{"title":"Maum Market - OCT 25 Industry City","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":"korean-fruit-jam","title":"Korean Fruit Jam (No Added Sugar)","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eA no-sugar jam that still tastes deeply of fruit. 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":"sweet-fruit-vinegar-2-flavors","title":"Sweet Fruit Vinegar (2 Flavors)","description":"\u003ch5\u003e\u003cb\u003eHighlights\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003eBalsamic vinegar took centuries of Italian tradition to perfect. Korea got there too — just with fruit, clay pots, and a family that's been at it since 1946. Chosanjeong's gamhyangcho, meaning \"sweet and aromatic vinegar,\" is a slow-fermented, fruit-concentrate vinegar with the depth of a fine balsamic — but unmistakably Korean. Available in two flavors: Apple, made from domestic apples grown at the foot of Mt. Sobaek, and Citrus, made from Jeju tangerines. Both are made by National Food Master Han Sang-jun (No. 94), whose family has passed down the fermentation method for three generations.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e— Apple —\u003cbr\u003e\u003c\/b\u003e \u003cb\u003eIngredients:\u003c\/b\u003e Apple concentrate (Korea, 72 Brix) 100%\u003cbr\u003e\u003cb\u003ePurity check:\u003c\/b\u003e No added water, no preservatives, no added sugar\u003cbr\u003e\u003cb\u003eProcess:\u003c\/b\u003e HACCP Certified; FDA Registered\u003cbr\u003e\u003cb\u003eNet weight:\u003c\/b\u003e 370g (13.05 oz)\u003cbr\u003e\u003cb\u003eStorage:\u003c\/b\u003e Store at room temperature before opening. After opening, keep in a cool, shaded place away from direct sunlight.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e— Citrus —\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eIngredients:\u003c\/b\u003e Jeju tangerine concentrate (Korea, 60% solids) 86%, purified water\u003cbr\u003e\u003cb\u003ePurity check:\u003c\/b\u003e No preservatives, no added sugar\u003cbr\u003e\u003cb\u003eProcess:\u003c\/b\u003e HACCP Certified; FDA Registered\u003cbr\u003e\u003cb\u003eNet weight:\u003c\/b\u003e 340g (11.99 oz)\u003cbr\u003e\u003cb\u003eStorage:\u003c\/b\u003e Store in a cool, shaded place away from direct sunlight before opening. Refrigerate after opening.\u003c\/p\u003e\n\u003cp\u003e발사믹 식초처럼 진하고 고급스럽지만, 이건 한국식이에요. 초산정 감향초는 통과일을 가마솥에 직접 졸이고 황토 옹기에서 발효해 땅속에서 숙성시킨 농축 과일 식초예요. 한상준 명인이 3대째 이어온 전통 발효 비법으로 만들어요. 사과와 감귤, 두 가지 버전으로 구성되어 있습니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cb\u003eDescription\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cb\u003eWhat is gamhyangcho?\u003c\/b\u003e\u003cbr\u003eThe word gamhyangcho translates literally to \"sweet and aromatic vinegar\" — and that's exactly what it is. Unlike standard fruit vinegars, which are often little more than acidic water with added flavoring, gamhyangcho is a concentrate: whole fruit is reduced in iron cauldrons over low heat, then fermented in handcrafted loess pottery — unglazed earthenware containers that allow the vinegar to breathe — for 500 days. After fermentation, the liquid is moved to underground cellars, buried in loess pottery in shaded soil, and left to age for one to three years. The process pulls the fruit's natural sugars, amino acids, and organic acids into something thick, complex, and deeply layered. The acidity sits around 2.6% — noticeably gentler than commercial vinegar — which is part of why it works so well as both a cooking ingredient and a straight sip. Chosanjeong has been making it this way since 1946, and the current master, Han Sang-jun, was officially designated Korea's National Food Master No. 94 in 2024.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eApple: the dark one\u003c\/b\u003e\u003cbr\u003eThe apple version is the richer of the two. Domestic apples from the foothills of Mt. Sobaek — a region known for clean air and mineral-rich soil — are juiced, then slowly reduced in iron cauldrons until they reach a syrupy 72 Brix concentrate. From there, the liquid goes into loess pottery for fermentation, then underground for three years of aging. The result is a deeply dark, almost molasses-colored vinegar with a smooth, rounded apple flavor that lingers. It's made without a single drop of added water; what you're getting is pure, concentrated fruit transformed by time. If you've cooked with aged balsamic, the register is familiar — but the apple character keeps it distinctly its own.