{"title":"Perilla Seed Seaweed Soup with Shiitake","description":null,"products":[{"product_id":"vintage-soy-sauce","title":"Premium Soy Sauce (Ganjang)","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eHandcrafted in the mountain village of Sangsari, Pohang, from just three things — soybeans, sea salt, and water — and aged a thousand days. That slow brewing is what gives Jookjangyeon's soy sauce its deep, rounded umami and quiet natural sweetness, the kind that turns a simple dish into something you remember. A pantry essential you'll reach for far more than you expected.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Soybeans, 3-year sun-dried sea salt (Sinan), bedrock water — 100% Korean\u003cbr\u003e\n\u003cstrong\u003ePurity check:\u003c\/strong\u003e No additives, no preservatives; vegan, gluten-free\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Naturally brewed and aged ~1,000 days in breathing onggi\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 250 ml (8.45 fl oz)\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Store in a cool, dry place; refrigerate after opening\u003c\/p\u003e\n\u003cp\u003e포항 죽장면 상사리 산골 마을에서, 콩·천일염·물 단 세 가지로 빚어 천 일을 숙성한 간장이에요. 그 느린 발효가 죽장연 간장에 깊고 둥근 감칠맛과 은은한 단맛을 주죠. 소박한 한 접시를 기억에 남는 맛으로 바꿔 주는 그런 맛이에요. 생각보다 훨씬 자주 손이 가는, 주방의 필수품입니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eA soy sauce aged a thousand days\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGreat soy sauce is mostly about patience, and Jookjangyeon gives it a thousand days. Made from only Korean soybeans, three-year Sinan sea salt, and bedrock water, it's brewed and aged the traditional way — no additives, nothing to rush it. What comes out is deeply savory with a natural, rounded sweetness underneath, elegant rather than sharp. It's the kind of everyday soy sauce that quietly makes everything around it taste better.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Sangsari valley, in a bottle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEverything about it traces back to one place: Sangsari, a mountain valley in Jookjang-eup, Pohang, with clean air and bedrock water drawn from 200 metres down. The soybeans are grown nearby, the salt is sun-dried in Sinan for three full years, and the fermentation happens in breathing onggi built by master potter Lee Mu-nam. The same slow craft behind Jookjangyeon's doenjang and gochujang runs through this bottle — time, clean ingredients, and no shortcuts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWays to use it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eUse it wherever soy sauce belongs, and let its depth do the work. It's excellent in marinades and braises, whisked into dressings and dipping sauces, or added to a broth for a rounder, savory finish. Because it carries a natural sweetness, you often need less sugar than a recipe calls for. It also stands beautifully on its own — a small dish of it with a few drops of sesame oil is all a plate of dumplings or fresh tofu really needs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e천 일을 숙성한 간장\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e좋은 간장은 결국 기다림의 문제예요. 죽장연은 그 기다림에 천 일을 들입니다. 국산 콩, 3년 숙성 신안 천일염, 암반수만으로 전통 방식 그대로 빚고 숙성해요. 첨가물도, 서두름도 없이요. 그렇게 나온 간장은 깊은 감칠맛 아래 은은하고 둥근 단맛이 받쳐, 날카롭기보다 우아합니다. 곁에 있는 모든 것을 조용히 더 맛있게 만드는, 그런 일상의 간장이에요.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e병 안에 담긴 상사리 골짜기\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e이 간장의 모든 것은 한 곳으로 이어져요. 맑은 공기와 지하 200m 암반수가 흐르는, 포항 죽장면 상사리 산골 골짜기죠. 콩은 인근에서 자라고, 소금은 신안에서 3년을 말리며, 발효는 이무남 장인이 빚은 숨 쉬는 옹기에서 이뤄집니다. 죽장연 된장과 고추장을 만드는 바로 그 느린 손길이 이 병에도 흐르고 있어요. 시간, 깨끗한 재료, 그리고 지름길 없는 정직함이죠.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e이렇게 쓰세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e간장이 어울리는 자리라면 어디든, 그 깊이가 일하게 두세요. 마리네이드와 조림에 좋고, 드레싱이나 찍어 먹는 소스에 풀어도, 국물에 더해 둥글고 구수한 마무리를 내도 좋아요. 은은한 단맛이 있어 레시피가 요구하는 설탕을 줄여도 됩니다. 그 자체로도 훌륭해서, 참기름 몇 방울 떨어뜨린 종지 하나면 만두나 생두부 한 접시엔 그걸로 충분해요.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eJookjangyeon is not a factory. It's a village. Tucked into the mountain valley of Sangsari in Jookjang-eup, Pohang — a part of North Gyeongsang Province known for exceptionally clean water and cool air — it was founded on a single conviction: the best jang can only be made the old way, by the people who live closest to its ingredients. The artisans of Jookjangyeon are the residents of Sangsari themselves; they grow the soybeans, tend the onggi, and carry the knowledge forward not as a business plan but as a way of life. They use iron cauldrons and oak firewood, source their salt only from Sinan (sun-dried three full years to mellow its edge), draw water from 200 metres of bedrock, and ferment in breathing onggi made by master potter Lee Mu-nam. No MSG, no coloring, no preservatives — just 1,000 jars a year, each dated and tracked by vintage.\u003c\/p\u003e\n\u003cp\u003e죽장연은 공장이 아니에요. 하나의 마을입니다. 경북 포항 죽장면 상사리, 유난히 맑은 물과 서늘한 공기로 알려진 곳이죠. 여기서 시작된 죽장연의 철학은 단순해요. 가장 좋은 장은 언제나 그 재료와 가장 가까이 살아온 사람들의 손에서, 옛 방식 그대로 나온다는 것. 죽장연의 생산자는 상사리 주민들이에요. 직접 콩을 키우고 항아리를 돌보며, 대를 이어 온 방식을 사업 전략이 아니라 삶의 방식으로 지킵니다. 무쇠 가마솥과 참나무 장작을 쓰고, 소금은 오직 신안에서 3년 묵힌 것만 씁니다. 물은 지하 200m 암반수, 발효는 이무남 장인이 빚은 숨 쉬는 옹기에서 이뤄지죠. MSG도, 색소도, 방부제도 없어요. 연간 단 1,000항아리, 저마다 담근 해로 기록됩니다.\u003c\/p\u003e","brand":"Jookjangyeon","offers":[{"title":"Default Title","offer_id":21335064477780,"sku":"0001","price":23.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/premium-soy-sauce-ganjang-kim-c-market-1_1371daea-c4ae-4b02-8473-9a5b8f79fc4f.png?v=1686256320"},{"product_id":"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\u003cstrong\u003ePurity check:\u003c\/strong\u003e Unrefined, single cold-pressed; no additives; benzopyrene-tested\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Whole seeds sprouted using Chung-O's patented method, washed at least three times, low-temperature roasted, then cold-pressed a single time the traditional way\u003cbr\u003e\u003cstrong\u003eCertifications:\u003c\/strong\u003e HACCP\u003cbr\u003e\u003cstrong\u003eNet weight:\u003c\/strong\u003e 160ml (5.4 fl oz) or 300ml (10.14 fl oz)\u003cbr\u003e\u003cstrong\u003eStorage method:\u003c\/strong\u003e Store away from heat, light, and air; use soon after opening, or refrigerate with the cap tightly closed for longer storage\u003cbr\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Made in a facility that also handles soybean, wheat, buckwheat, peanut, walnut, milk, pine nut, chicken, beef, and tomato\u003cbr\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Perilla oil has a low smoke point — use it raw or gently warmed, not for high-heat cooking. Any sediment is natural in a low-temperature-pressed oil, so shake before use.