, Sempio brings the deep art of fermentation into modern kitchens, offering a clean, plant-based way to build rich, satisfying flavor with ease.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e연두는 샘표, 한국에서 가장 오래된 전통 발효 식품 브랜드가 만든 제품입니다.  \u003c\/span\u003e\u003cspan\u003e샘표는 70년 넘게 자연 재료와 정직한 맛을 연결하는 발효 식문화를 이어오며, \u003c\/span\u003e\u003cspan\u003e한국의 오랜 요리 지혜를 현대 식탁에 전하는 데 힘써왔습니다.  \u003c\/span\u003e\u003cspan\u003eYondu는 샘표의 깊은 발효 노하우를 바탕으로, 식물성 식생활을 위한 건강하고 깔끔한 풍미를 현대적인 방식으로 풀어낸 제품입니다.\u003c\/span\u003e\u003c\/p\u003e","brand":"Sampyo","offers":[{"title":"Default Title","offer_id":44566434087084,"sku":"3320","price":71.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4699\/5116\/files\/ecf9903dac06f2b9a9512fe0c4486dfe0913efd65a2b0d5c6f58393508e61d65_dff0634a-614e-4df9-9842-6949d027f9a8.webp?v=1782897247"},{"product_id":"kisoondo-strawberry-gochujang-230g-copy","title":"Kisoondo Strawberry Gochujang (230g) (Case of 10)","description":"\u003ch5\u003e\u003cb\u003eHighlights\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe creative mix of the Fermentation Master Ki Soondo’s Traditional Gochujang and the famously sweet strawberries harvested in Damyang makes even world-class chefs addicted. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e대한민국 기순도 ‘진장(陳醬)’ 명인의 전통고추장과 당도 높기로 유명한 ‘담양 딸기'만을 사용해 단맛을 끌어올린 딸기고추장은 세계적인 셰프들도 즐겨 사용하고 아이들도 참 좋아합니다.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eIngredients: \u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e100% Red pepper (Korea), Fermented soybean, Glutinous rice, Strawberries, Roasted bamboo Salt, Soy sauce, and Malt. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eWeight: \u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e230g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eStorage Method:\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e  Keep refrigerated. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e*Please note that this is a fermented product and without any preservatives it can continue to rise which can sometimes overflow (the lid is intentionally popped to allow breathing space for the fermented paste). It is still safe to eat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.cnn.com\/videos\/us\/2022\/04\/29\/nomad-carlton-mccoy-south-korea-jangs-origseriesfilms.cnn\" title=\"Kisoondo on CNN\" rel=\"noopener\" target=\"_blank\"\u003eWatch Kisoondo on CNN\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.cbs.com\/shows\/video\/w9CMw06K4oi9N7TmK7wX6kn5_EnyT0m6\/\" title=\"Kisoondo on CBS\" rel=\"noopener\" target=\"_blank\"\u003eWatch Kisoondo on CBS\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/b6Mp7zFvZiA?si=obB3UX1zXBqdX7Mk\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cb\u003eDescription\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003eKisoondo’s Strawberry Gochujang is a delightful twist on authentic Korean paste. Crafted by Master Ki with all-natural, Korean-grown ingredients and traditional methods, it offers a perfect balance of sweet and fruity flavors to complement the spicy notes. Aged for a minimum of six months, this thick, fermented chili paste combines the unique funkiness of fermentation, bold spiciness of peppers, and delightful sweetness of strawberries grown in Damyang. Crunchy strawberry seeds will make your chewing entertaining. Elevate your dishes and experience the essence of traditional Korean flavors with our exceptional condiment.\u003c\/p\u003e\n\u003cp\u003e기순도 명인의 딸기 고추장은 2017년 농림축산식품부의 쌀가공품 Top 10에 선정된 바 있습니다. 화학 재료나 첨가물 없이 전부 한국산 재료를 사용 전통 방식대로 내추럴하게 장을 담갔지요. 거기에 당도 높기로 유명한 전라남도 담양의 딸기를 넣어 우아한 매콤달콤 맛을 만들어 냅니다. 설탕이나 올리고당 등으로 단맛을 내야 하는 레시피엔 기순도 딸기 고추장을 넣어 보세요. 촘촘히 박힌 딸기씨는 재미있는 식감을, 조미료 없이도 자연스레 묻어나는 달콤함을 느낄 수 있습니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cb\u003eAbout\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003eWith a well-guarded secret passed down through many generations, the Fermentation Master Ki Soondo crafts the essence of Korean culinary tradition with unparalleled dedication year after year. Like a well-choreographed symphony, every November in the lunar calendar, this culinary genius performs her magic. First, meticulously preparing the fermented soybean blocks (meju), which undergo a month-long fermentation journey. Then, the handcrafted bamboo salt (jukyeom) is added, and the mixture matures gracefully in large earthenware jars.