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
Bullodong Oil Station: Perilla oil
- Perilla oil made with only Koreangrown perilla seeds. Patented manufacturing technologies and a traditional press method are used due to the owner’s refusal to compromise quality for convenience.
Teacup set
- An elegant set of thermal-insulating brass teacups that allow you to enjoy your tea to the last drop. Includes a saucer to protect your hands and surfaces from hot beverages.
Traditional Instrument 3D Puzzle Gayageum, Janggu, Buk
- A 3D puzzle set of traditional Korean instruments (gayageum, janggu, and buk). Puzzles can be colored in with water-based or oil-based markers or watercolors.
DOZA(Silicone LED Lamp)
- An LED mood lamp shaped like a traditional ceramic vase. Made with low-power LED, it conserves energy and can be used semipermanently without changing out the batteries.
Hanji Table Lamp
- This DIY table lighting is made with Korean traditional paper in a modern design featuring flower buds and winds.
Ibsa Magnetic Brooch 3-Piece Set
- These accessories are made with a traditional inlay technique using gold and silver.
Cheomjang Cup
- Cups made with the newly developed wet-brush technique derived from traditional Korean pottery practices. The bumps around the cup prevent the heat from burning your hands.
Coffee Set
- This product takes a simple and modern shape. Of particular note are the diverse textures and colors on the surface that are unique to this atelier.
Songdam Chueotang
- Chueotang that uses a patented “wicker tray” technique to remove loach flesh and boil it in an iron cauldron. Has a savory, mild taste.