Jujube is Koreas mountain date harvested at the start of autumn. This date makes the perfect base for our Spicy Gochujang. Featuring an elegant sweetness to create a play between sweet and spicy. Traditionally this was, and still is used to enhance Korean rice dishes. Today Koreas best restaurant Mingles, headed by Mingoo Kang, incorporates this spicy paste brilliantly into one of his signature desserts. We like to call it the King Of All Chilli Pastes, striking a great balance between scoville, umami and viscosity.
PERILLA LEAF (SESAME LEAF) KIMCHI is an exceptionally fragrant leaf. Pickled with chilli, fish sauce and seaweed and is ideal for wrapping anything from raw seafood to cooked grains.Reminiscent of betel and shiso leaf with a fruity, candy like aftertaste followed by hints of anise and pine needles. It's our chefs' favourite ingredient of 2018!
ARTISAN PRODUCER OF FERMENTED TEMPLE FOODS. ENDORSED BY MINGOO KANG FROM KOREA'S BEST RESTAURANT MINGLES.See all ingredients
ESTABLISHED OVER 200 YEARS AGO, RECIPES HAVE NOT CHANGED TO DATE. HANDMADE BY KIMCHI MAMA, WHO IS KNOWN FOR HER FLAVOURFUL CREATIONS AND USING ESSENTIAL PROBIOTICS, CONTAINING NO LESS THAN 50 BILLION LACTOBACILLUS PER 30 GR OF KIMCHI.
LOCATED IN PYEONGCHANG COUNTY, GANGWON PROVINCE, ALSO HOME TO BUDDHIST TEMPLES AND TEMPLE FOOD.