\u003c\/p\u003e\n\u003cp\u003eAmongst the thousands of fermentation pots under the watchful eyes of this esteemed master, one stands out - the legendary \"Ssiganjang\" which has aged for an astonishing 400 years. Its depth of flavor sets a foundation unlike any other, making it an exquisite masterpiece.\u003c\/p\u003e\n\u003cp\u003eGaining international acclaim and capturing the attention of renowned chefs worldwide, this virtuoso of the fermentation continually dedicates herself to promoting the rich flavors of Korea alongside her offsprings. And today, just like every other day, she takes charge, ensuring the legacy of Korean taste is carried forth with unyielding passion.\u003c\/p\u003e\n\u003cp\u003e전통식품명인 제35호 기순도 ‘진장(陳醬)’ 명인의 오랜 노하우와 정성으로 매해 탁월한 장을 만들어냅니다. 명인은 약 400년간 대대손손 내려오는 비법으로 50년 가까이 늘 같은 시기에 장 담그는 일을 해왔습니다. 매년 동짓달인 음력 11월에 메주를 쑤고 한 달 정도 발효과정을 거친 후, 직접 구운 죽염과 함께 항아리에 다시 숙성을 하지요.\u003c\/p\u003e\n\u003cp\u003e대나무가 울창한 전라남도 담양의 고즈넉한 고씨 가문 종가집에는 1,000여 개의 장독대 중 종가의 내림장인 ‘씨간장'이 있는데요. 다른 곳과 그 맛의 깊이가 다를 수 밖에 없는 이유입니다. 세계적인 요리사와 방송사들이 기순도 명인을 찾아 오는 이유를 경험해 보세요.\u003c\/p\u003e","brand":"Kisoondo","offers":[{"title":"Default Title","offer_id":44566434742444,"sku":"3335","price":155.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4699\/5116\/files\/Kisoondo_StrawberryG_acedfd89-1887-4f59-80b1-a0c8c6977e8e.jpg?v=1782897248"},{"product_id":"kisoondo-ssamjang-230g-case-of-10","title":"Kisoondo Ssamjang (230g) (Case of 10)","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eThis Ssamjang by the Fermentation Master Ki Soondo is the golden mix of her all natural Gochujang, Doenjang and sesame oil. An excellent pair with BBQ, great for almost everything.\u003c\/p\u003e\n\u003cp\u003e\u003cbr data-mce-fragment=\"1\"\u003e기순도 진장(陳醬) 명인이 만드는 고추장과 된장, 참기름을 황금비율로 섞어 만든 쌈장.\u003c\/p\u003e\n\u003cp\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Soybeans, Bamboo Salt, Glutinous Rice, Red Pepper Powder, Fermented Soybean Powder, Malt, Soy Sauce, Rice, Sesame Oil\u003cbr data-mce-fragment=\"1\"\u003eContains Soy, Sesame\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eWeight:\u003c\/strong\u003e 230g\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eStorage Method:\u003c\/strong\u003e Store in a cool, dry place. Keep it refrigerated after opening.\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eSpecial Information:\u003c\/strong\u003e This is a fermented product and as this product has absolutely no preservatives it can continue to rise which can sometimes overflow. It is still safe to eat.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca rel=\"noopener\" title=\"Kisoondo on CBS\" href=\"https:\/\/www.cbs.com\/shows\/video\/w9CMw06K4oi9N7TmK7wX6kn5_EnyT0m6\/\" target=\"_blank\"\u003eWatch Kisoondo on CBS\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/b6Mp7zFvZiA?si=obB3UX1zXBqdX7Mk\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eSsamjang is a must-have for Korean BBQ. Putting little bit of ssamjang on top of vegetable wraps, meat and cooked rice will send you to heaven. The Fermentation Master Ki Soondo’s Ssamjang is made of all natural, long fermented Doenjang and Gochujang, and sesame oil in her golden mix ratio. Simply dipping vegetables like gochu (chili pepper), or broccoli to her Ssamjang can elevate it to a meal dish.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e한국인이 사랑하는 음식 중 하나인 쌈. 쌈을 먹을 때 절대 빠질 수 없는 것이 쌈장이죠. 건강에는 물론 맛도 좋은 쌈 채소를 먹는데 꼭 필요한 이 쌈장은 기순도 명인의 된장과 고추장 그리고 참기름을 황금비율로 섞어서 만들죠. 내추럴 재료 외에는 어떠한 첨가물도 들어가지 않아 구수하면서도 고급스런 맛을 냅니다. 아삭한 고추에 기순도 쌈을 찍어먹으면 심지어 고기 없이도 즐거운 식사를 하실 수 있을 거에요.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eWith a well-guarded secret passed down through many generations, the Fermentation Master Ki Soondo crafts the essence of Korean culinary tradition with unparalleled dedication year after year. Like a well-choreographed symphony, every November in the lunar calendar, the this culinary genius performs her magic. First, meticulously preparing the fermented soybean blocks (meju), which undergo a month-long fermentation journey. Then, the handcrafted bamboo salt (jukyeom) is added, and the mixture matures gracefully in large earthenware jars.