{"title":"K-Inner Beauty Routine","description":null,"products":[{"product_id":"perilla-oil","title":"Extra Virgin Sprouted Perilla Oil (2 sizes)","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eIf sesame oil is the bold, toasty side of Korean cooking, perilla oil is its greener, gentler counterpart. Pressed just once from sprouted Korean perilla seeds, this extra virgin oil is milder and rounder than sesame, with a fresh, grassy, nutty aroma that lifts everything from namul to a bowl of noodles.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Sprouted Korean perilla seeds\u003cbr\u003e\n\u003cstrong\u003ePurity check:\u003c\/strong\u003e Unrefined, single cold-pressed; no additives; benzopyrene-tested\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Whole seeds sprouted using Chung-O's patented method, washed at least three times, low-temperature roasted, then cold-pressed a single time the traditional way\u003cbr\u003e\n\u003cstrong\u003eCertifications:\u003c\/strong\u003e HACCP\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 160ml (5.4 fl oz) or 300ml (10.14 fl oz)\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Store away from heat, light, and air; use soon after opening, or refrigerate with the cap tightly closed for longer storage\u003cbr\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Made in a facility that also handles soybean, wheat, buckwheat, peanut, walnut, milk, pine nut, chicken, beef, and tomato\u003cbr\u003e\n\u003cstrong\u003eGood to know:\u003c\/strong\u003e Perilla oil has a low smoke point — use it raw or gently warmed, not for high-heat cooking. Any sediment is natural in a low-temperature-pressed oil, so shake before use.\u003c\/p\u003e\n\u003cp\u003e참기름이 한국 요리의 진하고 묵직한 고소함이라면, 들기름은 그보다 은은하고 담백한 고소함이에요. 발아시킨 국산 들깨를 단 한 번만 짠 엑스트라 버진 들기름으로, 참기름보다 부드럽고 깔끔하면서 들깨 특유의 구수한 향이 살아 있어, 나물부터 국수까지 한 방울로 살려 줍니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eSesame oil's greener cousin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePerilla oil is pressed from perilla seeds, the plant Koreans call deulkkae, an aromatic herb in the mint family and a distant relative of shiso. Where sesame oil is deep and toasty, perilla is lighter and greener, with a fresh, almost herbal note that is distinctly Korean and still little known elsewhere. In a Korean kitchen the two oils sit side by side: sesame for bold nuttiness, perilla for its softer, grassy fragrance. Chung-O's is the extra virgin grade, cold-pressed a single time and unrefined, so the seed's full character stays intact.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSprouted, gently roasted, pressed once\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Korean perilla seeds are sprouted using a patented method and washed at least three times, then roasted slowly at low heat and pressed a single time the traditional way, from whole seeds rather than ground meal. The low roast is what gives the oil its deep aroma without any harsh or scorched edge, and it also keeps the oil tested clear of benzopyrene, a compound that can form when seeds are roasted too hot. Perilla oil is delicate and has a low smoke point, so it is best kept cool and used fresh. Think of it as a finishing oil, never a frying oil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePerilla oil is meant to be used raw or barely warmed. Drizzle it over rice, bibimbap, or steamed vegetables; toss it through namul; or finish a bowl of noodles or a warm soup with a few drops just before serving. Koreans brush it over sheets of gim, dried seaweed, before toasting, and stir it into a plain bowl of rice with soy sauce. It works well beyond Korean cooking too, spooned over roasted vegetables, whisked into a salad dressing, or drizzled on a grain bowl or hummus where its green, nutty note stands in for a fancy finishing oil. Keep it off high heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e참기름과는 다른 결의 고소함\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e들기름은 들깨에서 짜낸 기름이에요. 들깨는 민트과에 속하는 향 좋은 잎채소로, 일본의 시소와도 먼 친척이죠. 참기름이 진하고 묵직하게 고소하다면, 들기름은 그보다 가볍고 담백해요. 들깨 특유의 구수함에 산뜻한 풀향이 은은하게 감돌죠. 한국 밖에서는 아직 낯설지만 한국 요리에선 참기름과 나란히 놓입니다. 진하고 묵직한 맛이 필요하면 참기름, 은은하고 담백한 맛이 필요하면 들기름이에요. 청오의 것은 엑스트라 버진 등급으로, 정제 없이 단 한 번만 저온 압착해 들깨 본연의 향이 그대로 살아 있어요.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e발아시켜 은근히 볶아, 한 번만 짜다\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e국산 들깨를 특허 발아공법으로 싹 틔워 세 번 이상 씻고, 고온 대신 낮은 온도에서 천천히 볶은 뒤, 분쇄하지 않은 통들깨 그대로 전통 압착 방식으로 딱 한 번만 저온 착유합니다. 낮은 온도의 로스팅 덕에 거칠거나 탄 맛 없이 깊은 향이 나고, 들깨를 너무 뜨겁게 볶으면 생길 수 있는 벤조피렌 검사에서도 적합 판정을 받았어요. 들기름은 예민하고 발연점이 낮아 서늘하게 보관하고 되도록 신선할 때 쓰는 게 좋아요. 튀김용이 아니라 마무리용 기름이라고 생각하면 됩니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e이렇게 쓰세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e들기름은 생으로, 혹은 살짝 데워 쓸 때 가장 좋아요. 밥·비빔밥·찐 채소에 두르고, 나물에 무치고, 국수나 따뜻한 국은 내기 직전에 몇 방울로 마무리하세요. 김에 발라 구우면 향이 살고, 간장 한 술과 밥에 비벼도 좋습니다. 한식이 아니어도 잘 어울려요. 구운 채소에 두르거나 샐러드 드레싱에 섞고, 곡물 볼이나 후무스에 얹으면 근사한 마무리 기름이 됩니다. 센 불은 피하세요.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eFounded in 1995, Chung-O is one of Korea's leading makers of organic and eco-friendly foods, built on a simple aim: keep clean ingredients close to nature and turn them into safe food for people and the land. It holds more organic-processed-food certifications than any other company in Korea, across more than two hundred products, and makes them across seven dedicated facilities under HACCP and organic-processing certification. Its specialty is sprouted seeds and grains: using a patented germination method, Chung-O washes each seed several times and sprouts it, then roasts it slowly at a low temperature for a deep, clean, nutty character with no burnt edge. For its sesame and perilla oils, the roasted seeds are pressed a single time in the traditional way.\u003c\/p\u003e\n\u003cp\u003e청오는 1995년에 시작한 국내 대표 유기농·친환경 식품 제조 기업이에요. 깨끗한 식재료를 자연 그대로 담아 사람과 환경을 지키는 안전한 먹거리로 만드는 것을 목표로 합니다. 유기가공식품 인증을 200여 품목으로 국내에서 가장 많이 보유하고 있고, 7곳의 전용 생산 시설에서 HACCP과 유기가공식품 인증 아래 만들죠. 청오의 전문 분야는 발아 씨앗과 곡물이에요. 특허받은 발아 공법으로 씨앗을 여러 번 씻어 싹 틔우고, 낮은 온도에서 천천히 볶아 탄 맛 없이 깊고 깔끔한 고소함을 냅니다. 참기름과 들기름은 볶은 깨를 전통 방식 그대로 딱 한 번만 짜냅니다.\u003c\/p\u003e","brand":"Chung-O","offers":[{"title":"160ml","offer_id":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":"doenjang-150g","title":"Premium Doenjang (Soybean Paste) (150g)","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eReal doenjang tastes of time — and Jookjangyeon's has had a thousand days of it. It's fermented in traditional earthenware in the mountain village of Sangsari, Pohang, by artisans who have done this for generations: three ingredients, no shortcuts, and a deep, savory complexity a fast-made paste simply can't reach — the kind that reminds you why Korean food earned its place on the world's table.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Fermented soybeans (100% Korean-grown), 3-year sun-dried sea salt (Sinan), bedrock water filtered through rock 200 m underground\u003cbr\u003e\u003cstrong\u003ePurity check:\u003c\/strong\u003e No MSG, no artificial coloring, no preservatives; vegan, gluten-free\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Soybeans boiled in iron cauldrons over oak, hand-shaped into meju, fermented in hwangto (loess) rooms, then aged 1,000+ days in breathing onggi — only 1,000 jars a year\u003cbr\u003e\u003cstrong\u003eNet weight:\u003c\/strong\u003e 150 g (5.3 oz)\u003cbr\u003e\u003cstrong\u003eStorage method:\u003c\/strong\u003e Store in a cool, dry place; refrigerate after opening\u003cbr\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e A living ferment — a white film may form on the surface and the jar may bubble or overflow a little. Both are natural signs of active fermentation; just skim the surface and carry on.