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eCitrus: the bright one\u003c\/b\u003e\u003cbr\u003eThe citrus version starts with Jeju tangerines, which are reduced and concentrated to 50 Brix — roughly ten times the intensity of fresh juice. The signature golden color is all fruit: vivid, luscious, and immediate. A single 340g bottle contains the equivalent of about 27 Jeju tangerines. Where the apple vinegar is low and slow, the citrus is lively and aromatic — sweet, tart, and distinctly citrusy without being harsh. One thing worth knowing: unlike most thick concentrates, it stays fluid even after refrigeration, which makes it easy to pour straight from the bottle.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eHow to use it\u003c\/b\u003e\u003cbr\u003eThe apple version is the one to reach for when you'd normally use balsamic — drizzled over a cheese board with aged cheddar or manchego, stirred into a pan sauce for steak or duck, splashed into a French onion soup for depth, or spooned over vanilla ice cream when you want to feel like you know something other people don't. Mix it with good olive oil at a 1:1 ratio for a bread dip that tastes like it came from a very good restaurant. The citrus version plays a different game: shake it into a vinaigrette with sesame oil and a little honey, use it as a ponzu stand-in for shabu-shabu or cold noodles, stir it into yogurt, or dilute 1:5 with sparkling water for a drink that's genuinely refreshing without being sweet. Both are mild enough to take a straight teaspoon as a daily health tonic — and honestly, that's not a bad habit to build.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e감향초\u003c\/b\u003e\u003cbr\u003e말 그대로 '달고 향기로운 식초'예요. 일반 과일 식초와 달리 통과일을 가마솥에 직접 졸여 농축한 뒤, 황토 옹기에서 500일간 발효하고 그늘진 땅속에서 1~3년을 더 숙성시켜요. 과일의 천연 당분과 아미노산, 유기산이 응축되어 일반 식초보다 산도가 낮고(약 2.6도) 맛이 훨씬 부드럽고 깊어요. 1946년부터 3대째 전통 방식 그대로, 2024년 대한민국 식품명인 제94호로 지정된 한상준 명인이 직접 만듭니다.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e사과 감향초\u003c\/b\u003e\u003cbr\u003e소백산 자락에서 자란 국내산 사과를 가마솥에 졸여 72브릭스로 농축한 뒤, 황토 옹기에서 발효하고 땅속에서 3년을 숙성시켰어요. 물 한 방울 없이 순수하게 사과만으로 만든 진한 검은빛의 농축 식초로, 발사믹 식초가 쓰이는 어느 자리에도 자연스럽게 어울려요. 부드럽고 깊은 사과향이 오래 남아요.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e감귤 감향초\u003c\/b\u003e\u003cbr\u003e제주 감귤을 50브릭스로 10배 농축해 만들어요. 340g 한 병에 제주 감귤 약 27개가 들어 있어요. 선명한 노란 빛깔에 새콤달콤한 향이 살아있고, 냉장 보관 후에도 꾸덕해지지 않아 따르기 편해요.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e이렇게 써보세요\u003c\/b\u003e\u003cbr\u003e사과 감향초는 치즈 보드에 발사믹 대신 올리거나, 올리브 오일과 1:1로 섞어 빵을 찍어 드세요. 스테이크·생선구이 소스, 수프, 피자, 아이스크림 토핑으로도 잘 어울려요. 감귤 감향초는 샐러드 드레싱, 샤브샤브 폰즈 소스, 요거트 믹스, 탄산수와 1:5 희석해 건강 음료로 즐겨보세요. 두 제품 모두 매일 원액 한 티스푼씩 건강 보조제로 드셔도 좋아요.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eChosanjung has been making fermented vinegar in Yecheon, Gyeongsangbuk-do since 1946, a region chosen in part for its clean water and mountain air. What began as one family's craft has continued, unchanged in method, for three generations, built around slow time and natural materials: loess-clay pottery, underground aging cellars, and a refusal to rush. Its grain vinegar was the first in Korea to receive the Traditional Food Quality Certification (Korea Food Research Institute No. 378), and the brewery holds HACCP certification and FDA registration. The current master, Han Sang-jun, was designated Korea's National Food Master No. 94 in 2024, and Chosanjung's vinegars have been introduced abroad through Chef Peter Gilmore, Sydney's 2023 Chef of the Year.\u003c\/p\u003e\n\u003cp\u003e초산정은 물 맑고 공기 좋은 경북 예천에서 1946년부터 발효식초를 빚어 온 식초 전문 양조장입니다. 한 집안의 손끝에서 시작된 방식이 바뀌지 않고 3대째 이어지고 있습니다. 그 바탕은 느린 시간과 자연 재료입니다. 황토 옹기와 땅속 숙성실, 그리고 서두르지 않는 고집이 초산정의 식초를 만듭니다. 초산정 곡물식초는 국내 최초로 전통식품 품질인증(식품연 제378호)을 받았으며, HACCP 인증과 FDA 등록도 마쳤습니다. 