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eAmongst the thousands of fermentation pots under the watchful eyes of this esteemed master, one stands out - the legendary \"Ssiganjang\" which has aged for an astonishing 400 years. Its depth of flavor sets a foundation unlike any other, making it an exquisite masterpiece.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003eGaining international acclaim and capturing the attention of renowned chefs worldwide, this virtuoso of the fermentation continually dedicates herself to promoting the rich flavors of Korea alongside her offsprings. And today, just like every other day, she takes charge, ensuring the legacy of Korean taste is carried forth with unyielding passion.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e전통식품명인 제35호 기순도 ‘진장(陳醬)’ 명인의 오랜 노하우와 정성으로 매해 탁월한 장을 만들어냅니다. 명인은 약 400년간 대대손손 내려오는 비법으로 50년 가까이 늘 같은 시기에 장 담그는 일을 해왔습니다. 매년 동짓달인 음력 11월에 메주를 쑤고 한 달 정도 발효과정을 거친 후, 직접 구운 죽염과 함께 항아리에 다시 숙성을 하지요.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003e대나무가 울창한 전라남도 담양의 고즈넉한 고씨 가문 종가집에는 1,000여 개의 장독대 중 종가의 내림장인 ‘씨간장'이 있는데요. 다른 곳과 그 맛의 깊이가 다를 수 밖에 없는 이유입니다. 세계적인 요리사와 방송사들이 기순도 명인을 찾아 오는 이유를 경험해 보세요.\u003c\/p\u003e","brand":"Kisoondo","offers":[{"title":"Default Title","offer_id":44566434578604,"sku":"3333","price":127.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4699\/5116\/files\/ScreenShot2025-02-16at3.16.03PM.png?v=1782897242"},{"product_id":"kisoondo-traditional-gochujang-case-of-10","title":"Kisoondo Traditional Gochujang (Case of 10)","description":"\u003ch5\u003e\u003cb\u003eHighlights\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cb\u003eBold. Rich. Uncompromising.\u003c\/b\u003e This small-batch gochujang is crafted by Korea’s fermentation master, Ki Soondo, using time-honored techniques and natural Korean ingredients. No additives. No shortcuts. Just deeply savory, layered heat that brings instant depth to any dish.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e진하고 깊은 맛, 타협 없는 정성.\u003c\/b\u003e 한국의 장 명인 기순도가 직접 담근 전통 고추장. 자연 재료만을 사용해 천천히 발효시킨 진짜 맛입니다. 첨가물 없이, 그저 정성과 시간만으로 완성한 매콤달콤한 풍미.\u003c\/p\u003e\n\u003ch5\u003e\u003cb\u003eDescription\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003eGochujang is more than a condiment—it's the soul of Korean cuisine. Master Ki Soondo brews her iconic gochujang in the heart of Damyang, using fermented soybean powder, sun-dried Korean red chili, roasted bamboo salt, and her homemade malt syrup. The result? A beautifully balanced, umami-rich paste with sweet heat and savory complexity. Free from GMOs, additives, preservatives, and refined sugar.\u003c\/p\u003e\n\u003cp\u003e장맛이 곧 한식의 기본. 전남 담양에서 기순도 명인이 전통 방식으로 담근 고추장은 발효된 된장가루, 햇볕에 말린 고춧가루, 구운 죽염, 손수 만든 조청으로 맛을 냅니다. 자연이 주는 단맛과 깊은 감칠맛의 조화. GMO, 첨가물, 방부제, 정제당 없이 오직 자연의 맛만 담았습니다.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eIngredients:\u003c\/b\u003e Korean glutinous rice, Korean red chili, fermented soybean powder, roasted bamboo salt, Korean soy sauce, Korean malt syrup\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 230g\u003cbr\u003e\u003cb\u003eStorage:\u003c\/b\u003e Store in a cool, dry place. Refrigerate after opening.\u003cbr\u003e\u003cb\u003eNote:\u003c\/b\u003e This is a live fermented product. Rising or overflow may occur—still safe to eat.\u003c\/p\u003e\n\u003ch5\u003e\u003cb\u003eAbout\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003eMaster Ki Soondo, Korea’s 35th designated master of traditional foods, has spent nearly 50 years perfecting jang. Every year in November (lunar calendar), she prepares meju blocks, ferments them with roasted bamboo salt, and matures them in earthenware jars under Damyang’s open sky. Her fermentation legacy is rooted in a 400-year-old soy sauce culture, known as 'Ssiganjang', and preserved through over 1,000 jars cared for by her family in the tranquil forests of Jeollanam-do.\u003c\/p\u003e\n\u003cp\u003e전통식품명인 35호 기순도는 50년 가까이 매년 같은 시기, 똑같은 방식으로 장을 담그고 있습니다. 담양 고씨 가문의 1,000여 장독 중 하나인 400년 숙성 씨간장은 그 깊이가 남다릅니다. 