\u003c\/p\u003e\n\u003cp\u003e진짜 된장은 시간의 맛이 나요. 죽장연 된장엔 그 시간이 천 일이나 담겨 있죠. 포항 죽장면 상사리 산골 마을에서, 대를 이어 온 사람들이 전통 항아리에 발효시킵니다. 세 가지 재료, 지름길은 없어요. 빠르게 만든 장은 닿을 수 없는 깊고 구수한 감칠맛. 한식이 왜 세계 식탁에 자리 잡았는지 떠올리게 하는 바로 그 맛이에요.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eA thousand days in the making\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSangsari, in Jookjang-eup, Pohang, sits deep in the Taebaek mountains — untouched by coastal humidity or industrial sprawl. The air is cold and clean, the soil mineral-rich, and 200 metres down flows bedrock water filtered through rock over centuries. The environment itself is the first ingredient. From there, Jookjangyeon takes no shortcuts: white-kernel soybeans grown over 200 days in the highlands are boiled in a cast-iron cauldron over oak firewood, hand-shaped into meju, and left to ferment in hwangto clay rooms. Three-year Sinan sea salt and the bedrock water are added, and everything is packed into breathing onggi handcrafted by Lee Mu-nam, a master potter recognized as an Intangible Cultural Heritage of Cheongseong County. After the early fermentation, the paste is separated — and then comes the real wait, at least two more years. Every January a new batch goes in; only 1,000 jars a year. Each carries the character of its season, so no two years taste exactly alike. That's the point.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe flavor that makes your jjigae sing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe taste is distinctly Korean but universally crave-worthy: deeply savory, gently salty, nutty, and layered with an umami that builds the longer you cook with it. It isn't sharp or harshly pungent the way commercial doenjang can be. It's rounded, confident, and a little complex — the way all great fermented foods are.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWays to use it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDoenjang jjigae is the natural starting point — somewhere between French onion soup and miso soup, but deeper than either. Start with a light anchovy or kelp broth, stir in a generous spoonful, and simmer slowly with tofu, zucchini, and mushrooms; it deepens with every minute and tastes even better the next day. Beyond the stew pot, it rewards experimentation. Mix it with sesame oil, garlic, and a touch of honey as an overnight marinade for pork belly or short ribs; toss a spoonful through warm roasted eggplant or zucchini; stir a little into a vinaigrette for a grain bowl; or blend it into softened butter with garlic for grilled corn. For a weeknight dinner that feels quietly sophisticated, use it as a glaze for salmon or pork tenderloin with ginger and honey, and roast until caramelized.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA note on storage: nothing to worry about\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYou may occasionally notice white surface mold developing on the paste. This is a completely natural result of active fermentation, not a sign of spoilage. Simply set the jar in indirect sunlight for a short time, skim the surface layer off, and carry on. The jar lid is intentionally not sealed tight, as the doenjang continues to ferment slowly. Some overflow can happen. That's a feature, not a bug.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e천 일을 기다린 맛\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e포항 죽장면 상사리는 태백산맥 깊은 산중에 있어요. 해안의 습기도, 도시의 오염도 닿지 않는 곳이죠. 맑고 차가운 공기, 미네랄이 풍부한 흙, 그리고 수백 년에 걸쳐 암반을 통과하며 자연 정제된 지하 200m의 물. 이 환경 자체가 된장의 첫 번째 재료예요. 여기서부터 죽장연은 빠른 길을 택하지 않습니다. 고지대에서 200일을 자란 백태를 무쇠 가마솥에 참나무 장작으로 삶고, 손으로 메주를 빚어 황토방에서 발효시켜요. 3년 묵힌 신안 천일염과 암반수를 더해, 청송군 무형문화재 이무남 옹기 장인이 손으로 빚은 숨 쉬는 항아리에 담습니다. 초기 발효를 거쳐 장을 가른 뒤, 진짜 기다림이 시작돼요. 최소 2년입니다. 매년 정월에 새 항아리를 담그고, 연간 단 1,000항아리만 나옵니다. 저마다 그해의 개성을 품어, 두 해가 똑같은 맛일 수 없어요. 그게 바로 핵심이죠.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e찌개를 살리는 한 숟갈\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e맛은 분명 한국적이지만 누구나 탐낼 만해요. 깊고 구수하며 은은하게 짭조름하고, 끓일수록 켜켜이 쌓이는 감칠맛이 있죠. 시판 된장처럼 날카롭거나 자극적이지 않아요. 두텁고 둥글며, 훌륭한 발효식품이 늘 그렇듯 조금은 복합적인 맛입니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e이렇게 즐겨보세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e된장찌개가 가장 먼저 시도해 볼 요리예요. 프렌치 어니언 수프와 미소국 사이 어딘가에 있지만, 둘 중 어느 쪽보다도 깊죠. 멸치나 다시마로 가볍게 낸 육수에 한 숟갈 풀고, 두부·애호박·버섯을 넣어 천천히 끓이면 시간이 갈수록 국물이 깊어지고 다음 날엔 더 진해져요. 찌개 너머로도 활용이 넓습니다. 참기름·마늘·꿀을 조금 섞어 삼겹살이나 갈비 하룻밤 마리네이드로, 따뜻하게 구운 가지나 애호박에 한 숟갈 버무려 반찬으로, 비네그레트에 조금 풀어 그레인 볼에, 버터에 마늘과 섞어 구운 옥수수에도요. 평일 저녁을 근사하게 만들고 싶다면 생강·꿀과 함께 연어나 돼지 안심 글레이즈로 써서 카라멜라이즈될 때까지 구워보세요.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e보관 시 참고사항: 흰 곰팡이가 생겨도 걱정 마세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e된장 표면에 흰 곰팡이가 생기더라도 걱정하지 마세요. 발효가 살아있다는 자연스러운 신호입니다. 햇볕이 드는 곳에 잠시 두었다가 윗면을 얇게 걷어내고 사용하시면 됩니다. 제품 뚜껑은 발효 가스 배출을 위해 밀폐되지 않게 제작되어 있으며, 발효가 활발할 경우 넘침이 생길 수 있습니다. 살아있는 발효식품의 자연스러운 모습입니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eJookjangyeon is not a factory. It's a village. Tucked into the mountain valley of Sangsari in Jookjang-eup, Pohang — a part of North Gyeongsang Province known for exceptionally clean water and cool air — it was founded on a single conviction: the best jang can only be made the old way, by the people who live closest to its ingredients. The artisans of Jookjangyeon are the residents of Sangsari themselves; they grow the soybeans, tend the onggi, and carry the knowledge forward not as a business plan but as a way of life. They use iron cauldrons and oak firewood, source their salt only from Sinan (sun-dried three full years to mellow its edge), draw water from 200 metres of bedrock, and ferment in breathing onggi made by master potter Lee Mu-nam. No MSG, no coloring, no preservatives — just 1,000 jars a year, each dated and tracked by vintage.\u003c\/p\u003e\n\u003cp\u003e죽장연은 공장이 아니에요. 하나의 마을입니다. 경북 포항 죽장면 상사리, 유난히 맑은 물과 서늘한 공기로 알려진 곳이죠. 여기서 시작된 죽장연의 철학은 단순해요. 가장 좋은 장은 언제나 그 재료와 가장 가까이 살아온 사람들의 손에서, 옛 방식 그대로 나온다는 것. 죽장연의 생산자는 상사리 주민들이에요. 직접 콩을 키우고 항아리를 돌보며, 대를 이어 온 방식을 사업 전략이 아니라 삶의 방식으로 지킵니다. 무쇠 가마솥과 참나무 장작을 쓰고, 소금은 오직 신안에서 3년 묵힌 것만 씁니다. 물은 지하 200m 암반수, 발효는 이무남 장인이 빚은 숨 쉬는 옹기에서 이뤄지죠. MSG도, 색소도, 방부제도 없어요. 연간 단 1,000항아리, 저마다 담근 해로 기록됩니다.\u003c\/p\u003e","brand":"Jookjangyeon","offers":[{"title":"Default Title","offer_id":30356170768468,"sku":"0015","price":17.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/premium-doenjang-soybean-paste-150g-kim-c-market-1_35b7de58-c56c-4f10-b2d9-ec2a8a787211.png?v=1686256372"},{"product_id":"bohyang-dawon-organic-mugwort-tea","title":"Organic Loose Leaf Mugwort Tea","description":"\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eHighlights\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHandpicked organic mugwort from a family tea farm with over 80 years of tradition. Caffeine-free tea perfect for relaxing afternoons and evenings.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e80년 이상의 전통을 이어온 가족 농장에서 직접 수확한 유기농 쑥. 카페인이 없어 오후와 저녁에 마시기 좋습니다.