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e참기름이 한국 요리의 진하고 묵직한 고소함이라면, 들기름은 그보다 은은하고 담백한 고소함이에요. 발아시킨 국산 들깨를 단 한 번만 짠 엑스트라 버진 들기름으로, 참기름보다 부드럽고 깔끔하면서 들깨 특유의 구수한 향이 살아 있어, 나물부터 국수까지 한 방울로 살려 줍니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eSesame oil's greener cousin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePerilla oil is pressed from perilla seeds, the plant Koreans call deulkkae, an aromatic herb in the mint family and a distant relative of shiso. Where sesame oil is deep and toasty, perilla is lighter and greener, with a fresh, almost herbal note that is distinctly Korean and still little known elsewhere. In a Korean kitchen the two oils sit side by side: sesame for bold nuttiness, perilla for its softer, grassy fragrance. Chung-O's is the extra virgin grade, cold-pressed a single time and unrefined, so the seed's full character stays intact.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSprouted, gently roasted, pressed once\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Korean perilla seeds are sprouted using a patented method and washed at least three times, then roasted slowly at low heat and pressed a single time the traditional way, from whole seeds rather than ground meal. The low roast is what gives the oil its deep aroma without any harsh or scorched edge, and it also keeps the oil tested clear of benzopyrene, a compound that can form when seeds are roasted too hot. Perilla oil is delicate and has a low smoke point, so it is best kept cool and used fresh. Think of it as a finishing oil, never a frying oil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePerilla oil is meant to be used raw or barely warmed. Drizzle it over rice, bibimbap, or steamed vegetables; toss it through namul; or finish a bowl of noodles or a warm soup with a few drops just before serving. Koreans brush it over sheets of gim, dried seaweed, before toasting, and stir it into a plain bowl of rice with soy sauce. It works well beyond Korean cooking too, spooned over roasted vegetables, whisked into a salad dressing, or drizzled on a grain bowl or hummus where its green, nutty note stands in for a fancy finishing oil. Keep it off high heat.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e참기름과는 다른 결의 고소함\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e들기름은 들깨에서 짜낸 기름이에요. 들깨는 민트과에 속하는 향 좋은 잎채소로, 일본의 시소와도 먼 친척이죠. 참기름이 진하고 묵직하게 고소하다면, 들기름은 그보다 가볍고 담백해요. 들깨 특유의 구수함에 산뜻한 풀향이 은은하게 감돌죠. 한국 밖에서는 아직 낯설지만 한국 요리에선 참기름과 나란히 놓입니다. 진하고 묵직한 맛이 필요하면 참기름, 은은하고 담백한 맛이 필요하면 들기름이에요. 청오의 것은 엑스트라 버진 등급으로, 정제 없이 단 한 번만 저온 압착해 들깨 본연의 향이 그대로 살아 있어요.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e발아시켜 은근히 볶아, 한 번만 짜다\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e국산 들깨를 특허 발아공법으로 싹 틔워 세 번 이상 씻고, 고온 대신 낮은 온도에서 천천히 볶은 뒤, 분쇄하지 않은 통들깨 그대로 전통 압착 방식으로 딱 한 번만 저온 착유합니다. 낮은 온도의 로스팅 덕에 거칠거나 탄 맛 없이 깊은 향이 나고, 들깨를 너무 뜨겁게 볶으면 생길 수 있는 벤조피렌 검사에서도 적합 판정을 받았어요. 들기름은 예민하고 발연점이 낮아 서늘하게 보관하고 되도록 신선할 때 쓰는 게 좋아요. 튀김용이 아니라 마무리용 기름이라고 생각하면 됩니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e이렇게 쓰세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e들기름은 생으로, 혹은 살짝 데워 쓸 때 가장 좋아요. 밥·비빔밥·찐 채소에 두르고, 나물에 무치고, 국수나 따뜻한 국은 내기 직전에 몇 방울로 마무리하세요. 김에 발라 구우면 향이 살고, 간장 한 술과 밥에 비벼도 좋습니다. 한식이 아니어도 잘 어울려요. 구운 채소에 두르거나 샐러드 드레싱에 섞고, 곡물 볼이나 후무스에 얹으면 근사한 마무리 기름이 됩니다. 센 불은 피하세요.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eFounded in 1995, Chung-O is one of Korea's leading makers of organic and eco-friendly foods, built on a simple aim: keep clean ingredients close to nature and turn them into safe food for people and the land. 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\u003e \u003c\/p\u003e\n\u003cp\u003e청오는 1995년에 시작한 국내 대표 유기농·친환경 식품 제조 기업이에요. 깨끗한 식재료를 자연 그대로 담아 사람과 환경을 지키는 안전한 먹거리로 만드는 것을 목표로 합니다. 유기가공식품 인증을 200여 품목으로 국내에서 가장 많이 보유하고 있고, 7곳의 전용 생산 시설에서 HACCP과 유기가공식품 인증 아래 만들죠. 청오의 전문 분야는 발아 씨앗과 곡물이에요. 특허받은 발아 공법으로 씨앗을 여러 번 씻어 싹 틔우고, 낮은 온도에서 천천히 볶아 탄 맛 없이 깊고 깔끔한 고소함을 냅니다. 참기름과 들기름은 볶은 깨를 전통 방식 그대로 딱 한 번만 짜냅니다.\u003c\/p\u003e","brand":"Chung-O","offers":[{"title":"160ml","offer_id":21350671188052,"sku":"0003","price":28.0,"currency_code":"USD","in_stock":true},{"title":"300ml","offer_id":29084201287764,"sku":"0012","price":46.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/Screenshot2025-06-18at3.38.30PM.png?v=1758723723"},{"product_id":"seafood-stock-tablet","title":"One Tablet Natural Seafood Stock","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eA deep, clean seafood broth in a single coin. Sixteen natural ingredients — six kinds of seafood and ten vegetables — freeze-dried and pressed into one tablet, so a bowl of stock that used to take an hour of simmering now takes a few minutes. It's the original tablet that first opened Korea's \"coin broth\" category.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Korean-sourced — radish, kelp, anchovy, green onion, clam, onion, garlic, ginger, roasted sea salt, shiitake, burdock, lotus root, cabbage, chicory, cottonseed oil; also dried pollack (Russia), bonito (Indonesia), tuna, yeast (France), dextrin, soybeans\u003cbr\u003e\n\u003cstrong\u003ePurity check:\u003c\/strong\u003e No MSG, no synthetic flavoring, no artificial colors or sweeteners\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Fully freeze-dried (no heat), so the flavor and nutrients of the ingredients are preserved\u003cbr\u003e\n\u003cstrong\u003eCertifications:\u003c\/strong\u003e HACCP; FSSC 22000; US FDA\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 90 g (3.17 oz), 30 tablets\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Store in a cool, dry place away from sunlight and humidity\u003cbr\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains soybean and clam (shellfish). Made in a facility that also handles tomato, peach, wheat, milk, buckwheat, chicken, beef, and shellfish (oyster, abalone, mussel)\u003cbr\u003e\n\u003cstrong\u003eGood to know:\u003c\/strong\u003e One tablet makes about 250–300 ml of broth. Not vegan — for a plant-based version, see the Vegan Broth tablet.