현 대표 한상준 명인은 2024년 대한민국 식품명인 제94호로 지정되었고, 초산정 식초는 시드니 올해의 셰프(2023) 피터 길모어 셰프를 통해 해외에도 소개되었습니다.\u003c\/p\u003e","brand":"Chosanjung","offers":[{"title":"Apple","offer_id":40971636703382,"sku":"0382","price":42.0,"currency_code":"USD","in_stock":true},{"title":"Citrus","offer_id":40971636670614,"sku":"0381","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/2_349ab336-9817-4c46-888c-5eed1a4be940.jpg?v=1738273864"},{"product_id":"kisoondo-strawberry-gochujang-230g","title":"Kisoondo Strawberry Gochujang (230g)","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eMaster Ki Soondo took her traditional gochujang and folded in ripe Damyang strawberries — and the result is a paste that's rich and fermented, sweet and gently spicy all at once. Built on 100% Korean ingredients and aged over six months the traditional way, with no additives, it brings the depth of real gochujang and a soft, fruity note that makes it a favorite with chefs and families alike.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Korean red chili pepper, fermented soybean, glutinous rice, Damyang strawberries, roasted bamboo salt, soy sauce, malt — 100% Korean\u003cbr\u003e\n\u003cstrong\u003ePurity check:\u003c\/strong\u003e No additives, no preservatives\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Traditionally fermented, aged over six months\u003cbr\u003e\n\u003cstrong\u003eCertifications:\u003c\/strong\u003e HACCP\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 230 g (8.1 oz)\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Keep refrigerated\u003cbr\u003e\n\u003cstrong\u003eGood to know:\u003c\/strong\u003e A living, naturally fermented product — slight expansion or overflow can occur. This is normal and safe to eat.\u003c\/p\u003e\n\u003cp\u003e기순도 명인의 전통 고추장에 잘 익은 담양 딸기를 더했어요. 그렇게 완성된 고추장은 진하고 깊은 발효의 맛과 은은한 단맛, 부드러운 매운맛을 한 번에 품습니다. 100% 국산 재료로 전통 방식 그대로 6개월 이상 숙성했고, 첨가물은 없어요. 진짜 고추장의 깊이에 딸기의 은은한 과일 향이 더해져, 셰프와 가족 모두에게 사랑받는 맛이죠.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eMaster Ki's gochujang, with Damyang strawberries\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis starts where Master Ki Soondo's traditional gochujang starts — her own hand-fermented chili paste, built from 100% Korean ingredients and her signature bamboo salt. Then comes the twist: ripe strawberries from Damyang, the same region as her jang. The fruit doesn't turn it into a jam; it rounds the heat and adds a soft, natural sweetness that sits underneath the fermented depth rather than on top of it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSweet-spicy, six months in the making\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAged for more than six months, the paste balances the slow, building heat of fermented red pepper with the gentle sweetness and subtle texture of the strawberries. There's no refined sugar and no additives — the sweetness is the fruit's own. What you get is a thick, glossy gochujang that reads as familiar and a little unexpected at the same time: deeply savory, warmly spicy, and quietly fruity on the finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eUse it anywhere you'd use gochujang, and let the fruit do a little extra work. It's especially good where a touch of sweetness helps — stirred into a grain bowl or bibimbap, brushed onto roasted vegetables or grilled meat, spooned over fried or soft-boiled eggs, or whisked into a marinade or dressing. Because the sweetness is already built in, you often need less honey or sugar than a recipe calls for. Start with a small spoonful and add to taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e명인의 고추장에 담은 담양 딸기\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e이 고추장은 기순도 명인의 전통 고추장에서 시작해요. 100% 국산 재료와 명인의 죽염으로 직접 발효시킨 바로 그 고추장이죠. 그리고 반전이 더해집니다. 장을 빚는 곳과 같은 담양의 잘 익은 딸기예요. 딸기가 고추장을 잼으로 만드는 게 아니라, 매운맛을 둥글게 감싸고 발효의 깊이 아래에 은은한 단맛을 깔아 줍니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e매콤달콤, 6개월의 숙성\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e6개월 이상 숙성하는 동안, 발효 고추의 서서히 오르는 매운맛과 딸기의 은은한 단맛, 부드러운 식감이 균형을 이뤄요. 정제 설탕도 첨가물도 없이, 단맛은 오롯이 과일에서 옵니다. 그렇게 완성된 건 진하고 윤기 도는 고추장이에요. 