대나무숲의 맑은 공기 아래, 손수 담근 메주와 구운 죽염을 항아리에 숙성하며 전통의 맛을 이어가고 있습니다.\u003c\/p\u003e\n\u003cdiv style=\"position: relative; display: block; width: 90%; height: 0; margin: auto; padding: 0% 0% 56.25%; overflow: hidden;\"\u003e\u003ciframe style=\"position: absolute; top: 0; bottom: 0; left: 0; width: 100%; height: 100%; border: 0;\" src=\"https:\/\/www.youtube.com\/embed\/b6Mp7zFvZiA?si=obB3UX1zXBqdX7Mk\" title=\"Title Here\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.cnn.com\/videos\/us\/2022\/04\/29\/nomad-carlton-mccoy-south-korea-jangs-origseriesfilms.cnn\" target=\"_blank\"\u003eWatch Kisoondo on CNN\u003c\/a\u003e | \u003ca href=\"https:\/\/www.cbs.com\/shows\/video\/w9CMw06K4oi9N7TmK7wX6kn5_EnyT0m6\/\" target=\"_blank\"\u003eWatch Kisoondo on CBS\u003c\/a\u003e\u003c\/p\u003e","brand":"Kisoondo","offers":[{"title":"Default Title","offer_id":44566435004588,"sku":"3336","price":130.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4699\/5116\/files\/ScreenShot2025-02-16at3.12.12PM_0e7753f1-4037-4eee-8c8d-231b38b41eea.png?v=1782897249"},{"product_id":"kisoondo-traditional-doenjang-230gcase-of-10","title":"Kisoondo Traditional Doenjang (230g)(Case of 10)","description":"\u003ch5\u003e\u003cb\u003eHighlights\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Fermentation Master Ki Soondo’s Traditional Doenjang is made of only three natural ingredients - beans, bamboo salt, and water.  It offers the authentic taste that embodies the essence of Korean cuisine, reflecting the master's dedication to her family’s heritage kept for 400 years. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e기순도 ‘진장(陳醬)’ 명인\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e이 400여 년 이어져 온 종가의 비법으로 매해 만들어 내는 전통 된장은 콩, 직접 만드는 죽염, 물 단 세 가지 재료로만 만듭니다.  한국 요리의 본질을 담은 진정한 맛을 느껴보세요.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eIngredients: \u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003eSoybeans, roasted bamboo salt and water\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eWeight: \u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e230g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eStorage Method:\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e  Keep refrigerated after opening.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e*Please note that this is a fermented product and without any preservatives it can continue to rise which can sometimes overflow (the lid is intentionally popped to allow breathing space for the fermented paste). It is still safe to eat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca rel=\"noopener\" title=\"Kisoondo on CNN\" href=\"https:\/\/www.cnn.com\/videos\/us\/2022\/04\/29\/nomad-carlton-mccoy-south-korea-jangs-origseriesfilms.cnn\" target=\"_blank\"\u003eWatch Kisoondo on CNN\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca rel=\"noopener\" title=\"Kisoondo on CBS\" href=\"https:\/\/www.cbs.com\/shows\/video\/w9CMw06K4oi9N7TmK7wX6kn5_EnyT0m6\/\" target=\"_blank\"\u003eWatch Kisoondo on CBS\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/b6Mp7zFvZiA?si=obB3UX1zXBqdX7Mk\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003cspan style=\"font-weight: 400;\"\u003e   \u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cb\u003eDescription\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Fermentation Master Ki Soondo's Traditional Doenjang is crafted with utmost sincerity, using only three ingredients - beans, bamboo salt, and water.  Each batch is meticulously prepared by Master Ki, a guardian of time-honored traditions, in the same way that has been kept for 400 years.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eMade with domestically sourced non-GMO beans, bamboo salt her family makes at the family furnace, and clean water, this soybean paste undergoes a natural fermentation process in a loess room, complemented by the influence of pine pollen from the surrounding earthen pots.  Experience the special flavors of Kisoondo's Traditional Doenjang that world’s renowned chefs love.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e기순도 진장(陳醬) 명인은 매해 음력 11월마다 콩으로 메주를 만들고 장을 담그기 시작합니다.  50년 세월, 같은 시기에 정성으로 제사를 지내고 대대손손 내려오는 비법대로 행하는 것이지요.  메주는 유기농 볏짚으로 묶어 황토방에서 발효를 하지요.  