Chung Jung One 100% Guksan Gochujang is premium red chili paste made with top quality ingredients. In contains absolutely no fillers or preservatives. If you compare the ingredient composition of this gochujang with the one of regular gochujang, you will see a big percentage increase in the amounts of red chili flakes and rice in this one. Although the translation of ingredients notes corn syrup as one of the ingredients (it seems it's a translation error), in the original ingredient list in Korean you can see it's actually jo-chung which is a syrup made with rice without processing, not corn syrup. Another big differentiator of this product is that all ingredients in this product are produced in Korea. Koreans are very conscious of where ingredients are produced because some imported ingredients can be poor in quality and the production standards are unknown. In general, Korean-produced and manufactured ingredients and products are higher in quality and production standards (which make them more costly). Chung Jung One also boasts about their chili peppers being produced in a specific region of Korea, Soon Chang. Soon Chang is an artisan town specializing in traditional Korean seasonings and pastes. We've compared this with regular gochujang. There is a definitely a distinct difference in taste. You can experiment yourself. Unless you are one of those who cannot tell differences in taste, you will notice a big difference. It's delicious by itself. You can definitely taste the pure flavors of chili pepper, and it has a nice finishing taste which gochujang with fillers doesn't have.

The E-jen Kimchi container is widely loved in Korea as the best modern container for fermenting and storing kimchi and jang (Korean fermented sauces). It is also great for other foods requiring airtight storage, such as fresh vegetables, coffee beans, bread, seaweed, cookies, cereals, grains and even dry pet foods.

The E-jen Kimchi container combines the ancient Korean Onggi (breathing earthenware) principle with modern, easy-to-use technology.

Onggi, Korean earthenware, dates back to 57 BC when it was first used to store various foods. It is referred to as the “breathing pot” because of its unique porosity, and it is known as an excellent vessel for fermented foods like kimchi, pickles and jang (Korean fermented sauces). Although Onggi is amazing in many ways, it is difficult to use in a modern home environment because it is very heavy, difficult to clean and awkward to keep in the fridge. The E-jen container was developed to solve all those problems, while maintaining the age-old ingenuity and usefulness of Onggi.

The container is made from high quality durable polypropylene plastic mixed with 7-10% natural clay for optimal porosity (*clay content only for sandy brown colored containers). Like Onggi, the container has very fine pores which allow minimal air flow. This keeps the food fresh while preventing aerobic bacteria from thriving. 

The simple yet brilliant design of the inner vacuum lid allows easy adjustment of the lid position according to the level of food. So regardless of the amount of food, the container induces an anaerobic environment in which the beneficial bacteria (lactic acid producing bacteria) thrive and the crunchy texture and vibrant color are maximized. The carbon dioxide released by lactic acid producing bacteria is absorbed back to the kimchi juice, creating a more refreshing taste.

In the old days, Koreans used large outer leaves of napa cabbage to cover the surface of kimchi to prevent molds. Today many Koreans use cling wrap instead. For kimchi with liquid, the old practice was to use large flat rocks to keep the vegetables in the liquid. The inner vacuum lid of the E-jen container now does the job of the leaves and the rocks, protecting the surface of the food where harmful aerobic bacteria tend to grow, and preventing pickles in the liquid from floating. 

Although the smell of kimchi is the result of healthy bacteria producing lactic acid, it can be quite powerful. The E-jen container's double lids contain the smell better than most containers, preventing the smell from filling the kitchen or the fridge.

The E-jen container is easy to handle and clean. It fits well in the fridge or freezer. It is dishwasher safe and heat/cold resistant (can handle hot water). You can use it in the microwave without the lids. It is free of BPA, DEHP and lead. All components are made with materials that are FDA approved.

Behind Story

The E-jen container was invented by Sung Chul Hong, an engineer with a creative spirit and passion. During his early teen years, Mr. Hong moved to a city from the countryside for better education.  Like many Korean students in the early 70's who lived away from home, he always had a few jars of homemade jang (Korean fermented sauces) his mom made. He noticed that after a while molds often developed on the surface of the jang. He didn't want his mother's precious food to go to waste. So during his college years he started covering the surface with a plastic sheet and found it to be effective in preventing molds. (Back then, using plastic wraps for jang was not a common practice.) He even told his mother about it, and she started doing the same and loved it. 

After he graduated and then following a few business experiences, he remembered his inspiration regarding jang and was determined to develop a container that was perfect for it. With the help of his food scientist friends, and after two years of research and development, he created a patented container that combined Korean ancient wisdom with modern technology. Not surprisingly, the container gained popularity among many Koreans, who then began using it for many other things beyond kimchi and jang. Mr. Hong has found fulfillment in the impact of his work on the lives of many Korean mothers, among others.  And he hopes to continue doing so as his innovative ideas have not ceased to this day.

The E-jen Kimchi container is widely loved in Korea as the best modern container for fermenting and storing kimchi and jang (Korean fermented sauces). It is also great for other foods requiring airtight storage, such as fresh vegetables, coffee beans, bread, seaweed, cookies, cereals, grains and even dry pet foods.

The E-jen Kimchi container combines the ancient Korean Onggi (breathing earthenware) principle with modern, easy-to-use technology.

Onggi, Korean earthenware, dates back to 57 BC when it was first used to store various foods. It is referred to as the “breathing pot” because of its unique porosity, and it is known as an excellent vessel for fermented foods like kimchi, pickles and jang (Korean fermented sauces). Although Onggi is amazing in many ways, it is difficult to use in a modern home environment because it is very heavy, difficult to clean and awkward to keep in the fridge. The E-jen container was developed to solve all those problems, while maintaining the age-old ingenuity and usefulness of Onggi.

The container is made from high quality durable polypropylene plastic mixed with 7-10% natural clay for optimal porosity (*clay content only for sandy brown colored containers). Like Onggi, the container has very fine pores which allow minimal air flow. This keeps the food fresh while preventing aerobic bacteria from thriving. 

The simple yet brilliant design of the inner vacuum lid allows easy adjustment of the lid position according to the level of food. So regardless of the amount of food, the container induces an anaerobic environment in which the beneficial bacteria (lactic acid producing bacteria) thrive and the crunchy texture and vibrant color are maximized. The carbon dioxide released by lactic acid producing bacteria is absorbed back to the kimchi juice, creating a more refreshing taste.

In the old days, Koreans used large outer leaves of napa cabbage to cover the surface of kimchi to prevent molds. Today many Koreans use cling wrap instead. For kimchi with liquid, the old practice was to use large flat rocks to keep the vegetables in the liquid. The inner vacuum lid of the E-jen container now does the job of the leaves and the rocks, protecting the surface of the food where harmful aerobic bacteria tend to grow, and preventing pickles in the liquid from floating. 

Although the smell of kimchi is the result of healthy bacteria producing lactic acid, it can be quite powerful. The E-jen container's double lids contain the smell better than most containers, preventing the smell from filling the kitchen or the fridge.

The E-jen container is easy to handle and clean. It fits well in the fridge or freezer. It is dishwasher safe and heat/cold resistant (can handle hot water). You can use it in the microwave without the lids. It is free of BPA, DEHP and lead. All components are made with materials that are FDA approved.