\u003c\/p\u003e\n\u003cp\u003e깊고 개운한 해물 육수를 코인 한 알에 담았어요. 해산물 6가지와 채소 10가지, 16가지 자연 재료를 동결건조해 한 알로 굳혔죠. 한 시간을 우려야 했던 육수가 이제 몇 분이면 완성됩니다. 한국의 '코인 육수' 카테고리를 처음 연 바로 그 제품이에요.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eA whole stock pot in one coin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA good Korean broth is the quiet foundation under jjigae, guk, and braised dishes — and traditionally it means simmering dried anchovy, kelp, and a handful of vegetables for the better part of an hour. This tablet compresses that work into one coin: sixteen ingredients, six of them seafood — dried pollack, bonito, anchovy, kelp, clam, and tuna — alongside radish, shiitake, burdock, lotus root, and more. Drop it into water and you get a broth that tastes like it took far longer than it did.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe clarity of the sea, kept by cold\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSeafood is delicate, and heat-drying tends to leave a flat, fishy edge. Trunas freeze-dries instead: the ingredients are flash-frozen at their freshest and dried under vacuum with no heat, so the clean, oceanic flavor comes through — and because nothing is cooked at high temperature, the nutrients of the ingredients are largely preserved. The result is a base that's clean rather than muddy, with no MSG or synthetic boosters doing the work.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDrop one tablet into about 250–300 ml of water before it comes to a boil, and let it dissolve into a ready broth. It's the shortcut for deep-flavored jjigae, guk, and jorim (braises), and it works past the Korean kitchen too — as a base for seafood pasta or risotto, or a quick poaching liquid for fish. Start with one tablet and adjust to taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e냄비 하나 분량의 육수, 코인 한 알에\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e좋은 한식 육수는 찌개와 국, 조림 아래에 조용히 깔리는 바탕이에요. 원래대로라면 마른 멸치와 다시마, 채소 한 줌을 한 시간 가까이 우려야 하죠. 이 한 알은 그 수고를 압축했습니다. 열여섯 가지 재료, 그중 해산물이 여섯 — 북어·가다랑어·멸치·다시마·바지락·참치 — 에 무·표고·우엉·연근 등이 더해졌어요. 물에 넣으면 훨씬 오래 우린 듯한 육수가 완성됩니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e차가움으로 지켜낸 바다의 맑은 맛\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e해산물은 섬세해서, 열로 말리면 밋밋하고 비릿한 끝맛이 남기 쉬워요. 트루나스는 대신 동결건조를 씁니다. 가장 신선할 때 급속 냉동한 뒤 열 없이 진공에서 말리죠. 그래서 깨끗한 바다의 맛이 그대로 살고, 고온 가공을 거치지 않아 재료의 영양도 대부분 보존됩니다. MSG나 합성 향미료 없이도 탁하지 않고 맑은 육수가 나오는 이유예요.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e이렇게 쓰세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e물 250~300 ml에 한 알을 넣고 끓기 전에 풀어 주면 육수가 완성돼요. 깊은 맛이 필요한 찌개·국·조림의 지름길이고, 한식 밖에서도 해산물 파스타나 리조또의 베이스, 생선 데치는 육수로 좋습니다. 한 알로 시작해 입맛에 맞게 조절하세요.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eTrunas — the name is short for \"true nature as it is\" — is a Korean freeze-drying company based near the Namhan River in Chungju. Led by food scientist Dr. Sangsik Kim, it made its name with the world's first coin-shaped freeze-dried seasoning: a patented tablet of whole ingredients with nothing added, the product that created Korea's \"coin broth\" category. Trunas fully freeze-dries every ingredient — flash-frozen at its freshest, then dried under vacuum with no heat — so color, aroma, and flavor stay close to fresh. Its facility is certified to HACCP, FSSC 22000, and US FDA standards, with official vegan certification for its plant-based line.\u003c\/p\u003e\n\u003cp\u003e트루나스(Trunas)는 '자연 그대로(true nature as it is)'에서 온 이름이에요. 충북 충주, 남한강 자락에 자리한 동결건조 식품 기업입니다. 식품공학자 김상식 박사가 이끄는 회사로, 세계 최초의 코인형 동결건조 조미료 — 아무것도 더하지 않고 원재료만 굳힌 특허 한 알 — 로 이름을 알렸어요. 한국의 '코인 육수' 카테고리를 처음 연 제품이죠. 트루나스는 모든 재료를 완전 동결건조합니다. 가장 신선할 때 급속 냉동한 뒤 열 없이 진공에서 말려, 빛깔과 향, 맛을 생것에 가깝게 지켜요. 생산 시설은 HACCP·FSSC 22000·미국 FDA 기준 인증을 받았고, 식물성 라인은 정식 비건 인증을 받았습니다.\u003c\/p\u003e","brand":"Trunas","offers":[{"title":"Default Title","offer_id":31260127264900,"sku":"0025","price":18.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/one-tablet-natural-seafood-stock-kim-c-market-2_7d454f7c-f496-4aaa-a3ad-c76dae73caaa.jpg?v=1759439146"},{"product_id":"trunas-one-tablet-chopped-garlic","title":"One Tablet Chopped Garlic","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eFresh Korean garlic, without the peeling, the chopping, or the smell that lingers on your hands. Each little tablet is nothing but whole Korean garlic, freeze-dried and pressed into shape — add a spoonful of water and it blooms back into clean, fresh-tasting minced garlic in seconds.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% Korean garlic\u003cbr\u003e\n\u003cstrong\u003ePurity check:\u003c\/strong\u003e No salt, no additives, no preservatives; vegan\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Fully freeze-dried (no heat), pressed into tablets with no binders\u003cbr\u003e\n\u003cstrong\u003eCertifications:\u003c\/strong\u003e HACCP; FSSC 22000; US FDA\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 20 g (0.71 oz), about 23–24 tablets\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Store in a cool, dry place; keep sealed to keep moisture out\u003cbr\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Made in a facility that also handles soybean, wheat, buckwheat, chicken, beef, and clams\u003cbr\u003e\n\u003cstrong\u003eGood to know:\u003c\/strong\u003e Not a powder to sprinkle — one tablet needs a little water to turn back into minced garlic.\u003c\/p\u003e\n\u003cp\u003e껍질 깔 일도, 다질 일도, 손에 배는 냄새도 없이 신선한 국산 마늘을 그대로 씁니다. 작은 한 알은 오직 국산 마늘을 동결건조해 굳힌 것뿐이에요. 물 한 숟갈만 뿌리면 몇 초 만에 깔끔한 다진 마늘로 되살아납니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eFresh garlic, minus the fuss\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGarlic goes into most Korean dishes, but prepping it is the part nobody enjoys — peeling, mincing, and the smell that stays on your fingers for hours. Jarred pre-minced garlic solves the mess but usually comes with salt and preservatives that dull the flavor. One Tablet Chopped Garlic takes neither shortcut. It's made from 100% Korean garlic and nothing else, freeze-dried whole and pressed into small tablets, with no salt, no additives, and no binders holding them together.