KOREA
PREMIUM
Buncheong Teaware
This plate and teapot are set in a single tone to achieve uniformity, while the tone of each tea cup varies, making them the focal point of the set.
PRODUCT DETAIL-
- Excellent cultural
Product Program -
The Excellent cultural Product Program grants the “K- RIBBON” mark in the shape of a traditional Hanbok knot to excellent cultural products that possess Korea's unique cultural values. It is aimed at creating a “Korea Premium” concept through systematic management and brand marketing activities
- Excellent cultural
Excellent
Cultural
Products
IN KOREA
Ido 32
- Traditional Korean soju made with domestic yeasts xtracted from organic rice and traditional malt. The yeast comes from a malt patented by the Rural Development Administration and prevents the unpleasant smell of distilled liquors while maximizing the flavor of the rice.
Bullodong Sesame Oil
- Sesame oil made from Korean Sesame which is extracted through a traditional method with an independently developed, patented process that preserves sesame’s unique taste and fragrance.
Jeungpyeon Blueberry Rice Cake
- Fermented rice cake with a rich blueberry flavor is made from Makgeolli yeast and Korean-grown rice powder. The soft and chewy texture is easy to digest and enjoy as a meal.
Dadidan Semi-Dried Persimmon
- Chewy and healthy dried fruit snack made with seedless Cheongdo persimmons with full of nutrients kept by the cold-air dehumidification.
Seo Bunrye Cheonggukjang Soybean Paste
- Fermented soybean paste made from the signature recipe of Seo Bun-rye, Korea Grand Master No. 62, reduces Cheonggukjang’s characteristic odor. It is available in four flavors: traditional, spicy, garlic, and perilla.
Ojukheon Cookie Set
- A traditional Korean Yugwa cookie set made of fermented grains from Western Gangwon-do. A product offers various Yugwa flavors came from the old family recipes of Shim Young-sook, Korea Grand Master No. 59.
Kisoondo Rice Sikhye
- Traditional beverage made from rice and barley grown by Ki Soon-do, Korea Grand Master No. 35, based on the 370 years old family recipe. The refreshing aftertaste comes from citron-infused ginger water.
Jeongseon Korean Balloon Flower Jelly
- Traditional confection with the sweetness of honey-like syrup made from medicinal balloon flower root grown for at least three years in Jeongseo-gun, Gangwon-do. The roots have been boiled down in Korean rice syrup to maximize their sweetness and then air-dried for prolonged periods.
Jin Seon Mi Kimchi
- Kimchi is made through an attentive seasoning process of a traditional pickling method. The vegetables are mixed with a seasoning that includes various medicinal ingredients to create a rich flavor and balance of nutrients.