Jangsu Apple

First, the sugar content should be high. Apples should have a little bit of sour taste, and the flesh should be hard enough to be crispy without being puffy, even if stored for a long time. The colors of apples in a bag are tempting to eat, however, when you taste them, they taste bland because the sugar content is low. You’ll be recommended to select and buy apples from a non-bagging culture, even if they are for gifts. When an apple is cut in half and has a watery core, it shows that the sugar is held together because the sugar content is high. It tastes better and is called a ‘Honey Apple.’

Korean Beef from Jangsu

The grasslands are rich in nutrients since they take clean air and natural rock-water in all seasons in this area from the origin of Geumgang (Riv.) and the Seomjingang River, at over 650m above sea level. Cultivated in this rich-nutrient grasslands, the cattle have a low-fat mass, soft flesh, excellent flesh color, and a clean taste, so you can enjoy the classic taste from the old days.

Omija

Growing in famous producing areas such as Jirisan Mountain, Deogyusan Mountain, and Songnisan Mountain, Jangsu Omija is harvested in the hilly area more than 500m above sea level. So they are excellent in taste and aroma and are consistently consumed as ingredients of drinks and medicinal herbs.

Jangsu Pear

A livestock manure fermentation solution is used and the fruits are sweet and succulent.

Tomato

Since they are cultivated in the cleanest areas, they’re produced in the hilly area 500m or higher above sea level. They have a high sugar content, solid texture, and have excellent quality for storage.

Shiitake/ Oyster Mushroom

• They are cultivated in the hilly area with a huge daily temperature range so that its flesh is thick and solid and has a greater commercial value than other regions.
• Rich in ten kinds of nutrients, such as protein, fat, and sugar
• Deep aroma and clear color
• Excellent storage qualities

Paprika

It is cultivated at an altitude of 500m or higher so that it has a high sugar content and good freshness, making it excellent in storage. Red, yellow, and orange color variants are produce

Native Pigs

• They’re fed by natural rock flour water in the hilly areas over 450m above sea level. They have a low fat content and excellent flesh and meat color.
• Jangsu pork has an aromatic and clean taste since the pigs are fed with wild green tea and activated charcoal from Jirisan Mountain.
• It’s good diet foods with low fat and cholesterol due to huge temperature differences between the day and night times.
• Fresh meat is commercialized and supplied with the original flavor and meat color.
• Wild green tea juice is supplied as feed, which makes pork contain a classic taste from the old days.
• Always hygienic and fresh growth, development, and production

Ssam Vegetables (lettuce, Ssam cabage)

They have excellent freshness, taste, and flavor from the high altitude of the mountains. Since they’re cultivated through the eco-friendly methods, they’re assuredly safe to eat.

Jangsu Stonewear

• With fast thermal conduction and absorption and the ability to withstand high heat
• Food is not burnt or overcooked, preserving the original taste of the food and creating no pollution.
• Pure Jangsu Hot Pots have a mixture of light gray and light olive color.
• The more heated, the harder it becomes. Its lifespan is semipermanent.

Traditional Korean Crackers

• Pastry with 100% sticky rice, oil, and honey/ Excellent agricultural products from the Jangsu area are used.
• Traditional oil and honey pastry: classified for ritual use (Korean Set Table) and general refreshments, 100% sticky rice used.
• Sweet Rice Puffs: use excellent agricultural products from Jangsu areas such as rice, sesame seeds, black sesame seeds, and perilla seeds.
• Functional Traditional Korean Crackers are produced, adding Gasiogapi and Turmeric. (Jangsu Hanbizen Traditional Korean Crackers)

Jangsu Chili

• They’re produced at 500m above sea level with a huge temperature difference and an abundant amount of sunshine so that their spicy taste and aroma are unique.
• The flesh is thick so that they taste great. Lots of red pepper powders are made out of them.
• High-quality chili is produced with annual support from Bigarim House.