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
Hongssangri cheongmaesil concentrate
- The green plums are harvested, and their juice is pressed out. The extracted juice is filtered and then boiled down for three days to make plum concentrate. The concentrate is fermented and matured in a traditional earthenware pot.
Culture Grip
- These office clips are designed with a modern undertone based on the unique identity and cultural heritages found in different parts of Korea.
Hanbok Bomber Jacket
- Bomber jacket inspired by the vest and Magoja of men’s Hanbok. The jacket consists of an inner and an outer layer which resembles layering found in traditional Hanbok.
Komega Fresh Perilla Seed Oil
- The first perilla seed oil made in Korea by New Knowledge Farmer of Korea No. 375, Jeong Hun-baek, on behalf of his thirdgeneration family company. The three-day process of drying, processing, and refining the seeds now involves pressing the fresh perilla seeds at a low temperature instead of roasting them.
White Porcelain Snack Table Set
- This white porcelain snack table set is a reinterpretation of the forms found in Joseon-era white porcelains with a modern undertone to allow for both traditionalism and modernity in the design.
Mountain and Cloud Candle Lamp
- Inspired by natural objects, Soovenir demonstrates simple and beautiful curves in its products, capturing the warmth of nature. Responding to its inspiration by nature, these products are also irregularly shaped,
Mac soybean paste
- Savory soybean paste made using the health-conscious fermentation technique passed down in noble families. A block of dried fermented soybeans is aged for four months, steeped twice in a year-old soy sauce, and then aged for at least another twelve months.
Kisoondo Strawberry Gochujang
- Strawberry Gochujang (pepper paste) reduces the saltiness of traditional Gochujang while embodying the natural sweetness of strawberries. This Gochujang is made for everyone with its sweet spicy taste as seasoning or side dishes.
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.