Behind Story

The E-jen container was invented by Sung Chul Hong, an engineer with a creative spirit and passion. During his early teen years, Mr. Hong moved to a city from the countryside for better education.  Like many Korean students in the early 70's who lived away from home, he always had a few jars of homemade jang (Korean fermented sauces) his mom made. He noticed that after a while molds often developed on the surface of the jang. He didn't want his mother's precious food to go to waste. So during his college years he started covering the surface with a plastic sheet and found it to be effective in preventing molds. (Back then, using plastic wraps for jang was not a common practice.) He even told his mother about it, and she started doing the same and loved it. 

After he graduated and then following a few business experiences, he remembered his inspiration regarding jang and was determined to develop a container that was perfect for it. With the help of his food scientist friends, and after two years of research and development, he created a patented container that combined Korean ancient wisdom with modern technology. Not surprisingly, the container gained popularity among many Koreans, who then began using it for many other things beyond kimchi and jang. Mr. Hong has found fulfillment in the impact of his work on the lives of many Korean mothers, among others.  And he hopes to continue doing so as his innovative ideas have not ceased to this day.

The E-jen Kimchi container is widely loved in Korea as the best modern container for fermenting and storing kimchi and jang (Korean fermented sauces). It is also great for other foods requiring airtight storage, such as fresh vegetables, coffee beans, bread, seaweed, cookies, cereals, grains and even dry pet foods.

The E-jen Kimchi container combines the ancient Korean Onggi (breathing earthenware) principle with modern, easy-to-use technology.

Onggi, Korean earthenware, dates back to 57 BC when it was first used to store various foods. It is referred to as the “breathing pot” because of its unique porosity, and it is known as an excellent vessel for fermented foods like kimchi, pickles and jang (Korean fermented sauces). Although Onggi is amazing in many ways, it is difficult to use in a modern home environment because it is very heavy, difficult to clean and awkward to keep in the fridge. The E-jen container was developed to solve all those problems, while maintaining the age-old ingenuity and usefulness of Onggi.

The container is made from high quality durable polypropylene plastic mixed with 7-10% natural clay for optimal porosity (*clay content only for sandy brown colored containers). Like Onggi, the container has very fine pores which allow minimal air flow. This keeps the food fresh while preventing aerobic bacteria from thriving. 

The simple yet brilliant design of the inner vacuum lid allows easy adjustment of the lid position according to the level of food. So regardless of the amount of food, the container induces an anaerobic environment in which the beneficial bacteria (lactic acid producing bacteria) thrive and the crunchy texture and vibrant color are maximized. The carbon dioxide released by lactic acid producing bacteria is absorbed back to the kimchi juice, creating a more refreshing taste.

In the old days, Koreans used large outer leaves of napa cabbage to cover the surface of kimchi to prevent molds. Today many Koreans use cling wrap instead. For kimchi with liquid, the old practice was to use large flat rocks to keep the vegetables in the liquid. The inner vacuum lid of the E-jen container now does the job of the leaves and the rocks, protecting the surface of the food where harmful aerobic bacteria tend to grow, and preventing pickles in the liquid from floating. 

Although the smell of kimchi is the result of healthy bacteria producing lactic acid, it can be quite powerful. The E-jen container's double lids contain the smell better than most containers, preventing the smell from filling the kitchen or the fridge.

The E-jen container is easy to handle and clean. It fits well in the fridge or freezer. It is dishwasher safe and heat/cold resistant (can handle hot water). You can use it in the microwave without the lids. It is free of BPA, DEHP and lead. All components are made with materials that are FDA approved.

Behind Story

The E-jen container was invented by Sung Chul Hong, an engineer with a creative spirit and passion. During his early teen years, Mr. Hong moved to a city from the countryside for better education.  Like many Korean students in the early 70's who lived away from home, he always had a few jars of homemade jang (Korean fermented sauces) his mom made. He noticed that after a while molds often developed on the surface of the jang. He didn't want his mother's precious food to go to waste. So during his college years he started covering the surface with a plastic sheet and found it to be effective in preventing molds. (Back then, using plastic wraps for jang was not a common practice.) He even told his mother about it, and she started doing the same and loved it. 

After he graduated and then following a few business experiences, he remembered his inspiration regarding jang and was determined to develop a container that was perfect for it. With the help of his food scientist friends, and after two years of research and development, he created a patented container that combined Korean ancient wisdom with modern technology. Not surprisingly, the container gained popularity among many Koreans, who then began using it for many other things beyond kimchi and jang. Mr. Hong has found fulfillment in the impact of his work on the lives of many Korean mothers, among others.  And he hopes to continue doing so as his innovative ideas have not ceased to this day.

The E-jen Kimchi container is widely loved in Korea as the best modern container for fermenting and storing kimchi and jang (Korean fermented sauces). It is also great for other foods requiring airtight storage, such as fresh vegetables, coffee beans, bread, seaweed, cookies, cereals, grains and even dry pet foods.

The E-jen Kimchi container combines the ancient Korean Onggi (breathing earthenware) principle with modern, easy-to-use technology.

Onggi, Korean earthenware, dates back to 57 BC when it was first used to store various foods. It is referred to as the “breathing pot” because of its unique porosity, and it is known as an excellent vessel for fermented foods like kimchi, pickles and jang (Korean fermented sauces). Although Onggi is amazing in many ways, it is difficult to use in a modern home environment because it is very heavy, difficult to clean and awkward to keep in the fridge. The E-jen container was developed to solve all those problems, while maintaining the age-old ingenuity and usefulness of Onggi.

The container is made from high quality durable polypropylene plastic mixed with 7-10% natural clay for optimal porosity (*clay content only for sandy brown colored containers). Like Onggi, the container has very fine pores which allow minimal air flow. This keeps the food fresh while preventing aerobic bacteria from thriving. 

The simple yet brilliant design of the inner vacuum lid allows easy adjustment of the lid position according to the level of food. So regardless of the amount of food, the container induces an anaerobic environment in which the beneficial bacteria (lactic acid producing bacteria) thrive and the crunchy texture and vibrant color are maximized. The carbon dioxide released by lactic acid producing bacteria is absorbed back to the kimchi juice, creating a more refreshing taste.

In the old days, Koreans used large outer leaves of napa cabbage to cover the surface of kimchi to prevent molds. Today many Koreans use cling wrap instead. For kimchi with liquid, the old practice was to use large flat rocks to keep the vegetables in the liquid. The inner vacuum lid of the E-jen container now does the job of the leaves and the rocks, protecting the surface of the food where harmful aerobic bacteria tend to grow, and preventing pickles in the liquid from floating. 

Although the smell of kimchi is the result of healthy bacteria producing lactic acid, it can be quite powerful. The E-jen container's double lids contain the smell better than most containers, preventing the smell from filling the kitchen or the fridge.

The E-jen container is easy to handle and clean. It fits well in the fridge or freezer. It is dishwasher safe and heat/cold resistant (can handle hot water). You can use it in the microwave without the lids. It is free of BPA, DEHP and lead. All components are made with materials that are FDA approved.