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMugwort warms the body and is rich in vitamins and minerals, widely used in traditional medicine and cosmetics. This organic mugwort tea is caffeine-free, making it an ideal companion to unwind and reflect after a long day.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eProduced by Bohyang Dawon in Boseong—Korea’s premier tea region known for its high humidity and wide daily temperature range—this tea is cultivated organically across 20,000 pyeong of farmland and managed by the 5th generation of the family.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFor best taste, use clean, filtered water. Boil water, let it cool for a few minutes, then steep the mugwort leaves for 2-3 minutes to avoid bitterness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNet weight: 30g (1.1 oz). Store at room temperature in a cool, dry place.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e쑥은 체내를 따뜻하게 해주며 비타민과 무기질이 풍부해 전통 의학과 화장품에 활용됩니다. 유기농 쑥차는 카페인이 없어 하루를 마무리하며 편안히 즐기기 좋습니다.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e보성의 명차 산지에서 5대째 유기농법으로 재배한 보향다원 차로, 청정 환경에서 2만 평에 걸쳐 재배됩니다.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e깨끗한 필터 물을 사용하시고, 끓인 물을 잠시 식힌 후 2-3분간 우려 쓴맛을 피하세요.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e순중량: 30g (1.1 oz). 서늘하고 건조한 곳에 상온 보관하세요.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eAbout\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBoseong’s humid climate and significant temperature changes make it Korea’s ideal tea-growing region. 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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. 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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":"kisoondo-traditional-doenjang-230g","title":"Kisoondo Traditional Doenjang (230g)","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eDoenjang is the quiet backbone of the Korean kitchen — the fermented paste behind every good pot of jjigae and the savory depth in countless everyday dishes. Master Ki Soondo makes hers the way her family has for 370 years, with just three ingredients and no shortcuts: 100% Korean-grown soybeans shaped into meju by hand, bamboo salt fired in a family kiln, and months of patient aging in 1,200 earthenware jars open to the Damyang mountain air. Made by one of Korea's most decorated food artisans, it carries a rounded, slow-built depth that no quick-brewed paste can borrow.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Korean-grown soybeans (Non-GMO), roasted bamboo salt, water — 100% domestic\u003cbr\u003e\n\u003cstrong\u003ePurity check:\u003c\/strong\u003e No additives, no preservatives, no refined sugar\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Handcrafted; hand-shaped meju; naturally fermented in earthenware jars\u003cbr\u003e\n\u003cstrong\u003eCertifications:\u003c\/strong\u003e HACCP; Korea Traditional Food\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 230 g (8.1 oz)\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Store in a cool, dry place; refrigerate after opening\u003c\/p\u003e\n\u003cp\u003e된장은 한국 부엌의 조용한 중심이에요. 잘 끓인 된장찌개의 바탕이자, 평범한 하루의 반찬에 감칠맛을 더하는 발효의 심장이죠. 기순도 명인은 그 된장을 370년을 이어온 가문의 방식 그대로 빚습니다. 들어가는 건 딱 세 가지, 지름길은 없어요. 100% 국산 콩을 손으로 메주로 빚고, 죽염을 가마에서 직접 구우며, 담양 산바람 아래 1,200개의 항아리에서 수개월을 익힙니다. 대한민국에서 가장 권위 있는 전통식품명인의 손끝에서, 빠르게 담근 장으로는 흉내 낼 수 없는 깊은 맛이 나옵니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eMaster Ki's doenjang\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDoenjang is the foundation of the Korean table — the base of a good stew, the seasoning behind dressed greens, the paste that turns a bowl of plain vegetables into a meal. Most commercial versions rush it, leaning on additives and quick fermentation for a flat, one-note saltiness. Master Ki Soondo's is a different thing entirely. Hers is made from just three ingredients — Korean soybeans, bamboo salt, and water. Korea's Traditional Food Grandmaster No. 35, she has spent five decades making jang the way her family has for 370 years — no additives, no preservatives, no shortcuts — a tradition recognized by the Korean government as a national culinary heritage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA jang born of clean air and slow seasons\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe depth starts long before the paste reaches a jar. Master Ki selects Korean-grown soybeans by hand, shapes them into meju, binds them in rice straw, and ferments them in a traditional loess room where temperature and humidity shift with the seasons. The bamboo salt is made in-house — three-year sun-dried sea salt packed into Damyang bamboo and fired in a family kiln until its sharp edge softens into a smooth, mineral complexity. The water is clean underground water drawn at the foot of Wolbongsan. The finished paste then ages for months in more than 1,200 earthenware jars in Yucheon-ri, a clean mountain-valley village in Damyang, where pine pollen drifts over the pots each spring. What emerges is not sharp saltiness but a deep, brothy savoriness with a gentle sweetness underneath — the kind of depth that makes a simple pot of jjigae taste like it simmered all day.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOne spoonful, endless uses\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBecause this doenjang carries so much on its own, the simplest use is the best place to start: a spoonful stirred into a pot of jjigae with tofu and vegetables, or thinned into a dipping sauce for ssam. From there it goes far beyond the Korean table. Use it the way you'd use miso — whisked into a marinade or glaze for meat and mushrooms, stirred through roasted root vegetables, or spooned into a tomato-based soup, a salad dressing, or a pasta sauce that wants more savory weight. Add it toward the end and taste as you go; a little carries a long way.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e명인의 된장\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e된장은 한식 상차림의 근간이에요. 찌개의 바탕이 되고, 나물을 무치고, 평범한 채소 한 접시를 한 끼로 만들어 주죠. 시중 제품 대부분은 이 과정을 서둘러, 첨가물과 빠른 발효로 밋밋하고 짜기만 한 맛을 냅니다. 기순도 명인의 된장은 완전히 다릅니다. 콩, 죽염, 물 단 세 가지 재료로만 빚죠. 전통식품명인 제35호인 명인은 370년을 이어온 가문의 방식 그대로 반평생 장을 빚어왔어요. 첨가물도, 보존제도, 지름길도 없습니다. 대한민국 정부가 국가 식문화 유산으로 인정한 전통이죠.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e깨끗한 환경에서 오는 장\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e깊은 맛은 항아리에 담기기 훨씬 전부터 시작됩니다. 명인은 국산 콩을 손으로 골라 메주로 빚고, 볏짚으로 묶어, 온습도가 계절 따라 자연스럽게 바뀌는 전통 황토방에서 발효시켜요. 죽염은 직접 만듭니다. 3년 묵힌 천일염을 담양 대나무에 채워 가마에 구우면, 날카로운 짠맛이 부드럽고 복합적인 미네랄의 맛으로 바뀌죠. 물은 월봉산 자락에서 끌어올린 맑은 지하수를 씁니다. 이렇게 완성된 장은 담양의 맑은 산골 마을 유천리, 1,200개가 넘는 항아리 속에서 수개월을 익습니다. 봄이면 소나무 꽃가루가 그 위를 스치고요. 그렇게 남는 건 짜기만 한 맛이 아니라, 국물처럼 우러나는 깊은 감칠맛과 그 아래 은은한 단맛이에요. 찌개 한 냄비가 하루 종일 끓인 듯한 깊이를 내는 이유입니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e한 숟갈이면 충분합니다\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e이 된장은 그 자체로 깊은 맛을 품고 있으니, 가장 단순하게 시작하는 게 좋아요. 두부와 채소를 넣은 된장찌개에 한 숟갈, 또는 살짝 풀어 쌈장으로. 여기서부터는 한식을 넘어서도 넓게 쓰여요. 미소처럼 생각하시면 됩니다. 고기·버섯 마리네이드나 글레이즈에 풀거나, 구운 뿌리채소에 버무리거나, 토마토 수프·샐러드 드레싱·파스타 소스에 감칠맛을 더해도 좋아요. 마지막에 넣고 간을 보며 더하세요. 