Jangs, Sauces & Oils

Highlights Balsamic 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...

Highlights Master Ki Soondo took her traditional gochujang and folded in ripe Damyang strawberries — and the result is a paste that's rich and fermented, sweet and gently spicy all at once. Built on 100% Korean ingredients and aged over six months the traditional...

Highlights This balsamic vinegar captures the refreshing brightness of Jeju tangerines, offering a delicately sweet and citrusy twist to your everyday table. 제주도에서 온 상큼한 감귤향이 가득한 발사믹 식초를 소개합니다. Ingredients: 100% Jeju Hallabong, tangerine, and honey.  No preservatives. Process: Fermentation in Korean jars...

Highlights Sesame 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...

Highlights Fresh perilla oil, cold-pressed the artisan way from 100% Korean perilla seeds. The seeds are barely roasted and pressed just once at low heat, so the green, nutty aroma comes through clean and bright — the kind of oil where a few drops...

Highlights If 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...

Highlights This 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. 이건 그냥...

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