Behind Story

The E-jen container was invented by Sung Chul Hong, an engineer with a creative spirit and passion. During his early teen years, Mr. Hong moved to a city from the countryside for better education.  Like many Korean students in the early 70's who lived away from home, he always had a few jars of homemade jang (Korean fermented sauces) his mom made. He noticed that after a while molds often developed on the surface of the jang. He didn't want his mother's precious food to go to waste. So during his college years he started covering the surface with a plastic sheet and found it to be effective in preventing molds. (Back then, using plastic wraps for jang was not a common practice.) He even told his mother about it, and she started doing the same and loved it. 

After he graduated and then following a few business experiences, he remembered his inspiration regarding jang and was determined to develop a container that was perfect for it. With the help of his food scientist friends, and after two years of research and development, he created a patented container that combined Korean ancient wisdom with modern technology. Not surprisingly, the container gained popularity among many Koreans, who then began using it for many other things beyond kimchi and jang. Mr. Hong has found fulfillment in the impact of his work on the lives of many Korean mothers, among others.  And he hopes to continue doing so as his innovative ideas have not ceased to this day.

Chung Jung One Goosoohan Doenjang (No Wheat, No artificial flavor) is created with wholesome and simple ingredients expertly blended to near perfection. The formula for Goosoohan Doenjang is simple: three wholesome ingredients.  Goosoohang Doenjang embodies a complex savory flavor without bitterness or overpowering saltiness. The deep pungent smell is a sign of well-fermented soybean paste made with a traditional fermentation method. If you are looking for real Korean doenjang, this is the product.  The finishing taste is pure and clean unlike many other doenjangs, which are filled with flavor enhancers and wheat.

O’Food Chal Gold Gochujang (No Corn Syrup, Gluten-Free) is created with wholesome and simple ingredients expertly blended to near perfection. Premium quality ingredients are used in the gochujang, creating a profound spicy flavor without bitterness. The deep, rich flavor comes from patented production method drawing from traditional natural fermentation method.  100% tapioca syrup adds a hint of sweetness and natural shine. The finishing taste is pure and clean unlike many other gochujangs, which are filled with flavor enhancers and corn syrup. So enjoy the spicy goodness without worries!

About Gochujang: 

Gochujang is one of the fermented sauces most central to Korean cooking. Gochujang is key in numerous Korean dishes, such as bibimbap, spicy rice cake ("dduk-bok-gi") and spicy chicken (or pork) bulgogi. It is also used to make various stews and dipping sauces, like "ssamjang" (dipping sauce for lettuce wrap). It can also be used with any non-Korean foods you want to spice up or enhance the flavor, like soups, stews, stir-fry, BBQ and even salad dressing.

THE MOOSSE ADVANTAGE

MOOSSE elevates your cooking experience. 

Superior heat channeling

Distributes heat evenly and deeply, and brings out the best flavors from the ingredients while locking in moisture for ideal texture. Emits a large amount of far-infrared rays, which causes food to cook inside and outside. This means food cooks faster and the destruction of nutrients is kept to a minimum.

Lightweight without compromising functionality

Weighs up to 30% less than typical cast iron cookware. Perfectly calibrated and balanced wall thickness, enabled by the world’s most advanced casting technology, makes MOOSSE cookware easy to handle without compromising heat retention or durability.

Easy to use and maintain

No seasoning is required. Cleaning is simple. Patented technology provides an ultra thin yet durable multi-layer coating on both the interior and exterior, preventing food from sticking and protecting the cookware from acidic foods and rusting. Unlike ceramics or stone cookwares, MOOSSE cookware does not absorb detergent, soot, fine dust or other harmful substances.

Works on all heat sources

Works well with all heat sources such as gas stove, ceramic cooktop, electric coil and induction cooktop. It is oven-safe up to 500°F (260°C).  The specially designed bottom ensures it works effectively with induction cooktops.

Versatile

Great for all types of cooking such as grilling, searing, stir-frying, slow-cooking, braising, boiling, frying, roasting, and baking. From stove to oven to table, one cookware does it all. Provides a beautiful presentation and also keeps the food warm while eating.

WHY IS MOOSSE SUPERIOR?

Premium quality and purity of raw material

Only high quality iron and minerals are used, with no unnecessary metal or impurities. All raw iron used by MOOSSE is produced by a Korean company, POSCO, one of the best iron and steel mills in the world. The enamel coating features premium quality Belgian vitreous enamel, free from regulated heavy metals.

Free from harmful substances

MOOSSE cookware is free of regulated heavy metal and substances (NO arsenic, lead, quicksilver, antimony, cadmium, PTFE, PFOA, PFPA or environmental hormones). The iron is examined for any impurities before every production. Third party testing is also conducted regularly to ensure the cookware is safe for food.

Advanced technology and superb craftsmanship

MOOSSE cookware is made in Korea with a state-of-the-art production system and technical expertise stemming from nearly 50 years of accumulated experience. Only a handful of foundries in the world have an ability to perform high quality and high precision ultra-thin casting. Each cookware is casted individually in a sand mold and hand polished by a casting master, and is inspected manually under strict quality standards. 

Unique functional beauty

MOOSSE design and aesthetics draws inspiration from ancient Korea. The simple, natural beauty and craftsmanship dates back thousands of years. From ensuring optimal lid and pot weight ratios to a seamless fit of the lid upon closure, it embodies a unique balance between beauty and function. 

THE STORY OF MOOSSE

Rich Heritage

MOOSSE (“moo-seh”) was born in 2016, founded by Jae-ug Byun. The full story, roots and influence go back much further.  MOOSSE, which means “cast iron” in Korean, was first sparked when Jae-ug was a young boy playing with scraps of cast iron metal at his father’s foundry. His father, Il-goo Byun, had started a humble business in 1973 recycling scrap metals. By the 90’s, Daehan Special Metal Co., Ltd. was recognized as one of the top foundries in all of Korea.  

By 1998, Jae-ug had taken over the company and continued the now 46 years of metal expertise and production his father had begun. With the advanced casting technology they developed, Daehan produced cast iron components for automobiles, ships, and industrial uses that require the highest quality and precision. Daehan has supplied Hyundai, Kia, Rolls-Royce, and General Electric, among other manufacturers.  

Success in the world of metals forged much of Jae-ug’s passion and vision, but he also greatly loved cooking which drew him to cast iron cookware. He would find himself wandering the kitchen section of stores, like it was fate calling to him. Years later, MOOSSE made his dream a reality, bringing the beauty and deep tradition of Korean cookware to the world, forged from the finest materials and latest technology.  

East Meets West in Superior Cookware

When the family metal expertise became fused with a love of cookware, Jae-ug soon recognized that there were no nationally recognized cast-iron cookware brands in Korea. Modern, light cookware had replaced the traditional, heavy, and often very large Korean cauldrons, called Gamasots. This was not surprising, as cast iron can be difficult to use; along with its weight, it requires constant maintenance. 

But then he had a creative idea: What if cutting edge technology combined with years of metal expertise could produce a cast iron cookware that is lighter and user-friendly, yet features the age-old Gamasot strength and durability? Enter MOOSSE which solves this problem with advanced coating techniques and superior thin-wall casting technology. MOOSSE drew from Meehanite casting engineering, a unique and exact cast iron processing method born in the West and dating back 95 years.  Daehan had improved upon it with the family’s own long experience and techniques.  

MOOSSE united this technology and engineering of the West with the deep and beautiful Korean tradition, design and craftsmanship that dates back over two thousand years. It’s a beautiful synergy between East and West, resulting in a one-of-a-kind cast iron cookware for every kitchen in the world.

