{"title":"Fall Best Sellers","description":"\u003cp\u003eThe 20 you reached for most this fall. Ranked by what landed in your carts since September.\u003c\/p\u003e","products":[{"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":43699217334525,"sku":"0965","price":38.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/premium-doenjang-soybean-paste-500g-kim-c-market-1_151bfc80-09b8-43a6-9c23-45de07bb3f49.png?v=1686256321"},{"product_id":"vintage-soy-sauce","title":"Premium Soy Sauce (Ganjang)","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eHandcrafted in the mountain village of Sangsari, Pohang, from just three things — soybeans, sea salt, and water — and aged a thousand days. That slow brewing is what gives Jookjangyeon's soy sauce its deep, rounded umami and quiet natural sweetness, the kind that turns a simple dish into something you remember. A pantry essential you'll reach for far more than you expected.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Soybeans, 3-year sun-dried sea salt (Sinan), bedrock water — 100% Korean\u003cbr\u003e\n\u003cstrong\u003ePurity check:\u003c\/strong\u003e No additives, no preservatives; vegan, gluten-free\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Naturally brewed and aged ~1,000 days in breathing onggi\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 250 ml (8.45 fl oz)\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Store in a cool, dry place; refrigerate after opening\u003c\/p\u003e\n\u003cp\u003e포항 죽장면 상사리 산골 마을에서, 콩·천일염·물 단 세 가지로 빚어 천 일을 숙성한 간장이에요. 그 느린 발효가 죽장연 간장에 깊고 둥근 감칠맛과 은은한 단맛을 주죠. 소박한 한 접시를 기억에 남는 맛으로 바꿔 주는 그런 맛이에요. 생각보다 훨씬 자주 손이 가는, 주방의 필수품입니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eA soy sauce aged a thousand days\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGreat soy sauce is mostly about patience, and Jookjangyeon gives it a thousand days. Made from only Korean soybeans, three-year Sinan sea salt, and bedrock water, it's brewed and aged the traditional way — no additives, nothing to rush it. What comes out is deeply savory with a natural, rounded sweetness underneath, elegant rather than sharp. It's the kind of everyday soy sauce that quietly makes everything around it taste better.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Sangsari valley, in a bottle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEverything about it traces back to one place: Sangsari, a mountain valley in Jookjang-eup, Pohang, with clean air and bedrock water drawn from 200 metres down. The soybeans are grown nearby, the salt is sun-dried in Sinan for three full years, and the fermentation happens in breathing onggi built by master potter Lee Mu-nam. The same slow craft behind Jookjangyeon's doenjang and gochujang runs through this bottle — time, clean ingredients, and no shortcuts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWays to use it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eUse it wherever soy sauce belongs, and let its depth do the work. It's excellent in marinades and braises, whisked into dressings and dipping sauces, or added to a broth for a rounder, savory finish. Because it carries a natural sweetness, you often need less sugar than a recipe calls for. It also stands beautifully on its own — a small dish of it with a few drops of sesame oil is all a plate of dumplings or fresh tofu really needs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e천 일을 숙성한 간장\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e좋은 간장은 결국 기다림의 문제예요. 죽장연은 그 기다림에 천 일을 들입니다. 국산 콩, 3년 숙성 신안 천일염, 암반수만으로 전통 방식 그대로 빚고 숙성해요. 첨가물도, 서두름도 없이요. 그렇게 나온 간장은 깊은 감칠맛 아래 은은하고 둥근 단맛이 받쳐, 날카롭기보다 우아합니다. 곁에 있는 모든 것을 조용히 더 맛있게 만드는, 그런 일상의 간장이에요.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e병 안에 담긴 상사리 골짜기\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e이 간장의 모든 것은 한 곳으로 이어져요. 맑은 공기와 지하 200m 암반수가 흐르는, 포항 죽장면 상사리 산골 골짜기죠. 콩은 인근에서 자라고, 소금은 신안에서 3년을 말리며, 발효는 이무남 장인이 빚은 숨 쉬는 옹기에서 이뤄집니다. 죽장연 된장과 고추장을 만드는 바로 그 느린 손길이 이 병에도 흐르고 있어요. 시간, 깨끗한 재료, 그리고 지름길 없는 정직함이죠.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e이렇게 쓰세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e간장이 어울리는 자리라면 어디든, 그 깊이가 일하게 두세요. 마리네이드와 조림에 좋고, 드레싱이나 찍어 먹는 소스에 풀어도, 국물에 더해 둥글고 구수한 마무리를 내도 좋아요. 은은한 단맛이 있어 레시피가 요구하는 설탕을 줄여도 됩니다. 그 자체로도 훌륭해서, 참기름 몇 방울 떨어뜨린 종지 하나면 만두나 생두부 한 접시엔 그걸로 충분해요.\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":21335064477780,"sku":"0001","price":23.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/premium-soy-sauce-ganjang-kim-c-market-1_1371daea-c4ae-4b02-8473-9a5b8f79fc4f.png?v=1686256320"},{"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\u003cstrong\u003ePurity check:\u003c\/strong\u003e Unrefined, single cold-pressed; no additives; benzopyrene-tested\u003cbr\u003e\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\u003cstrong\u003eCertifications:\u003c\/strong\u003e HACCP\u003cbr\u003e\u003cstrong\u003eNet weight:\u003c\/strong\u003e 160ml (5.4 fl oz) or 300ml (10.14 fl oz)\u003cbr\u003e\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\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\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\u003e \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 \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. 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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\u003cstrong\u003ePurity check:\u003c\/strong\u003e Unrefined, single cold-pressed; no additives; benzopyrene-tested\u003cbr\u003e\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\u003cstrong\u003eCertifications:\u003c\/strong\u003e HACCP\u003cbr\u003e\u003cstrong\u003eNet weight:\u003c\/strong\u003e 160ml (5.4 fl oz) or 300ml (10.14 fl oz)\u003cbr\u003e\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\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\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\u003e \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 \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. 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For its sesame and perilla oils, the roasted seeds are pressed a single time in the traditional way.\u003c\/p\u003e\n\u003cp\u003e \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":21350671188052,"sku":"0003","price":28.0,"currency_code":"USD","in_stock":true},{"title":"300ml","offer_id":29084201287764,"sku":"0012","price":46.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/Screenshot2025-06-18at3.38.30PM.png?v=1758723723"},{"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. 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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. 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Sweetened only with the family's traditional rice grain syrup — never sugar — each jar is made with plenty of fresh Korean fruit, so the flavor comes through full and true rather than flat and sugary. Choose from five flavors.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (Strawberry):\u003c\/strong\u003e Korean strawberry 62%, rice grain syrup (jocheong) 38%\u003cbr\u003e\n\u003cstrong\u003eIngredients (Fig):\u003c\/strong\u003e Korean fig 48%, rice grain syrup (jocheong) 52%\u003cbr\u003e\n\u003cstrong\u003eIngredients (Blueberry):\u003c\/strong\u003e Korean blueberry 60%, rice grain syrup (jocheong) 40%\u003cbr\u003e\n\u003cstrong\u003eIngredients (Yuja):\u003c\/strong\u003e Goheung yuja (citron) juice 30%, rice grain syrup (jocheong) 69.1%, agar 0.9%\u003cbr\u003e\n\u003cstrong\u003eIngredients (Purple sweet potato):\u003c\/strong\u003e Korean purple sweet potato 60%, rice grain syrup (jocheong) 40%\u003cbr\u003e\n\u003cstrong\u003ePurity check:\u003c\/strong\u003e No added sugar, no preservatives, no artificial flavoring, no coloring, no additives; vegan\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Concentrated slowly at low temperature (no scorching), sweetened with the family's rice grain syrup (jocheong)\u003cbr\u003e\n\u003cstrong\u003eCertifications:\u003c\/strong\u003e HACCP\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 220g (7.8 oz); Purple sweet potato 280g (9.9 oz)\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Store in a cool, dry place; refrigerate after opening and use within about 3 months\u003cbr\u003e\n\u003cstrong\u003eAvailable in:\u003c\/strong\u003e Strawberry, Fig, Blueberry, Yuja, Purple Sweet Potato\u003c\/p\u003e\n\u003cp\u003e설탕을 넣지 않고도 과일 맛이 깊고 풍부한 무설탕 잼이에요. 단맛은 오직 아빠랑이 직접 만든 전통 쌀조청에서만 냈고, 신선한 국산 과일을 듬뿍 넣어 과일 본연의 맛이 진하게 살아 있죠. 다섯 가지 맛 중에서 골라보세요.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eFruit first, sweetened with rice syrup instead of sugar\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMost jam leans on sugar to set and sweeten. Father's Hill's doesn't. Each jar is packed with fresh Korean fruit and sweetened only with the family's own rice grain syrup (jocheong), with no sugar or additives at all. Instead of a hard boil, the fruit is concentrated slowly at low temperature so it never scorches — the color stays true and the sweetness stays gentle, so the jam keeps the fragrant aroma and deep flavor of real fruit.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA single fruit in every jar\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEach jar is filled with Korean fruit grown in clean countryside. Every flavor is built around a single fruit, so each one tastes clearly of what's inside.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eStrawberry\u003c\/strong\u003e is cooked down thick and jammy, with a real, pulpy bite.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlueberry\u003c\/strong\u003e runs deep and berry-forward, with a sweet-tart depth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFig\u003c\/strong\u003e turns rich, honeyed, and thick, with tiny seeds that give it texture.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eYuja (citron)\u003c\/strong\u003e, grown in Goheung where Father's Hill has its home, comes through fragrant and bright with a faint bitter edge.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePurple sweet potato\u003c\/strong\u003e is the outlier, smooth and earthy, closer to a spoonable latte than a fruit preserve.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe fruit flavors are at home wherever you'd reach for jam. Spread strawberry, blueberry, or fig on toast, fold them into yogurt or oatmeal, or set them out on a cheese board. The two softer flavors do more than spread: stir the purple sweet potato into warm milk for an easy latte, or the yuja into hot water for a bright winter tea. With no sugar and no additives, it's something the whole family can enjoy without a second thought, from children to grandparents.