익숙하면서도 살짝 새로운 맛, 깊은 감칠맛과 따뜻한 매운맛, 끝에 조용히 남는 과일 향까지.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e이렇게 쓰세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e고추장을 쓰던 자리에 그대로 쓰되, 과일 향이 한 겹 더 살아나게 두세요. 단맛이 살짝 도움이 되는 요리에 특히 좋아요. 그레인 볼이나 비빔밥에 섞거나, 구운 채소와 고기에 바르거나, 프라이나 반숙 달걀에 얹거나, 마리네이드나 드레싱에 풀어도 좋아요. 단맛이 이미 들어 있어 레시피가 요구하는 꿀이나 설탕을 줄여도 됩니다. 작은 한 숟갈로 시작해 입맛에 맞게 더하세요.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eIn a small village called Yucheon-ri in Changpyeong-myeon, Damyang — a place most people drive past without knowing — over 1,200 earthenware jars sit in rows, aging in the open air. 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":44058309558525,"sku":"1529","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/Kisoondo_StrawberryG.jpg?v=1739737447"},{"product_id":"kisoondo-ssamjang-230g","title":"Kisoondo Ssamjang (230g)","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\n  Some condiments sit in the back of the fridge, forgotten. This one gets pulled out every time. Kisoondo Ssamjang is handcrafted by Master Ki Soondo — one of Korea's most celebrated fermentation masters — using a recipe her family has quietly perfected for over 400 years. Rich, savory, and just warm enough with heat, it's the kind of paste that makes a simple lettuce wrap feel like a considered meal.\n\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Soybeans, bamboo salt, glutinous rice, red pepper powder, meju powder, malt, soy sauce, rice, sesame oil — 100% Korean\u003cbr\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains soy, sesame\u003cbr\u003e\n\u003cstrong\u003ePurity check:\u003c\/strong\u003e No additives, no preservatives\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Handcrafted; naturally fermented\u003cbr\u003e\n\u003cstrong\u003eCertifications:\u003c\/strong\u003e HACCP; Korea Traditional Food\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 230 g (8.1 oz)\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Store in a cool, dry place; refrigerate after opening\u003cbr\u003e\n\u003cstrong\u003eGood to know:\u003c\/strong\u003e A living ferment — the paste may continue to ferment gently over time. That's not a flaw; it's flavor in progress.\u003c\/p\u003e\n\u003cp\u003e\n  어떤 소스는 냉장고 안에서 잊혀지지만, 이 쌈장은 꺼낼 이유가 생깁니다. 전통식품명인 기순도 명인이 400년 넘게 이어온 가문의 방식 그대로 빚어낸 쌈장으로, 깊은 감칠맛과 은은한 매운맛이 어우러져 소박한 쌈 한 입도 특별하게 만들어줍니다.\n\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eThe sauce your Korean BBQ didn't know it was missing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSsamjang literally means \"wrap sauce\" — ssam for the wrap, jang for the fermented paste. It's the condiment you didn't know you needed until the first time you tuck a slice of grilled pork belly into a crisp lettuce leaf, swipe it through a spoonful of this, and take a bite. Most grocery-store ssamjang is fine; it does the job. Kisoondo's is on a different level — and the difference is in what it's built on.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTwo jang, blended by hand\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eUnlike commercial versions that start from mass-produced base pastes, Master Ki Soondo builds hers from scratch — her own naturally fermented doenjang and gochujang, both made in-house. Every eleventh lunar month she hand-shapes meju, ages it a full month, blends it with her hand-fired bamboo salt, and lets everything mature slowly in onggi jars. The two jang are then combined with sesame oil in her signature ratio. What you taste is layered and quietly addictive: the nuttiness of sesame, the deep umami of aged soybean, a gentle heat from the gochujang, and a mineral note from the bamboo salt that's hard to fake.