조금이면 충분합니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eIn a small village called Yucheon-ri in Changpyeong-myeon, Damyang — a place most people drive past without knowing — over 1,200 earthenware jars sit in rows, aging in the open air. This is where Master Ki Soondo has spent the better part of five decades doing what her family has done for 370 years: making traditional Korean jang the right way. Designated Korea's Traditional Food Grandmaster No. 35 and the tenth-generation daughter-in-law of the Damyang Go family, she begins each cycle in the eleventh lunar month, hand-shaping meju and firing her own bamboo salt. Among her jars is one never emptied — a ssiganjang kept alive for 370 years, the flavor benchmark for everything she makes. She sums up her life's work in a single phrase: \u003cem\u003e\"I cook blessings into food.\"\u003c\/em\u003e Ki Soondo's traditional jang holds both HACCP and Traditional Food certification, and has been featured on CNN and praised by Michelin-starred chefs around the world.\u003c\/p\u003e\n\u003cp\u003e전라남도 담양 창평면 유천리, 1,200여 개의 장독이 줄지어 하늘 아래 숨 쉬는 작은 마을. 이곳에서 기순도 명인은 370년을 이어온 가문의 방식 그대로 반평생 전통 장을 빚어왔습니다. 전통식품명인 제35호이자 담양 고씨 종갓집 10대 맏며느리인 명인은 음력 11월이면 손으로 메주를 빚고 죽염을 직접 구우며 그 해의 장을 시작해요. 1,200여 개 항아리 중에는 한 번도 비운 적 없는 370년 씨간장이 있어, 명인의 모든 장이 지향하는 맛의 기준이 되죠. 명인은 자신의 일을 한마디로 말합니다. \u003cem\u003e\"복(福)을 담아 식(食)을 짓습니다.\"\u003c\/em\u003e 기순도 전통장은 HACCP과 전통식품 인증을 모두 획득했고, CNN 방영과 미쉐린 셰프들의 극찬을 받았습니다.\u003c\/p\u003e","brand":"Kisoondo","offers":[{"title":"Default Title","offer_id":44357116920061,"sku":"1826","price":19.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/ScreenShot2025-02-16at3.14.05PM.png?v=1739737238"},{"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":"mugwort-tea-gift-set","title":"Organic Mugwort Tea Gift Set","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eOpen the pouch, and the first thing to rise is the smell of a Korean hillside in early spring. Kim'C Market's mugwort tea is made from mugwort grown organically in Boseong, dried and ground into a fine powder. A few strokes of the bamboo whisk raise a soft, pale-green froth, with a fresh, grassy aroma and a gentle bitterness at the finish. With no caffeine, it is easy to enjoy late into the evening. The bamboo whisk, scoop, and fluted white bowl are all in the box, so a warm cup of mugwort tea can be made the day it arrives.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSet includes:\u003c\/strong\u003e Organic mugwort tea powder (resealable pouch), bamboo whisk (chasen), bamboo scoop (chashaku), fluted white ceramic tea bowl — in a Kim'C Market gift box\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKim'C Market Organic Mugwort Tea Powder\u003c\/strong\u003e\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Organic mugwort 100% (Boseong, Korea)\u003cbr\u003e\n\u003cstrong\u003ePurity check:\u003c\/strong\u003e Caffeine-free; nothing added\u003cbr\u003e\n\u003cstrong\u003eCertifications:\u003c\/strong\u003e Organic (Korea Ministry of Agriculture, Food and Rural Affairs)\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Keep in a cool, dry place; reseal after opening and enjoy soon for the best color and aroma\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBamboo Whisk (Chasen) \u0026amp; Scoop\u003c\/strong\u003e\u003cbr\u003e\n\u003cstrong\u003eMaterial:\u003c\/strong\u003e Bamboo\u003cbr\u003e\n\u003cstrong\u003eCare:\u003c\/strong\u003e Rinse the whisk in warm water after use (no soap) and let it dry standing upright\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFluted White Tea Bowl\u003c\/strong\u003e\u003cbr\u003e\n\u003cstrong\u003eMaterial:\u003c\/strong\u003e Ceramic\u003cbr\u003e\n\u003cstrong\u003eCare:\u003c\/strong\u003e Hand-wash\u003c\/p\u003e\n\u003cp\u003e봉지를 열면 이른 봄 산자락의 쑥 향이 먼저 올라옵니다. 김씨마켓 쑥차는 보성에서 유기농으로 기른 쑥만 말려 곱게 갈아 만들었어요. 차선으로 저으면 연둣빛 거품이 곱게 일고, 풋풋한 풀 향 끝에 은은한 쌉싸름함이 남습니다. 카페인이 없어 늦은 저녁에도 부담 없이 즐길 수 있어요. 대나무 차선과 차시, 물결무늬 하얀 볼까지 갖춰, 받는 날 바로 따뜻한 쑥차 한 잔을 낼 수 있는 선물입니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eA spring green from Boseong\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMugwort has long been part of the Korean spring table. Its young leaves go into ssuk-tteok, soft rice cakes the color of new grass, and into ssukguk, a clear soybean-paste soup made when the first shoots come up. This mugwort is grown organically on a single estate in Boseong, the misty southern county best known for its tea gardens, then dried and ground into a fine powder. Whisked with water, it tastes green and gently herbal, a little like fresh sage and hay, with a soft bitterness at the end and no caffeine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe mugwort tea set\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe bamboo scoop measures the powder, and the many fine tines of the bamboo whisk break it into the water and lift it into a light froth. The fluted white bowl is wide enough to whisk in and comfortable to drink from, and on other days, try it as an everyday bowl for yogurt or a small salad.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to make it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSift ½ to 1½ teaspoons of mugwort powder into the bowl, depending on how strong you like it. Add about 2 oz of water heated to around 175°F (80°C), just off the boil, and whisk briskly in a zigzag until smooth and frothy. Top with about 6 oz of hot water for a clear tea, or with warm or cold milk for a mugwort latte; a little honey brings out its sweet, grassy side. The powder also bakes well: fold a spoonful into shortbread, pancake batter, or a vanilla sponge for a pale green color and a gentle herbal note.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e보성에서 온 봄빛\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e쑥은 오래전부터 한국의 봄 밥상에 오르던 재료입니다. 어린 잎으로 새순 빛깔의 쑥떡을 찌고, 첫 순이 올라올 무렵이면 된장을 푼 맑은 쑥국을 끓였어요. 김씨마켓 쑥차는 안개 잦은 남쪽 차 산지 보성에서 유기농으로 기른 쑥을 말려 곱게 갈았습니다. 물에 풀어 저으면 풋풋하고 은은한 풀 향이 나고, 세이지나 마른 풀을 떠올리게 하는 향 뒤로 쌉싸름함이 살짝 남아요. 카페인은 없습니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e쑥차 다기 세트\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e대나무 차시로 가루를 덜고, 가는 살이 촘촘한 대나무 차선으로 저으면 가루가 물에 고루 풀리며 가벼운 거품이 일어요. 물결무늬 하얀 볼은 차선을 젓기에 넉넉하고 입에 대기에도 편합니다. 차를 다 마신 뒤에는 요거트나 작은 샐러드를 담는 일상 그릇으로도 사용해 보세요.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e이렇게 타 보세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e볼에 쑥차 가루를 반 티스푼에서 한 티스푼 반까지, 취향대로 체에 쳐서 넣으세요. 80℃ 안팎의 물을 약 60ml(2 oz) 붓고 차선으로 지그재그를 그리듯 빠르게 저어 매끈하게 거품을 냅니다. 뜨거운 물 약 180ml(6 oz)를 더하면 맑은 쑥차가, 따뜻하거나 차가운 우유를 부으면 쑥 라테가 됩니다. 꿀을 조금 넣으면 달큰한 풀 향이 살아나요. 베이킹에도 좋습니다. 쇼트브레드나 팬케이크 반죽, 바닐라 스펀지케이크에 한 숟갈 섞으면 연둣빛 색과 은은한 쑥 향이 뱁니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eKim'C Market brings premium Korean food and craft to the United States, chosen the way a careful cook would choose it. Every piece goes through a selection process that reaches past the label: the team looks closely at materials and making, and visits the makers to see how their work is actually done. Many are small-batch artisans, and Kim'C Market works with them directly in Korea, on fair terms that let them keep working without compromise. In its gift sets, Kim'C Market brings the work of these makers together in a single, carefully composed box.\u003c\/p\u003e\n\u003cp\u003e김씨마켓은 신중한 요리사가 고르듯 엄선한 한국의 프리미엄 식품과 공예품을 미국에 소개합니다. 모든 제품은 라벨 너머까지 살피는 선정 과정을 거칩니다. 소재와 만듦새를 꼼꼼히 살피고, 만드는 이를 직접 찾아가 실제로 어떻게 만드는지 확인합니다. 이렇게 만난 작가와 생산자 상당수는 소량 생산을 고집하는 장인들입니다. 김씨마켓은 한국 현지에서 이들과 직접 거래하며, 타협 없이 만들 수 있도록 정당한 대가를 지킵니다. 그렇게 만난 장인들의 손길을, 김씨마켓은 한 상자에 정성껏 엮어 선물로 건넵니다.