Our artisans
We present the finest of artisans from Korea, who apply their craft using traditional methods passed on through generations, with natural, high quality ingredients.
Some of the artisans are Korean Food Grand Masters (대한민국식품명인), individuals officially recognised by the South Korean government as a master of traditional Korean foods and beverages.
There are only 83 active Grandmasters who have been officially recognised.
They are uncompromising in their desire to deliver quality, whilst adhering to tradition and heritage.
순창문옥례 Sunchang Moon Okyre
7 generations of gochujang 고추장
Made by 1 of 83 recognised Korean Food Grand Masters (1 of only 2 for gochujang), 조정현 Cho Jung Hyun, with traditional craftsmanship passed down for 7 generations.
His mother, 문옥례 Moon Ok Rye, was also recognised as a Grand Master.
Made in the Soonchang region, admist the unique terrain, climate, and famously pure water to make the best products, using 100% of the ingredients from Korea.
The gochujang is fermented for over a
year, with the preparation starting on the 7th month of the lunar calendar.
Industrial, mass market gochujang is made in less than a month.
This gochujang is the culmination of all this knowledge, time, and sincerity, to create a depth of flavour and umami.
And now, we sincerely share the experience with you.
기순도 Kisoondo
370 years of ganjang 간장
Grand Master 기순도 Ki Soon Do preserves 양진재 Yang Jin Jae family’s 370 year legacy. Her 50 years of dedication are symbolised by the over 1,000 ceramic pots (장독 jangdok) outside the family house in which the jang are made.
She makes her 간장 ganjang (soy sauce) using only 3 ingredients: non-GMO soybeans, salt, purified water drawn from 160m underground.
100% of the ingredients are from Korea.
Her signature 진장 jinjang (deep soy sauce), matured for over 5 years, for which she was recognised as a Grand Master, embodies the dedication, time, and care taken to produce a depth of complex, long lasting flavours.
And now, we sincerely share the experience with you.
만나당 Mannadang
Indulgence of royals
Artisan 홯지현 Hwang Ji Hyun learned from his father, 황문철 Hwang Moon Chul, who started Mannadang in 1963, and served his creations to the Blue House (President's residency), and to celebrations and feasts of numerous public figures and celebrities. Their craft is passed down from the last head of the Joseon royal kitchen, 한희훈 Han Hee Soon.
With his wife, 홍정화 Hong Jung Hwa. Mannadang continues to hand-make yakgwa today in the same tradition as was made for kings and queens of Joseon.
And now, we sincerely share the experience with you.