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e설탕 대신 쌀조청, 과일 가득한 잼\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e대부분의 잼은 설탕으로 굳히고 단맛을 냅니다. 아빠랑 잼은 그렇지 않아요. 신선한 국산 과일을 듬뿍 넣고, 단맛은 오직 아빠랑이 직접 만든 쌀조청으로만 냈죠. 설탕도 첨가물도 없습니다. 센 불에 끓이는 대신 낮은 온도에서 천천히 졸여 과일이 타지 않으니, 색이 그대로 살고 단맛이 은은해 과일잼의 향긋한 향과 진한 맛을 느낄 수 있습니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e한 병에 과일 하나\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e청정 자연에서 재배한 국산 과일을 그대로 담았습니다. 맛마다 과일 하나에 집중해, 고른 과일다운 맛이 또렷하게 살아 있어요.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e딸기\u003c\/strong\u003e는 잼처럼 진하게 졸여 과육이 톡톡 씹혀요.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e블루베리\u003c\/strong\u003e는 베리 향이 깊고 새콤달콤하게 퍼져요.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e무화과\u003c\/strong\u003e는 진하고 꿀처럼 달며, 씨가 씹혀 식감이 살아 있어요.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e유자\u003c\/strong\u003e는 아빠랑의 고향 고흥에서 자란 것으로, 향긋하고 상큼하면서 은은하게 쌉싸름해요.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e자색고구마\u003c\/strong\u003e는 조금 다른 결로, 부드럽고 구수해 떠먹는 라떼에 가까워요.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e이렇게 즐겨보세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e과일 맛들은 잼을 쓰던 자리 어디에나 잘 어울려요. 딸기·블루베리·무화과는 토스트에 바르고, 요거트나 오트밀에 섞거나, 치즈 보드에 곁들여 보세요. 부드러운 두 가지는 바르는 것 이상이에요. 자색고구마는 따뜻한 우유에 풀어 간단한 라떼로, 유자는 뜨거운 물에 타 산뜻한 겨울 차로 즐겨보세요. 설탕도 첨가물도 없어, 아이부터 어른까지 온 가족이 부담 없이 즐길 수 있어요.\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":"Strawberry","offer_id":31880733982852,"sku":"0061","price":9.0,"currency_code":"USD","in_stock":false},{"title":"Fig","offer_id":31881192702084,"sku":"0062","price":9.0,"currency_code":"USD","in_stock":true},{"title":"Blueberry","offer_id":31881196667012,"sku":"0063","price":9.0,"currency_code":"USD","in_stock":true},{"title":"Yuja","offer_id":44195853467901,"sku":"1683","price":9.0,"currency_code":"USD","in_stock":true},{"title":"Purple Sweet Potato","offer_id":31881198567556,"sku":"0064","price":9.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/46_temp_16952603673066view.jpg?v=1704828538"},{"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":32268870451332,"sku":"0071","price":7.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/one-tablet-ground-ginger-kim-c-market-1_ede95086-ca6f-4fa2-9148-fa012249f7db.jpg?v=1758725119"},{"product_id":"golden-queen-korean-rice-fresh-milled","title":"Golden Queen III [100% Korean Rice; Freshly Milled in New York]","description":"\u003ch5\u003e\u003cb\u003eHighlights\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003eGolden Queen III is a premium Korean rice cultivated exclusively in Gyeonggi Province after 20 years of research. Beloved by chefs at Michelin-starred restaurants like Atomix and Oiji Mi, it’s known for its glossy finish, chewy bite, and rich, buttery aroma—everyday rice elevated to fine dining status.\u003c\/p\u003e\n\u003cp\u003e골든퀸3호는 20년간의 연구 끝에 경기도에서만 재배되는 프리미엄 쌀입니다. 아토믹스, 오이지미 등 미슐랭 레스토랑 셰프들이 사랑하는 윤기 흐르고 쫀득한 식감, 고소한 향이 매일의 밥상을 특별하게 만들어줍니다.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/3_480x480.png?v=1685031365\" alt=\"Golden Queen III Rice Image\" style=\"display: block; margin-left: auto; margin-right: auto;\"\u003e\u003c\/p\u003e\n\u003ch5\u003eDescription\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eServing Size:\u003c\/strong\u003e 3.2 oz (each bag is to serve 25 people) \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e To preserve freshness and prevent the natural rice eggs from hatching due to minimal pesticide use, store in an airtight container in the refrigerator. This also protects the rice from absorbing odors.\u003c\/p\u003e\n\u003cp\u003e쌀은 냄새를 잘 흡수해요. 강한 냄새가 나는 음식이나 세제 등과는 떨어진 곳에 보관하고, 밀폐 용기에 담아 냉장 보관하세요.\u003c\/p\u003e\n\u003cp\u003eGolden Queen III blends the full-bodied flavor of tall rice varieties with the resilience of shorter crops—rich, aromatic, and satisfying.\u003c\/p\u003e\n\u003cp\u003eAfter harvest, we store the rice in low-moisture, cool environments until milled to your desired polish level.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e0% Polish (Brown Rice):\u003c\/strong\u003e Rich in nutrients and natural fiber. Cook longer and chew thoroughly for optimal digestion.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e30% Polish:\u003c\/strong\u003e Removes the tougher outer layer while keeping much of the nutritional bran.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e50% Polish:\u003c\/strong\u003e A perfect balance of nutrition and sweetness. We remove 50% of bran, the nutritious layer covering white rice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e70% Polish:\u003c\/strong\u003e A softer, more refined grain with subtle complexity—ideal for white rice lovers seeking a bit more. We remove 70% of bran, the edible, nutritious layer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e100% Polish (White Rice):\u003c\/strong\u003e Clean, sweet, and silky-smooth with all bran layers removed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Cook (Stovetop):\u003c\/strong\u003e Use water ¾–1 inch above the rice (more for brown rice). Bring to a boil uncovered, then reduce heat, cover, and simmer for 10 minutes. Let it rest, covered, for another 10 minutes before serving.\u003c\/p\u003e\n\u003cp\u003e소포장 쌀을 찾는 분들이 많아졌어요. 쌀은 도정 직후부터 산패가 시작되어 온도와 습도에 민감하죠. 가장 맛있을 때 드시려면, 신선하게 정미된 쌀을 빠르게 소비하는 것이 좋아요.\u003c\/p\u003e\n\u003cp\u003e그래서 김씨마켓은 여러분의 주문을 받은 후에야 정미를 합니다. 골든퀸3호 현미의 미강 부분만을 30% 벗겨내거나 (3분도), 50% 벗겨내거나 (5분도) 하는 식으로 입맛에 맞게 신선하게 정미해요.\u003c\/p\u003e\n\u003cp\u003e골든퀸은 찰기와 단맛이 뛰어나고, 시간이 지나도 본연의 식감이 살아 있는 품종입니다. 서산의 비옥한 간척지에서 자라 풍부한 미네랄과 고소한 향미를 자랑합니다. 커피로 치면 싱글 오리진처럼 특별하죠.\u003c\/p\u003e\n\u003cp\u003e밥 짓는 동안 퍼지는 고소한 향, 윤기 흐르는 쌀알, 입안에 퍼지는 깊은 풍미—직접 경험해보세요.\u003c\/p\u003e\n\u003cp\u003e포장지 날짜는 유통기한이 아닌 정미일자입니다.\u003c\/p\u003e\n\u003ch5\u003eAbout\u003c\/h5\u003e\n\u003cp\u003eGolden Queen III is 100% Korean rice, grown in Seosan and freshly milled to order in New York.\u003c\/p\u003e\n\u003cp\u003eThe date on the package reflects the milling date—not an expiration date—ensuring peak freshness.\u003c\/p\u003e","brand":"Farmers in Seosan","offers":[{"title":"5 lb \/ White Rice (Fully Milled 100% 백미)","offer_id":36466980782230,"sku":"0137","price":32.95,"currency_code":"USD","in_stock":true},{"title":"5 lb \/ 70% (Well Milled 칠분도)","offer_id":36466980814998,"sku":"0138","price":32.95,"currency_code":"USD","in_stock":true},{"title":"5 lb \/ 50% (Half Milled 오분도)","offer_id":36466980847766,"sku":"0139","price":32.95,"currency_code":"USD","in_stock":true},{"title":"5 lb \/ 30% (Lightly Milled 삼분도)","offer_id":36466980880534,"sku":"0140","price":32.95,"currency_code":"USD","in_stock":true},{"title":"5 lb \/ Brown Rice (Unmilled 0% 현미)","offer_id":36466980913302,"sku":"0141","price":32.95,"currency_code":"USD","in_stock":true},{"title":"10 lb \/ 70% (Well Milled 칠분도)","offer_id":36466980978838,"sku":"0487","price":64.95,"currency_code":"USD","in_stock":true},{"title":"10 lb \/ 50% (Half Milled 오분도)","offer_id":36466981011606,"sku":"0144","price":64.95,"currency_code":"USD","in_stock":true},{"title":"10 lb \/ 30% (Lightly Milled 삼분도)","offer_id":36466981044374,"sku":"0145","price":64.95,"currency_code":"USD","in_stock":true},{"title":"10 lb \/ Brown Rice (Unmilled 0% 현미)","offer_id":36466981077142,"sku":"0146","price":64.95,"currency_code":"USD","in_stock":true},{"title":"15 lb \/ 70% (Well Milled 칠분도)","offer_id":45706946445565,"sku":"0626","price":96.95,"currency_code":"USD","in_stock":true},{"title":"15 lb \/ 50% (Half Milled 오분도)","offer_id":45706949263613,"sku":"2611","price":96.95,"currency_code":"USD","in_stock":true},{"title":"15 lb \/ 30% (Lightly Milled 삼분도)","offer_id":45706950082813,"sku":"2612","price":96.95,"currency_code":"USD","in_stock":true},{"title":"15 lb \/ Brown Rice (Unmilled 0% 현미)","offer_id":45940896661757,"sku":"2824","price":96.95,"currency_code":"USD","in_stock":true},{"title":"10 lb \/ White Rice (Fully Milled 100% 백미)","offer_id":46609476485373,"sku":"0143","price":64.95,"currency_code":"USD","in_stock":true},{"title":"15 lb \/ White Rice (Fully Milled 100% 백미)","offer_id":46609476649213,"sku":"2610","price":96.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/GoldenQueencopy_e267aed2-ad25-4656-8a55-76d1c32e7bba.png?v=1752767769"},{"product_id":"lunch-box-gim","title":"Lunch Box Gim (Pack of 3)","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eLunch box gim is the everyday Korean seaweed snack — thin, roasted sheets you wrap around rice or eat straight from the pack. Jinmatgim starts from the raw material up: top-grade laver from the clean waters of Korea's West Sea, hand-selected by a craftsman of thirty years, making up over 90% of each sheet. Brushed with sesame oil pressed fresh that day and roasted just enough, it's clean and crisp — real crunch, with none of the oil pooling that weighs other gim down. Three single-serving packs slip easily into a lunch box or bag.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Gim (seaweed) 91% (Korea, West Sea), organic sesame oil 2%, corn oil, salt\u003cbr\u003e\n\u003cstrong\u003ePurity check:\u003c\/strong\u003e No artificial additives\u003cbr\u003e\n\u003cstrong\u003eCertifications:\u003c\/strong\u003e HACCP\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 4g (0.14 oz) × 3 packs (12g total)\u003cbr\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Sesame\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Store in a cool, dry, well-ventilated place, away from direct sunlight\u003c\/p\u003e\n\u003cp\u003e도시락김은 한국의 일상 김 스낵이에요. 얇게 구운 김을 밥에 싸 먹거나 그대로 집어 먹죠. 진맛김은 원료부터 달라요. 서해안 청정 지역에서 자란 최상급 원초를 30년 장인이 직접 골라, 한 장에 90% 넘게 담았어요. 생산일에 맞춰 그날 짠 참기름을 발라 알맞게 구워, 깔끔하고 바삭합니다. 기름이 고이지 않아 김 본연의 바삭함을 그대로 느낄 수 있어요. 1회용 3팩이라 도시락이나 가방에 쏙 넣기 좋습니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eIt starts with the raw laver\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe difference in good gim is settled before the roasting ever begins — in the raw laver it's made from. Jinmatgim uses only top-grade laver grown in the clean waters of Korea's West Sea, hand-selected by a maker of thirty years, and it makes up more than 90% of each sheet. Start with laver this good and the seaweed's own flavor and aroma carry the snack, with little need to cover anything up.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFresh sesame oil, roasted clean\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEach batch is brushed with sesame oil pressed fresh on the day it's made, then roasted with care until the sheets are thin and crisp. Done right, the oil never pools or turns the gim greasy — what you get is real, clean crunch and a light, nutty finish rather than a slick of oil and salt. It's all produced in a HACCP-certified facility.