\u003c\/p\u003e","brand":"Kim'C Market","offers":[{"title":"Default Title","offer_id":46312470446333,"sku":"3162","price":138.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/KimCMarket_ProductShot_May2025_018.jpg?v=1748020465"},{"product_id":"roasted-gimbap-laver-pack-of-3","title":"Roasted Gimbap Laver (Pack of 3)","description":"\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eHighlight\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLooking to take your gimbap to the next level? Shrimp Seal’s roasted gimbap laver, crafted by Korea’s first seaweed artisan family now in its third generation, ensures each roll tastes authentically rich and delicious.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cmeta charset=\"utf-8\"\u003eMaster certified by Korea’s Ministry of Oceans and Fisheries\u003c\/li\u003e\n\u003cli role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eNet wt.  22g \/ 0.776 oz (10 sheets) x 3Packs\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eStorage : Keep in a dry place, or store in the freezer or refrigerator for maximum freshness.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e김밥의 완성도를 높이고 싶은 분들께 새우표 완도 구운 김밥김을 추천드려요. 국내최초 마른김 명인의 3대째 전통을 이용하여 만든 명품 김밥김으로 한층 더 맛있는 김밥을 즐겨보세요.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhat’s the most important ingredient when making gimbap? While fillings like bulgogi, tuna, or fresh vegetables set the theme, the foundation is always the laver. Shrimp Seal carefully selects only the finest Wando seaweed, processing it to the perfect thickness for gimbap rolls and lightly roasting it to remove any sea aroma while enhancing its nutty, clean flavor.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSpread freshly cooked rice over the sheet, add your favorite fillings, and roll it tight—your homemade gimbap will taste just like mom’s. Beyond gimbap, this premium roasted laver is perfect torn into pieces and eaten simply with rice, soy sauce, and sesame oil for a comforting meal. With 10 sheets per pack, it’s convenient for daily use in your kitchen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e김밥을 만들때 가장 중요한게 뭘까요? 재료에 따라 야채김밥, 불고기김밥, 참치김밥이 되겠지만, 가장 기본이 되는 재료는 바로 김입니다.  완도산 김을 엄선하여 김밥에 알맞은 두께로 가공하고, 살짝 구워 비린내를 제거하여 고소한 풍미를 더했습니다. 고슬고슬 잘 지어진 밥을 김위에 깔고, 좋아하는 재료를 넣어 꾹꾹 말아주면 엄마 손맛 김밥이 완성됩니다.. 김밥 외에도 밥과 함께 간장, 참기름에 곁들여 다양한 요리에 활용할 수 있습니다. 한 팩에 10매가 들어 있어 가정에서 부담 없이 사용하기 좋습니다. \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\u003eShrimp Seal is Korea’s first dried seaweed artisan brand, passed down through three generations. Harvested from the pristine waters of Wando, their seaweed grows naturally as wild spores settle onto bamboo racks without artificial seeding. They use traditional methods, flipping the racks with the tides to let the ocean breeze and sunlight nurture the seaweed to its fullest flavor and mineral richness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNo chemical treatments—only nature’s clean forces. This slow, careful cultivation yields less but produces seaweed that is remarkably flavorful, aromatic, and pure. Every sheet from Shrimp Seal embodies the dedication of Korea’s first seaweed artisan family, capturing the ocean’s essence with each crisp bite.\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\u003e새우표는 국내 최초의 마른김 명인이 3대째 이어오고 있는 김 전문 브랜드입니다. 청정해역 완도에서 바닷물에 떠다니는 천연 포자를 김발에 자연적으로 착상시킨 후, 조수간만의 차를 이용해 김발을 뒤집는 전통 방식을 고수합니다.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e화학 처리를 일절 하지 않고, 바닷바람과 햇살만으로 길러낸 김은 건강하게 자라 그 맛과 향이 한층 깊고 풍부합니다. 이렇게 옛 방식 그대로 기르기 때문에 수확량도 적고 시간도 오래 걸리지만, 그만큼 일반 김과는 비교할 수 없는 진한 풍미와 깨끗한 맛을 느낄 수 있지요.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e대한민국 최초 마른김 명인의 손끝에서 탄생하는 새우표 김은, 한 장 한 장이 바다의 청정함과 장인의 정성을 고스란히 담고 있습니다.\u003c\/span\u003e\u003c\/p\u003e","brand":"Shrimp Seal","offers":[{"title":"Default Title","offer_id":46410815406333,"sku":"3306","price":11.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/Screenshot2025-06-26at12.33.14PM.png?v=1770745760"},{"product_id":"muryangsoo-deonjang-400g","title":"Muryangsoo Doenjang (400g)","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eEarthy, nutty, and deeply savory — Muryangsu's doenjang is the fermented soybean paste at the heart of Korean cooking. Fermented for years in traditional onggi from just three things — large-grained heirloom Buseoktae soybeans, Sinan sea salt aged until its bitterness drains away, and water — it carries a layered complexity that can't be faked or rushed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Meju from Buseoktae (a large-grained Korean heirloom soybean), Sinan sun-dried sea salt (aged 7+ years to drain the bittern), purified water\u003cbr\u003e\n\u003cstrong\u003ePurity check:\u003c\/strong\u003e No additives, no preservatives; vegan, gluten-free\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Soybeans boiled in a cast-iron cauldron, hand-shaped into meju, and naturally fermented in onggi; batches aged 2–6 years are blended for a consistent flavor\u003cbr\u003e\n\u003cstrong\u003eCertifications:\u003c\/strong\u003e HACCP\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 400 g (14.1 oz)\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Refrigerate after opening\u003cbr\u003e\n\u003cstrong\u003eGood to know:\u003c\/strong\u003e A living ferment — a white surface film may form and the jar may overflow slightly. Both are natural; skim the surface and carry on.\u003c\/p\u003e\n\u003cp\u003e고소하고 구수하며 깊은 감칠맛. 무량수 된장은 한식의 기본을 이루는 전통 발효 된장이에요. 알이 굵은 전통 재래종 부석태 콩과, 오래 두어 쓴맛을 빼낸 신안 천일염, 그리고 물 — 단 세 가지로 전통 옹기에서 수년을 발효시켜 완성하죠. 서두르거나 흉내 낼 수 없는, 켜켜이 쌓인 깊이가 담겨 있습니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eThe backbone of Korean home cooking\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDoenjang is to a Korean kitchen what olive oil is to the Mediterranean — not just a seasoning, but an ingredient that shapes an entire dish. Muryangsu's is robust yet clean, layered from a roasted-nut savoriness to a gentle tang. A single spoonful is enough to set the direction of whatever you're cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYears in the onggi\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIt begins with the ingredients. The soybeans are Buseoktae, a large-grained Korean heirloom variety, boiled in a cast-iron cauldron and kneaded by hand into meju. The salt is Sinan sun-dried sea salt, held for more than seven years so its harsh bittern drains off and only a round, mineral saltiness remains. Meju, salt, and water go into onggi and ferment through all four seasons — and to keep the flavor consistent, pastes aged anywhere from two to six years are blended together. That slow, living fermentation is where the depth comes from: the roasted-nut aroma, the rounded body, the quiet complexity that mass-made paste never quite reaches. Nothing is rushed, and nothing is added.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe natural starting point is doenjang-jjigae, the everyday soybean stew. From there, whisk a little into a dressing for savory depth, thin it into a dip for fresh cucumber or crudités, or use it as a base for marinades and braises. A little carries a long way — start with a small spoonful and taste as you go.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e한식 가정식의 중심\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e된장은 한국 부엌에서 지중해의 올리브유 같은 존재예요. 