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy it tastes like the real thing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe difference is in the drying. Most dried ingredients are treated with heat, which strips out the sharp, sweet bite that makes fresh garlic worth the trouble. Trunas freeze-dries instead: the garlic is flash-frozen at its freshest, then dried under vacuum with no heat at all, so its aroma and flavor stay close to the clove it came from. Drop a tablet into a little water and it rehydrates into minced garlic that behaves like the real thing — because that's all it ever was.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBloom one or two tablets in a spoonful of water, then use them anywhere you'd use fresh minced garlic: stirred into a jjigae or soup, folded into a marinade for bulgogi or grilled meat, or cooked down as the base of a stir-fry. It works just as easily beyond the Korean kitchen — melt it into butter for garlic bread, whisk it into a salad dressing, or start a pasta sauce with it. One or two tablets is usually all a dish needs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e번거로움 없이, 신선한 마늘\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e마늘은 거의 모든 한식에 들어가지만, 손질은 늘 반갑지 않은 일이죠. 껍질을 까고 다지고 나면 손에 냄새가 몇 시간씩 남고요. 다져놓은 병마늘은 그 번거로움을 덜어주지만 대개 소금과 보존료가 들어가 맛이 무뎌집니다. 이 제품은 둘 중 어느 쪽도 택하지 않았어요. 오직 국산 마늘만 통째로 동결건조해 작은 알로 굳혔고, 소금도 첨가물도, 알을 붙이는 결합제도 없습니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e생마늘 같은 맛의 비결\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e차이는 말리는 방식에 있어요. 대부분의 건조 재료는 열로 수분을 날리는데, 그 과정에서 생마늘 특유의 알싸하고 은근히 단 향이 사라집니다. 트루나스는 대신 동결건조를 써요. 가장 신선할 때 급속 냉동한 뒤 열 없이 진공에서 말려, 향과 맛을 원래 마늘에 가깝게 지킵니다. 물에 한 알 넣으면 바로 다진 마늘처럼 되살아나요.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e이렇게 쓰세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e한두 알을 물 한 숟갈에 불린 뒤, 다진 마늘을 쓰던 자리에 그대로 넣으세요. 찌개나 국에 풀거나, 불고기·고기 양념에 섞거나, 볶음의 밑간으로요. 한식 밖에서도 잘 어울립니다. 버터에 녹여 갈릭 브레드에, 샐러드 드레싱에, 파스타 소스의 시작으로. 요리 하나에 보통 한두 알이면 충분해요.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eTrunas — the name is short for \"true nature as it is\" — is a Korean freeze-drying company based near the Namhan River in Chungju. Led by food scientist Dr. Sangsik Kim, it made its name with the world's first coin-shaped freeze-dried seasoning: a patented tablet of whole ingredients with nothing added, the product that created Korea's \"coin broth\" category. Trunas fully freeze-dries every ingredient — flash-frozen at its freshest, then dried under vacuum with no heat — so color, aroma, and flavor stay close to fresh. Its facility is certified to HACCP, FSSC 22000, and US FDA standards, with official vegan certification for its plant-based line.\u003c\/p\u003e\n\u003cp\u003e트루나스(Trunas)는 '자연 그대로(true nature as it is)'에서 온 이름이에요. 충북 충주, 남한강 자락에 자리한 동결건조 식품 기업입니다. 식품공학자 김상식 박사가 이끄는 회사로, 세계 최초의 코인형 동결건조 조미료 — 아무것도 더하지 않고 원재료만 굳힌 특허 한 알 — 로 이름을 알렸어요. 한국의 '코인 육수' 카테고리를 처음 연 제품이죠. 트루나스는 모든 재료를 완전 동결건조합니다. 가장 신선할 때 급속 냉동한 뒤 열 없이 진공에서 말려, 빛깔과 향, 맛을 생것에 가깝게 지켜요. 생산 시설은 HACCP·FSSC 22000·미국 FDA 기준 인증을 받았고, 식물성 라인은 정식 비건 인증을 받았습니다.\u003c\/p\u003e","brand":"Trunas","offers":[{"title":"Default Title","offer_id":31262857298052,"sku":"0026","price":6.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/one-tablet-chopped-garlic-kim-c-market-1_70e23309-e6b7-4476-94ee-cce4ed30cc65.jpg?v=1686256431"},{"product_id":"jeju-fish-soy-sauce","title":"Jeju Traditional Fish Sauce (250 ml)","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eA Jeju fish sauce refined enough to use like soy sauce. Jeju mackerel and horse mackerel are fermented for more than three years with three-year sun-dried Shinan sea salt, then aged a second time with Jeju radish, Wando kelp, and mandarin. Only the clear middle layer is kept, giving a reddish, glass-clear sauce — deeply savory, gently sweet, and without the harsh, fishy edge of an ordinary fish sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Mackerel 50%, horse mackerel 20%, sun-dried Shinan bay salt 20%, refined water 6.8%, sea tangle (Wando kelp), dried Jeju radish, mandarin orange\u003cbr\u003e\n\u003cstrong\u003ePurity check:\u003c\/strong\u003e No anchovy, no additives; gluten-free\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Two-stage natural fermentation over 3+ years; HACCP certified\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 250ml (8.45 fl oz)\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Store in a cool, dry place away from direct sunlight\u003cbr\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains fish — not vegan\u003cbr\u003e\n\u003cstrong\u003eGood to know:\u003c\/strong\u003e Use it like soy sauce or salt — about 2 tbsp (10 ml) is a serving.\u003c\/p\u003e\n\u003cp\u003e간장처럼 쓸 수 있을 만큼 정갈하게 다듬은 제주 어간장이에요. 제주 앞바다에서 잡은 고등어와 전갱이를 3년 숙성 신안 천일염과 함께 3년 넘게 발효시키고, 제주 무·완도 다시마·감귤을 더해 한 번 더 숙성했죠. 여기서 맑은 중간층만 걸러 내 붉고 투명한 어간장이 됩니다. 국이든 나물이든 간장 대신 한 술 넣어 보면 비린 맛 없이 감칠맛만 확 도는 걸 바로 알 수 있습니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eFish sauce, refined into something gentler\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMost fish sauce is prized for its punch. Haeeorim's is prized for its clarity. After a long fermentation, the batch settles into three layers: the rendered fat is skimmed off the top, the bones settle to the bottom and are left behind, and only the clear, amber-red middle layer — the essence — is drawn off and aged again. That's what gives it a clean, rounded flavor with no pungent odor — deeply savory but light on the palate, with a natural sweetness rather than a briny slap. It's used so freely in the kitchen that it has earned the nickname \"magic soy sauce.\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThree years, two fermentations\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIt starts with mackerel and horse mackerel caught off Jeju only between mid-May and early November, when their fat is at its best, salted with three-year sun-dried Shinan sea salt — no anchovy, no additives. After the first fermentation of more than fifteen months, the clear middle layer is filtered off and fermented a second time with Jeju radish, Wando kelp, and Jeju mandarin, which round out the flavor. Start to finish, it takes more than three years.