Non-GMO 콩, 직접 구워 만드는 죽염과 담양군 월봉산 자락의 깨끗한 물, 단 세 가지로 된장과 간장을 빚습니다.  세계적인 셰프들과 언론사에서 찾아오는 이유를 김씨마켓 통해 한 번 경험해 보세요.\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cb\u003eAbout\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWith a well-guarded secret passed down through many generations, the Fermentation Master Ki Soondo crafts the essence of Korean culinary tradition with unparalleled dedication year after year.  Like a well-choreographed symphony, every November in the lunar calendar, this culinary legend performs her magic.  First, meticulously preparing the fermented soybean blocks (meju), which undergo a month-long fermentation journey.  Then, the handcrafted bamboo salt (jukyeom) is added, and the mixture matures gracefully in large earthenware jars.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAmongst the thousands of fermentation pots under the watchful eyes of this esteemed master, one stands out - the legendary \"Ssiganjang\" which has aged for an astonishing 400 years.  Its depth of flavor sets a foundation unlike any other, making it an exquisite masterpiece.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eGaining international acclaim and capturing the attention of renowned chefs worldwide, this virtuoso of the fermentation continually dedicates herself to promoting the rich flavors of Korea alongside her offsprings.  And today, just like every other day, she takes charge, ensuring the legacy of Korean taste is carried forth with unyielding passion.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e‘장맛이 변하면 집안이 망한다'는 말이 있을 정도로 예로부터 선조들은 잠 담그기를 아주 중요하게 생각했지요.  하지만 집집마다 장을 담그던 풍경은 어느샌가 자취를 감추고 말았는데요.  담양에 터를 잡은 고씨 가문 종갓집의 10대 맏며느리인 기순도 진장(陳醬) 명인은 400여 년간 전해져 내려오는 가문의 비법을 지키며 우리 전통 장의 명맥을 잇고 있어요.  \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e늘 그래왔듯 오늘도 복(福)을 담아\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e 식(食)을 짓습\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e니다.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kisoondo","offers":[{"title":"Default Title","offer_id":44566434545836,"sku":"3334","price":125.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4699\/5116\/files\/ScreenShot2025-02-16at3.14.05PM_c2825417-7ab7-41fa-8d65-c1ec725052dd.png?v=1782897246"},{"product_id":"premium-gochujang-red-chili-paste-500g-case-of-20","title":"Premium Gochujang (Red Chili Paste) (500g) (Case of 20)","description":"\u003ch5\u003eHighlights\u003c\/h5\u003e\n\u003cp\u003eJookjangyeon’s gochujang is fermented in Onggi clay pots for 1,000 days using only traditional methods and clean Korean ingredients. No additives. No shortcuts. Just deep, developed flavor and a subtle kick of heat.\u003c\/p\u003e\n\u003cp\u003eIdeal for cooking, dipping, mixing, or marinating—this is not just a condiment, but a statement of craftsmanship.\u003c\/p\u003e\n\u003cp\u003e죽장연 고추장은 1000일 동안 전통 옹기에서 자연 발효되며, 깊고 진한 맛을 자랑합니다. 인공 첨가물은 일절 사용하지 않아요.\u003c\/p\u003e\n\u003cp\u003e볶음, 양념, 소스, 비빔 어디에나 잘 어울리는 고추장입니다. 그저 양념이 아닌, 장인의 손맛이 담긴 식재료입니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGochujang Cauliflower Wings Recipe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/DZwv-j8QN4c?si=aucTZTqlzdhORs1Y\" title=\"Gochujang Cauliflower Wings\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003ch5\u003eDescription\u003c\/h5\u003e\n\u003cp\u003eThis gochujang is naturally fermented for 1,000 days to develop its rich, sweet, savory, and spicy balance.\u003c\/p\u003e\n\u003cp\u003eMade with 100% Korean ingredients: red pepper powder, malt syrup, sweet rice, and sea salt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 1.10 lbs\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing Size:\u003c\/strong\u003e 1 tbsp\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate after opening.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e This is a living, fermented product. It may bubble or overflow naturally due to the absence of preservatives. This is normal and safe to consume.\u003c\/p\u003e\n\u003cp\u003e죽장연 고추장은 1000일간 자연 발효되어 달콤함, 감칠맛, 매운맛이 조화를 이룹니다.