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to enjoy it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWrap a spoonful of warm rice in a sheet, tear it over a rice bowl, or just eat it straight from the pack. The three single-serving packs are made for a lunch box, a desk drawer, or a bag on the go — open one and the rest stay crisp.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e원초에서 시작합니다\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e좋은 김의 차이는 굽기도 전에 이미 갈려요. 바로 원초, 김의 원료에서죠. 진맛김은 서해안 청정 지역에서 자란 최상급 원초만, 30년 장인이 직접 골라 씁니다. 한 장에 원초를 90% 넘게 담았어요. 원초가 좋으면 김 본연의 맛과 향이 스스로 살아나, 무언가로 덮을 필요가 없죠.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e그날 짠 참기름으로, 깔끔하게\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e김을 구울 때는 생산일에 맞춰 그날 직접 짠 참기름을 발라, 얇고 바삭하게 정성껏 굽습니다. 제대로 구우면 기름이 고이거나 김이 기름지지 않아요. 기름과 소금에 절지 않은, 진짜 깔끔한 바삭함과 은은하게 고소한 끝맛이 살죠. 모든 과정은 HACCP 인증 시설에서 이뤄집니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e이렇게 즐기세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e따뜻한 밥 한 술을 김에 싸도 좋고, 밥 위에 부숴 올려도, 그냥 그대로 집어 먹어도 좋아요. 1회용 3팩이라 도시락, 책상 서랍, 가방 어디에나 두기 좋고, 하나를 열어도 나머지는 바삭하게 유지됩니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eJinmatgim keeps its focus on the basics of flavor: carefully sourced raw laver and an honest process, for gim you won't tire of even eating every day. It begins with the laver — a craftsman of thirty years hand-selects only top grade grown in clean coastal waters, the starting point that lets the seaweed's own flavor and aroma come through. Each batch is brushed with sesame oil pressed fresh on the day of production and roasted, by Jinmatgim's own method, so the sheets stay crisp to the last bite without the pooled oil that weighs lesser gim down. Everything is made in a HACCP-certified facility, and Jinmatgim's gim has found a following at tables around the world.\u003c\/p\u003e\n\u003cp\u003e진맛김은 맛의 기본에 집중합니다. 30년 노하우의 장인이 엄선수매한 원초와 정직한 제조 공정으로, 매일 먹어도 질리지 않는 김을 만듭니다. 청정 해역에서 자란 최상급 원초를 직접 선별해 쓰는 것이 그 출발점으로, 여기서 김 본연의 맛과 향이 살아납니다. 원초에는 생산일에 맞춰 그날 직접 짠 참기름을 발라, 진맛김만의 로스팅 기술로 기름이 고이지 않고 끝까지 바삭하게 구워 냅니다. 모든 제품은 HACCP 인증 시설에서 생산되며, 진맛김의 김은 전 세계 식탁에서 사랑받고 있습니다.\u003c\/p\u003e","brand":"Jinmatgim","offers":[{"title":"Default Title","offer_id":42640481091837,"sku":"0642","price":7.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/lunch-box-gim-pack-of-3-kim-c-market-1_e4a15b6d-2b53-416b-9bd8-a058d52f309d.png?v=1686257970"},{"product_id":"rim-natural-lacquered-maple-cutlery-set","title":"Natural Lacquered Maple Cutlery","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eGood tableware doesn't announce itself — it just makes everything on the table look better. RIM's Natural Lacquered Maple Cutlery does exactly that: premium 18\/10 stainless steel meets hand-finished maple wood, coated six or more times with ottchil (natural lacquer), a material Koreans have trusted for centuries to protect, purify, and last.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e좋은 식탁은 요리가 나오기 전부터 시작돼요. 정성껏 차린 음식만큼, 그 음식을 담고 나르는 도구도 식탁의 분위기를 만들거든요. 최고급 스테인리스와 생옻칠 단풍나무 손잡이가 만난 림 커트러리로, 매일의 식사를 조금 더 특별하게 완성해보세요.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMaterial:\u003c\/strong\u003e 18\/10 stainless steel (food contact area); natural maple wood with 6+ coats of natural lacquer (handle)\u003cbr\u003e\u003cstrong\u003eKey properties:\u003c\/strong\u003e Natural lacquer is antimicrobial and waterproof — it actively resists bacterial contamination over time\u003cbr\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e 100% made in Korea\u003cbr\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e Hand wash only. Do not soak in water for extended periods. Not dishwasher-safe. Not suitable for heat sterilization.\u003cbr\u003e\u003cstrong\u003eSizes:\u003c\/strong\u003e Spoon: 21cm (8.3\") | Chopsticks: 23cm (9\") | Dinner knife: 23.5cm (9.3\") | Dinner fork: 21.5cm (8.5\") | Dessert fork: 18.5cm (7.3\") | Dessert spoon: 18cm (7\")\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eWhere stainless steel ends and craft begins\u003c\/strong\u003e\u003cbr\u003eMost flatware stops at the metal. RIM's Maple Cutlery goes further. The food-contact end is made from 18\/10 stainless steel — the same grade used in professional kitchens, chosen for its corrosion resistance, durability, and food-safe reliability. But it's the handle that tells the real story: solid maple wood, finished with six or more layers of ottchil, raw lacquer derived from the sap of the lacquer tree. It's a finishing technique that predates modern surface coatings by centuries in Korea, and it shows in every detail — the depth of color, the smooth resistance underhand, the way it holds up wash after wash.\u003c\/p\u003e\n\u003cp\u003eEach piece is produced entirely in Korea, and because maple is a natural material, subtle variation in grain and tone from piece to piece isn't a flaw. It's the point.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy ottchil, and why it matters\u003c\/strong\u003e\u003cbr\u003eNatural lacquer has been used in Korean craft for its functional properties as much as its beauty. Ottchil is inherently antimicrobial and waterproof — it creates a sealed surface that resists bacterial contamination over time without any synthetic additives. Unlike painted or resin-coated handles that can chip or peel, a properly lacquered surface becomes more integrated with the wood beneath it the longer it's used. The result is a handle that is genuinely low-maintenance, not just low-profile.\u003c\/p\u003e\n\u003cp\u003eOne note on care: because the handles are natural wood, they need a little consideration. Hand washing is best. Avoid soaking, dishwashers, and heat sterilization — high-temperature drying in particular can cause the wood to warp or crack over time.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use it\u003c\/strong\u003e\u003cbr\u003eRIM's cutlery comes in three configurations, each sold separately — Korean, Western, and Dessert — so you can build the table setting that actually fits how you eat. The Korean set (spoon and chopsticks) works equally well for a quiet bowl of doenjang jjigae on a Tuesday or a composed Korean spread on the weekend. The Western set (dinner knife and fork) handles everything from weeknight pasta to a proper dinner party without missing a beat. The Dessert set, slightly smaller in scale, pulls double duty as children's flatware — proportioned well for smaller hands without sacrificing any of the design.\u003c\/p\u003e\n\u003cp\u003eMix and match across sets to build a table that reflects the way you actually cook.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e스테인리스가 끝나는 곳에서 시작되는 것\u003c\/strong\u003e\u003cbr\u003e림 커트러리는 음식에 닿는 부분과 손에 닿는 부분, 두 가지 모두에 최선을 다한 제품이에요. 음식과 직접 닿는 부분은 18-10 스테인리스 스틸로 만들어졌어요. 부식에 강하고 내구성이 뛰어난 이 소재는 전문 주방에서도 널리 쓰이는 최고 등급으로, 위생적이고 안전하게 오랫동안 사용할 수 있어요. 그리고 손잡이에서 림 커트러리만의 이야기가 시작돼요. 단단한 단풍나무 원목에 생옻을 6회 이상 겹겹이 올려 완성한 손잡이는, 볼수록 깊이가 느껴지는 색감과 손에 쥐었을 때의 묵직한 안정감이 달라요. 전통 도장 기법 특유의 마감은 수십 번을 씻어도 흐트러지지 않고 오히려 손에 익어가는 느낌이에요. 100% 국내 생산 제품이며, 천연 소재인 단풍나무 특성상 나무결의 색감과 패턴이 제품마다 조금씩 다를 수 있어요. 똑같이 찍어낸 것이 아니라는 증거이기도 하고요.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e왜 옻칠인가, 그리고 왜 중요한가\u003c\/strong\u003e\u003cbr\u003e옻칠은 단순한 마감재가 아니에요. 한국에서 수백 년간 이어져 온 전통 도장 기법으로, 옻나무 수액을 원료로 층층이 발라 완성하는 방식이에요. 생옻은 그 자체로 강력한 항균력과 방수성을 지니고 있어서, 오래 사용해도 세균이 번식하기 어려운 표면을 유지해줘요. 합성 수지나 페인트 코팅처럼 시간이 지나면 벗겨지거나 갈라지는 것과는 달리, 제대로 된 옻칠 마감은 나무와 함께 깊이 자리 잡아 쓸수록 더 단단해져요. 오래 쓰는 게 맞는 물건이에요.\u003c\/p\u003e\n\u003cp\u003e한 가지만 기억해두세요. 천연 나무 손잡이인 만큼 관리에 약간의 주의가 필요해요. 세척은 손으로 가볍게 해주시고, 물에 오래 담가두거나 식기세척기, 열탕 소독은 피해주세요. 고온 건조가 반복되면 나무가 뒤틀리거나 갈라질 수 있어요.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e어떻게 활용할까\u003c\/strong\u003e\u003cbr\u003e림 커트러리는 한식, 양식, 디저트 세 가지 구성으로 각각 판매돼요. 내 식탁에 맞는 조합을 골라 쓸 수 있고, 세 가지를 함께 구성하면 어떤 요리에도 잘 어울리는 완성된 테이블 세팅이 돼요. 한식 세트(숟가락+젓가락)는 평일 저녁 조용히 먹는 된장찌개 한 그릇에도, 손님을 초대한 한식 상차림에도 자연스럽게 어울려요. 양식 세트(디너 나이프+포크)는 평범한 파스타 한 접시부터 제대로 된 디너 파티까지 두루 소화해요. 디저트 세트는 크기가 조금 작아서 아이들 커트러리로 함께 활용하기에도 딱 좋아요. 각 세트를 조합해서 내 식탁만의 스타일로 완성해보세요.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eHome At is a Korean lifestyle brand with a clear point of view: that everyday spaces deserve the same care and intention as special ones. Its product range spans fabric goods — bedding, cushions, rugs — to kitchen and interior items, all designed with the same modern sensibility and attention to finish. The brand has built a following among design-conscious Korean consumers who want their homes to reflect how they actually want to live, not just how things have always been done. The RIM cutlery line embodies that philosophy directly: craft materials, considered proportions, and a commitment to being made entirely in Korea.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp style=\"margin-bottom: 0;\"\u003e홈앳은 일상의 모든 공간에 감성을 더하겠다는 분명한 철학을 가진 한국 라이프스타일 브랜드예요. 침구, 쿠션, 러그 같은 패브릭 제품부터 주방용품과 인테리어 소품까지, 홈앳이 만드는 제품들은 모던하면서도 감각적인 디자인으로 완성돼 있어요. 특별한 날이 아닌 매일의 공간에도 정성을 들일 수 있다는 믿음이 브랜드 전체에 깔려 있고, 그 감각을 알아본 한국의 젊은 소비자들 사이에서 꾸준한 인기를 얻고 있어요. 림 커트러리는 그 철학이 가장 구체적으로 구현된 제품 중 하나예요. 좋은 소재, 오래가는 마감, 그리고 100% 국내 생산이라는 자부심 — 매일 쓰는 물건일수록 제대로 골라야 한다는 생각에서 시작된 라인이에요.\u003c\/p\u003e","brand":"Home At","offers":[{"title":"Spoon (8.3 in)","offer_id":43683036168445,"sku":"0943","price":22.0,"currency_code":"USD","in_stock":true},{"title":"Chopsticks (9 in)","offer_id":43683036233981,"sku":"0944","price":22.0,"currency_code":"USD","in_stock":false},{"title":"Dinner Knife (9.3 in)","offer_id":43683036299517,"sku":"0945","price":22.0,"currency_code":"USD","in_stock":true},{"title":"Dinner Fork (8.5 in)","offer_id":43683036365053,"sku":"0946","price":22.0,"currency_code":"USD","in_stock":true},{"title":"Dessert Fork (7.3 in)","offer_id":43683036528893,"sku":"0949","price":22.0,"currency_code":"USD","in_stock":false},{"title":"Dessert Spoon (7 in)","offer_id":43683036463357,"sku":"0948","price":22.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/Natural.jpg?v=1794514015"},{"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":44469316813053,"sku":"1965","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/Kisoondo_570666e4-8f98-4fc2-aa2b-f12e2166c0e9.jpg?v=1794514980"},{"product_id":"kisoondo-traditional-ganjang-250ml","title":"Kisoondo Traditional Soy Sauce - Ganjang (250ml)","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eGanjang is the seasoning soy sauce at the heart of Korean home cooking — not the dark, syrupy kind for dipping, but the clean, salt-forward sauce that gives a pot of soup its backbone. Master Ki Soondo brews hers just once a year, from only three ingredients: Korean soybeans, hand-fired bamboo salt, and mountain spring water. The meju is fermented in a loess room, blended with her own bamboo salt, and aged one to two years in earthenware jars. What's left is a deeply savory ganjang that seasons a dish from the inside — no added sweetness, nothing to mask.