THE MOOSSE ADVANTAGE

MOOSSE elevates your cooking experience. 

Superior heat channeling

Distributes heat evenly and deeply, and brings out the best flavors from the ingredients while locking in moisture for ideal texture. Emits a large amount of far-infrared rays, which causes food to cook inside and outside. This means food cooks faster and the destruction of nutrients is kept to a minimum.

Lightweight without compromising functionality

Weighs up to 30% less than typical cast iron cookware. Perfectly calibrated and balanced wall thickness, enabled by the world’s most advanced casting technology, makes MOOSSE cookware easy to handle without compromising heat retention or durability.

Easy to use and maintain

No seasoning is required. Cleaning is simple. Patented technology provides an ultra thin yet durable multi-layer coating on both the interior and exterior, preventing food from sticking and protecting the cookware from acidic foods and rusting. Unlike ceramics or stone cookwares, MOOSSE cookware does not absorb detergent, soot, fine dust or other harmful substances.

Works on all heat sources

Works well with all heat sources such as gas stove, ceramic cooktop, electric coil and induction cooktop. It is oven-safe up to 500°F (260°C).  The specially designed bottom ensures it works effectively with induction cooktops.

Versatile

Great for all types of cooking such as grilling, searing, stir-frying, slow-cooking, braising, boiling, frying, roasting, and baking. From stove to oven to table, one cookware does it all. Provides a beautiful presentation and also keeps the food warm while eating.

WHY IS MOOSSE SUPERIOR?

Premium quality and purity of raw material

Only high quality iron and minerals are used, with no unnecessary metal or impurities. All raw iron used by MOOSSE is produced by a Korean company, POSCO, one of the best iron and steel mills in the world. The enamel coating features premium quality Belgian vitreous enamel, free from regulated heavy metals.

Free from harmful substances

MOOSSE cookware is free of regulated heavy metal and substances (NO arsenic, lead, quicksilver, antimony, cadmium, PTFE, PFOA, PFPA or environmental hormones). The iron is examined for any impurities before every production. Third party testing is also conducted regularly to ensure the cookware is safe for food.

Advanced technology and superb craftsmanship

MOOSSE cookware is made in Korea with a state-of-the-art production system and technical expertise stemming from nearly 50 years of accumulated experience. Only a handful of foundries in the world have an ability to perform high quality and high precision ultra-thin casting. Each cookware is casted individually in a sand mold and hand polished by a casting master, and is inspected manually under strict quality standards. 

Unique functional beauty

MOOSSE design and aesthetics draws inspiration from ancient Korea. The simple, natural beauty and craftsmanship dates back thousands of years. From ensuring optimal lid and pot weight ratios to a seamless fit of the lid upon closure, it embodies a unique balance between beauty and function. 

THE STORY OF MOOSSE

Rich Heritage

MOOSSE (“moo-seh”) was born in 2016, founded by Jae-ug Byun. The full story, roots and influence go back much further.  MOOSSE, which means “cast iron” in Korean, was first sparked when Jae-ug was a young boy playing with scraps of cast iron metal at his father’s foundry. His father, Il-goo Byun, had started a humble business in 1973 recycling scrap metals. By the 90’s, Daehan Special Metal Co., Ltd. was recognized as one of the top foundries in all of Korea.  

By 1998, Jae-ug had taken over the company and continued the now 46 years of metal expertise and production his father had begun. With the advanced casting technology they developed, Daehan produced cast iron components for automobiles, ships, and industrial uses that require the highest quality and precision. Daehan has supplied Hyundai, Kia, Rolls-Royce, and General Electric, among other manufacturers.  

Success in the world of metals forged much of Jae-ug’s passion and vision, but he also greatly loved cooking which drew him to cast iron cookware. He would find himself wandering the kitchen section of stores, like it was fate calling to him. Years later, MOOSSE made his dream a reality, bringing the beauty and deep tradition of Korean cookware to the world, forged from the finest materials and latest technology.  

East Meets West in Superior Cookware

When the family metal expertise became fused with a love of cookware, Jae-ug soon recognized that there were no nationally recognized cast-iron cookware brands in Korea. Modern, light cookware had replaced the traditional, heavy, and often very large Korean cauldrons, called Gamasots. This was not surprising, as cast iron can be difficult to use; along with its weight, it requires constant maintenance. 

But then he had a creative idea: What if cutting edge technology combined with years of metal expertise could produce a cast iron cookware that is lighter and user-friendly, yet features the age-old Gamasot strength and durability? Enter MOOSSE which solves this problem with advanced coating techniques and superior thin-wall casting technology. MOOSSE drew from Meehanite casting engineering, a unique and exact cast iron processing method born in the West and dating back 95 years.  Daehan had improved upon it with the family’s own long experience and techniques.  

MOOSSE united this technology and engineering of the West with the deep and beautiful Korean tradition, design and craftsmanship that dates back over two thousand years. It’s a beautiful synergy between East and West, resulting in a one-of-a-kind cast iron cookware for every kitchen in the world.

THE MOOSSE ADVANTAGE

MOOSSE elevates your cooking experience. 

Superior heat channeling

Distributes heat evenly and deeply, and brings out the best flavors from the ingredients while locking in moisture for ideal texture. Emits a large amount of far-infrared rays, which causes food to cook inside and outside. This means food cooks faster and the destruction of nutrients is kept to a minimum.

Lightweight without compromising functionality

Weighs up to 30% less than typical cast iron cookware. Perfectly calibrated and balanced wall thickness, enabled by the world’s most advanced casting technology, makes MOOSSE cookware easy to handle without compromising heat retention or durability.

Easy to use and maintain

No seasoning is required. Cleaning is simple. Patented technology provides an ultra thin yet durable multi-layer coating on both the interior and exterior, preventing food from sticking and protecting the cookware from acidic foods and rusting. Unlike ceramics or stone cookwares, MOOSSE cookware does not absorb detergent, soot, fine dust or other harmful substances.

Works on all heat sources

Works well with all heat sources such as gas stove, ceramic cooktop, electric coil and induction cooktop. It is oven-safe up to 500°F (260°C).  The specially designed bottom ensures it works effectively with induction cooktops.

Versatile

Great for all types of cooking such as grilling, searing, stir-frying, slow-cooking, braising, boiling, frying, roasting, and baking. From stove to oven to table, one cookware does it all. Provides a beautiful presentation and also keeps the food warm while eating.

WHY IS MOOSSE SUPERIOR?

Premium quality and purity of raw material

Only high quality iron and minerals are used, with no unnecessary metal or impurities. All raw iron used by MOOSSE is produced by a Korean company, POSCO, one of the best iron and steel mills in the world. The enamel coating features premium quality Belgian vitreous enamel, free from regulated heavy metals.

Free from harmful substances

MOOSSE cookware is free of regulated heavy metal and substances (NO arsenic, lead, quicksilver, antimony, cadmium, PTFE, PFOA, PFPA or environmental hormones). The iron is examined for any impurities before every production. Third party testing is also conducted regularly to ensure the cookware is safe for food.