\u003c\/p\u003e\n\u003cp\u003e국산 고춧가루, 엿기름, 찹쌀, 천일염만을 사용하여 건강하게 만들었습니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e내용량:\u003c\/strong\u003e 500g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1회 제공량:\u003c\/strong\u003e 약 1큰술\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e보관방법:\u003c\/strong\u003e 개봉 후 냉장보관\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e주의사항:\u003c\/strong\u003e 방부제가 없어 자연 발효가 지속되며 가끔 넘칠 수 있습니다. 이는 자연스러운 현상으로 안심하고 드셔도 됩니다.\u003c\/p\u003e\n\u003ch5\u003eAbout\u003c\/h5\u003e\n\u003cp\u003eJookjangyeon is nestled in the sunny valley of Jookjang-ri on Korea’s east coast—an ideal climate for naturally fermented pastes. Their gochujang is handcrafted in traditional Onggi clay pots by local artisans.\u003c\/p\u003e\n\u003cp\u003e경상도 동해안의 햇살 좋은 골짜기, 죽장리에 자리한 죽장연은 된장과 고추장 발효에 최적의 자연환경을 갖추고 있습니다. 무형문화재 장인의 옹기에서 지역 주민들과 함께 전통 방식으로 정성껏 만듭니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMeet our producers:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/y4DmIsEPI5o?si=fpp3jSf8ymh9YdBn\" title=\"Meet the Jookjangyeon Producers\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Jookjangyeon","offers":[{"title":"Default Title","offer_id":44566434906284,"sku":"3340","price":535.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4699\/5116\/files\/premium-gochujang-red-chili-paste-500g-kim-c-market-1_df6ba333-ed4c-4251-b71a-c9a4b7efee14.png?v=1787114216"},{"product_id":"premium-doenjang-soybean-paste-150g-case-of-20","title":"Premium Doenjang (Soybean Paste) (150g) (Case of 20)","description":"\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eHighlights\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFor those who season with intention. Jookjangyeon’s 1000-day doenjang is slow-fermented with just soybeans, sea salt, and water—for deep, rich umami that turns simple meals into something worth remembering.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e맛에도 기준이 있다면, 이건 그 기준이 되는 맛. 콩, 천일염, 물—오직 세 가지로 천일을 기다린 죽장연 된장은 매일의 식탁을 특별하게 만들어줘요.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNeed inspiration? Watch how we use it in \u003cem\u003eclam doenjang vongole pasta\u003c\/em\u003e below:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/ZqHmKFxXl5U?si=5cYQzATf-RfY07g_\" height=\"315\" width=\"560\" allowfullscreen=\"\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\n\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis is not your average doenjang. Fermented for 1000 days using only soybeans, 3-year sun-dried sea salt, and natural bedrock water, Jookjangyeon’s traditional paste is rich, earthy, and deeply complex. No preservatives. No shortcuts. Just time, care, and tradition.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEach step—growing soybeans for 200 days, fermenting the maeju blocks, and aging in earthen jars—preserves and enhances flavor, just like fine wine. Only 1000 pots are produced a year, each reflecting the unique terroir of Jookjang-ri.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Fermented soybeans, sun-dried sea salt (aged 3 years), filtered bedrock water\u003cbr\u003e\n\u003cstrong\u003eFermentation:\u003c\/strong\u003e Over 1000 days in traditional Korean earthenware\u003cbr\u003e\n\u003cstrong\u003eCertifications:\u003c\/strong\u003e Gluten-free, no added preservatives\u003cbr\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Natural mold may occur—simply scrape and continue use. May bubble or rise due to fermentation. Store in a cool, dry place.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e콩, 천일염, 지하 암반수. 오직 세 가지 재료만으로 1000일 동안 발효한 죽장연 된장은 깊은 맛과 진한 감칠맛을 자랑합니다. 방부제 없이 자연 그대로의 발효 과정으로 만들어졌어요.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e200일간 재배한 콩으로 만든 메주를 50일간 건조하고, 20일간 발효한 뒤 2차 숙성과 2년 이상의 숙성 단계를 거칩니다. 매년 1000개의 장독만 생산하는 이 된장은 해마다 와인처럼 빈티지별로 다른 풍미를 지닙니다.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003e보관 방법:\u003c\/strong\u003e 흰 곰팡이는 자연스러운 현상이며 햇빛에 잠시 두었다가 표면을 얇게 제거 후 사용하세요. 발효로 인해 제품이 부풀거나 넘칠 수 있으나 섭취에는 문제가 없습니다.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eAbout\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eJookjangyeon is based in Jookjang-ri, a serene valley on Korea’s eastern coast. This microclimate, paired with traditional practices, makes it ideal for making fermented foods like doenjang and gochujang.