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWays to use it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe classic move: spread a thin layer on a perilla or butter-lettuce leaf, add a piece of grilled meat or tofu and a sliver of raw garlic, and wrap. But ssamjang is far more versatile than its name suggests. Use it as a dip for cucumber, radish sticks, endive, or a crudité board; stir a spoonful into grain bowls or bibimbap; thin it with a little sesame oil as a glaze for roasted cauliflower, eggplant, or portobello; spread it on a sandwich; or loosen it with rice vinegar for a dumpling sauce. It even stands in for miso in a marinade for salmon or chicken thighs. It's already beautifully balanced, so taste before adding more — and if you want it a touch sweeter, a small drizzle of honey blends right in.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e놓치고 있던 그 맛, 바로 쌈장입니다\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e쌈장은 문자 그대로 '쌈에 곁들이는 장'이에요. 쌈은 싸 먹는 것, 장은 발효한 장이죠. 깻잎이나 상추에 삼겹살 한 점을 올리고 쌈장 한 숟갈을 얹어 싸 먹는 순간, 왜 필요한지 알게 되는 양념이죠. 마트 쌈장도 나쁘지 않아요. 그런데 기순도 쌈장은 차원이 다릅니다. 그 차이는 무엇으로 만들었는가에 있어요.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e두 개의 장, 손으로 배합하다\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e시판 쌈장 대부분이 공장에서 대량 생산한 기초 장을 섞어 만드는 것과 달리, 기순도 명인은 기초부터 직접 빚습니다. 직접 담근 천연 발효 된장과 고추장으로요. 매년 음력 11월, 손으로 메주를 빚어 한 달을 발효시키고, 직접 구운 죽염과 함께 항아리에서 천천히 숙성시켜요. 그 두 장을 참기름과 명인만의 황금 비율로 배합하죠. 그래서 맛이 겹겹이에요. 참기름의 고소함, 숙성 콩의 깊은 감칠맛, 고추장의 은은한 매운맛, 그리고 죽염의 미네랄 한 줄기까지.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e이렇게 즐겨보세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e가장 클래식한 방법: 깻잎이나 버터 레터스에 쌈장을 얇게 펴고, 구운 고기나 두부, 마늘 한 쪽을 올려 싸 먹기. 하지만 쌈장은 이름보다 훨씬 쓰임이 넓어요. 오이·무·앤다이브·크루디테의 디핑 소스로, 비빔밥이나 그레인 볼에 한 숟갈로, 참기름을 조금 섞어 구운 콜리플라워·가지·포토벨로 글레이즈로, 샌드위치 스프레드로, 쌀식초로 풀어 만두 소스로도요. 연어나 닭다리살 마리네이드에 미소 대신 넣어도 좋아요. 이미 균형이 잘 잡혀 있으니 더하기 전에 맛부터 보시고, 조금 더 달게 하고 싶으면 꿀 한 방울을 섞으면 됩니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eIn a small village called Yucheon-ri in Changpyeong-myeon, Damyang — a place most people drive past without knowing — over 1,200 earthenware jars sit in rows, aging in the open air. This is where Master Ki Soondo has spent the better part of five decades doing what her family has done for 370 years: making traditional Korean jang the right way. Designated Korea's Traditional Food Grandmaster No. 35 and the tenth-generation daughter-in-law of the Damyang Go family, she begins each cycle in the eleventh lunar month, hand-shaping meju and firing her own bamboo salt. Among her jars is one never emptied — a ssiganjang kept alive for 370 years, the flavor benchmark for everything she makes. She sums up her life's work in a single phrase: \u003cem\u003e\"I cook blessings into food.\"\u003c\/em\u003e Ki Soondo's traditional jang holds both HACCP and Traditional Food certification, and has been featured on CNN and praised by Michelin-starred chefs around the world.\u003c\/p\u003e\n\u003cp\u003e전라남도 담양 창평면 유천리, 1,200여 개의 장독이 줄지어 하늘 아래 숨 쉬는 작은 마을. 이곳에서 기순도 명인은 370년을 이어온 가문의 방식 그대로 반평생 전통 장을 빚어왔습니다. 전통식품명인 제35호이자 담양 고씨 종갓집 10대 맏며느리인 명인은 음력 11월이면 손으로 메주를 빚고 죽염을 직접 구우며 그 해의 장을 시작해요. 1,200여 개 항아리 중에는 한 번도 비운 적 없는 370년 씨간장이 있어, 명인의 모든 장이 지향하는 맛의 기준이 되죠. 명인은 자신의 일을 한마디로 말합니다. \u003cem\u003e\"복(福)을 담아 식(食)을 짓습니다.\"\u003c\/em\u003e 기순도 전통장은 HACCP과 전통식품 인증을 모두 획득했고, CNN 방영과 미쉐린 셰프들의 극찬을 받았습니다.\u003c\/p\u003e\n","brand":"Kisoondo","offers":[{"title":"Default Title","offer_id":45295150432509,"sku":"2296","price":19.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/ScreenShot2025-02-16at3.16.03PM.png?v=1739737374"},{"product_id":"low-sweet-buldak-sauce","title":"Thank-You Low-Sweet Buldak Sauce (2 Flavors) (Sell-by Sale)","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eKorea's fiery buldak (\"fire chicken\") flavor in a bottle, now low in sugar. Sweetened with allulose instead of sugar, it keeps the sweet-salty-spicy balance while easing the sugar load, with a savory backbone from Korean soy sauce, Korean garlic, and Korean chicken stock. Choose the Original for an everyday level of heat, or the Hot Buldak, spiked with Carolina Reaper for a serious kick. Both have just 2g of sugar per 100g.