단순한 양념이 아니라 요리 전체의 방향을 잡는 재료죠. 무량수 된장은 묵직하면서도 깔끔하고, 구운 견과류 같은 구수함부터 은은한 산미까지 켜켜이 쌓여 있어요. 한 숟갈이면 무엇을 끓이든 그 방향이 잡힙니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e옹기에서 보낸 수년\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e시작은 재료예요. 콩은 알이 굵은 전통 재래종 부석태로, 무쇠 가마솥에 삶아 손으로 정성껏 치대어 메주를 빚습니다. 소금은 신안 천일염을 7년 넘게 두어 쓴 간수를 빼낸 것 — 거친 맛이 빠지고 둥근 미네랄 짠맛만 남죠. 메주와 소금, 물을 옹기에 담아 사계절을 나며 발효시키고, 맛을 일정하게 지키기 위해 2년에서 6년까지 숙성한 장을 함께 배합합니다. 그 느리고 살아 있는 발효에서 깊이가 나와요. 구운 견과류 같은 향, 둥근 바디, 대량 생산 장이 좀처럼 닿지 못하는 조용한 복합감까지. 서두르는 것도, 더하는 것도 없습니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e이렇게 즐겨보세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e가장 자연스러운 출발은 된장찌개예요. 그다음으로는 드레싱에 조금 풀어 감칠맛을 더하거나, 묽게 풀어 오이나 생채소 디핑으로, 혹은 마리네이드와 조림의 베이스로도 좋아요. 조금이면 충분하니, 작은 한 숟갈로 시작해 간을 보며 더하세요.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eMuryangsu makes its jang at the foot of Sobaeksan, one of Korea's great mountains, where clean air and water set the conditions good jang needs. The brand holds to a simple conviction: that traditional Korean food should be kept the traditional way — made honestly, with the wisdom of earlier generations left fully intact. Using only Korean-grown soybeans and solar sea salt, it ferments slowly in onggi through all four seasons, so each jang is a living, fermented food rather than a mass-produced condiment. Muryangsu's jang is chosen by Michelin-starred chefs in Korea for their own kitchens.\u003c\/p\u003e\n\u003cp\u003e무량수는 우리나라의 명산 소백산 자락, 맑은 물과 공기가 흐르는 천혜의 자연환경에서 장을 빚습니다. 브랜드가 지키는 믿음은 단순해요. 조상의 지혜가 담긴 전통 음식을 전통 방식 그대로, 정직하게 이어간다는 것입니다. 국산 콩과 천일염만으로 사계절을 나며 옹기에서 천천히 발효시키니, 무량수의 장은 대량 생산된 양념이 아니라 살아 있는 발효 식품이 됩니다. 한국의 미쉐린 스타 셰프들이 자기 주방에서 직접 쓰는 장이기도 합니다.\u003c\/p\u003e","brand":"Muryangsoo","offers":[{"title":"Default Title","offer_id":46565088002301,"sku":"3424","price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/small_MRSDoenjangcopy_fe529cc6-a177-4cf6-929e-cf159a2fe992.png?v=1761339763"},{"product_id":"korean-tea-ritual-gift-set-mamiche-organic-mugwort","title":"Korean Tea Ritual Gift Set","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eMore than eight hundred strands of horsehair are woven by hand into this one small tea infuser. Baek Kyung-hyun, Korea's only maker of mamiche, sets each weave in a bamboo frame and seals it in ottchil lacquer, so no two are quite alike, and because horsehair adds no flavor, the tea brews clean and true to the leaf. The mugwort, one of the first greens Koreans reach for each spring, is grown organically by Bohyang Dawon in Boseong and dried as whole leaves. It brews a pale gold-green cup with a fresh, herbal aroma and a soft, faintly bitter finish, and with no caffeine it suits a quiet cup at the end of the day. It is a piece of craft made by just one person in Korea, given as a tool for an everyday tea ritual.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSet includes:\u003c\/strong\u003e Mamiche horsehair tea infuser by Baek Kyung-hyun × 1, Bohyang Dawon organic loose-leaf mugwort tea in a cotton drawstring pouch × 1, in a Kim'C Market gift box tied with ribbon\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMamiche Horsehair Tea Infuser\u003c\/strong\u003e\u003cbr\u003e\n\u003cstrong\u003eMaterial:\u003c\/strong\u003e Horsehair (Mongolian or Korean), natural bamboo frame, ottchil lacquer (seven coats)\u003cbr\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Handwoven in Korea by craftsman Baek Kyung-hyun\u003cbr\u003e\n\u003cstrong\u003eCare:\u003c\/strong\u003e Rinse under running water and let dry in a well-ventilated spot\u003cbr\u003e\n\u003cstrong\u003eGood to know:\u003c\/strong\u003e Each infuser is woven by hand, so the weave, curve, and tone vary slightly from piece to piece. Works with any loose-leaf tea\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBohyang Dawon Organic Mugwort Tea\u003c\/strong\u003e\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Organic mugwort 100% (Boseong, Korea)\u003cbr\u003e\n\u003cstrong\u003eCertifications:\u003c\/strong\u003e Organic (Korea)\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Keep at room temperature in a cool, dry place\u003cbr\u003e\n\u003cstrong\u003eGood to know:\u003c\/strong\u003e Naturally caffeine-free\u003c\/p\u003e\n\u003cp\u003e작은 차 거름망 하나에 말총 800여 가닥이 손으로 엮여 있습니다. 국내 유일의 마미체 장인 백경현 선생이 한 올씩 엮은 망을 대나무 틀에 앉히고 옻칠로 마감해, 같은 것이 하나도 없어요. 말총은 차에 다른 맛을 보태지 않아, 찻잎 본연의 맛만 맑게 우러납니다. 함께 든 쑥차는 한국에서 봄이 오면 가장 먼저 찾는 쑥을 보성 보향다원이 유기농으로 길러, 잎 모양 그대로 말린 잎차예요. 우리면 연한 황록빛이 돌고, 싱그러운 쑥 향 끝에 은은한 쌉싸름함이 남습니다. 카페인이 없어 하루를 마무리하는 저녁 한 잔으로도 좋아요. 한국에서 오직 한 사람이 만드는 공예품을 매일 쓰는 찻자리 도구로 건네는 특별한 선물입니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eA horsehair weave, made by hand\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn Joseon-era Korea, a fine sieve woven from horsehair, the mamiche, was used to strain liquor and sift fine powders. Baek Kyung-hyun has spent more than two decades studying and reviving that craft, and his infuser keeps the old structure in a form made for a cup of tea. More than eight hundred strands of horsehair are woven into the mesh, set in a natural bamboo frame, and finished with seven coats of ottchil, the lacquer drawn from the sap of the lacquer tree. Horsehair adds no flavor of its own, so the tea tastes only of the leaf.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMugwort from a Boseong tea farm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBohyang Dawon has farmed the same hillsides in Boseong, Korea's best-known tea region, since 1937, passing the farm down through the generations. Its mugwort is grown organically and dried as whole loose leaves. In Korea, ssuk, or mugwort, is one of the first greens of spring, folded into rice cakes and simmered into soup. As a tea it brews pale gold-green, with a fresh, herbal aroma and a soft, faintly bitter finish, and it carries no caffeine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to enjoy it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBring water to a boil and let it cool for a few minutes. Put a small pinch of mugwort in the infuser, set it in a cup or teapot, and steep for two to three minutes; going longer brings out more bitterness. A spoonful of honey rounds it out, and a pot chilled overnight makes a clean iced tea for summer. Serve it with shortbread or a slice of pound cake, the way you would a mild herbal tea. The infuser works with any loose tea, from green tea to chamomile.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e손으로 엮은 말총 한 올 한 올\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e조선시대에는 말총을 엮어 만든 고운 체, 마미체로 술을 거르고 고운 가루를 내렸습니다. 백경현 선생은 20년 넘게 이 공예를 연구하고 되살려 왔고, 그 옛 구조를 찻잔 하나에 맞는 인퓨저로 옮겨 놓았습니다. 말총 800가닥 이상을 엮은 망을 자연 대나무 틀에 앉히고, 옻나무 수액으로 만든 옻칠을 일곱 번 올려 마감합니다. 말총은 차에 다른 맛을 보태지 않아 찻잎 본래의 맛만 남습니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e보성 차밭에서 온 유기농 쑥\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e보향다원은 1937년부터 한국 대표 차 산지인 보성의 같은 언덕에서 차를 길러 왔고, 대를 이어 가업을 잇고 있습니다. 쑥도 유기농으로 길러 잎 모양 그대로 말렸어요. 쑥은 한국에서 봄이 오면 가장 먼저 찾는 나물 가운데 하나로, 쑥떡에도 넣고 쑥국으로도 끓입니다. 차로 우리면 연한 황록빛이 돌고, 향은 싱그럽고 끝맛은 은은하게 쌉싸름합니다. 카페인도 없습니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e이렇게 즐겨 보세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e물을 끓인 뒤 몇 분 식혀 두세요. 인퓨저에 쑥을 조금 넣어 찻잔이나 다관에 걸치고 2~3분 우리면 됩니다. 너무 오래 두면 쓴맛이 강해집니다. 꿀 한 숟갈을 넣으면 맛이 한결 부드러워지고, 여름에는 한 주전자 우려 냉장고에서 하룻밤 식히면 깔끔한 냉차가 됩니다. 