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAll ingredients are sourced locally, and every step—from harvesting to fermentation—is carried out by small farmers and artisans committed to quality. The result is a doenjang that tells the story of its land and people.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e죽장연은 한국 동해안 계곡 마을 죽장리에 자리한 전통 장 브랜드입니다. 해풍과 안개가 어우러지는 지역 특성 덕분에 발효에 적합한 환경을 갖추고 있죠.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e모든 재료는 지역 농가에서 직접 수급하고, 농부들이 수확부터 발효까지 전 과정을 함께합니다. 장맛에 자연과 사람이 그대로 스며든 제품이에요.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMeet the producers:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/y4DmIsEPI5o?si=Zpd24x1n1ntx3ums\" title=\"YouTube video player\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003ca href=\"https:\/\/www.cnn.com\/videos\/us\/2022\/04\/29\/nomad-carlton-mccoy-south-korea-jangs-origseriesfilms.cnn\" target=\"_blank\" rel=\"noopener\" title=\"Watch Jookjangyeon on CNN\"\u003eWatch Jookjangyeon on CNN\u003c\/a\u003e\u003c\/p\u003e\n","brand":"Jookjangyeon","offers":[{"title":"Default Title","offer_id":44566434873516,"sku":"3338","price":183.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4699\/5116\/files\/premium-doenjang-soybean-paste-150g-kim-c-market-1_f645ca68-ccd7-4270-9207-69f78d0a0a1f.png?v=1756989992"},{"product_id":"premium-gochujang-red-chili-paste-150g-case-of-20","title":"Premium Gochujang (Red Chili Paste) (150g) (Case of 20)","description":"\u003ch5\u003e\u003cb\u003eHighlights\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003eFermented for 1,000 days in hand-crafted Onggi jars, this gochujang is bold, balanced, and naturally complex—no additives, just pure Korean tradition in a jar.\u003c\/p\u003e\n\u003cp\u003e천일 간 옹기에서 발효한 진짜 고추장. 첨가물 없이 완성된 깊고 균형 잡힌 맛, 전통 그대로의 풍미를 담았습니다.\u003c\/p\u003e\n\n\u003ch5\u003e\u003cb\u003eDescription\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003eMade in the sun-soaked valley of Jookjang-ri, this gochujang is fermented for 1,000 days using only Korean red pepper powder, malt syrup, sweet rice, and salt. No shortcuts, no preservatives—just nature, time, and tradition. Each jar is carefully aged in Onggi pots crafted by Master Potter Lee Moonam (Important Intangible Cultural Property No. 25), and favored by Michelin-starred chefs in New York and San Francisco.\u003c\/p\u003e\n\u003cp\u003e죽장리의 햇살 아래 천일간 발효한 죽장연 고추장은 고춧가루, 엿기름, 찹쌀, 천일염 외 어떤 첨가물도 들어가지 않아요. 무형문화재 25호 이무남 옹기장의 항아리에서 오랜 시간 정성껏 숙성된 이 고추장은 뉴욕과 샌프란시스코의 미슐랭 레스토랑에서도 사용되고 있습니다.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Korean red pepper powder, malt syrup, sweet rice, salt\u003cbr\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 0.33 lbs\u003cbr\u003e\n\u003cstrong\u003eServing Size:\u003c\/strong\u003e 1 tbsp\u003cbr\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate after opening\u003cbr\u003e\n\u003cstrong\u003eNote:\u003c\/strong\u003e As a naturally fermented product with no preservatives, the paste may rise and overflow slightly. The jar is designed to breathe—this is safe and expected.\u003c\/p\u003e\n\n\u003ch5\u003e\u003cb\u003eAbout\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003eJookjangyeon is based in Jookjang-ri, a small valley village on Korea’s eastern coast, ideal for fermentation. They craft their gochujang and doenjang using age-old methods with ingredients sourced locally and responsibly, preserving both tradition and flavor integrity.\u003c\/p\u003e\n\u003cp\u003e죽장연은 발효에 최적인 지형을 지닌 경상북도 죽장리에 위치해 있습니다. 지역 주민들과 함께 전통방식으로 장을 담그며, 진정한 한국 장맛을 전하고 있습니다.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eMeet the makers:\u003c\/strong\u003e\u003c\/p\u003e\n\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/y4DmIsEPI5o?si=fpp3jSf8ymh9YdBn\" height=\"315\" width=\"560\" allowfullscreen allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\n","brand":"Jookjangyeon","offers":[{"title":"Default Title","offer_id":44566434775212,"sku":"3339","price":195.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4699\/5116\/files\/premium-gochujang-red-chili-paste-150g-kim-c-market-1_f2d8523e-0a2c-4311-975b-23428e026edb.png?v=1756955791"},{"product_id":"five-grains-syrup","title":"Five Grains Syrup (Case of 12)","description":"\u003ch5\u003e\u003cb\u003eHighlights\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cem\u003e\u003cb\u003eWhy so special?