\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; vegan\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Handcrafted; hand-shaped meju; naturally fermented and aged 1–2 years in earthenware jars\u003cbr\u003e\n\u003cstrong\u003eCertifications:\u003c\/strong\u003e HACCP\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 250 ml (8.45 fl oz)\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Store in a cool, dry place, away from direct sunlight\u003c\/p\u003e\n\u003cp\u003e간장은 한국 가정 요리의 심장에 있는 양념이에요. 찍어 먹는 진하고 걸쭉한 간장이 아니라, 국 한 냄비에 중심을 잡아주는 맑고 짭짤한 국간장이죠. 기순도 명인은 이 간장을 일 년에 단 한 번, 세 가지 재료로만 담급니다. 국산 콩, 손수 구운 죽염, 그리고 산에서 온 맑은 물이죠. 메주를 황토방에서 띄워 직접 만든 죽염과 섞고, 항아리에서 1~2년 숙성시켜요. 그렇게 남는 건 요리의 간을 안에서부터 잡아주는 깊은 감칠맛의 간장입니다. 단맛을 더하지도, 무엇을 덮지도 않고요.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eMaster Ki's ganjang\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn a Korean kitchen, ganjang is the everyday soy sauce that seasons from within — the base of a clear soup, the depth behind namul and braises. It's a different sauce from the thick, sweetened kinds sold for dipping. Master Ki Soondo's is the traditional guk-ganjang, or soup soy sauce: clean, salt-forward, and made from just three ingredients — Korean soybeans, bamboo salt, and water. Korea's Traditional Food Grandmaster No. 35, she brews it only once a year, the way her family has for 370 years — no additives, no sweeteners, no shortcuts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA soy sauce made once a year\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEvery winter, Master Ki selects Korean-grown soybeans — from Muan, Goheung, and Damyang — and shapes them into meju by hand, fermenting the blocks in a traditional loess room. The bamboo salt is her own: three-year sun-dried sea salt packed into Damyang bamboo and fired in a family kiln until its edge softens into a rounder, mineral depth. The water is clean spring water from Wolbongsan. Meju, bamboo salt, and water go into earthenware jars and age for one to two years under the Damyang sky. What emerges is bright and clean at first, then opens into a deep, brothy saltiness — savory rather than sweet, and honest enough to carry a dish on its own.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is the soy sauce Korean cooks reach for when a dish needs seasoning, not color. A spoonful is the backbone of miyeok-guk (seaweed soup) and clear vegetable soups, and it seasons namul, japchae, and jangjorim without any need for anchovy or meat stock. Use it wherever you'd want clean, savory depth — a splash to finish a broth, a base for a dipping or seasoning sauce, or in place of salt where a rounder, fermented note would do more. Because it leans salty rather than sweet, add it gradually and taste as you go.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e명인의 간장\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e한식에서 간장은 안에서부터 간을 잡아주는 일상의 양념이에요. 맑은 국의 바탕이 되고, 나물과 조림에 깊이를 더하죠. 찍어 먹는 진하고 단 간장과는 다른 장입니다. 기순도 명인의 간장은 전통 국간장이에요. 맑고 짭짤하며, 콩·죽염·물 단 세 가지 재료로만 빚습니다. 전통식품명인 제35호인 명인은 이 간장을 370년을 이어온 가문의 방식 그대로 일 년에 단 한 번 담가요. 첨가물도, 감미료도, 지름길도 없습니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e일 년에 딱 한 번 담그는 장\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e겨울마다 명인은 무안·고흥·담양에서 온 국산 콩을 골라 손으로 메주를 빚고, 전통 황토방에서 발효시킵니다. 죽염은 직접 만들어요. 3년 묵힌 천일염을 담양 대나무에 채워 가마에 구우면, 날카로운 맛이 부드럽고 복합적인 미네랄의 깊이로 바뀌죠. 물은 월봉산의 맑은 지하수를 씁니다. 메주와 죽염, 물을 항아리에 담아 담양의 하늘 아래 1~2년을 익혀요. 그렇게 완성된 간장은 처음엔 맑고 산뜻하다가, 곧 국물처럼 우러나는 깊은 짠맛으로 열립니다. 달기보다 감칠맛이 앞서고, 요리 하나를 홀로 받쳐줄 만큼 정직한 맛이에요.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e국물의 간을 잡을 때\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e색이 아니라 간이 필요할 때 한국 요리사들이 손을 뻗는 간장이 바로 이거예요. 한 숟갈이면 미역국과 맑은 채소국의 중심이 잡히고, 멸치나 고기 육수 없이도 나물·잡채·장조림의 간을 맞춰줍니다. 맑고 감칠맛 있는 깊이가 필요한 곳이면 어디든 좋아요. 국물 마무리에 한 방울, 양념장이나 초간장의 베이스로, 혹은 소금 대신 은은한 발효의 맛을 더하고 싶을 때 쓰세요. 달기보다 짭짤한 편이라, 조금씩 넣고 간을 보며 더하면 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","brand":"Kisoondo","offers":[{"title":"Default Title","offer_id":44058612596989,"sku":"1536","price":23.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/Kisoondo-Ganjang.jpg?v=1694440246"},{"product_id":"trunas-freeze-dried-namul","title":"Trunas Freeze-dried Namuls (4 kinds)","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eGondeure, aukk, siraegi, and chwinamul — four Korean mountain and field greens you can bring to the table wherever you are. Freshly gathered and cleaned at the source, then freeze-dried to keep their aroma and texture just as they were. All 100% Korean, with no trimming left to do — just soak them briefly, then season into namul or drop them into a soup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Choose one — 100% Korean mallow, radish leaves (siraegi), thistle (gondeure), or chi leaves (chwinamul)\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) after washing and a brief blanch, so the greens keep for up to a year\u003cbr\u003e\n\u003cstrong\u003eCertifications:\u003c\/strong\u003e HACCP, FSSC 22000, US FDA\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 10g (0.35 oz), about 2 servings\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Store in a cool, dry place away from sunlight and humidity\u003cbr\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Made in a facility that also processes tomato, peach, soybean, wheat, milk, buckwheat, chicken, beef, and shellfish (including oyster, abalone, mussel)\u003cbr\u003e\n\u003cstrong\u003eGood to know:\u003c\/strong\u003e 10g of dried greens rehydrates into a generous amount — enough for about two servings.\u003c\/p\u003e\n\u003cp\u003e곤드레·아욱·시래기·취나물, 한국의 나물 네 가지를 어디에 있든 식탁에 올릴 수 있어요. 산지에서 갓 캐 깨끗이 손질한 뒤 동결건조해, 향과 결을 그대로 담았습니다. 모두 100% 국산이고 따로 다듬을 것도 없어요. 물에 잠깐 불려 나물로 무치거나 국에 넣기만 하면 됩니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eThe hardest part, already done\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNamul — seasoned greens — is a fixture of the Korean table; there's almost always a plate or two beside the rice. Preparing it, though, is quietly laborious: sourcing good greens, washing them again and again, blanching, and wringing them dry. These freeze-dried namul do that part for you. Grown in Korea, then washed and lightly blanched at the source before freeze-drying, they arrive already clean and tender — and keep in the cupboard for up to a year.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFour greens, each its own thing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEach kind has its own character: thistle (gondeure) is nutty and mild, a classic for gondeure-bap; mallow is soft and gentle, at home in a soybean-paste (doenjang) soup; radish leaves (siraegi) are deep and earthy, made for hearty, well-spiced stews; and chi leaves (chwinamul) are fragrant and slightly wild, a spring green that keeps its aroma. Freeze-drying holds each one close to fresh — dried without heat, and with nothing added.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThere are three easy ways to enjoy them. For namul-bap, cook rice with the greens (about a 1:1 rice-to-water ratio) and fold in a soy seasoning. For namul-muchim, soak the greens in cold water for two to three minutes, wring them out, and toss with soy sauce or doenjang, garlic, green onion, sesame oil, and a little salt. For namul-guk, dissolve two Trunas vegan broth tablets in 500 ml of water, then add the greens with doenjang, garlic, green onion, and chili for a hearty, comforting bowl.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e가장 번거로운 일은 이미 끝나 있어요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e나물은 한국 밥상에 빠지지 않는 반찬이에요. 밥 곁에 늘 한두 가지는 오르죠. 그런데 손질이 은근히 번거롭습니다. 좋은 나물을 구해 여러 번 씻고, 데치고, 물기를 꼭 짜야 하니까요. 이 동결건조 나물은 그 과정을 대신해 둡니다. 국산 나물을 산지에서 씻고 살짝 데쳐 그대로 동결건조했으니, 받는 순간 이미 깨끗하고 부드러워요. 게다가 찬장에서 1년까지 두고 쓸 수 있습니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e네 가지 나물, 저마다의 개성\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e나물마다 개성이 달라요. 곤드레는 구수하고 순해 곤드레밥에 잘 어울리고, 아욱은 부드럽고 은은해 된장국에 제격이에요. 시래기는 깊고 구수한 맛이 얼큰한 국이나 조림과 잘 맞고, 취나물은 향이 진하고 살짝 야생의 풍미가 도는 봄나물이죠. 동결건조라 저마다의 맛과 향을 생것에 가깝게 지켰어요. 열을 가하지도 않고, 첨가물도 넣지 않았습니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e이렇게 즐겨보세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e즐기는 방법은 크게 세 가지예요. 나물밥은 쌀과 물을 1:1로 맞춰 나물을 얹어 짓고, 간장 양념에 슥슥 비비면 됩니다. 나물무침은 찬물에 2~3분 불려 물기를 꼭 짠 뒤, 간장이나 된장에 마늘·파·참기름·소금을 조금 넣고 무쳐요. 나물국은 물 500ml에 트루나스 비건 육수 2알을 풀고, 나물·된장·마늘·파·고추를 더해 끓이면 든든한 한 그릇이 완성됩니다.\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)라는 이름은 '자연 그대로(true nature as it is)'에서 왔어요. 충북 충주, 남한강 자락에 자리한 동결건조 식품 기업입니다. 식품공학자 김상식 박사가 이끌죠. 세계 최초의 코인형 동결건조 조미료로 이름을 알렸는데, 아무것도 더하지 않고 원재료만 굳힌 특허 한 알이었어요. 한국에 '코인 육수'라는 장르를 처음 연 제품이기도 하죠. 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 인증도 받았습니다.\u003c\/p\u003e","brand":"Trunas","offers":[{"title":"Mallow","offer_id":45147623653629,"sku":"2247","price":8.65,"currency_code":"USD","in_stock":false},{"title":"Radish Leaves","offer_id":45147623686397,"sku":"2248","price":8.65,"currency_code":"USD","in_stock":true},{"title":"Thistle","offer_id":45147623620861,"sku":"2246","price":8.65,"currency_code":"USD","in_stock":true},{"title":"Chi","offer_id":47267888169213,"sku":"3519","price":8.65,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/ScreenShot2024-04-30at2.19.25PM.png?v=1746560668"},{"product_id":"half-dried-sweet-potato","title":"Half-Dried Sweet Potato","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eYou know that snack you grab \"just one piece\" of — and then suddenly the whole bag is gone? That's goguma mallaengi for you. Chewy, subtly sweet, and satisfying in that wholesome, can't-quite-explain-it way — this is the kind of snack the whole family reaches for, from kids after school to adults who swore they were on a diet. Made from nothing but 100% sweet potatoes grown in Haenam, Korea's sunniest sweet potato country, and dried to chewy perfection. No sugar added, no preservatives, no shortcuts — just the real thing, straight from the tip of the Korean peninsula.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Haenam sweet potato (100%)\u003cbr\u003e\u003cstrong\u003ePurity check:\u003c\/strong\u003e No added sugar. No preservatives. No artificial coloring.\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e HACCP certified facility\u003cbr\u003e\u003cstrong\u003eNet weight:\u003c\/strong\u003e 60g (2.1 oz)\u003cbr\u003e\u003cstrong\u003eStorage method:\u003c\/strong\u003e Store in a cool, dry place away from direct sunlight. Refrigeration recommended for best taste and texture. Reseal and refrigerate after opening.