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eReach for it wherever you'd use soy sauce or salt. A splash deepens soups and stocks, seasons sautéed vegetables and namul, lifts a bowl of ramen, and rounds out kimchi or a dipping sauce — all without tasting overtly fishy. Because it's concentrated, a little goes far; about 2 tablespoons is a serving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e더 정갈하고 맑은 액젓\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e대부분의 액젓은 강렬함으로 사랑받아요. 해어림 어간장은 맑음으로 사랑받죠. 오래 발효하고 나면 세 층으로 갈리는데, 위에 뜬 기름은 걷어 내고 바닥에 가라앉은 뼈는 버린 다음, 맑고 붉은 중간층만 떠서 다시 숙성합니다. 그래서 톡 쏘는 냄새 없이 깨끗하고 둥근 맛이 나죠. 감칠맛은 깊되 입에는 가볍고, 짜게 치고 들어오기보다 은은한 단맛이 돌아요. 주방에서 워낙 두루 쓰여 '요술 간장'이라는 별명까지 얻었어요.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e3년, 두 번의 발효\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e기름이 가장 잘 오른 5월 중순부터 11월 초 사이, 제주 앞바다에서 잡은 고등어와 전갱이를 3년 숙성한 신안 천일염으로 절이며 시작합니다. 멸치도, 첨가물도 넣지 않고요. 15개월 넘는 1차 발효를 거친 뒤 맑은 중간층만 걸러 내고, 제주 무·완도 다시마·제주 감귤 착즙액을 더해 한 번 더 숙성합니다. 맛을 둥글게 다듬고 감칠맛을 끌어올리는 단계죠. 이 모든 과정에 3년이 넘게 걸립니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e이렇게 쓰세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e간장이나 소금을 쓰던 자리에 그대로 쓰세요. 농축돼 있어 2큰술 정도가 1회 사용 분량입니다. 조금만 넣어도 국과 육수가 깊어지고 채소볶음과 나물의 간을 잡아 주며, 라면 한 그릇을 살리고 김치나 디핑 소스를 깔끔하고 둥글게 마무리해요.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eHaeeorim — a name built from the Korean characters for salted seafood, fish, and forest — is a premium fish-sauce maker on Jeju Island, founded by Jeju native Moon Sooncheon, who was named one of Korea's New Intellectuals in 2005 for reviving the island's traditional fish sauce. Haeeorim helped define the national quality standard for Jeju eoganjang and carries Jeju's J-Mark quality certification, and it makes its sauces by hand in a spotless, lab-like facility, holding to traditional methods and unusually strict hygiene.\u003c\/p\u003e\n\u003cp\u003e해어림(醢魚林)은 '젓갈 해, 고기 어, 숲 림'을 담은 이름이에요. 제주 출신 문순천 대표가 세운 프리미엄 어간장 브랜드로, 대표는 제주 전통 어간장을 되살린 공로로 2005년 대한민국 신지식인에 선정됐습니다. 해어림은 제주 전통 어간장의 국가 품질 규격을 세우는 데 기여했고, 세계자연유산 제주 품질인증 'J마크'를 받았어요. 연구실처럼 깨끗한 시설에서, 전통 방식과 남다른 위생 기준을 지키며 발효 소스를 손수 만듭니다.\u003c\/p\u003e","brand":"Haeeorim","offers":[{"title":"Default Title","offer_id":32249621446788,"sku":"0069","price":16.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/jeju-traditional-fish-sauce-250-ml-kim-c-market-1_190f2c97-24d8-4d83-a195-08d8a30b62a8.png?v=1686256591"},{"product_id":"dried-clean-jeju-greens","title":"Dried Clean Jeju Green","description":"\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eHighlights\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePremium dried namul from Jeju Island, naturally dried to preserve flavor and nutrition. Carefully grown with minimal pesticides and processed using methods tailored for each vegetable to maintain quality.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e제주 청정지역에서 자란 프리미엄 건나물. 영양과 맛을 그대로 살리기 위해 각 나물별 맞춤 건조법과 최소한의 농약 사용으로 재배합니다.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThese dried vegetables are harvested and naturally dried on Jeju Island using low-temperature hot air or sun drying to lock in nutrients and flavor without additives. Simply soak to rehydrate and enjoy in bibimbap, soups, or as healthy side dishes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e재료 본연의 식감과 맛을 살린 제주산 건나물입니다. 저온 열풍 및 자연 건조 과정을 통해 영양소를 응축하고 첨가물을 배제했습니다. 불려서 비빔밥, 찌개, 무침 등 다양한 요리에 활용하세요.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003e\n\u003cb\u003eChwi-namul (Aster Scaber)\u003c\/b\u003e\u003cbr\u003e\u003cspan\u003ePremium-grade chwi-namul from Aewol, rich in protein, calcium, iron, vitamin B, minerals, and fiber.\u003cbr\u003e잔류농약 검사 기준치 이하\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDried Radish Greens\u003c\/b\u003e\u003cbr\u003e\u003cspan\u003eTender young radish leaves, packed with iron, vitamins, and minerals—especially beneficial for women’s health and skin.\u003cbr\u003e잔류농약 검사 기준치 이하\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDried Thistle (Gondre)\u003c\/b\u003e\u003cbr\u003e\u003cspan\u003eRich in calcium, phosphorus, and iron. Traditionally supports bone health and cholesterol management.\u003cbr\u003e잔류농약 검사 기준치 이하\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDried Bracken (Gosari)\u003c\/b\u003e\u003cbr\u003e\u003cspan\u003eSun-dried first-harvest bracken with deep umami flavor, supporting immunity and skin health.\u003cbr\u003e무농약\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDried Radish Slices\u003c\/b\u003e\u003cbr\u003e\u003cspan\u003eSweet Jeju winter radish dried to intensify calcium, fiber, iron, and vitamin C content.\u003cbr\u003e잔류농약 검사 기준치 이하\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDried Shiitake Slices\u003c\/b\u003e\u003cbr\u003e\u003cspan\u003eHigh-quality shiitake from Mt. Halla, rich in lecithin and vitamin D, great for immune and bone health.\u003cbr\u003e무농약\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDried Green Pumpkin\u003c\/b\u003e\u003cbr\u003e\u003cspan\u003eYoung Jeju pumpkin rich in vitamins A and C. Soft, chewy texture perfect for stews, stir-fries, pancakes, or porridge.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eStore at room temperature in a cool, dry, and ventilated place away from direct sunlight.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e직사광선과 습기를 피해 통풍이 잘되고 서늘한 곳에 보관하세요.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eAbout\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFrom Jeju Agricultural Co., Ltd is dedicated to sharing Jeju’s rare local produce beyond the island. They cultivate on 40 acres of contracted farms in Aewol and source high-quality agricultural products from across Jeju.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e농업회사법인 제주에서주식회사는 제주도 귀한 토종 농산물을 전국과 세계에 알리는 데 힘쓰고 있습니다. 애월 5만평 계약재배지와 제주도 내 우수 농산물을 발굴하여 소개합니다.