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
Cheomjang Cup - Four supports
- The artists developed a technique called Cheomjang based on Korean traditional pottery techniques. Thanks to this technique, the product offers both tradition and sophistication. Also, the bottom of the cups is made into a double layer, which makes them very thermal.
Embroidered Vest
- Characterized by a modern version of a traditional design that was applied using computerized embroidery. Linen outer layer ensures functionality and ease of movement.
Sweet Potato Porridge
- A porridge made with the traditional techniques of washing and soaking grains. A chewy, filling meal alternative that maintains the ingredients’ natural flavors.
Oversized Padded Windbreaker
- Oversized padded windbreaker loosely inspired by the silhouette of a single-layer ramie jacket worn on hot summer days and redesigned to be longer, warmer, and asymmetrical.
Korean Folk Liquor Andong Soju
- Andong soju, Kyeongbuk’s Intangible Cultural Asset No. 12, made by Madame Cho Ok-hwa, National Grand Master Cook No. 20, with Andong’s clear water, high-quality rice, and homemade traditional yeast, using a secret method passed down for generations. Beloved by soju lovers for its 45% ABV and clean aftertaste.
Kang ok-yeon deodeok jeonggwa
- Candied deodeok (wild mountain root) made by thoroughly hand-washing deodeok that is at least four years old and preserving it in 100% Korean rice syrup in the same method used by Food Master Kang Ok-yeon for 50 years. After being alternately boiled and cooled for 120 hours, it is dried at a low temperature for four to five days.
Oktakon Rice Bowl
- The first shaping is done on the spinning wheel, and then corners are rounded. These products are modern reinterpretation of a classic sense of form. They are popular among people of all ages.
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.
Sohman Octagonal Ceramic Box
- Modern interpretation of the traditional octagonal ceramic box. Differing heights allow the user to select the suitable box size for the occasion.