\u003c\/p\u003e\n\u003cp\u003e\"딱 하나만\"이라고 했다가 어느새 봉투 바닥을 보게 되는 그 간식 — 고구마 말랭이입니다. 쫀득하게 씹히는 식감과 은은하게 퍼지는 자연스러운 단맛은 한번 맛보면 멈추기가 어렵죠. 아이부터 어른까지 온 가족이 부담 없이 즐길 수 있는 건강한 간식입니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eThe snack that needs no introduction — but deserves one.\u003c\/strong\u003e\u003cbr\u003eGoguma mallaengi — goguma means sweet potato, and mallaengi is a warm, colloquial Korean word for \"dried things\" — is one of Korea's most beloved everyday snacks. Chewy, naturally sweet, and completely additive-free, it has a way of converting even the most skeptical snackers on the first bite. This version is made from sweet potatoes grown exclusively in Haenam, Jeollanam-do, a county at the far southwestern tip of the Korean peninsula and one of the country's most prized sweet potato regions. Haenam's sweet potatoes hold Geographical Indication No. 42, a government-designated quality certification from Korea's Ministry of Agriculture — the Korean equivalent of a protected origin label.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy Haenam sweet potatoes taste different\u003c\/strong\u003e\u003cbr\u003eHaenam sits at the very tip of the Korean peninsula, where long hours of sunshine and cool sea breezes from the Yellow Sea come together to create ideal growing conditions for exceptionally flavorful sweet potatoes. The Beni Haruka variety used here is particularly special: it combines the dense, nutty character of the chestnut sweet potato with the moist, honey-like sweetness of the pumpkin sweet potato. The longer it cures, the sweeter and more complex it gets. To make just 200g of goguma mallaengi, it takes 1kg of fresh sweet potatoes — that's how concentrated the flavor becomes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat to expect\u003c\/strong\u003e\u003cbr\u003eEach piece is chewy, lightly golden, and carries a natural, deep sweetness that builds as you eat. You may notice a white dusting on the surface — that's not mold. It's natural glucose crystals that form as the sweet potato's own sugars migrate to the surface during drying. Completely safe, and honestly a sign that nothing artificial has been added. If the pieces feel a little firm, ten seconds in the microwave will bring them right back to that soft, bouncy chew — and the white crystals will dissolve too.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChef's tip\u003c\/strong\u003e\u003cbr\u003eEnjoy straight from the bag as a wholesome snack, or gently warm for 10 seconds in the microwave for an even softer, more mochi-like texture. Pairs beautifully with a cup of roasted barley tea (boricha) or a warm latte — the natural sweetness of the potato does all the work.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e소개가 필요없는 간식, 고구마 말랭이\u003c\/strong\u003e\u003cbr\u003e고구마 말랭이 — 고구마는 스위트 포테이토, 말랭이는 \"말린 것\"을 뜻하는 친근한 우리말이에요 — 는 남녀노소 누구에게나 사랑받는 우리나라 대표 건강 간식입니다. 쫀득한 식감과 자연스러운 단맛, 그리고 아무것도 더하지 않은 깨끗한 재료. 한 번 맛본 사람은 빠져나오기 어렵죠. 이 제품은 한반도 최남단, 고구마의 고장으로 유명한 전라남도 해남에서 자란 고구마만을 사용합니다. 해남 고구마는 농림수산부 지리적표시 제42호로 등록된, 원산지 자체가 품질의 증명인 특산품입니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e해남 고구마가 다른 이유\u003c\/strong\u003e\u003cbr\u003e풍부한 일조량과 황해에서 불어오는 시원한 해풍이 만나는 해남은 고구마 재배에 최적의 자연 조건을 갖춘 고장입니다. 이 제품에 사용된 베니하루카 품종은 밤고구마의 고소하고 단단한 식감과 호박고구마의 촉촉하고 꿀 같은 단맛을 모두 갖춘, 두 품종의 장점을 모은 고구마예요. 숙성될수록 당도와 풍미가 더욱 깊어지며, 60g 한 봉지를 만들기 위해 무려 1kg의 생고구마가 필요합니다. 그만큼 맛이 농축되어 있어요.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e멈출 수 없는 쫀득함\u003c\/strong\u003e\u003cbr\u003e한 조각 베어 물면 쫀득한 식감과 함께 은은하고 깊은 단맛이 퍼집니다. 표면에 하얀 가루가 보일 수 있는데, 곰팡이가 아니라 건조 과정에서 고구마의 천연 당분이 표면으로 올라와 결정화된 포도당 결정입니다. 완전히 안전하고, 오히려 아무것도 첨가하지 않았다는 증거이기도 해요. 조금 딱딱해진 경우 전자레인지에 10초만 돌려주세요. 말랑하게 되살아나고 흰 결정도 녹아 사라집니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e이렇게 드셔보세요\u003c\/strong\u003e\u003cbr\u003e봉투를 열면 바로 드실 수 있어요. 전자레인지에 10초 데우면 더욱 부드럽고 쫀득한 식감을 즐길 수 있습니다. 구수한 보리차나 따뜻한 라떼와 함께하면 고구마의 자연스러운 단맛이 더욱 살아납니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eHaenam Sweet Potato Foods is the first brand to take Haenam's beloved sweet potatoes and turn them into the packaged, shelf-ready dried snack that goguma mallaengi lovers know today. Rooted in a deep respect for their regional ingredient, the brand has built its reputation on one principle: let the quality of Haenam's land speak for itself. Their HACCP-certified facility uses a proprietary alternating hot-and-cold drying technique that replicates nature's own drying rhythm — resulting in a consistently chewy texture and naturally concentrated sweetness, with no artificial additives of any kind. That commitment has earned them recognition from Korea's Ministry of Agriculture, Food and Rural Affairs, as well as the Jeollanam-do Farmer's Award. In a market now full of imitators, Haenam Sweet Potato Foods remains the name that producers, chefs, and those who know their goguma point to as the original.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 0;\"\u003e해남 고구마 식품은 해남산 고구마를 건조 간식으로 처음 상품화하여 선보인 브랜드입니다. 지역 농산물에 대한 깊은 애정과 자부심을 바탕으로, '해남 땅의 품질이 곧 제품의 품질'이라는 철학을 지켜오고 있어요. HACCP 인증 시설에서 고온과 저온을 번갈아 적용하는 독자적인 변온 건조 기술로 자연 건조 과정을 재현하며, 어떤 인공 첨가물 없이도 쫀득한 식감과 농축된 단맛을 일관되게 구현합니다. 이러한 노력은 농림축산식품부 장관 표창과 전라남도 농업인 대상 수상으로 이어졌습니다. 수많은 유사 제품이 등장한 지금도, 생산자와 셰프, 그리고 고구마를 제대로 아는 소비자들이 '원조'로 손꼽는 이름은 변함없이 해남 고구마 식품입니다.\u003c\/p\u003e","brand":"Haenam Sweet Potato Foods","offers":[{"title":"Default Title","offer_id":46252389138685,"sku":"3097","price":5.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/half-dried-sweet-potato-pack-of-2-kim-c-market-3_f32f6337-38ea-41cf-94c7-446a605f2b92.png?v=1746631587"},{"product_id":"gamtae","title":"Gamtae (Pack of 2)","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eGamtae is the wild green laver Korea's chefs prize — a seaweed that can't be farmed, gathered by hand from the clean winter flats of Seosan. Master artisan Song Cheolsu, the country's first and only certified gamtae master, picks only the tender fronds and hand-dries them into thin sheets, in two styles. The unseasoned sheets are pure dried gamtae, deep and bracing, and pair beautifully with seasonal seafood; the roasted ones, brushed with sesame oil and salt, come out savory and soft enough to wrap around a warm spoonful of white rice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (Unseasoned):\u003c\/strong\u003e 100% wild gamtae (Seosan, Korea)\u003cbr\u003e\n\u003cstrong\u003eIngredients (Roasted):\u003c\/strong\u003e Wild gamtae 70% (Seosan, Korea), corn oil 18%, sesame oil 11%, glasswort salt 1%\u003cbr\u003e\n\u003cstrong\u003ePurity check:\u003c\/strong\u003e No chemicals or additives; unseasoned gamtae is nothing but dried gamtae\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Hand-harvested December to March (tender fronds only), then hand-washed, hand-raked for even thickness, and dried at low temperature\u003cbr\u003e\n\u003cstrong\u003eCertifications:\u003c\/strong\u003e HACCP\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e Unseasoned 6g (0.21 oz) per pack · Roasted 18g (0.6 oz) per pack\u003cbr\u003e\n\u003cstrong\u003eAvailable in:\u003c\/strong\u003e Unseasoned or Roasted\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e A fresh food — keep refrigerated after receiving\u003cbr\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Made in a facility that also handles egg, milk, buckwheat, peanut, soybean, wheat, mackerel, crab, shrimp, pork, peach, tomato, sulfites, walnut, chicken, beef, squid, shellfish (oyster, abalone, mussel), and pine nut\u003cbr\u003e\n\u003cstrong\u003eGood to know:\u003c\/strong\u003e As a wild-harvested natural product, small bits of shrimp or sea life may occasionally turn up — just remove them before eating. Made with plant ingredients only (no animal ingredients). Contains a desiccant sachet (do not eat).\u003c\/p\u003e\n\u003cp\u003e감태는 한국 셰프들이 아끼는 자연산 녹조예요. 양식이 안 되는 바다 나물이라, 겨울철 서산 청정 갯벌에서 여린 부분만 골라 손으로 뜯어 내야 하죠. 국내 최초이자 유일한 감태 명인 송철수 씨가 손으로 말려 얇게 떠낸 감태입니다. 아무것도 안 넣은 생감태는 쌉싸름한 향이 진해 제철 해산물과 잘 맞고, 참기름 발라 소금 간해 구운 감태는 고소하고 부드러워 따뜻한 흰쌀밥에 얹어 싸 먹기 좋습니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eThe seaweed the tide almost kept\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGamtae is a wild green laver that grows only where the water is clean, on the tidal flats of Korea's west coast, and it refuses to be farmed. It can be gathered only by hand, and only in the cold months from December to March, when Song Cheolsu picks out the tender fronds one by one. Everything after that stays handwork too: the gamtae is washed, raked out evenly so every sheet sets to the same thickness and bite, and dried slowly at low temperature. That patience, and a short shelf life, are why good gamtae has always been rare and worth seeking out. It's also what earned Song Cheolsu recognition as Korea's first and only gamtae master, and lately a place for gamtae in Michelin kitchens at home and abroad.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA sea scent that turns sweet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIts Korean name, 甘苔, means \"sweet seaweed,\" and the taste explains it. There's a strong, clean scent of the sea and a distinct bitter edge up front, and then, as you chew, a quiet sweetness comes through. Gamtae pulled from deeper water runs a darker green and tastes more bracing. All of it comes from the flats around Seosan and Garolim Bay, a stretch of coast clean enough to be named Korea's only protected marine area, and it is washed and dried without a single chemical added.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to enjoy it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe two versions lead in different directions. The unseasoned sheets are pure dried gamtae, and they taste it: deeper, more bracingly bitter, the character turned all the way up. That intensity is made for seafood — lay a sheet over sashimi, raw oysters, or any seasonal catch, and it answers the sea with the sea. The roasted version, brushed with sesame oil and lightly salted, comes out savory and soft, supple enough to wrap, so it belongs with a bowl of warm white rice, as a simple banchan, or rolled into gamtae gimbap. Both cross tables easily, too: crumble either one over avocado toast, a green salad, or buttered popcorn, scatter it on soft scrambled eggs, or set it beside a cheese board where its clean sea-salt edge does the work of a cracker.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e갯벌이 숨겨 둘 뻔한 바다 나물\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e감태는 물이 깨끗한 곳에서만 자라는 자연산 녹조예요. 