\u003c\/span\u003e\u003c\/p\u003e","brand":"From Jeju","offers":[{"title":"제주 건 곤드레나물 Dried Thistle (80g)","offer_id":42362287456509,"sku":"0507","price":14.0,"currency_code":"USD","in_stock":false},{"title":"제주 어린 순 무시래기 Dried Radish Greens (80g)","offer_id":42362287489277,"sku":"0508","price":9.0,"currency_code":"USD","in_stock":false},{"title":"제주 말린 애호박 Dried Zucchini (200g)","offer_id":43713262354685,"sku":"0967","price":18.0,"currency_code":"USD","in_stock":true},{"title":"제주 건 고사리 Dried Gosari(Bracken) (80g)","offer_id":42362287522045,"sku":"0509","price":32.0,"currency_code":"USD","in_stock":true},{"title":"제주 한라산 썬 표고버섯 Dried Shiitake Slices (100g)","offer_id":42362287587581,"sku":"0510","price":20.0,"currency_code":"USD","in_stock":true},{"title":"제주 무말랭이 Dried Radish Slices (150g)","offer_id":44145145184509,"sku":"1664","price":8.5,"currency_code":"USD","in_stock":false},{"title":"제주 건 취나물 Dried Chwi-Namul (Aster Scaber) (80g)","offer_id":42362287423741,"sku":"0506","price":11.0,"currency_code":"USD","in_stock":false},{"title":"제주 말린 도라지 Dried Balloon Flower Root Slices (100g)","offer_id":43822734311677,"sku":"1014","price":24.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/dried-clean-jeju-greens-kim-c-market-1_cf38b29c-a377-4bbd-9122-e660882add62.jpg?v=1758558420"},{"product_id":"jeju-traditional-fish-sauce-500-ml","title":"Jeju Traditional Fish Sauce (500 ml)","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eA Jeju fish sauce refined enough to use like soy sauce. Jeju mackerel and horse mackerel are fermented for more than three years with three-year sun-dried Shinan sea salt, then aged a second time with Jeju radish, Wando kelp, and mandarin. Only the clear middle layer is kept, giving a reddish, glass-clear sauce — deeply savory, gently sweet, and without the harsh, fishy edge of an ordinary fish sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Mackerel 50%, horse mackerel 20%, sun-dried Shinan bay salt 20%, refined water 6.8%, sea tangle (Wando kelp), dried Jeju radish, mandarin orange\u003cbr\u003e\n\u003cstrong\u003ePurity check:\u003c\/strong\u003e No anchovy, no additives; gluten-free\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Two-stage natural fermentation over 3+ years; HACCP certified\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500ml (16.9 fl oz)\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Store in a cool, dry place away from direct sunlight\u003cbr\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains fish — not vegan\u003cbr\u003e\n\u003cstrong\u003eGood to know:\u003c\/strong\u003e Use it like soy sauce or salt — about 2 tbsp (10 ml) is a serving.\u003c\/p\u003e\n\u003cp\u003e간장처럼 쓸 수 있을 만큼 정갈하게 다듬은 제주 어간장이에요. 제주 앞바다에서 잡은 고등어와 전갱이를 3년 숙성 신안 천일염과 함께 3년 넘게 발효시키고, 제주 무·완도 다시마·감귤을 더해 한 번 더 숙성했죠. 여기서 맑은 중간층만 걸러 내 붉고 투명한 어간장이 됩니다. 국이든 나물이든 간장 대신 한 술 넣어 보면 비린 맛 없이 감칠맛만 확 도는 걸 바로 알 수 있습니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eFish sauce, refined into something gentler\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMost fish sauce is prized for its punch. Haeeorim's is prized for its clarity. After a long fermentation, the batch settles into three layers: the rendered fat is skimmed off the top, the bones settle to the bottom and are left behind, and only the clear, amber-red middle layer — the essence — is drawn off and aged again. That's what gives it a clean, rounded flavor with no pungent odor — deeply savory but light on the palate, with a natural sweetness rather than a briny slap. It's used so freely in the kitchen that it has earned the nickname \"magic soy sauce.\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThree years, two fermentations\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIt starts with mackerel and horse mackerel caught off Jeju only between mid-May and early November, when their fat is at its best, salted with three-year sun-dried Shinan sea salt — no anchovy, no additives. After the first fermentation of more than fifteen months, the clear middle layer is filtered off and fermented a second time with Jeju radish, Wando kelp, and Jeju mandarin, which round out the flavor. Start to finish, it takes more than three years.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eReach for it wherever you'd use soy sauce or salt. A splash deepens soups and stocks, seasons sautéed vegetables and namul, lifts a bowl of ramen, and rounds out kimchi or a dipping sauce — all without tasting overtly fishy. Because it's concentrated, a little goes far; about 2 tablespoons is a serving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e더 정갈하고 맑은 액젓\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e대부분의 액젓은 강렬함으로 사랑받아요. 해어림 어간장은 맑음으로 사랑받죠. 오래 발효하고 나면 세 층으로 갈리는데, 위에 뜬 기름은 걷어 내고 바닥에 가라앉은 뼈는 버린 다음, 맑고 붉은 중간층만 떠서 다시 숙성합니다. 그래서 톡 쏘는 냄새 없이 깨끗하고 둥근 맛이 나죠. 감칠맛은 깊되 입에는 가볍고, 짜게 치고 들어오기보다 은은한 단맛이 돌아요. 주방에서 워낙 두루 쓰여 '요술 간장'이라는 별명까지 얻었어요.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e3년, 두 번의 발효\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e기름이 가장 잘 오른 5월 중순부터 11월 초 사이, 제주 앞바다에서 잡은 고등어와 전갱이를 3년 숙성한 신안 천일염으로 절이며 시작합니다. 멸치도, 첨가물도 넣지 않고요. 15개월 넘는 1차 발효를 거친 뒤 맑은 중간층만 걸러 내고, 제주 무·완도 다시마·제주 감귤 착즙액을 더해 한 번 더 숙성합니다. 맛을 둥글게 다듬고 감칠맛을 끌어올리는 단계죠. 이 모든 과정에 3년이 넘게 걸립니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e이렇게 쓰세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e간장이나 소금을 쓰던 자리에 그대로 쓰세요. 농축돼 있어 2큰술 정도가 1회 사용 분량입니다. 조금만 넣어도 국과 육수가 깊어지고 채소볶음과 나물의 간을 잡아 주며, 라면 한 그릇을 살리고 김치나 디핑 소스를 깔끔하고 둥글게 마무리해요.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eHaeeorim — a name built from the Korean characters for salted seafood, fish, and forest — is a premium fish-sauce maker on Jeju Island, founded by Jeju native Moon Sooncheon, who was named one of Korea's New Intellectuals in 2005 for reviving the island's traditional fish sauce. Haeeorim helped define the national quality standard for Jeju eoganjang and carries Jeju's J-Mark quality certification, and it makes its sauces by hand in a spotless, lab-like facility, holding to traditional methods and unusually strict hygiene.\u003c\/p\u003e\n\u003cp\u003e해어림(醢魚林)은 '젓갈 해, 고기 어, 숲 림'을 담은 이름이에요. 제주 출신 문순천 대표가 세운 프리미엄 어간장 브랜드로, 대표는 제주 전통 어간장을 되살린 공로로 2005년 대한민국 신지식인에 선정됐습니다. 해어림은 제주 전통 어간장의 국가 품질 규격을 세우는 데 기여했고, 세계자연유산 제주 품질인증 'J마크'를 받았어요. 연구실처럼 깨끗한 시설에서, 전통 방식과 남다른 위생 기준을 지키며 발효 소스를 손수 만듭니다.