Advanced technology and superb craftsmanship

MOOSSE cookware is made in Korea with a state-of-the-art production system and technical expertise stemming from nearly 50 years of accumulated experience. Only a handful of foundries in the world have an ability to perform high quality and high precision ultra-thin casting. Each cookware is casted individually in a sand mold and hand polished by a casting master, and is inspected manually under strict quality standards. 

Unique functional beauty

MOOSSE design and aesthetics draws inspiration from ancient Korea. The simple, natural beauty and craftsmanship dates back thousands of years. From ensuring optimal lid and pot weight ratios to a seamless fit of the lid upon closure, it embodies a unique balance between beauty and function. 

THE STORY OF MOOSSE

Rich Heritage

MOOSSE (“moo-seh”) was born in 2016, founded by Jae-ug Byun. The full story, roots and influence go back much further.  MOOSSE, which means “cast iron” in Korean, was first sparked when Jae-ug was a young boy playing with scraps of cast iron metal at his father’s foundry. His father, Il-goo Byun, had started a humble business in 1973 recycling scrap metals. By the 90’s, Daehan Special Metal Co., Ltd. was recognized as one of the top foundries in all of Korea.  

By 1998, Jae-ug had taken over the company and continued the now 46 years of metal expertise and production his father had begun. With the advanced casting technology they developed, Daehan produced cast iron components for automobiles, ships, and industrial uses that require the highest quality and precision. Daehan has supplied Hyundai, Kia, Rolls-Royce, and General Electric, among other manufacturers.  

Success in the world of metals forged much of Jae-ug’s passion and vision, but he also greatly loved cooking which drew him to cast iron cookware. He would find himself wandering the kitchen section of stores, like it was fate calling to him. Years later, MOOSSE made his dream a reality, bringing the beauty and deep tradition of Korean cookware to the world, forged from the finest materials and latest technology.  

East Meets West in Superior Cookware

When the family metal expertise became fused with a love of cookware, Jae-ug soon recognized that there were no nationally recognized cast-iron cookware brands in Korea. Modern, light cookware had replaced the traditional, heavy, and often very large Korean cauldrons, called Gamasots. This was not surprising, as cast iron can be difficult to use; along with its weight, it requires constant maintenance. 

But then he had a creative idea: What if cutting edge technology combined with years of metal expertise could produce a cast iron cookware that is lighter and user-friendly, yet features the age-old Gamasot strength and durability? Enter MOOSSE which solves this problem with advanced coating techniques and superior thin-wall casting technology. MOOSSE drew from Meehanite casting engineering, a unique and exact cast iron processing method born in the West and dating back 95 years.  Daehan had improved upon it with the family’s own long experience and techniques.  

MOOSSE united this technology and engineering of the West with the deep and beautiful Korean tradition, design and craftsmanship that dates back over two thousand years. It’s a beautiful synergy between East and West, resulting in a one-of-a-kind cast iron cookware for every kitchen in the world.

THE MOOSSE ADVANTAGE

MOOSSE elevates your cooking experience. 

Superior heat channeling

Distributes heat evenly and deeply, and brings out the best flavors from the ingredients while locking in moisture for ideal texture. Emits a large amount of far-infrared rays, which causes food to cook inside and outside. This means food cooks faster and the destruction of nutrients is kept to a minimum.

Lightweight without compromising functionality

Weighs up to 30% less than typical cast iron cookware. Perfectly calibrated and balanced wall thickness, enabled by the world’s most advanced casting technology, makes MOOSSE cookware easy to handle without compromising heat retention or durability.

Easy to use and maintain

No seasoning is required. Cleaning is simple. Patented technology provides an ultra thin yet durable multi-layer coating on both the interior and exterior, preventing food from sticking and protecting the cookware from acidic foods and rusting. Unlike ceramics or stone cookwares, MOOSSE cookware does not absorb detergent, soot, fine dust or other harmful substances.

Works on all heat sources

Works well with all heat sources such as gas stove, ceramic cooktop, electric coil and induction cooktop. It is oven-safe up to 500°F (260°C).  The specially designed bottom ensures it works effectively with induction cooktops.

Versatile

Great for all types of cooking such as grilling, searing, stir-frying, slow-cooking, braising, boiling, frying, roasting, and baking. From stove to oven to table, one cookware does it all. Provides a beautiful presentation and also keeps the food warm while eating.

WHY IS MOOSSE SUPERIOR?

Premium quality and purity of raw material

Only high quality iron and minerals are used, with no unnecessary metal or impurities. All raw iron used by MOOSSE is produced by a Korean company, POSCO, one of the best iron and steel mills in the world. The enamel coating features premium quality Belgian vitreous enamel, free from regulated heavy metals.

Free from harmful substances

MOOSSE cookware is free of regulated heavy metal and substances (NO arsenic, lead, quicksilver, antimony, cadmium, PTFE, PFOA, PFPA or environmental hormones). The iron is examined for any impurities before every production. Third party testing is also conducted regularly to ensure the cookware is safe for food.

Advanced technology and superb craftsmanship

MOOSSE cookware is made in Korea with a state-of-the-art production system and technical expertise stemming from nearly 50 years of accumulated experience. Only a handful of foundries in the world have an ability to perform high quality and high precision ultra-thin casting. Each cookware is casted individually in a sand mold and hand polished by a casting master, and is inspected manually under strict quality standards. 

Unique functional beauty

MOOSSE design and aesthetics draws inspiration from ancient Korea. The simple, natural beauty and craftsmanship dates back thousands of years. From ensuring optimal lid and pot weight ratios to a seamless fit of the lid upon closure, it embodies a unique balance between beauty and function. 

THE STORY OF MOOSSE

Rich Heritage

MOOSSE (“moo-seh”) was born in 2016, founded by Jae-ug Byun. The full story, roots and influence go back much further.  MOOSSE, which means “cast iron” in Korean, was first sparked when Jae-ug was a young boy playing with scraps of cast iron metal at his father’s foundry. His father, Il-goo Byun, had started a humble business in 1973 recycling scrap metals. By the 90’s, Daehan Special Metal Co., Ltd. was recognized as one of the top foundries in all of Korea.  

By 1998, Jae-ug had taken over the company and continued the now 46 years of metal expertise and production his father had begun. With the advanced casting technology they developed, Daehan produced cast iron components for automobiles, ships, and industrial uses that require the highest quality and precision. Daehan has supplied Hyundai, Kia, Rolls-Royce, and General Electric, among other manufacturers.  

Success in the world of metals forged much of Jae-ug’s passion and vision, but he also greatly loved cooking which drew him to cast iron cookware. He would find himself wandering the kitchen section of stores, like it was fate calling to him. Years later, MOOSSE made his dream a reality, bringing the beauty and deep tradition of Korean cookware to the world, forged from the finest materials and latest technology.  

East Meets West in Superior Cookware

When the family metal expertise became fused with a love of cookware, Jae-ug soon recognized that there were no nationally recognized cast-iron cookware brands in Korea. Modern, light cookware had replaced the traditional, heavy, and often very large Korean cauldrons, called Gamasots. This was not surprising, as cast iron can be difficult to use; along with its weight, it requires constant maintenance. 