서해안 갯벌에서 나는데 양식이 되지 않아 사람이 손으로, 그것도 12월부터 3월 추운 철에만 뜯을 수 있습니다. 송철수 명인은 이 시기에 감태의 여린 부분만 골라 하나하나 직접 채취합니다. 그다음도 전부 손일이에요. 씻고, 써레질로 고르게 펴서 어느 장이나 같은 두께와 식감으로 잡고, 저온에서 천천히 말리죠. 이렇게 손이 많이 가는 데다 오래 두기도 어려워 좋은 감태는 늘 귀했어요. 그 손일이 송철수 씨를 국내 최초이자 유일한 감태 명인으로 만들었고, 요즘은 국내외 미쉐린 주방에서도 감태를 찾습니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e바다 향이 단맛으로 넘어가는 맛\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e감태(甘苔)라는 이름은 '단 김'이라는 뜻인데, 맛을 보면 왜 그런 이름이 붙었는지 알게 돼요. 처음엔 짙고 깨끗한 바다 향과 함께 또렷한 쌉싸름함이 느껴지다가, 씹다 보면 은은한 단맛이 올라옵니다. 깊은 물에서 딴 감태일수록 색이 더 진하고 맛도 더 쌉쌀하고요. 전부 서산과 가로림만 갯벌에서 나는데, 국내 유일의 해양보호구역으로 지정될 만큼 깨끗한 바다예요. 씻고 말리는 데 화학물질은 하나도 쓰지 않습니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e이렇게 즐기세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e생감태는 아무것도 안 넣고 말린 감태 그대로라, 쌉싸름한 향과 맛이 훨씬 진합니다. 그 진한 맛은 해산물과 특히 잘 맞아요. 회나 생굴, 제철 해산물 위에 한 장 얹으면 바다에 바다를 더하는 셈이죠. 구운 감태는 참기름 발라 소금 간해 구워 고소하고 부드러워요. 따뜻한 흰쌀밥에 얹어 밥반찬으로, 또 감태 김밥으로 말기에 좋고요. 둘 다 서양식 식탁에도 잘 어울립니다. 아보카도 토스트나 샐러드, 버터 팝콘 위에 부숴 뿌리거나, 부드럽게 익힌 스크램블드에그에 흩뿌리고, 치즈 보드 옆에 두면 그 바다 소금기가 크래커 몫을 톡톡히 해요.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eBadasoop is a family seaweed company on the west coast of Korea, in Seosan, South Chungcheong. It began with Song Cheolsu, who spent decades turning gamtae — a delicate green seaweed once left in the tidal flats — into a prized ingredient, and in 2015 was named the country's first and only master of gamtae processing by the city of Seosan; he holds Korea's only patent for the craft. Today his daughter carries the family work into its second generation, bringing gamtae to a wider table. Badasoop harvests and makes its seaweed in its own HACCP-certified facility in Seosan, that gamtae has found its way into Michelin kitchens in Korea and abroad and onto department-store shelves overseas.\u003c\/p\u003e\n\u003cp\u003e바다숲은 한국 서해안, 충남 서산에서 대를 이어 해조류를 만드는 가족 기업이에요. 시작은 송철수 명인이었죠. 갯벌에 그냥 버려지던 여린 바다 나물, 감태를 귀한 식재료로 살려 낸 분이고, 2015년 서산시가 지정한 국내 최초이자 유일한 감태 가공 명인이거든요. 감태 가공 특허도 국내에서 유일하게 가지고 있고요. 지금은 딸이 그 뒤를 이어 2대째 감태를 더 많은 식탁에 올리고 있습니다. 서산의 HACCP 인증 공장에서 직접 감태를 채취하고 만들죠. 그렇게 만든 감태는 국내외 미쉐린 주방과 해외 백화점 매대에 소개되고 있습니다.\u003c\/p\u003e","brand":"Badasoop","offers":[{"title":"Roasted Gamtae","offer_id":46252468666621,"sku":"3098","price":31.0,"currency_code":"USD","in_stock":true},{"title":"Unseasoned Gamtae","offer_id":46252468699389,"sku":"3099","price":31.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/gamtae-pack-of-2-kim-c-market-1_ea4cce76-3cf4-4a69-9a9f-b3dc37c818f1.jpg?v=1761142020"},{"product_id":"bluetide-maesaengi-3-packs","title":"Bluetide Maesaengi (Pack of 3)","description":"\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eHighlights    \u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWando’s finest maesaengi—harvested in winter, cut and cleaned, then dried into convenient single-serve cubes. Silky texture, clean flavor, and ready in seconds.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eAdd to soups, jjigae, or even summer cold dishes for a nutritious, coastal Korean twist.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e남도의 바다를 담은 한입. 겨울철 완도에서 수확한 매생이를 한입 크기로 잘라 네 번 깨끗이 세척한 후, 급속 냉동·건조해 사계절 내내 즐길 수 있게 만든 간편 매생이입니다. 국이나 찌개, 여름 냉국까지 다양하게 활용해보세요.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eIngredients: 100% super clean Wando Maesaengi\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eNet Weight: 3 packs (2g\/pack)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eStorage Method: Store in a room temperature\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eBest before date: Printed date on package\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMaesaengi (seaweed fulvescens, \u003c\/span\u003e\u003cspan\u003e매생이\u003c\/span\u003e\u003cspan\u003e) is a kind of seaweed that was popular only along the southern coast of Korea.  Only about two decades ago, celebrity chefs started featuring the wispy, tendril-like sea plant on their menus.  Recognized for its rich nutrition and unique silky texture, maesaengi is now a nationally popular health food staple.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOnly growing in extremely clean areas off the southern coast like Wando, the superfine silken green is harvested only during two to three months in winter.  It is cut in small sizes, cleanly washed four times, then frozen instantly.  After this process, the fresh maesaengi shrinks to 4% of its original weight.  One pack of 2g maesaengi is one serving size.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYou don’t need to wash Wando Maesaengi as it’s already super clean.  Simply open the pack, and put it in water.  Put this into soup, jjigae, or ramen a minute before you eat.  You can have a classic Namdo (meaning Jeollanam-do known for its food) soup dish by adding oysters and maesaengi together.  The winter delicacy is also great in summer as a main ingredient for Cucumber Maesangi Naengguk (cold soup with sliced cucumbers and maesaengi, \u003c\/span\u003e\u003cspan\u003e오이매생이냉국\u003c\/span\u003e\u003cspan\u003e).      \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eFull of fibres and health benefits, maesaengi is a tasty, excellent ingredient especially for children, the pregnant and seniors.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e‘생생한 이끼를 바로 뜯는다’는 의미의 순우리말, 매생이.  완도와 강진 등 정말 깨끗한 지역에서만 자라는 남도지방의 특산물이에요.  수확 기간은 한겨울 2-3개월 정도인 겨울철 별미지요.  부드러워 입에서 사르르 녹는 마성의 매력을 지녔어요.  그 식감 때문에 남녀노소 편하게 즐기실 수 있지요. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e완도의 건조 매생이는 제철에 수확한 매생이를 한 입 크기로 잘라 여러 차례의 세척 공정 과정을 거칩니다.  각 과정마다 꼼꼼하게 확인을 하고요.  해초류 속 뻘이나 미생물을 99% 사멸시키는 오존수 세척시설로 깨끗하게 씻어내지요.  급속 냉동고에서 얼린 후 건조 과정을 거쳐 신선도가 최대한 유지되고 사시사철 곁에 두고 즐기는게 가능해졌지요.  50g의 생물 매생이는 여러 절차 후 건조 매생이 2g 짜리 큐브 하나로 탈바꿈하지요.  1봉에 1인분량이에요.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e완도 매생이는 따로 씻을 필요 없이 개봉 후 물에 개어주기만 하면 됩니다.  국, 찌개, 라면 등의 요리에는 완성 전 넣어서 한 번 저어 주기만 하면 되고요.  굴과 아주 잘 어울려 매생이굴국 메뉴가 유명하지요.  칼국수에 넣어도 맛이 좋아져요.  달걀말이에 톡 넣어 다채롭게 즐길 수도 있지요.  여름에는 오이를 채썰어 오이매생이냉국을 만들면 시원한 여름 별미가 됩니다. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e매생이는 맛 뿐만 아니라 5대 영양소가 골고루 들어있는 영양가 높은 해조류에요.  식이섬유가 많이 들어 있어 다이어트에 도움이 되고 칼슘과 철분이 풍부해서 성장기 어린이와 임산부, 골다공증을 우려하는 분들에게 참 좋은 우리 식품입니다. \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\u003eBluetide Seaweed company is a seaweed specialist from Wando, one of the cleanest marine regions in Korea. Their name means “blue like the ocean” and reflects their mission to deliver clean, sustainable sea greens. Their maesaengi is handled with meticulous care—from natural harvesting to ozonated washing and rapid freezing—ensuring the product retains its signature texture and flavor while removing 99% of sand and microorganisms. Now you can enjoy seasonal freshness year-round.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e‘갯푸른’은 청정 해역 완도에서 해초만을 전문으로 다루는 브랜드에요. 이름 그대로 바다의 푸름을 담아, 믿고 먹을 수 있는 해초를 전하고자 해요. 제철 매생이를 채취한 뒤 오존수로 4회 이상 정밀 세척하고, 급속 냉동 후 건조하는 과정을 거쳐 99%의 불순물과 미생물을 제거합니다. 덕분에 별도의 세척 없이도 바로 요리에 활용할 수 있어요. 바다 그대로의 맛과 영양을 사시사철 즐겨보세요.\u003c\/span\u003e\u003c\/p\u003e","brand":"Bluetide Maesangi","offers":[{"title":"Default Title","offer_id":46517735031037,"sku":"3402","price":10.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/Screenshot2025-07-16at4.11.15PM.png?v=1754269353"},{"product_id":"red-snow-crab-white-soy-sauce","title":"Red Snow Crab White Soy Sauce","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eThis is a white soy sauce made to show off the savor of red snow crab. Hong Yeong Ui builds it on Korean red snow crab extract — 70% of the bottle — layered with anchovy, kelp, and a long list of aromatics for a deep, rounded flavor. It's the work of a cook honored at the Yeongdeok snow crab cooking competition, and like any baek-ganjang, it seasons without the dark color of ordinary soy sauce — deepening a dish's flavor without muddying its color. Reach for it across Korean cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Red snow crab extract 70% (Korea), refined salt, base (refined salt, dried anchovy powder), purified water, dried anchovy, alcohol, dried kelp, dried shiitake mushroom, dried onion, dried green onion, dried radish, black soybean, red chili seed, licorice, black pepper, dried garlic, Korean angelica root, nutrient fortifier (dried sea kelp extract, anchovy extract, radish extract, onion, garlic, refined salt, dried ginger)\u003cbr\u003e\n\u003cstrong\u003eCertifications:\u003c\/strong\u003e Eco-friendly business certification\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500ml (17 fl oz)\u003cbr\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Soy, crab; made in a facility that also handles shrimp, squid, and shellfish (oyster, abalone, mussel)\u003cbr\u003e\n\u003cstrong\u003eGood to know:\u003c\/strong\u003e Natural sediment may form from the crab and other ingredients — shake well before use\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Store in a cool, dry place; refrigerate after opening\u003c\/p\u003e\n\u003cp\u003e붉은 대게의 감칠맛을 그대로 담은 홍영의 붉은 대게 백간장이에요. 청정 동해에서 잡은 국내산 붉은 대게 추출액 70%에 멸치, 다시마 등 다양한 재료를 더해 깊은 감칠맛이 살아납니다. 영덕대게요리대회 수상자인 홍영의의 제품이죠. 일반 간장처럼 색이 진하지 않아, 음식 본연의 색을 탁하게 물들이지 않으면서 간을 맞출 수 있어요. 다양한 한식 요리에 두루 활용해 보세요.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eRed snow crab from the East Sea\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe base is Korean red snow crab, caught in the clean waters of the East Sea and drawn into an extract that makes up 70% of the bottle. To that, Hong Yeong Ui adds a long roster of savory ingredients — anchovy and anchovy powder, kelp, shiitake, radish, onion, green onion, garlic, and more — so the flavor is deep and layered rather than simply salty. More than 90% of what goes in is sourced as a local specialty of the region.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClear color, deeper flavor\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhite soy sauce (baek-ganjang) is prized for one thing: it seasons without darkening a dish. This one stays transparent and pale in the pot, so a clear soup or a light braise keeps its own color while the crab and anchovy lift its savor — depth without the heavy color, or heavy edge, of a dark soy sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eUse it wherever you want salt and savor without the color of soy sauce: seasoning soups and stews, dressing namul and other seasoned vegetables, braises, and stir-fries. Start with a small splash and taste — the crab and anchovy carry a lot of flavor, so a little seasons the whole pot. Some sediment is natural, so give the bottle a good shake before pouring.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e동해 청정 바다의 붉은 대게\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e베이스는 청정 동해에서 잡은 국내산 붉은 대게예요. 