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (Original):\u003c\/strong\u003e Liquid allulose, gochujang (Korean red chili powder 27.3%, Korean soy sauce, liquid allulose, anchovy fish sauce [Korean], purified water, meju powder [Korean]), purified water, brewing soy sauce (purified water, soybean [Korean], wheat [Korean], sea salt [Australian], fermented ethanol), olive oil, chicken stock, capsaicin, minced garlic (Korean), curry powder, salt, pepper\u003cbr\u003e\n\u003cstrong\u003eIngredients (Hot Buldak):\u003c\/strong\u003e Same as Original, plus Korean-grown Carolina Reaper chili powder\u003cbr\u003e\n\u003cstrong\u003ePurity check:\u003c\/strong\u003e No added refined sugar or corn syrup; sweetened with allulose\u003cbr\u003e\n\u003cstrong\u003eCertifications:\u003c\/strong\u003e HACCP\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 180g (6.35 oz)\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Store in a cool place away from sunlight; refrigerate after opening and use promptly\u003cbr\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains soybean, wheat, and chicken; not vegan (contains anchovy and chicken stock). Made in a facility that also handles abalone, shrimp, and beef.\u003c\/p\u003e\n\u003cp\u003e한국의 매콤한 '불닭' 맛을 저당으로 담은 소스예요. 설탕 대신 알룰로스를 써서 당 부담은 줄이고 맵단짠의 균형은 살렸죠. 국산 콩간장·국산 마늘·국산 치킨스톡으로 감칠맛을 받쳐, 매콤한 감칠맛이 진하게 살아 있어요. 매콤하게 즐기는 Original, 캐롤라이나 리퍼로 강렬하게 끌어올린 Hot Buldak 중에 고르세요. 둘 다 당류는 100g당 2g입니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eFire-chicken heat, less of the sugar\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBuldak — literally \"fire chicken\" — is one of Korea's most-loved spicy flavors, and this sauce bottles it with far less sugar. Allulose stands in for sugar, so the sweet-salty-spicy balance stays intact while the sugar load drops. The heat comes from capsaicin with a clean, sharp edge, rounded by the savory depth of garlic, so it reads as more-ish rather than merely aggressive. Just 2g of sugar per 100g.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTwo levels of heat\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Original is sweet-salty-spicy done right, a low-sugar buldak sauce at about 2 out of 5 on heat — spicy enough to enjoy, never overwhelming. The Hot Buldak turns it up with Carolina Reaper for a real, intense burn, a full 5 out of 5. Both are the kind of addictive heat people say they can't stop eating.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOne spoonful adds spicy, savory depth to plain foods like chicken breast, tofu, or noodles, and it's a natural kick anywhere you want heat. Toss it with fried or grilled chicken and wings for an instant buldak glaze, stir it into tteokbokki or noodles, use it as a marinade, or cut it with a little mayo for a spicy dip. Start small, especially with the Hot version, and build to taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e불닭의 매운맛, 당은 줄이고\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e불닭은 한국에서 가장 사랑받는 매운맛 중 하나죠. 이 소스는 그 맛을 당은 크게 줄여 담았어요. 설탕 대신 알룰로스를 써서 맵단짠의 균형은 그대로 살리되 당 부담은 낮췄죠. 캡사이신의 칼칼한 매운맛에 마늘의 감칠맛이 더해져, 자극적이기보다 계속 손이 가는 매운맛이에요. 당류는 100g당 2g입니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e두 가지 매운 단계\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOriginal은 맵단짠의 정석, 저당 불닭소스예요. 맵기는 별 다섯 개 중 두 개, 부담 없이 매콤하게 즐기는 수준이죠. Hot Buldak은 캐롤라이나 리퍼를 넣어 훨씬 강렬한 리얼 핫으로, 맵기는 별 다섯 개 중 다섯 개예요. 둘 다 맵지만 자꾸 손이 간다는 후기가 많은, 중독성 있는 매운맛입니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e이렇게 쓰세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e닭가슴살·두부·면요리처럼 심심한 음식에 한 스푼이면 매콤한 감칠맛이 확 살아나요. 매콤함이 필요한 자리라면 어디든 킥으로 좋고요. 튀기거나 구운 치킨·윙에 버무려 불닭 글레이즈로, 떡볶이나 국수에 넣어, 고기 마리네이드나 볶음 베이스로, 마요를 조금 섞어 매운 디핑으로도 좋아요. 특히 Hot은 조금씩 시작해 입맛에 맞게 더하세요.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eChoicest Meal — operating in Korea as Specialtaste Co. — opened in Seoul's Sindang-dong in 1965, where a grandmother's gochujang and doenjang won a following that soon spread across the country. From the start she insisted on rice-based gochujang made only with carefully chosen ingredients, never flour. Three generations on, the family has widened that legacy into the low-sugar Thank-You (Gomapdang) line and a range of sauces that reimagine traditional jang for modern kitchens. Everything is made under HACCP and the international FSSC 22000 standard, and the company holds two patents in fermented-sauce production, is a designated venture company, and won a 2024 Brand Customer Loyalty Award in Korea's low-sugar-sauce category.