But then he had a creative idea: What if cutting edge technology combined with years of metal expertise could produce a cast iron cookware that is lighter and user-friendly, yet features the age-old Gamasot strength and durability? Enter MOOSSE which solves this problem with advanced coating techniques and superior thin-wall casting technology. MOOSSE drew from Meehanite casting engineering, a unique and exact cast iron processing method born in the West and dating back 95 years.  Daehan had improved upon it with the family’s own long experience and techniques.  

MOOSSE united this technology and engineering of the West with the deep and beautiful Korean tradition, design and craftsmanship that dates back over two thousand years. It’s a beautiful synergy between East and West, resulting in a one-of-a-kind cast iron cookware for every kitchen in the world.

THE MOOSSE ADVANTAGE

MOOSSE elevates your cooking experience. 

Superior heat channeling

Distributes heat evenly and deeply, and brings out the best flavors from the ingredients while locking in moisture for ideal texture. Emits a large amount of far-infrared rays, which causes food to cook inside and outside. This means food cooks faster and the destruction of nutrients is kept to a minimum.

Lightweight without compromising functionality

Weighs up to 30% less than typical cast iron cookware. Perfectly calibrated and balanced wall thickness, enabled by the world’s most advanced casting technology, makes MOOSSE cookware easy to handle without compromising heat retention or durability.

Easy to use and maintain

No seasoning is required. Cleaning is simple. Patented technology provides an ultra thin yet durable multi-layer coating on both the interior and exterior, preventing food from sticking and protecting the cookware from acidic foods and rusting. Unlike ceramics or stone cookwares, MOOSSE cookware does not absorb detergent, soot, fine dust or other harmful substances.

Works on all heat sources

Works well with all heat sources such as gas stove, ceramic cooktop, electric coil and induction cooktop. It is oven-safe up to 500°F (260°C).  The specially designed bottom ensures it works effectively with induction cooktops.

Versatile

Great for all types of cooking such as grilling, searing, stir-frying, slow-cooking, braising, boiling, frying, roasting, and baking. From stove to oven to table, one cookware does it all. Provides a beautiful presentation and also keeps the food warm while eating.

WHY IS MOOSSE SUPERIOR?

Premium quality and purity of raw material

Only high quality iron and minerals are used, with no unnecessary metal or impurities. All raw iron used by MOOSSE is produced by a Korean company, POSCO, one of the best iron and steel mills in the world. The enamel coating features premium quality Belgian vitreous enamel, free from regulated heavy metals.

Free from harmful substances

MOOSSE cookware is free of regulated heavy metal and substances (NO arsenic, lead, quicksilver, antimony, cadmium, PTFE, PFOA, PFPA or environmental hormones). The iron is examined for any impurities before every production. Third party testing is also conducted regularly to ensure the cookware is safe for food.

Advanced technology and superb craftsmanship

MOOSSE cookware is made in Korea with a state-of-the-art production system and technical expertise stemming from nearly 50 years of accumulated experience. Only a handful of foundries in the world have an ability to perform high quality and high precision ultra-thin casting. Each cookware is casted individually in a sand mold and hand polished by a casting master, and is inspected manually under strict quality standards. 

Unique functional beauty

MOOSSE design and aesthetics draws inspiration from ancient Korea. The simple, natural beauty and craftsmanship dates back thousands of years. From ensuring optimal lid and pot weight ratios to a seamless fit of the lid upon closure, it embodies a unique balance between beauty and function. 

THE STORY OF MOOSSE

Rich Heritage

MOOSSE (“moo-seh”) was born in 2016, founded by Jae-ug Byun. The full story, roots and influence go back much further.  MOOSSE, which means “cast iron” in Korean, was first sparked when Jae-ug was a young boy playing with scraps of cast iron metal at his father’s foundry. His father, Il-goo Byun, had started a humble business in 1973 recycling scrap metals. By the 90’s, Daehan Special Metal Co., Ltd. was recognized as one of the top foundries in all of Korea.  

By 1998, Jae-ug had taken over the company and continued the now 46 years of metal expertise and production his father had begun. With the advanced casting technology they developed, Daehan produced cast iron components for automobiles, ships, and industrial uses that require the highest quality and precision. Daehan has supplied Hyundai, Kia, Rolls-Royce, and General Electric, among other manufacturers.  

Success in the world of metals forged much of Jae-ug’s passion and vision, but he also greatly loved cooking which drew him to cast iron cookware. He would find himself wandering the kitchen section of stores, like it was fate calling to him. Years later, MOOSSE made his dream a reality, bringing the beauty and deep tradition of Korean cookware to the world, forged from the finest materials and latest technology.  

East Meets West in Superior Cookware

When the family metal expertise became fused with a love of cookware, Jae-ug soon recognized that there were no nationally recognized cast-iron cookware brands in Korea. Modern, light cookware had replaced the traditional, heavy, and often very large Korean cauldrons, called Gamasots. This was not surprising, as cast iron can be difficult to use; along with its weight, it requires constant maintenance. 

But then he had a creative idea: What if cutting edge technology combined with years of metal expertise could produce a cast iron cookware that is lighter and user-friendly, yet features the age-old Gamasot strength and durability? Enter MOOSSE which solves this problem with advanced coating techniques and superior thin-wall casting technology. MOOSSE drew from Meehanite casting engineering, a unique and exact cast iron processing method born in the West and dating back 95 years.  Daehan had improved upon it with the family’s own long experience and techniques.  

MOOSSE united this technology and engineering of the West with the deep and beautiful Korean tradition, design and craftsmanship that dates back over two thousand years. It’s a beautiful synergy between East and West, resulting in a one-of-a-kind cast iron cookware for every kitchen in the world.

THE MOOSSE ADVANTAGE

MOOSSE elevates your cooking experience. 

Superior heat channeling

Distributes heat evenly and deeply, and brings out the best flavors from the ingredients while locking in moisture for ideal texture. Emits a large amount of far-infrared rays, which causes food to cook inside and outside. This means food cooks faster and the destruction of nutrients is kept to a minimum.

Lightweight without compromising functionality

Weighs up to 30% less than typical cast iron cookware. Perfectly calibrated and balanced wall thickness, enabled by the world’s most advanced casting technology, makes MOOSSE cookware easy to handle without compromising heat retention or durability.

Easy to use and maintain

No seasoning is required. Cleaning is simple. Patented technology provides an ultra thin yet durable multi-layer coating on both the interior and exterior, preventing food from sticking and protecting the cookware from acidic foods and rusting. Unlike ceramics or stone cookwares, MOOSSE cookware does not absorb detergent, soot, fine dust or other harmful substances.

Works on all heat sources

Works well with all heat sources such as gas stove, ceramic cooktop, electric coil and induction cooktop. It is oven-safe up to 500°F (260°C).  The specially designed bottom ensures it works effectively with induction cooktops.

Versatile

Great for all types of cooking such as grilling, searing, stir-frying, slow-cooking, braising, boiling, frying, roasting, and baking. From stove to oven to table, one cookware does it all. Provides a beautiful presentation and also keeps the food warm while eating.

WHY IS MOOSSE SUPERIOR?

Premium quality and purity of raw material

Only high quality iron and minerals are used, with no unnecessary metal or impurities. All raw iron used by MOOSSE is produced by a Korean company, POSCO, one of the best iron and steel mills in the world. The enamel coating features premium quality Belgian vitreous enamel, free from regulated heavy metals.