대게를 우려낸 추출액이 한 병의 70%를 이룹니다. 여기에 멸치와 멸치 분말, 다시마, 표고, 무, 양파, 대파, 마늘을 비롯한 감칠맛 재료를 두루 더해, 단순히 짜기만 한 게 아니라 깊고 층이 있는 맛을 냅니다. 들어가는 재료의 90% 이상을 지역 특산물로 씁니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e맑은 색, 깊은 맛\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e백간장의 미덕은 하나예요. 음식을 진하게 물들이지 않으면서 간을 맞춘다는 것이죠. 이 백간장은 냄비에 넣어도 투명하고 은은한 빛을 유지해, 맑은 국이나 색이 옅은 조림도 제 색을 그대로 살립니다. 그 사이 대게와 멸치가 감칠맛을 한층 끌어올려요. 진한 간장의 무거운 색과 맛 없이 깊이를 더하는 방법입니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e이렇게 쓰세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e간장의 색 없이 간과 감칠맛을 더하고 싶을 때 두루 쓰세요. 국·찌개의 간, 나물 무침, 조림, 볶음에 좋아요. 처음엔 조금만 넣고 맛을 보세요. 대게와 멸치의 맛이 진해서 조금만 넣어도 냄비 전체의 간이 잡힙니다. 붉은 대게와 원재료 성분으로 침전물이 생길 수 있으니, 쓰기 전에 충분히 흔들어 주세요.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eHong Yeong Ui grew out of the crab tradition of Yeongdeok, the town on Korea's east coast known for its snow crab. What started with a cook's win at the Yeongdeok snow crab cooking competition has become, over more than forty years, a line of Korean seasonings built on crab and the sea. The approach is old-fashioned in the best sense: deep, savory flavor is drawn from real ingredients — crab, anchovy, kelp — rather than from caramel color or shortcuts, which is how the sauces stay clear and light yet still season a dish through. Much of what goes into them is sourced as a local specialty, and the company holds an eco-friendly business certification.\u003c\/p\u003e\n\u003cp\u003e홍영의는 대게로 이름난 영덕의 요리 전통에서 출발한 브랜드입니다. 영덕대게요리대회 수상에서 시작해, 40년 넘는 세월 동안 게와 바다를 근간으로 하는 한국의 장과 조미로 자리를 넓혀 왔습니다. 방식은 좋은 의미에서 옛스럽습니다. 캐러멜 색소나 지름길이 아니라 게·멸치·다시마 같은 재료에서 깊은 감칠맛을 끌어내기에, 색이 맑고 옅으면서도 간은 음식 속까지 배어듭니다. 원료의 상당 부분을 지역 특산물로 마련하며, 친환경 인증을 받은 곳에서 만듭니다.\u003c\/p\u003e","brand":"Hong Yeong Ui","offers":[{"title":"Default Title","offer_id":46704392044797,"sku":"3447","price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/Screenshot2025-10-08at11.27.11AM-Edited.png?v=1759941514"},{"product_id":"gluten-free-korean-rice-cup-noodles-2-flavors","title":"Gluten-Free Korean Rice Cup Noodles - Pack of 6 (2 Flavors)","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eIntroducing Hanki Deundeun (\"One Hearty Meal\") — a rice cup noodle even the wheat-wary can enjoy without a second thought. It swaps wheat for 97% Korean rice and isn't fried at all — no preservatives, no trans fat, no cholesterol, and about 160–165 calories, broth included, depending on the flavor.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Noodle — Korean rice flour 97%, starch, refined salt; Broth (Anchovy\/Janchi) — anchovy-based broth; Broth (Spicy Kimchi) — kimchi-based broth with 3.9% real kimchi flakes\u003cbr\u003e\n\u003cstrong\u003ePurity check:\u003c\/strong\u003e No wheat; gluten-free; non-GMO; non-fried; no preservatives, trans fat, or cholesterol; low sugar, low fat\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Non-fried; 24-hour low-temperature aging\u003cbr\u003e\n\u003cstrong\u003eCertifications:\u003c\/strong\u003e Gluten-free (SGS); HACCP\u003cbr\u003e\n\u003cstrong\u003eCalories:\u003c\/strong\u003e Anchovy (Janchi) about 160 kcal; Spicy Kimchi about 165 kcal — broth included\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e Anchovy (Janchi) 48g (1.7 oz) × 6, about 288g (10.2 oz) total; Spicy Kimchi 49g (1.7 oz) × 6, about 294g (10.4 oz) total\u003cbr\u003e\n\u003cstrong\u003eAvailable in:\u003c\/strong\u003e Original (anchovy\/janchi), Spicy kimchi\u003cbr\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Anchovy (Janchi) — contains milk, soy; made in a facility that also processes egg, buckwheat, peanut, wheat, mackerel, crab, shrimp, pork, peach, tomato, sulfites, walnut, chicken, beef, squid, and shellfish (including oyster, abalone, mussel), and pine nut. Spicy Kimchi — contains soy; made in the same facility, which also processes the same list above.\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Store in a cool, dry place away from direct sunlight\u003c\/p\u003e\n\u003cp\u003e밀가루 앞에서 망설이던 분들도 안심하고 즐길 수 있는 컵 쌀국수, '한끼든든'을 소개합니다. 밀가루 대신 국산 쌀 97%로 면을 뽑았고, 튀기지 않았어요. 방부제, 트랜스지방, 콜레스테롤 없이, 국물까지 다 먹어도 한 그릇에 약 160~165kcal(맛에 따라 차이) — 부담 없이 즐길 수 있는 인스턴트입니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eRice noodles, not fried\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNature Vil spins these noodles from 97% Korean rice, without frying them, and a 24-hour cold aging keeps them soft and springy through the full three-minute soak. There's no preservatives, no trans fat, no cholesterol, and the whole bowl — broth included — comes in at about 160–165 calories depending on the flavor, lighter than a typical fried cup noodle. Certified gluten-free by SGS, a government-approved testing agency, so it's a proper cup of noodles for anyone steering clear of wheat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTwo broths, each with its own character\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOriginal (Janchi) leans into Korean anchovy stock, savory and clean, with the deep, familiar warmth of janchi guksu simmering on a Sunday afternoon. Spicy Kimchi turns up the heat with 3.9% real kimchi flakes stirred through — sour, funky, and fermented in a way a simple chili broth never manages, with a tang that builds with every sip.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to enjoy it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePour hot water to the fill line, cover, and wait three minutes. Eat as is, or crack in an egg and scatter over some green onion for a fuller bowl. Keep one at your desk, pack a couple for a trip, or reach for one after a long day when something warm and easy is all you want.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e쌀로 만든 튀기지 않은 면\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e네이처빌은 면을 국산 쌀 97%로 만들고, 튀기지 않았어요. 24시간 저온 숙성 덕에 3분을 다 우려도 퍼지지 않고 부드럽고 탱글하게 살아 있고요. 방부제, 트랜스지방, 콜레스테롤이 없고, 국물까지 다 먹어도 한 그릇에 약 160~165kcal(맛에 따라 차이)로 일반 튀김 인스턴트보다 가볍습니다. 정부 지정 시험기관인 SGS의 글루텐프리 인증까지 받아서, 밀가루를 먹기 어려운 분들도 제대로 된 한 컵을 즐길 수 있어요.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e각자의 매력이 뚜렷한 두 가지 국물\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e오리지널(잔치멸치)은 국산 멸치로 우린 국물이에요. 감칠맛이 살아 있으면서도 담백해서 깊고 포근한 맛이 나요. 얼큰김치는 진짜 김치후레이크를 3.9% 넣어서 화끈하게 매울 뿐 아니라, 새콤하고 구수한 발효 감칠맛까지 살아 있어서 한입 한입 갈수록 당기는 매력이 있어요.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e이렇게 즐기세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e물 선까지 뜨거운 물을 붓고 뚜껑을 덮어 3분 기다리세요. 그대로 드셔도 되고, 달걀 하나를 풀고 파를 조금 올리면 더 든든해지고요. 책상에 하나 두거나, 여행에 몇 개 챙기거나, 긴 하루 끝에 따뜻하고 간단한 게 필요할 때 꺼내기 좋습니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eNature Vil is a Korean rice-noodle specialist with a single, simple promise: comfort without wheat. Led by CEO Song Yeonhwa, the company rebuilds Korea's most familiar noodles — kalguksu, somyeon, naengmyeon — using trusted Korean rice and 0% wheat, so people who skip gluten don't have to skip a good bowl of noodles. Each batch is made slowly over four days — spun, cold-aged, and dried — with a 24-hour low-temperature aging that gives the strands their signature spring, and much of the line is made gori-myeon style, hung on loops and combed straight by hand. Everything is produced in a HACCP-certified facility, and the clean, modern packaging has made Nature Vil noodles as welcome as a gift as they are on an everyday table.\u003c\/p\u003e\n\u003cp\u003e네이처빌은 '밀가루 없는 편안함'을 내세운 쌀면 전문 브랜드입니다. 송연화 대표가 이끌며, 칼국수·소면·냉면처럼 한국인에게 가장 익숙한 면을 믿을 수 있는 국산 쌀로, 밀가루 0%로 다시 만듭니다. 밀가루를 못 먹는 분들도 국수 한 그릇쯤은 포기하지 않으셔도 되도록요. 한 번 만드는 데 나흘이 걸리는데, 제면과 24시간 저온 숙성, 건조를 거치며 면발 특유의 탱글함을 살립니다. 제품 상당수는 고리에 걸어 손으로 곧게 빗질하는 고리면 방식으로 빚어요. 모든 제품은 HACCP 인증 시설에서 만들어지며, 담백하고 모던한 패키지 덕에 일상에서도 선물로도 두루 사랑받고 있습니다.\u003c\/p\u003e","brand":"Nature Vil","offers":[{"title":"Original (Anchovy)","offer_id":46802043240701,"sku":"3489","price":25.0,"currency_code":"USD","in_stock":true},{"title":"Kimchi","offer_id":46802043273469,"sku":"3490","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/Screenshot2025-10-27at10.54.11AM_a04c5a52-cb98-4315-a569-3f24690a418b.png?v=1761577535"},{"product_id":"brown-rice-crisp-bar-with-nuts-cranberry","title":"Brown Rice Crisp Bar with Nuts \u0026 Cranberry","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eEach bite starts with a light crunch, then turns buttery, nutty, and gently tart. Sohadong Gobang hand-makes these bars from roasted Korean brown rice, packing them with almonds and pumpkin seeds, dotting them with dried cranberry, and binding it all with rich butter and fresh cream. Not too sweet and hard to stop at one, the bars come wrapped one by one in a quiet botanical box, easy to keep on hand for yourself or to bring along as a gift.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Roasted brown rice (Korea), sliced almonds (USA), pumpkin seeds (China), organic unrefined sugar, fresh cream (milk, modified starch, glycerin fatty acid ester), rice syrup, dried cranberries (cranberries, sugar, cranberry juice concentrate, sunflower oil), butter. Nuts and seeds 24%, cranberry 5%\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Handmade; each bar shaped one by one in its own mold, dried, then oven-baked rather than fried; individually wrapped\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 126g (4.4 oz)\u003cbr\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Milk, almonds (tree nut). Contains pumpkin seeds and sunflower oil\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Store in a cool, dry place away from direct sunlight; reseal after opening and enjoy fresh\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003e한 입 베어 물면 가볍게 바삭하고, 이어서 버터의 고소함과 크랜베리의 새콤함이 차례로 퍼집니다. 소하동 고방은 볶은 국산 현미에 아몬드와 호박씨를 듬뿍 넣고 말린 크랜베리를 군데군데 박은 뒤, 진한 버터와 부드러운 생크림으로 엮어 손으로 빚습니다. 과하게 달지 않아 한 번 집으면 멈추기 어렵고, 하나씩 개별 포장해 은은한 식물 그림 상자에 담아 곁에 두고 먹기에도, 선물로 건네기에도 좋습니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eGangjeong, made rich with butter and cream\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGangjeong is Korea's traditional crisp confection, made by binding puffed or roasted grain with grain syrup into bars. Sohadong Gobang starts from roasted Korean brown rice for a light, toasty crunch, then folds in sliced almonds and pumpkin seeds and adds dried cranberry for brightness. Each bar is pressed into its own mold and shaped by hand rather than cut from a slab, then dried and baked. Where the classic version is held together with syrup alone, this one adds butter and fresh cream, which gives the bar a richer, rounder flavor without making it heavy. The sweetness comes from organic unrefined sugar and rice syrup, and it stays gentle.