KOREA
PREMIUM

 

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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

Gisundo soy sauce (기순도), a product in the K-Ribbon Selection's Hansik category, is a delicious condiment made using a 10-month traditiona...read more

K-Ribbon Selection label offer...

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Excellent
Cultural
Products

IN KOREA

Heat-and-Eat Microwave Cooking

Microwavable Namul (edible greens) packaged in a patented steam￾friendly container that maintains moisture of the food while enhancing the taste and texture.
Detail

Design tape (washi masking tape, removable fancy tape, opp box tape)

Various subject matters related to Korean culture and tradition, such as cultural heritage, national treasures, famous paintings and folk paintings, have been incorporated into tapes, which are often used by people of all ages. (Three types: masking tapes, fancy tapes and duck tapes)
Detail
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Ramie Dap-ho

Long sleeveless coat with pleated accents, inspired by a sleeveless coat with a side slit, worn by Joseon kings and officials and made of Hansan ramie. The coat string was designed to be small and thin according to Korean aesthetic tradition.
Detail
375ml, 400ml, 500ml, 750ml

leegangju

Leegangju has been designated as Grand Master of Korean Food No. 9 and Intangible Cultural Heritage of North Jeolla Province No. 6. As it is known as one of the top 3 liquors of the Joseon Dynasty, it has a rich history and tradition.
Detail

BLACK SOYBEAN BAMO SALT SAUCE

Soy sauce made by soaking clean Korean black beans for one day, after which they are boiled in an iron cauldron for three hours and then steamed for three hours. Beans are crushed and finely diced, dried for two weeks, and then soaked in bamboo salt water (20% salinity) nine times with soybean blocks that have been fermented for two weeks. Fermenting is done for at least one year in two increments.
Detail

SUBOK Pot / Dish tower

Ottchil tableware set. Surfaces were crafted using the traditional wood powder method to prevent slipping, while the insides have been polished, making each item both practical and visually attractive.
Detail
Plate S
135×135×28mm
KRW 30,000

Plate L
270×270×23mm
KRW 85,000

Vase
80×80×45mm
KRW 20,000

Linear Flow - Plate & Flower Vase

Practical and aesthetically pleasing plate and vase set characterized by a blue stripe applied in reverse inlay that was inspired by the restrained lines of traditional blue and-white porcelain.
Detail
Teapot: 135×90×80mm
Cooling pot: 130×65×70mm
Cup: 55×55×50mm
Saucer: 75×75×20mm
Tray: 255×255×7mm

Unglazed Black Tea Cup Set

Inspired by black pottery that traces back to the Unified Silla period (676-935 CE), this item highlights distorted and irregular surface textures that veer boldly away from traditional forms.
Detail

Palace Painted Wall Pencil

These pencils and pencil case represent the splendid beauty of Dancheong, or traditional multicolored paintwork on wooden buildings, found in the palace, which is the essence of traditional Korean architecture.
Detail