Free from harmful substances

MOOSSE cookware is free of regulated heavy metal and substances (NO arsenic, lead, quicksilver, antimony, cadmium, PTFE, PFOA, PFPA or environmental hormones). The iron is examined for any impurities before every production. Third party testing is also conducted regularly to ensure the cookware is safe for food.

Advanced technology and superb craftsmanship

MOOSSE cookware is made in Korea with a state-of-the-art production system and technical expertise stemming from nearly 50 years of accumulated experience. Only a handful of foundries in the world have an ability to perform high quality and high precision ultra-thin casting. Each cookware is casted individually in a sand mold and hand polished by a casting master, and is inspected manually under strict quality standards. 

Unique functional beauty

MOOSSE design and aesthetics draws inspiration from ancient Korea. The simple, natural beauty and craftsmanship dates back thousands of years. From ensuring optimal lid and pot weight ratios to a seamless fit of the lid upon closure, it embodies a unique balance between beauty and function. 

THE STORY OF MOOSSE

Rich Heritage

MOOSSE (“moo-seh”) was born in 2016, founded by Jae-ug Byun. The full story, roots and influence go back much further.  MOOSSE, which means “cast iron” in Korean, was first sparked when Jae-ug was a young boy playing with scraps of cast iron metal at his father’s foundry. His father, Il-goo Byun, had started a humble business in 1973 recycling scrap metals. By the 90’s, Daehan Special Metal Co., Ltd. was recognized as one of the top foundries in all of Korea.  

By 1998, Jae-ug had taken over the company and continued the now 46 years of metal expertise and production his father had begun. With the advanced casting technology they developed, Daehan produced cast iron components for automobiles, ships, and industrial uses that require the highest quality and precision. Daehan has supplied Hyundai, Kia, Rolls-Royce, and General Electric, among other manufacturers.  

Success in the world of metals forged much of Jae-ug’s passion and vision, but he also greatly loved cooking which drew him to cast iron cookware. He would find himself wandering the kitchen section of stores, like it was fate calling to him. Years later, MOOSSE made his dream a reality, bringing the beauty and deep tradition of Korean cookware to the world, forged from the finest materials and latest technology.  

East Meets West in Superior Cookware

When the family metal expertise became fused with a love of cookware, Jae-ug soon recognized that there were no nationally recognized cast-iron cookware brands in Korea. Modern, light cookware had replaced the traditional, heavy, and often very large Korean cauldrons, called Gamasots. This was not surprising, as cast iron can be difficult to use; along with its weight, it requires constant maintenance. 

But then he had a creative idea: What if cutting edge technology combined with years of metal expertise could produce a cast iron cookware that is lighter and user-friendly, yet features the age-old Gamasot strength and durability? Enter MOOSSE which solves this problem with advanced coating techniques and superior thin-wall casting technology. MOOSSE drew from Meehanite casting engineering, a unique and exact cast iron processing method born in the West and dating back 95 years.  Daehan had improved upon it with the family’s own long experience and techniques.  

MOOSSE united this technology and engineering of the West with the deep and beautiful Korean tradition, design and craftsmanship that dates back over two thousand years. It’s a beautiful synergy between East and West, resulting in a one-of-a-kind cast iron cookware for every kitchen in the world.

Red chili pepper powder ("Gochugaru" in Korean) is one of the key ingredients in Korean cooking. It cannot be replaced with chili flakes or sauces from other cultures when cooking authentic Korean food. 

Although the chili peppers used are not produced in Korea, raw materials are carefully chosen and the production process is safe and clean.

Red chili pepper powder ("Gochugaru" in Korean) is one of the key ingredients in Korean cooking. It cannot be replaced with chili flakes or sauces from other cultures when cooking authentic Korean food. 

Although the chili peppers used in Tae Kyung are not produced in Korea, Tae Kyung claims that the raw materials are carefully chosen and the production process is safe and clean.

Red chili pepper powder ("Gochugaru" in Korean) is one of the key ingredients in Korean cooking. It cannot be replaced with chili flakes or sauces from other cultures when cooking authentic Korean food. 

Although the chili peppers used in Tae Kyung are not produced in Korea, Tae Kyung claims that the raw materials are carefully chosen and the production process is safe and clean.

Red chili pepper powder ("Gochugaru" in Korean) is one of the key ingredients in Korean cooking. It cannot be replaced with chili flakes or sauces from other cultures when cooking authentic Korean food. 

Although the chili peppers are not produced in Korea, raw materials are carefully chosen and the production process is safe and clean.

The Premium Korean Stone Bowl is a ceramic stoneware product made from fine clay. Stoneware, by definition, is a ceramic which is fired at about 1,100 °C (2,010 °F) to 1,300 °C (2,370 °F) and glazed. Stone bowl is the common North American name for this type of bowl. It is a direct translation of Dolsot in Korean, most commonly associated with the popular Korean sizzling rice dish Dolsot Bibimbap.

Stone bowls are made to be porous in order to retain heat longer. However, lower quality ceramic stone bowls and stone bowls made of natural stone are permeable to water also. This means dish detergent or other materials can enter and remain in the pores, making these bowls unsanitary. The Premium Korean Stone Bowl is much more sanitary as it has finer pores that minimize the water penetration. It is still breathable, however, because it is made with finer clay and glaze-fired twice using natural glaze. Also, the Premium Stone Bowl is far more durable and long-lasting compared to most common stone bowls.

The Premium Korean Stone Bowl is a ceramic stoneware product made from fine clay. Stoneware, by definition, is a ceramic which is fired at about 1,100 °C (2,010 °F) to 1,300 °C (2,370 °F) and glazed. Stone bowl is the common North American name for this type of bowl. It is a direct translation of Dolsot in Korean, most commonly associated with the popular Korean sizzling rice dish Dolsot Bibimbap.

Stone bowls are made to be porous in order to retain heat longer. However, lower quality ceramic stone bowls and stone bowls made of natural stone are permeable to water also. This means dish detergent or other materials can enter and remain in the pores, making these bowls unsanitary. The Premium Korean Stone Bowl is much more sanitary as it has finer pores that minimize the water penetration. It is still breathable, however, because it is made with finer clay and glaze-fired twice using natural glaze. Also, the Premium Stone Bowl is far more durable and long-lasting compared to most common stone bowls.

The Premium Korean Stone Bowl is a ceramic stoneware product made from fine clay. Stoneware, by definition, is a ceramic which is fired at about 1,100 °C (2,010 °F) to 1,300 °C (2,370 °F) and glazed. Stone bowl is the common North American name for this type of bowl. It is a direct translation of Dolsot in Korean, most commonly associated with the popular Korean sizzling rice dish Dolsot Bibimbap.

Stone bowls are made to be porous in order to retain heat longer. However, lower quality ceramic stone bowls and stone bowls made of natural stone are permeable to water also. This means dish detergent or other materials can enter and remain in the pores, making these bowls unsanitary. The Premium Korean Stone Bowl is much more sanitary as it has finer pores that minimize the water penetration. It is still breathable, however, because it is made with finer clay and glaze-fired twice using natural glaze. Also, the Premium Stone Bowl is far more durable and long-lasting compared to most common stone bowls.