\u003c\/p\u003e","brand":"Haeeorim","offers":[{"title":"Default Title","offer_id":43791722021117,"sku":"0974","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/jeju-traditional-fish-sauce-500-ml-kim-c-market-1_1ae56a6b-a870-4851-b35d-8b12264b14fe.png?v=1686258634"},{"product_id":"flower-rice-soup-bowl","title":"Flower Rice \u0026 Soup Bowl","description":"\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eHighlights\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eElegant flower rice and soup bowl set featuring a delicate petal texture. Finished with a clear blue-and-white glaze, perfect for daily use.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e꽃잎 결이 돋보이는 밥공기와 국공기 세트로, 맑고 청명한 청백색 유약을 사용해 매일 사용하기에 적합합니다.\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\u003eThis set includes a Flower rice bowl (W 115mm x H 50mm) and a Flower soup bowl (W 138mm x H 60mm), each adorned with soft floral layers that blend gracefully into any table setting. Crafted from translucent clear glaze, the serene blue-and-white tones create an elegant and calming dining experience. Microwave and dishwasher safe; not oven-safe.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e밥공기 (가로 115mm x 높이 50mm)와 국공기 (가로 138mm x 높이 60mm)로 구성된 세트입니다. 은은한 꽃잎 주름이 부드럽게 어우러져 어디에 놓아도 자연스러운 분위기를 완성합니다. 투명한 맑은 유약과 청백색 톤이 조화를 이루어 고요하고 우아한 식탁을 연출합니다. 전자레인지 및 식기세척기 사용 가능, 오븐 사용 불가.\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\u003eMade in Icheon, Gyeonggi-do—Korea’s renowned pottery region. These bowls are crafted from high-purity white clay filtered to remove impurities. Skilled artisans shape the clay before it undergoes two firings: first at 900°C, then at over 1250°C, resulting in pristine porcelain. Inspired by roadside flowers, artist Sim Bo-geun adds subtle details to the clear white pottery, bringing understated elegance and daily joy to your table.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e이 제품은 한국 대표 도자기 생산지인 경기도 이천에서 제작됩니다. 불순물을 걸러낸 고순도 백자 흙으로 빚은 후, 900도와 1250도가 넘는 두 번의 가마 소성 과정을 거쳐 깨끗한 도자기로 완성됩니다. 길가에 핀 꽃을 모티브로 한 심보근 작가의 작품으로, 청아한 백자에 섬세한 디테일을 더해 절제된 아름다움과 일상의 소소한 행복을 선사합니다.\u003c\/span\u003e\u003c\/p\u003e","brand":"Mujagi","offers":[{"title":"Flower Rice Bowl","offer_id":44510702502141,"sku":"2034","price":36.0,"currency_code":"USD","in_stock":true},{"title":"Flower Soup Bowl","offer_id":44510702534909,"sku":"2035","price":43.0,"currency_code":"USD","in_stock":true},{"title":"Flower Rice \u0026 Soup Bowl Set","offer_id":44510702567677,"sku":"2036","price":78.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/ScreenShot2024-01-31at2.32.12PM.png?v=1707768050"},{"product_id":"flower-tiny-3-types-sauce-dishes-gift-set","title":"Flower 3 Types Sauce set","description":"\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eHighlights\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMini sauce dishes  in the shape of 3,4 and19 petals flowers. Perfectly sized for sauces, garnishes, and bite-size desserts.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e3잎, 4잎 그리고 19잎 꽃 형태의 미니 찬기를 소개합니다. 소스, 고명 재료, 한입 크기를 담기에 알맞은 아담한 사이즈 입니다.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSize:\u003c\/span\u003e\u003cspan\u003e W 90 mm x H 25 mm\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\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\u003eHere are three mini side dishes inspired by floral motifs.. Mujagi flower plates beautifully complement any setting, whether used alone or as part of a set. Microwave-safe, dishwasher safe. Do Not place in the oven.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e꽃을 모티브로 만든 미니 찬기 3종입니다. 은은하고 맑은 청백색의 투명한 유약으로 제작 되어 매일 쓰기 좋지요. 전자레인지, 식기세척기에서 모두 사용 가능합니다. (오븐은 제외)\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\u003eMujagi bowls are made in Icheon, Gyeonggi-do, which is a representative pottery production area in Korea. The production process of Mujagi is simple but special. First, clay is prepared to become the product with high-purity white clay that has been filtered of impurities. Then, it takes shape through the hands of Mujagi artisans. After that, it is born as clean pottery through two firing procedures. The pottery by the artist Sim Bo-geun, who uses flowers on the roadside as a motif, adds detail to the clear and plain white porcelain, filling the daily tabletop with small happiness.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e무자기 그릇은 한국의 대표적인 도자기 생산지인 경기도 이천에서 만들어집니다. 무자기의 제작 과정은 단순하지만 특별합니다. 먼저 불순물을 걸러낸 고순도의 백자 소지로 제품이 될 흙을 준비해요. 이후 무자기 장인들의 손을 거쳐 완전한 형태를 갖추지요. 이후 섭씨 900도의 가마에서 1차 초벌, 1250도 이상의 가마에서 2차 재벌을 통해 깨끗한 도자기로 탄생합니다. 길가에 핀 꽃을 모티브로 한 심보근 작가의 도자기는 청아하고 담백한 백자에 디테일을 더해 매일의 식탁을 소소한 행복으로 채워준답니다. '일부러 꾸미거나 뜻을 더하지 않은 본래의 모습'이라는 무자기 스튜디오의 의미처럼 억지스럽거나 과함이 없는 절제된 아름다움은 일상의 순간들을 더욱 의미있고 가치있게 만들어 줍니다.\u003c\/span\u003e\u003c\/p\u003e","brand":"Mujagi","offers":[{"title":"Default Title","offer_id":46224955932925,"sku":"3017","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/Screenshot2025-05-06at2.04.18PM.png?v=1746555495"},{"product_id":"miyeok-sea-mustard","title":"Miyeok (Sea Mustard) (Pack of 2)","description":"\u003ch5\u003e\u003cb\u003eHighlights\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eEnjoy the convenience of small packages containing 100% fresh seaweed from Gijang, perfect for 2 to 3 servings.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e손으로 직접 따온 100% 기장산 햇미역 2~3 인분 용으로 소포장되어 편리하게 즐기세요.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cb\u003e\u003cspan style=\"font-weight: 400;\"\u003eMiyeok (sea mustard) (Korea)\u003c\/span\u003e\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003eProcess: \u003c\/b\u003eHACCP\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eNet Weight: \u003c\/b\u003e20g x 2 Packs \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eStorage Method:\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eStore at room temperature in a cool and dry place.  Freezer storage is also recommended.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cb\u003eAbout \u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSEA:D has been in seaweed farming and fishing for three generations.  It’s located in Gijang, Busan, the town known for seaweed, dashima and anchovy.  