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
Minhwa Pattern Silk Twilly Scarf
- A 100-percent silk scarf made by digitally printing an image of a traditional design/pattern made with traditional paints on mulberry paper.
Mother-of-pearl PopSocket
- A PopSocket decorated with pomegranates and chrysanthemums as they appear on porcelain dishes of Joseon. The protruding surface accentuates the colors of the motherof-pearl.
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.
White porcelain balwoo set
- A balwoo set with a simple, elegant appearance. It has the clean, translucent look that is characteristic of white celadon.
Sanja(Traditional Rice Confection)
- Traditional rice confection made by Food Grand Master No. 33, Park Sun-ae, with rice locally sourced from Jeolla Province and no chemical additives. The dough is dipped for 7-10 days, made into a glutinous rice cake, and then aged for more than 15 days to make it expand, resulting in the confection’s unique tender texture.
Cera-stone Round Dessert Plate
- Ceramic products from the 2015 and 2016 K-Ribbon Selection series featuring a modern take on traditional inlay technique. Selected as major VIP souvenirs to be sold at Seoul’s 6-star hotels.
Master Bong-suk Kang Bellflower Grain Syrup
- Master Bong-suk Kang, Korea’s Food Master No. 32, carefully selects ingredients and produces the syrup using traditional manufacturing methods.
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.
HAAM
- A product made using various techniques of traditional hanji crafts, such as tearing and twisting paper into a knot.