The Premium Korean Stone Bowl is a ceramic stoneware product made from fine clay. Stoneware, by definition, is a ceramic which is fired at about 1,100 °C (2,010 °F) to 1,300 °C (2,370 °F) and glazed. Stone bowl is the common North American name for this type of bowl. It is a direct translation of Dolsot in Korean, most commonly associated with the popular Korean sizzling rice dish Dolsot Bibimbap.

Stone bowls are made to be porous in order to retain heat longer. However, lower quality ceramic stone bowls and stone bowls made of natural stone are permeable to water also. This means dish detergent or other materials can enter and remain in the pores, making these bowls unsanitary. The Premium Korean Stone Bowl is much more sanitary as it has finer pores that minimize the water penetration. It is still breathable, however, because it is made with finer clay and glaze-fired twice using natural glaze. Also, the Premium Stone Bowl is far more durable and long-lasting compared to most common stone bowls.

The Premium Korean Stone Bowl is a ceramic stoneware product made from fine clay. Stoneware, by definition, is a ceramic which is fired at about 1,100 °C (2,010 °F) to 1,300 °C (2,370 °F) and glazed. Stone bowl is the common North American name for this type of bowl. It is a direct translation of Dolsot in Korean, most commonly associated with the popular Korean sizzling rice dish Dolsot Bibimbap.

Stone bowls are made to be porous in order to retain heat longer.ë_However, lower quality ceramic stone bowls and stone bowls made of natural stone are permeable to water also. This means dish detergent or other materials can enter and remain in the pores, making these bowls unsanitary. The Premium Korean Stone Bowl is much more sanitary as it has finer pores that minimize the water penetration. It is still breathable, however, because it is made with finer clay and glaze-fired twice using natural glaze. Also, the Premium Stone Bowl is far more durable and long-lasting compared to most common stone bowls.

Red chili pepper flake ("Gochugaru" in Korean) is one of the key ingredients in Korean cooking. It cannot be replaced with chili flakes or sauces from other cultures when cooking authentic Korean food. 

Although the chili peppers used in Tae Kyung are not produced in Korea, Tae Kyung claims that the raw materials are carefully chosen and the production process is safe and clean.

The Premium Korean Stone Bowl is a ceramic stoneware product made from fine clay. Stoneware, by definition, is a ceramic which is fired at about 1,100 °C (2,010 °F) to 1,300 °C (2,370 °F) and glazed. Stone bowl is the common North American name for this type of bowl. It is a direct translation of Dolsot in Korean, most commonly associated with the popular Korean sizzling rice dish Dolsot Bibimbap.

Stone bowls are made to be porous in order to retain heat longer. However, lower quality ceramic stone bowls and stone bowls made of natural stone are permeable to water also. This means dish detergent or other materials can enter and remain in the pores, making these bowls unsanitary. The Premium Korean Stone Bowl is much more sanitary as it has finer pores that minimize the water penetration. It is still breathable, however, because it is made with finer clay and glaze-fired twice using natural glaze. Also, the Premium Stone Bowl is far more durable and long-lasting compared to most common stone bowls.

Red chili pepper flake ("Gochugaru" in Korean) is one of the key ingredients in Korean cooking. It cannot be replaced with chili flakes or sauces from other cultures when cooking authentic Korean food.

How is our Organic Gochugaru made? First chili peppers are naturally grown using no pesticides or synthetic fertilizers. Then high quality chili peppers are selected and washed with clean spring water. Next, they are naturally sun-dried and ground. The ground chili peppers are thoroughly inspected and any impurities are removed. Sun-dried chili peppers (taeyangcho) are more vibrant in color and retain more nutrients and flavor than machine-dried chili peppers.

What can gochugaru be used for? It is perfect for all types of kimchi, spicy soups, stew & stir-fry or giving a spicy kick to any non-Korean food.

Red chili pepper flake ("Gochugaru" in Korean) is one of the key ingredients in Korean cooking. It cannot be replaced with chili flakes or sauces from other cultures when cooking authentic Korean food.

How is our Organic Gochugaru made? First chili peppers are naturally grown using no pesticides or synthetic fertilizers. Then high quality chili peppers are selected and washed with clean spring water. Next, they are naturally sun-dried and ground. The ground chili peppers are thoroughly inspected and any impurities are removed. Sun-dried chili peppers (taeyangcho) are more vibrant in color and retain more nutrients and flavor than machine-dried chili peppers.

What can gochugaru be used for? It is perfect for all types of kimchi, spicy soups, stew & stir-fry or giving a spicy kick to any non-Korean food.

Red chili pepper flake ("Gochugaru" in Korean) is one of the key ingredients in Korean cooking. It cannot be replaced with chili flakes or sauces from other cultures when cooking authentic Korean food.

How is our Organic Gochugaru made? Our gochugaru is made from 100% organic chili peppers, naturally grown in the highlands of Korea. The unique climate and rich soil of these regions contribute to the delicious balance of spiciness and sweetness in the chili peppers, as well as their rich red color. High quality chili peppers are selected and cleaned with air and brushes. Next, they are dried, ground and thoroughly inspected for any impurities. Our facility is HACCP and kosher certified, and operates under strict food safety standards.

What can gochugaru be used for? It is perfect for all types of kimchi, spicy soups, stew & stir-fry or giving a spicy kick to any non-Korean food.

Red chili pepper flake ("Gochugaru" in Korean) is one of the key ingredients in Korean cooking. It cannot be replaced with chili flakes or sauces from other cultures when cooking authentic Korean food.

How is our Organic Gochugaru made? Our gochugaru is made from 100% organic chili peppers, naturally grown in the highlands of Korea. The unique climate and rich soil of these regions contribute to the delicious balance of spiciness and sweetness in the chili peppers, as well as their rich red color. High quality chili peppers are selected and cleaned with air and brushes. Next, they are dried, ground and thoroughly inspected for any impurities. Our facility is HACCP and kosher certified, and operates under strict food safety standards.

What can gochugaru be used for? It is perfect for all types of kimchi, spicy soups, stew & stir-fry or giving a spicy kick to any non-Korean food.

The formula for Wholly Doenjang is simple: three wholesome ingredients and fermentation with love and care. Wholly Doenjang embodies a complex savory flavor without bitterness or overpowering saltiness. The deep pungent smell is a sign of well-fermented soybean paste made with a traditional fermentation method. If you are looking for real Korean doenjang, this is the product.

Wholly Ganjang is made with three wholesome ingredients and fermented with love and care. Many soy sauces in the market are full of corn syrup, MSG and contain wheat. åÊWholly Ganjang, on the other hand, embodies a deep, profound flavor that results from natural fermentation, without the sharpness that most common soy sauces have. Wholly Ganjang is a traditional Korean soy sauce which is richer and saltier than common soy sauces on the market. So, smaller amounts should be used to season food.

Wholly Gochujang is created with wholesome ingredients expertly blended to near perfection. Premium quality gochugaru (chili pepper powder) is used in the gochujang, creating a profound spicy flavor without bitterness. The deep, rich flavor comes from naturally fermented soybeans. 100% brown rice syrup adds a hint of sweetness and natural shine. The finishing taste is pure and clean unlike common gochujangs, which are filled with flavor enhancers and corn syrup. Wholly Gochujang is also low in sodium. So enjoy the spicy goodness without worries!