순한 허브차처럼 쇼트브레드나 파운드케이크 한 조각과 곁들여도 좋아요. 인퓨저는 녹차부터 캐모마일까지 어떤 잎차에도 쓸 수 있습니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eKim'C Market brings premium Korean food and craft to the United States, chosen the way a careful cook would choose it. Every piece goes through a selection process that reaches past the label: the team looks closely at materials and making, and visits the makers to see how their work is actually done. Many are small-batch artisans, and Kim'C Market works with them directly in Korea, on fair terms that let them keep working without compromise. In its gift sets, Kim'C Market brings the work of these makers together in a single, carefully composed box.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Mamiche\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMamiche is the work of craftsman Baek Kyung-hyun, Korea's only maker of mamiche, the fine horsehair sieve once used across Korea to strain liquor and sift powders. Since first encountering the craft in 1998, he has spent more than two decades studying and reviving it, weaving each piece by hand from horsehair and finishing it with natural bamboo and ottchil lacquer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Bohyang Dawon\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBohyang Dawon is a tea farm in Boseong, Korea's best-known tea region, where Choi Chae-hyeong and Choi Il-ryong first cleared the hillsides for tea in 1937. Today the farm is led by Choi Young-ki, the fourth generation. The family has tended the same misty slopes for generations, growing its tea leaves and mugwort organically.\u003c\/p\u003e\n\u003cp\u003e김씨마켓은 신중한 요리사가 고르듯 엄선한 한국의 프리미엄 식품과 공예품을 미국에 소개합니다. 모든 제품은 라벨 너머까지 살피는 선정 과정을 거칩니다. 소재와 만듦새를 꼼꼼히 살피고, 만드는 이를 직접 찾아가 실제로 어떻게 만드는지 확인합니다. 이렇게 만난 작가와 생산자 상당수는 소량 생산을 고집하는 장인들입니다. 김씨마켓은 한국 현지에서 이들과 직접 거래하며, 타협 없이 만들 수 있도록 정당한 대가를 지킵니다. 그렇게 만난 장인들의 손길을, 김씨마켓은 한 상자에 정성껏 엮어 선물로 건넵니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e마미체 소개\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e마미체는 말총공예가 백경현 선생의 작품입니다. 백경현 선생은 술을 거르고 가루를 칠 때 쓰던 말총 체, 마미체를 오늘날 잇는 국내 유일의 마미체 장인입니다. 1998년 처음 마미체를 접한 뒤 20년 넘게 연구와 복원을 이어 왔으며, 말총을 한 올 한 올 손으로 엮고 자연 대나무와 옻칠로 마감해 하나하나 완성합니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e보향다원 소개\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e보향다원은 한국 대표 차 산지인 보성에 자리한 다원으로, 1937년 최채형·최일룡 선생이 언덕을 일궈 차밭을 열었고, 지금은 4대 최영기 대표가 이끌고 있습니다. 안개가 자주 드리우는 보성의 같은 언덕에서 대를 이어 차를 기르며, 찻잎과 쑥을 유기농으로 가꿉니다.\u003c\/p\u003e","brand":"Kim'C Market","offers":[{"title":"Default Title","offer_id":46907192082685,"sku":"999","price":142.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/kimc425-11-18_cr1editDanAhn_249.jpg?v=1765409563"},{"product_id":"organic-mugwort-powder-60g","title":"Organic Mugwort Powder (60g)","description":"\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eHighlights\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eGrown in the misty hills of Boseong and hand-harvested with care, this organic mugwort tea is naturally caffeine-free—perfect for quiet evenings and gentle rituals.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eRich in minerals and known for its warming properties, it’s a comforting cup especially beloved by women across generations.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e보성의 안개 자욱한 고지대에서 자란 유기농 쑥을 손으로 정성껏 수확해 만들었어요.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e카페인이 없어 하루의 끝, 조용한 저녁 시간에 특히 잘 어울리는 차예요. 여성 건강을 위한 따뜻한 차로도 널리 알려져 있습니다.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eIngredients: Handpicked organic mugwort\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eProducer: More than 80 years at the same tea field by the same family\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBest Use:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eLet boiled water cool down for a few minutes, then place a little bit of mugwort into the water\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNet weight:\u003c\/span\u003e\u003cspan\u003e 60g (0.13lb)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eStorage Method:\u003c\/span\u003e\u003cspan\u003e Room temperature.  Store in a cool and dry place. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eDescriptions\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEnd your day with calm and comfort.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eThis organic Korean mugwort tea is hand-harvested from the misty hills of Boseong, a region renowned for premium tea cultivation. Grown by fifth-generation farmers at Bohyang Dawon, this caffeine-free herbal tea carries the soothing, earthy aroma of real Korean mugwort—traditionally valued for its warming energy and gentle support for women’s wellness, especially during seasonal transitions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNaturally caffeine-free and rich in tradition, this is the kind of tea that helps you slow down, feel grounded, and reconnect—with yourself and the moment. Steep for a few minutes and sip slowly—a ritual in every cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eHow to enjoy:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e1. Warm and simple\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e Mix ½ teaspoon of mugwort powder into 200ml of warm water and stir well.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e Add a touch of honey or grain syrup (jocheong) for a smooth, aromatic finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e2. Mugwort latte\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e Blend the powder into warm milk, oat milk, or soy milk for a comforting mugwort latte.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e Add a bit of syrup or honey if you'd like it sweeter—mild and cozy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e3. Iced mugwort tea\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e Dissolve the powder in cool or room-temperature water, then add ice for a refreshing summer drink.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e For best results, shake it up in a bottle or shaker to avoid clumps.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMore ways to use:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eSprinkle into yogurt for an earthy, wholesome snack\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eAdd a spoonful to batter for pancakes, rice cakes, or cookies to create delicately flavored mugwort desserts\u003c\/span\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e쑥은 예로부터 몸을 따뜻하게 해주고 여성 건강에 도움을 주는 약초로 잘 알려져 있어요. 비타민과 무기질이 풍부해서 음식뿐 아니라 화장품이나 약재로도 많이 쓰이죠. 이 쑥차는 한국의 대표적인 차 산지인 전남 보성에서 5대째 차를 재배해 온 보향다원이 정성껏 유기농으로 기른 쑥으로 만듭니다. 손으로 수확한 쑥잎을 저온 건조해 향과 영양을 그대로 담았어요.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e은은하고 깨끗한 쑥의 향이 깊게 스며들고, 마실수록 부드럽게 퍼져나가는 맛이 참 편안해요.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e카페인이 전혀 없어 밤에도 부담 없이 즐길 수 있고, 환절기나 몸이 차가워지는 날, 혹은 집중이 필요할 때 한 잔의 차로 나를 돌보는 시간을 만들어줍니다.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e맛있게 마시는 법:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e1.따뜻하게 즐기기\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003e따뜻한 물200ml에 쑥 가루 1\/2 작은 티스푼을 넣고 잘 저어줍니다. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003e꿀이나 조청을 살짝 곁들이면 부드럽고 풍미 있는 쑥차가 완성돼요.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e2.