The family’s rich experience with Gijang’s current, wind, and expertise in drying make SEA:D distinguished.    \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e씨드(SEA:D)는 3대째 부산의 기장군에서 \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e해조류양식과 어업에 종사하는 기업이에요.  \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e오랜시간 어업과 양식업을 했던 기반과 경험으로 기장바다의 조류흐름, 풍향, 수온, 양식 환경, 건조기술에 이르기 까지 해조류 양식의 전반적인 기술과 정보를 습득할수 있는 부분은 다른 기업들과의 큰 차별화를 두고 있습니다.   \u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\n\u003cstrong\u003eDescription\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cb\u003eMiyeok (Sea Mustard) by SEA:D\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eMany of you may have experienced how much seaweed to add when cooking Seaweed soup (Miyeok-guk). It is difficult to estimate the amount of dried seaweed, which grows enormously when soaked in water.  In addition, the large size of seaweed does not show any signs of reducing  once you buy it, so it can be a burden especially in  a small space. Dried in the sun and wind, Sea Mustard, which retains its taste and aroma, is packaged enough for 2-3 people to eat at one time.  Cook one bag at a time without the hassle of weighing and storing again.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSEA:D’s seaweed is produced in the clean water off the coast, where the East Sea and the South Sea meet. It is a conventional method of collecting seaweed grown in the deep waters without pests, then selecting healthy seaweed through a screening process and drying it in the natural sea breeze.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e미역꾹을 끓일때 미역을 얼마나 넣어야 할지 한번쯤 고민해 보셨을 거에요. 물에 불리면 어마어마하게 커지는 건조미역은 양을 가늠하기가 어렵습니다. 게다가 대용량 미역은 한번 사면 줄어들 기미가 보이지 않아 부담스렵죠.  햇빛과 바람으로 말려 맛과 향이 그대로 살아있는 기장미역으로 2-3인이 한번 먹을 만큼으로 포장했어요. 번거롭게 계량하고 다시 보관할 필요없이 한봉지씩 그대로 요리하세요. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e씨드의 기장미역은 동해와 남해가 만나는 청정 해역 기장 앞바다에서 생산됩니다.  수심이 깊고, 병충해가 적은 바다에서 자란 미역을 채취한 뒤 선별작업을 통해 건강한 미역을  골라 자연 해풍에 건조하는 재래방식 미역입니다.\u003c\/span\u003e\u003c\/p\u003e","brand":"SEA:D","offers":[{"title":"Default Title","offer_id":46354439143677,"sku":"3238","price":9.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/miyeok-sea-mustard-20g-x-2-packs-kim-c-market-1_67d1a8d6-7939-4b86-916b-7b64c8effae8.jpg?v=1686257776"},{"product_id":"roasted-perilla-seeds","title":"Roasted Perilla Seeds","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]\"\u003eWhole roasted perilla seeds from Daehyun Sanghoe — sourced from Korean sun-grown fields and roasted once to remove the raw grassy edge, leaving behind a deep, clean nuttiness with that signature satisfying pop. Sprinkle straight onto any dish, or grind to whatever texture you need. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e국산 들깨를 사용해 풍미가 더욱 깊은 햇님마을의 통들깨예요. 한 번 볶아 들깨 특유의 비린 향을 없애고, 생들깨보다 입 안에서 톡톡 튀는 느낌이 더욱 잘 살아있어요. 각종 요리에 바로 뿌려도 좋고, 원하는 입자로 빻아서 사용해도 좋아요. \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% Korean whole perilla seeds (roasted) \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 200g (7.05 oz)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store in a cool, dry place in an airtight container. Refrigerate for long-term storage. Minimize exposure to air and moisture.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch5\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]\"\u003ePerilla seeds are one of those quietly essential ingredients in Korean cooking — nutty, earthy, and distinctly Korean in a way that's hard to replicate with anything else. Daehyun Sanghoe sources 100% Korean perilla seeds from sun-grown fields, where the slower growing season develops a deeper, more complex flavor than imported varieties.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEach batch is carefully cleaned and roasted using 55 years of roasting expertise, just enough to bring out the full depth of the seed without burning off its natural oils. The raw grassy note disappears, and what's left is a clean, rich nuttiness with a satisfying pop in every bite — more pronounced and lively than raw perilla seeds.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSprinkle whole over doenjang jjigae, namul, or bibimbap for texture and flavor. Grind coarsely for perilla seed seasoning sauce or kimchi. Grind finely to stir into soups, stews, or perilla seed rice. \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]\"\u003e들깨는 한국 요리에서 조용하지만 없어서는 안 될 식재료예요. 고소하고 구수하며, 다른 어떤 재료로도 대체하기 어려운 한국 특유의 풍미를 지니고 있어요. 대현상회는 국산 들깨만을 엄선해 사용해요. 햇볕 아래 천천히 자란 국산 들깨는 수입산보다 더 깊고 풍부한 맛을 가지고 있어요.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e55년 로스팅 노하우로 깨끗하게 손질한 들깨를 가장 알맞게 볶아냈어요. 들깨 특유의 비린 향은 사라지고, 깊고 고소한 풍미와 입 안에서 톡톡 튀는 살아있는 식감이 완성됩니다. 생들깨보다 훨씬 풍부하고 생동감 있는 맛이에요.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e된장찌개, 나물, 비빔밥 등에 통째로 뿌려도 좋고, 들깨 양념장이나 김치에 쓸 때는 굵게 빻아서, 들깨죽이나 들깨 칼국수에는 곱게 갈아서 사용해보세요. \u003c\/p\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\u003eAbout\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eDaehyun Oil Mill has been a fixture of Busan's Mangmi Jungang Market since 1970 — a traditional grain mill that has spent over 50 years earning the trust of the local community. Registered as a Baengnyeon Gae (백년가게), Korea's designation for businesses of enduring quality and heritage, Daehyun Sanghoe continues to research and refine every product they make. Their commitment is simple: to bring more joy and better health to the Korean table, one carefully roasted grain at a time.\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]\"\u003e대현상회는 1970년부터 부산 망미중앙시장을 지켜온 전통 방앗간이에요. 50년이 넘도록 지역민의 식탁을 책임져온 부산 향토 브랜드로, 중소벤처기업부가 지정하는 백년가게에 등록된 곳이기도 해요. 맛과 품질에 대한 끊임없는 연구와 노력으로, 더 즐겁고 건강한 식탁 문화를 만들어가고 있습니다.\u003c\/p\u003e","brand":"Daehyun Oil Mill","offers":[{"title":"Default Title","offer_id":47515697578237,"sku":"3549","price":19.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/e04f18c9-7de1-468d-99ef-5058a0792cba.jpg?v=1778275171"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/collections\/BBQ_33.png?v=1793134154","url":"https:\/\/kimcmarket.com\/collections\/perilla-seed-seaweed-soup-with-shiitake.oembed","provider":"Kim'C Market","version":"1.0","type":"link"}