\u003c\/p\u003e\n\u003cp\u003e초이스트 밀(특별한맛 주식회사)은 1965년 서울 신당동에서 문을 열었습니다. 할머니의 손맛을 담은 고추장과 된장이 입소문을 타고 전국적인 사랑을 받았죠. 밀가루 대신 쌀로 빚은 고추장을 고집하며, 엄선한 재료로만 만들어 온 것이 그 뿌리예요. 3대가 된 지금은 당 함량을 크게 낮춘 '고맙당' 저당 장과, 전통 장을 현대적으로 재해석한 소스 라인까지 선보이며 영역을 넓히고 있습니다. 모든 제품은 HACCP과 국제 식품안전 인증 FSSC22000 아래 만들며, 발효 소스 특허 2건을 보유한 벤처기업이자 2024년 저당소스 부문 브랜드 고객충성도 대상 브랜드입니다.\u003c\/p\u003e","brand":"Choicest Meal","offers":[{"title":"Buldak Sauce","offer_id":45524873773309,"sku":"2429","price":9.0,"currency_code":"USD","in_stock":true},{"title":"Hot Buldak Sauce","offer_id":45524873806077,"sku":"2430","price":12.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/BuldakSauce.jpg?v=1790708211"},{"product_id":"walnut-jeonggwa-4-flavors","title":"Walnut Jeonggwa (4 Flavors)","description":"\u003ch5 dir=\"ltr\"\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eJeonggwa is Korea's traditional art of candying nuts and fruit in honey — and this walnut edition comes in flavors straight off a café menu: dark chocolate, strawberry latte, and matcha latte. California walnuts are glazed in honey and baked until they crunch, then finished with one of those three, or left just as they are, honeyed and plain — take your pick. It's the rare treat a kid and a coffee lover reach for alike.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cstrong\u003eIngredients \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cspan\u003e(Honey):\u003c\/span\u003e\u003cspan\u003e California walnuts 78%, sugar, corn syrup, canola oil, Korean honey\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eIngredients \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cspan\u003e(Dark Chocolate):\u003c\/span\u003e\u003cspan\u003e Honey-candied California walnuts 67%, dark chocolate and milk chocolate coating, cocoa powder\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eIngredients \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cspan\u003e(Strawberry Latte):\u003c\/span\u003e\u003cspan\u003e Honey-candied California walnuts 64%, strawberry and chocolate coating, Korean strawberry purée powder\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cspan\u003e(Matcha Latte):\u003c\/span\u003e\u003cspan\u003e Honey-candied California walnuts 66%, green tea and milk chocolate coating, Korean organic green tea 7%, matcha\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003e**Allergens: Walnut (all flavors); dark chocolate, strawberry latte, and matcha latte also contain soy and milk. \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e\u003cspan\u003e Walnuts blanched, honey-glazed, fried, then oven-baked for crunch\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eNet weight:\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eOne box of 3 pouches — 45 g (1.6 oz) total (15 g each)\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eStorage method:\u003c\/strong\u003e\u003cspan\u003e Store at room temperature away from direct sunlight; refrigerate for longer keeping, and eat soon after opening\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e정과는 견과나 과일을 꿀에 조려 만드는 한국의 전통 한과예요. 그중에서도 호두로 만든 호두정과에 담백한 꿀부터 다크초코·딸기라떼·말차라떼 같은 카페 디저트 맛까지 입혔어요.  캘리포니아 호두를 꿀에 조려 바삭하게 구운 덕에 겉은 달콤해도 속은 고소한 호두 그대로고요.  아이도 어른도 자꾸 손이 가는 맛이에요.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003ch5 dir=\"ltr\"\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eA Korean tradition, reimagined\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eJeonggwa—nuts or fruit simmered in syrup and dried—is one of Korea's classic confections, the sweet once handed to guests at weddings and first birthdays. Six Star Story keeps the craft and refreshes the flavors: California walnut halves are blanched to soften any bitterness, glazed in honey syrup, then fried and oven-baked until deeply crisp. Clean, thin-skinned walnuts do the heavy lifting—no bitterness, just a toasty, satisfying crunch.