\u003c\/b\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThere is absolutely no sugar added to Father’s Hill Whole Grain Syrup, other than the natural sugar extraction that occurs through the processing of the organic five grains - rice, barley, brown rice, glutinous rice and black beans.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eBy farming its own farm, and producing the syrups utilizing his mother’s traditional recipe, Father’s Hill arrived at this wholesome whole grain syrup. Whole grain syrup can be a replacement for any ingredient using sugar, used in cafes as a sweetener, throw in some cinnamon and pour over pancakes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAll natural, all locally farmed rice, barley, brown rice, glutinous rice, and black beans\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrand \u0026amp; Artisan:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFour sincere people in Goheung, Jeollanam-do, South Korea\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003eNet wt\u003c\/strong\u003e: 310g (11oz)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Use:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eUse this instead of sugar! Pour in coffee or tea, use this all natural sweetener for a variety of foods such as a marinade for meat, fruits, yogurt, and pancakes\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cb\u003eDescription\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAmber colored, smooth pouring, and sweet with no sugar, Father’s Hill Whole Grain Syrup is a nutritious alternative for those mindful of their sugar intake.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eBest for Korean BBQ or fish seasoning, fruits, pancakes. Basically this whole grain syrup will replace any recipe using sugar\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eSay goodbye to sugar forever. Substitute sugar with the grain syrup. Pour 1¼ cup grain syrup for one cup of sugar\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\n\u003cspan style=\"font-weight: 400;\"\u003eFarm-to-bottle using organic rice, barley, brown rice, glutinous rice, and black beans\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"font-weight: 400;\"\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e설탕 없는 감미료, 오곡곡물당을 만나보세요.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e아토피 발진으로 고생하는 딸 나희를 위해 엔지니어 아빠가 개발했습니다.  청정마을 전남 고흥에서 아빠가 직접 기른 유기농 쌀과 보리, 현미, 찹쌀, 검은콩 다섯 유기농 곡물로 만들어요.  설탕 시럽이나 올리고당처럼 인위적이지 않고 풍미 있는 달콤함이 있답니다.  육류나 조림류, 토마토 같은 과일, 팬케익 등 다양한 활용이 가능한 곡물당, 아이들에게 참 좋습니다.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e청정마을에서 직접 키운 유기농 곡물만 사용합니다.   \u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cb\u003eAbout\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWhen his daughter Nahee was born with severe eczema, a young father Juho went through strenuous measures, making lifestyle changes to free his child from her skin condition. Going through anxious days with no signs of her recovery, he abandoned his engineering job at a semiconductor chip maker and moved his family south to his hometown Goheung.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eJuho began farming organic grains thinking they would help Nahee. Conscious about her eating, the father also started making traditional grain syrup to replace sugar. Being surrounded by the town’s clean environment and consuming no more sugar, Nahee, now 13, is happy now that her eczema is almost gone.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eJuho created Father’s Hill in 2013 to share his grain syrup and other organic products he loves. The company logo is a drawing work by Nahee.\u003c\/span\u003e\u003c\/p\u003e","brand":"Father's Hill","offers":[{"title":"Default Title","offer_id":44566435102892,"sku":"3346","price":104.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0682\/4699\/5116\/files\/FathersHill_GrainSyrup_New_ce4c4302-afbd-40fc-ad99-c05403adfe1d.jpg?v=1782897249"}],"url":"https:\/\/biz.kimcmarket.com\/collections\/jangs-sauces-oils.oembed?page=6","provider":"Kim'C Market Biz","version":"1.0","type":"link"}