Fermented soybean paste with rich umami flavour

A rich umami-flavoured, brine-fermented paste that is the base for soups and marinades. It gives an earthy, deep flavour that brings out the natural character of meats.
We especially recommend it with: seolleongtang (beef bone soup) and dwaeji galbi (pork ribs).

Soy sauce

Dark, salty sauce with a rich umami character. Excellent dipping sauce for meats or dressing for salads.
Especially recommended with Mandu (noodle tatties, dimpling) and Yook Hwe (Tatar beefsteak).

Salty sesame oil

Oil made from toasted sesame seeds with a nutty aroma that is powerful even in small quantities. Used mainly as a finishing flavouring.
Highly recommended with: bibimbap and japchae (glass noodles).

Hot Korean chilli paste

A thick, sweet and spicy paste made from fermented soya beans, rice and chilli peppers. The base of most Korean spicy dishes.
We especially recommend it with: tteokbokki, dak-bokkeum-tang (spicy chicken stew) and Bibim Naengmyeon (cold spicy noodles).

Korean chili peppers

A fresh chilli pepper that brings both freshness and intense spiciness. It is eaten bitten into meats or dipped in sauce.
We especially recommend it with Samgyeopsal (BBQ pork sausage) and Jeyuk Bokkeum (spicy sausage).

Chicken sauce

A sweetish, slightly spicy sauce served with boiled pork knuckles (jokbal). It has a thick, characteristic flavour that brings out the richness of the meat.
We especially recommend it: with Dwaeji Jokbal (Korean style pork knuckle) or even with our Korean pancakes.