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to enjoy it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eServe a bar with coffee or black tea in the afternoon, or with a cup of roasted barley tea after dinner. Break one over a bowl of Greek yogurt or vanilla ice cream for a crunchy topping, or set a few on a cheese board next to aged cheddar and fresh fruit. The individually wrapped bars travel well in a lunch bag or a hiking pack.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003cstrong\u003e버터와 생크림으로 고소함을 더한 강정\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e강정은 튀기거나 볶은 곡물을 조청으로 엮어 굳힌 한국의 전통 과자입니다. 소하동 고방은 볶은 국산 현미로 가볍고 구수한 바삭함을 살리고, 슬라이스 아몬드와 호박씨, 말린 크랜베리를 넉넉히 넣었습니다. 하나씩 틀에 넣어 손으로 모양을 잡은 뒤 말려서 굽기 때문에, 큰 판을 썰어 낸 강정과 달리 모양이 가지런합니다. 조청만으로 엮는 전통 방식과 달리 버터와 생크림을 더해, 맛은 한층 고소하고 둥글지만 무겁지 않습니다. 단맛은 유기농 비정제 설탕과 쌀조청으로 냈고, 은은하게 남습니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e이렇게 즐기세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e오후에 커피나 홍차 한 잔과 함께, 저녁 식사 뒤에는 구수한 보리차와 곁들여 보세요. 그릭 요거트나 바닐라 아이스크림 위에 부숴 올리면 바삭한 토핑이 되고, 숙성 체다와 제철 과일을 올린 치즈 보드에 몇 조각 곁들여도 잘 어울립니다. 하나씩 포장되어 있어 도시락 가방이나 등산 배낭에 챙기기도 좋습니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eSohadong Gobang is a small Korean workshop devoted to handmade gangjeong, and time there moves slowly. Making a lot, quickly, is not the goal, so the gangjeong is never made as a large slab and cut with a knife. Each piece is pressed into its own mold, topped by hand, and neatly shaped, then rested, taken out to dry, and baked in the oven rather than deep-fried. The workshop is known for brown-rice gangjeong made only from Korean brown rice, and it chooses every ingredient with the same care: nuts are roasted before use, yuja is bought from its growing region each year and made into cheong in-house, and everything else is tasted and selected from the regions best known for it. Believing that taste is honest, Sohadong Gobang holds to the basics of good ingredients and patient handwork.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003e소하동 고방은 손으로 빚는 강정을 만드는 작은 공방이며, 이곳의 시간은 느리게 갑니다. 빠르고 많이 만드는 것이 목적이 아니기에 강정을 크게 만들어 칼로 자르지 않습니다. 하나하나 틀에 넣어 살포시 고명을 얹고 손으로 가지런히 모양을 잡은 뒤, 잠시 휴지했다가 빼어 말리고, 기름에 튀기지 않고 다시 오븐에 굽습니다. 국산 현미만으로 만든 현미 강정으로 알려져 있으며, 재료도 같은 마음으로 고릅니다. 견과류는 볶아서 쓰고, 유자는 해마다 산지에서 사들여 직접 청을 담그며, 그 밖의 재료도 이름난 산지의 것을 직접 맛보고 골라 씁니다. 맛은 정직하다는 것을 알기에, 좋은 재료와 정성이라는 가장 기본에 충실하려 합니다.\u003c\/p\u003e","brand":"Sohadong Gobang","offers":[{"title":"Default Title","offer_id":71247642132733,"sku":"3667","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/Screenshot2026-09-04at5.49.29PM.png?v=1788558692"},{"product_id":"aa","title":"CUP COOK Everyday Soup (3 Flavors)","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHot water in, and five seconds later it's a real bowl of Korean home-style soup. No stove, no pot, no simmering. Each block holds Korean vegetables and generous solids, freeze-dried firm and ready whenever you are. Better still, it comes three ways: shiitake and seaweed, kimchi and bean sprout, or a spring shepherd's purse doenjang. Keep the one you reach for most on hand.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAvailable in:\u003c\/span\u003e\u003cspan\u003e Shiitake \u0026amp; seaweed (miyeokguk), kimchi \u0026amp; bean sprout (kimchi kongnamul-guk), or shepherd's purse doenjang (naengi doenjang-guk\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003eIngredients \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan\u003eShiitake \u0026amp; Seaweed:\u003c\/span\u003e\u003cspan\u003e Dried seaweed (seaweed, sea salt), pollack extract (dried pollack head, radish, refined salt), shiitake mushroom, garlic, potato starch, rice flour, salt, Korean soy sauce, shiitake mushroom powder, yeast extract powder, flavor enhancer.dextrin, \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eKimchi \u0026amp; Bean Sprout:\u003c\/span\u003e\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003eDried kimchi 42.63% (kimchi, dextrin, red pepper powder, yeast extract, apple purée, tomato paste), kimchi 21.31% (salted napa cabbage, radish, sweet rice paste, broth, red pepper powder), soybean sprouts 9.94%, radish, green onion, dextrin, kelp extract, refined salt, garlic, corn starch, rice powder, wheat hydrolysate, flavour enhancer, black pepper powder.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eShepherd's Purse Doenjang:\u003c\/span\u003e\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003eSoybean paste 37.72% [soybeans (Korea), rice (Korea), sun-dried salt, ethanol, fermentation starter], shepherd’s purse 26.41% (Korea), green onion (Korea), starch syrup, oligosaccharide, wheat hydrolysate extract, rice powder, fermented concentrate, kelp extract, bonito extract powder, shiitake mushroom powder, shrimp extract powder, potato starch, garlic, red pepper powder.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cstrong\u003eNo synthetic colors, no preservatives\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eFreeze-dried into a solid block that dissolves in hot water in about five seconds\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eCertifications:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eHACCP\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eNet weight:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eShiitake \u0026amp; seaweed S24 g (0.85 oz), *contains Soy\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eKimchi \u0026amp; bean sprout 36 g (1.27 oz) *contains Soy, Wheat, tomato\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cspan\u003eShepherd's purse doenjang 40 g (1.41 oz) *contains: soy, wheat, shrimp\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStorage method:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eStore at room temperature, away from direct sun light\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eGood to know:\u003c\/span\u003e\u003cspan\u003e One block makes one serving; use two or three for a bigger bowl, or half a block for a child. The shepherd's purse doenjang block is concentrated, so add a little extra water.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e뜨거운 물만 부으면 5초안에 한국 집밥 국 한 그릇이 완성돼요. 블럭 하나에 국산 채소와 건더기를 그대로 담아, 끓이지 않아도 제대로 된 국이 됩니다. 국물 맛도 취향대로 고를 수 있어요. 표고버섯 미역국, 김치 콩나물국, 냉이 된장국. \u003cmeta charset=\"utf-8\"\u003e그날그날 당기는 국물 맛으로, 편하게 한 끼를 채워보세요.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEach broth is freeze-dried into a firm little block — no powder to spill, no pouch to refrigerate. It keeps at room temperature and dissolves the moment hot water hits it, so there's no stove and no pot: a real bowl of soup on a rushed morning or a late night, in about five seconds. And it comes three ways, so you can keep the broth you reach for most within arm's reach.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThese are guk — the everyday Korean soups eaten alongside rice. Shiitake and seaweed is the gentle one: Korean miyeok and shiitake simmered into a soft sea-and-earth broth, the bowl Koreans traditionally cook on birthdays. Kimchi and bean sprout is the bright, spicy one, built entirely from Korean ingredients — kimchi makes up more than half the block — for a broth that's sharp and clean at the same time. And shepherd's purse doenjang is the richest: fragrant spring naengi folded into a Korean doenjang base, deep and nutty and slow-cooked in taste. It's the concentrated one, so it likes a little more water than the others.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe base is easy: drop a block into a cup, add about 150 ml of hot water, wait five seconds, give it a stir. (Go a little heavier on the water for the doenjang.) One block is one serving; two or three make a fuller bowl, and half a block is a gentle portion for a child. Each block also works as a seasoning base. Slip rice cakes into the seaweed broth for a quick miyeok tteokguk. Add udon to the kimchi broth for a kimchi-and-bean-sprout udon. Or stir the doenjang block through pasta for a naengi-doenjang pasta that sits neatly between Korea and a weeknight kitchen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e국물을 통째로 얼려 단단한 블럭으로 말렸어요. 가루처럼 날리지도, 냉장고에 둘 필요도 없이 실온에 두었다가 뜨거운 물만 부으면 그 자리에서 맛있는 국이 완성되지요.  불도 냄비도 필요 없으니 바쁜 아침에도, 출출한 밤에도 한 그릇이 뚝딱이죠. 게다가 맛은 세 가지라, 그날 손이 가는 국물을 골라 챙겨 두면 됩니다.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e미역국·콩나물국·된장국은 밥과 함께 먹는 한국의 일상 국이에요. 표고버섯 미역국은 순합니다. 국산 미역에 표고를 더해 맑고 부드럽게 끓여낸, 생일상에 오르던 그 국이에요. 김치 콩나물국은 칼칼하고 얼큰해요. 블럭의 절반이 넘게 김치라, 100% 국산 재료로만 만들었는데도 매콤하면서 뒷맛이 깔끔합니다. 냉이 된장국은 셋 중 가장 진해요. 향긋한 봄 냉이를 국산 된장에 풀어 구수하게 끓여낸 맛인데, 워낙 농축돼 있어 다른 맛보다 물을 조금 넉넉히 잡는 게 좋아요.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e컵에 블럭을 넣고 뜨거운 물 150ml를 부은 뒤 5초만 기다렸다 저으면 됩니다. 된장국은 물을 조금 더 넉넉히 잡아 주세요. 블럭 하나가 한 그릇, 두세 개면 든든한 한 끼, 반 개면 아이 몫으로 알맞아요. 블럭은 국물 양념으로도 씁니다. 미역 국물에 떡을 넣으면 미역 떡국이 되고, 김치 국물엔 우동 사리를 더하면 얼큰한 김치 콩나물 우동이 돼요. 냉이 된장 블럭은 파스타 면에 버무려 색다른 된장 파스타로 즐겨도 좋습니다.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003ch5 dir=\"ltr\"\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003eEat the Company is a food company founded in Jeju in 2018.  It started with a simple idea: making the comfort of a home-cooked bowl of soup easier to enjoy, anytime.  CUP COOK Everyday is Eat the Company's soup brand.  The method CUP COOK chose is freeze-drying — Korean vegetables and seasonings are frozen at their freshest and dried into solid blocks, so the moment hot water is added, the soup's color, aroma, and generous ingredients come right back to life.  Bringing a bowl of Korean home cooking anywhere, anytime, in a single cup — that's what CUP COOK Everyday does.\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e잇더컴퍼니(Eat the company)는 2018년 제주에서 문을 연 식품기업입니다. 집에서 끓인 한 그릇의 편안함을 더 쉽게 누릴 수 있게 하자는 생각에서 시작했습니다.  컵쿡 에브리데이(CUP COOK Everyday)는 잇더컴퍼니가 선보이는 국물 브랜드입니다.   컵쿡이 택한 방법은 동결건조입니다. 한국산 채소와 양념을 가장 신선할 때 얼려 단단한 블럭으로 말리면, 뜨거운 물에 넣는 순간 국물의 빛깔과 향, 넉넉한 건더기가 그대로 살아납니다.  언제 어디서든 한국의 집밥 한 그릇을 컵에 담아내는 것, 그것이 컵쿡 에브리데이가 하는 일입니다.\u003c\/span\u003e\u003c\/p\u003e","brand":"Eatthe","offers":[{"title":"Kimchi Bean Sprout Soup","offer_id":71282558238973,"sku":"3679","price":10.0,"currency_code":"USD","in_stock":true},{"title":"Mushroom Seaweed Soup","offer_id":71282558271741,"sku":"3680","price":10.0,"currency_code":"USD","in_stock":false},{"title":"Doenjang Soup with Shepherd's Purse","offer_id":71282558304509,"sku":"3681","price":10.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/2_1e925dea-8331-482c-be40-dbc68f9bbba2.jpg?v=1789146643"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/collections\/BBQ_42.png?v=1794511926","url":"https:\/\/kimcmarket.com\/collections\/fall-best-sellers.oembed","provider":"Kim'C Market","version":"1.0","type":"link"}