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFour ways to enjoy\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eHoney\u003c\/strong\u003e — the classic; a soft, natural sweetness that lets the walnut lead\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDark Chocolate\u003c\/strong\u003e — the deepest; rich cocoa over the walnut's toasty warmth\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStrawberry Latte\u003c\/strong\u003e — the bright one; tart Korean strawberry on a creamy, milky sweetness\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMatcha Latte\u003c\/strong\u003e — the restrained one; gentle Korean matcha, nutty on the finish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eHowever you snack\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eMade to eat straight from the pouch, they're especially good with coffee or tea, and they stand in beautifully for plain nuts on a cheese board or beside a glass of wine. Crush a few over yogurt or ice cream for a toasty topping. Keep in the fridge for longer freshness, and once open, enjoy while crisp. Three pouches to a box.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e한국의 전통을, 새롭게\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e정과는 견과나 과일을 시럽에 조려 말린, 한국의 대표적인 전통 과자예요. 예로부터 결혼식이나 돌잔치에서 손님에게 건네던 귀한 단것이었죠. 여섯별이야기는 그 전통의 방식은 지키되 맛은 새롭게 풀어냈습니다. 캘리포니아산 호두 반태를 데쳐 쓴맛을 부드럽게 다스리고, 꿀 시럽에 조린 뒤 튀기고 오븐에 구워 깊이 있게 바삭하게 완성했어요. 얇은 속껍질의 깨끗한 호두가 중심을 잡아주어, 쓴맛 없이 고소하고 만족스러운 식감만 남습니다.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e네 가지 맛\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003e\n\u003cstrong\u003e꿀\u003c\/strong\u003e — 클래식한 맛. 은은하고 자연스러운 단맛이 호두를 앞세워요\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e다크초코\u003c\/strong\u003e — 가장 깊은 맛. 진한 카카오가 호두의 고소함을 감싸줍니다.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e딸기라떼\u003c\/strong\u003e — 가장 산뜻한 맛. 상큼한 국산 딸기가 크리미하고 부드러운 단맛 위에 얹혀요\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e말차라떼\u003c\/strong\u003e — 가장 절제된 맛. 은은한 국산 말차에 고소한 여운이 남습니다\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e봉지에서 바로 꺼내 먹기 좋게 만들었어요. 커피나 차와 특히 잘 어울리고, 치즈보드 위 플레인 넛 대신, 또는 와인 한 잔 곁에 두기에도 근사합니다. 몇 조각 부숴 요거트나 아이스크림에 뿌리면 고소한 토핑이 되고요. 오래 두고 드시려면 냉장 보관하시고, 개봉 후에는 바삭할 때 즐기세요. 한 상자에 세 봉지가 들어 있습니다.\u003c\/p\u003e\n\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eAbout\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSix Star Story is a Seoul-based Korean company known for celebration favors — the small, sweet gifts shared at weddings and at a baby's first birthday, the dol. Its specialty is jeonggwa, the traditional craft of candying nuts and fruit, made alongside honey-and-flower teas and gift sets. For its walnut jeonggwa, Six Star Story starts with California walnuts, blanches them to draw out any bitterness, glazes them in a honey syrup of its own recipe, then fries and oven-bakes them so they stay crisp — sweetened just enough to let the walnut and each flavor come through. The honey, matcha, and strawberry are all Korean-grown.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e여섯별이야기(Six Star Story)는 서울에 자리한 답례품 전문 브랜드입니다. 결혼식과 아기의 첫 생일, 돌잔치에서 나누는 작고 달콤한 선물을 만들어 왔습니다. 대표 품목은 견과와 과일을 조려 만드는 전통 한과, 정과입니다. 여기에 꽃꿀차와 선물세트를 함께 선보입니다. 호두정과는 미국 캘리포니아 호두를 골라 한 번 삶아 떫은맛을 덜고, 자체 개발한 꿀 시럽에 조린 뒤 튀겨 오븐에 구워 바삭함을 살립니다. 과하지 않게 달여, 호두와 각 맛의 결이 그대로 살아 있습니다. 꿀과 말차, 딸기는 모두 국산입니다.\u003c\/span\u003e\u003c\/p\u003e","brand":"Six Stars Story","offers":[{"title":"Honey","offer_id":71282852495613,"sku":"3683","price":8.0,"currency_code":"USD","in_stock":true},{"title":"Dark Chocolate","offer_id":71282852528381,"sku":"3684","price":8.5,"currency_code":"USD","in_stock":true},{"title":"Strawberry Latte","offer_id":71282852561149,"sku":"3686","price":8.0,"currency_code":"USD","in_stock":true},{"title":"Match Latte","offer_id":71282852593917,"sku":"3685","price":8.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/Screenshot2026-09-03at3.25.43PM_ccae99ab-07a2-4bcf-b175-5f7c01c61327.png?v=1789162551"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/collections\/1025_NYC_01_54ad7a83-8987-4408-98e7-978954b7c578.jpg?v=1792776391","url":"https:\/\/kimcmarket.com\/collections\/maum-market-oct-25-industry-city.oembed","provider":"Kim'C Market","version":"1.0","type":"link"}