쑥 라떼로 즐기기\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003e우유나 오트밀크, 두유 등 따뜻한 밀크에 쑥 가루를 넣고 섞어주면\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e은은한 향이 좋은 쑥 라떼가 됩니다. (원하시면 시럽이나 꿀 약간 추가해도 좋아요.)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e3. 냉차로도 가능해요\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003e미지근하거나 찬 물에 녹여 얼음을 넣으면 여름철에도 산뜻하게 즐길 수 있어요.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003e쉐이커나 병에 넣고 잘 흔들면 가루가 덜 뭉쳐요.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e추가 활용법:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003e요거트에 뿌리면 쑥향 가득한 건강 간식으로 사용 가능해요.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003e팬케이크나 떡 ,쿠키 등의 반죽에 소량 섞어 쑥 디저트로 사용 가능해요.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eAbout\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBoseong, often called Korea’s tea capital, is known for its high humidity, clean air, and wide daily temperature swings—ideal conditions for growing flavorful herbs.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eHere, this organic field has been cultivating tea since 1937. For over 80 years, this family-run farm has grown tea and herbs on the same land using traditional, chemical-free methods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNow in its fifth generation, the farm continues to honor the wisdom of the past while nurturing the needs of modern tea drinkers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e보성은 흔히 ‘한국 차의 수도’라 불릴 만큼, 습도와 일교차, 맑은 공기가 어우러진 약초 재배에 이상적인 지역입니다. 보성의 유기농 차밭에서는 1937년부터 지금까지, 80년 넘게 한 가족이 같은 땅에서 전통 방식으로 차와 약초를 재배해오고 있는 전통 있는 다원입니다. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e현재는 5대째로 이어지며, 옛 지혜를 존중하면서도 현대인의 감각에 맞는 차 문화를 만들어가고 있습니다.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kim'C Market","offers":[{"title":"Default Title","offer_id":46972721365245,"sku":"3477","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/KimCMarket_ProductShot_May2025_014copy.png?v=1761337098"},{"product_id":"grass-fed-bone-broth","title":"Korean Style Bone Broth (3 Flavors)","description":"\u003ch5 class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003e\u003cstrong\u003eHighlight\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eReal bone broth is the kind that jiggles in the jar. Made with just bones and water, slow-simmered the traditional Korean way until collagen and marrow do all the work. No additives, no shortcuts, nothing you'd have to explain to your kids. Just deeply nourishing, endlessly versatile broth that earns its place in your kitchen every single day.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSourced from grass-fed, pasture-raised, regenerative farms in the Northeast. Paleo · Keto · Gluten-free · Dairy-free · Antibiotic-free.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e진짜 사골 육수는 차게 식히면 굳는것을 볼수 있지요?  Reclamtion Food의 육수가 그래요. 뼈와 물, 딱 두 가지 재료를 한국 전통 방식으로 오래 끓여, 콜라겐과 뼈가 자연스럽게 녹아든 깊은 맛을 완성했어요. 첨가물도, 간도 없어서 아이들 밥 지을 때도, 내 한 끼를 챙길 때도 마음 편하게 쓸 수 있어요. 국물 요리 베이스로도, 밥 지을 때도, 바쁜 아침 한 잔으로도. 매일 자연스럽게 손이 가는 육수가 될거에요.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e미국 북동부  농업 목장에서 직접 공수. Paleo · Keto · 글루텐 프리 · 유제품 프리 · 항생제 프리.\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\u003c\/ul\u003e\n\u003ch5 class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eReclamation bone broth starts where most broths stop. Two ingredients — responsibly raised bones and filtered water — simmered low and slow using traditional Korean methods until collagen and marrow naturally transform into something rich, milky, and deeply nourishing. No seasoning, no additives, no shortcuts. Completely unseasoned so it works across every cuisine: use it as a base, cook with it, or warm it in a mug on a day when you need something honest and good.\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003ePork Bone Broth\u003c\/strong\u003e — Milky, opaque, and savory with a subtle sweetness. Made in the tradition of Dwaeji Gomtang. The perfect base for ramen, noodle soups, and dumplings.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eBeef Bone Broth\u003c\/strong\u003e — Full-bodied and gently rich, with a slight golden hue from 100% grass-fed beef. Made in the tradition of Seolleongtang. Built for braises, stews, and slow-simmered dishes.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eChicken Bone Broth\u003c\/strong\u003e — Clean, light, and deeply familiar. Made in the tradition of Samgyetang. The most versatile broth in the line — your everyday kitchen staple.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e레클러메이션 육수는 다른 시판 육수들과 출발점이 달라요. 책임감 있게 사육된 동물의 뼈와 정제수, 딱 두 가지 재료를 한국 전통 방식으로 오래 끓여 콜라겐과 골수가 자연스럽게 녹아든 진하고 영양 가득한 육수를 완성합니다. 첨가물도, 간도 없어서 어떤 요리에도 자유롭게 활용할 수 있어요. 베이스로, 요리 재료로, 또는 따뜻한 한 잔으로.\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003e돼지 뼈 육수\u003c\/strong\u003e — 돼지곰탕에서 영감을 받아. 뽀얗고 진하며 은은한 구수함이 특징이에요. 목초사육한 돼지뼈로 만들었어요. 라면, 만두, 국수 베이스로 제격이지요. \u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003e소 뼈 육수\u003c\/strong\u003e — 설렁탕에서 영감을 받아. 묵직하고 깊은 풍미에 은은한 황금빛이 감도는 진한 육수에요.  1\u003cmeta charset=\"utf-8\"\u003e00% Grass-fed 한 소 뼈를 이용했어요. 찜, 조림, 스튜처럼 오래 끓이는 요리에 잘 어울려요.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003e닭 뼈 육수\u003c\/strong\u003e — 삼계탕에서 영감을 받아. 맑고 순하면서 깊은 닭 육수 본연의 맛을 보여주지요. \u003cmeta charset=\"utf-8\"\u003e매일 쓸 수 있는 가장 친숙한 육수가 될꺼에요.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eReclamation Foods was founded on something most of us already know but have forgotten: the best parts of the animal are the ones we've been taught to throw away. Founder Edlin Choi came to this through two paths — apprenticing on a regenerative livestock farm, and growing up with a Korean food culture where bones were never wasted, always transformed. That intersection of land stewardship and culinary tradition became the foundation for everything Reclamation makes.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEvery broth is sourced from grass-fed, pasture-raised animals on small regional farms across the Northeast — places that take care of their land, their animals, and the communities around them. Two ingredients, long cook times, no shortcuts. The broth that jiggles in the jar isn't a marketing claim. It's just what real bone broth looks like.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e레클러메이션 푸즈는 우리가 어렴풋이 알고 있지만 잊어버린 것에서 출발했어요. 버려온 것들이 사실 가장 영양이 풍부하다는 것. 창업자 에들린 최는 재생 농업 농장에서 일하며, 그리고 뼈를 절대 버리지 않던 한국의 음식 문화 안에서 그 답을 찾았어요. 땅을 돌보는 농업의 방식과 재료를 끝까지 쓰는 한국의 음식 철학, 그 두 가지가 만난 곳에서 레클러메이션이 시작되었어요\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e모든 육수는 미국 북동부의 소규모 재생 농장에서 직접 공수한 뼈, 정제수, 그리고 긴 조리 시간으로만 만들어요. 차게 식히면 굳는 육수는 마케팅 문구가 아니에요. 진짜 사골 육수가 원래 그런 거니까요. 아이 밥에도, 내 한 끼에도, 바쁜 아침 한 잔에도 , 성분표 걱정 없이 매일 편하게 쓸 수 있는 육수입니다.\u003c\/p\u003e","brand":"Reclamation Food","offers":[{"title":"100% Grass-Fed Beef Bone Broth","offer_id":47469094502653,"sku":"3535","price":13.0,"currency_code":"USD","in_stock":true},{"title":"Pasture-Raised Pork","offer_id":47469094535421,"sku":"3536","price":13.0,"currency_code":"USD","in_stock":true},{"title":"Pasture-Raised Chicken","offer_id":47469094568189,"sku":"3537","price":13.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/Screenshot2026-04-22at6.28.23PM.png?v=1789654211"}],"url":"https:\/\/kimcmarket.com\/collections\/k-inner-beauty-routine.oembed","provider":"Kim'C Market","version":"1.0","type":"link"}