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Special Products

Jindo Goji Berry

Jindo Goji Berry is grown in the area with the longest daytime hours and oceanic climate where cold and warm currents collide, which contribute to making the fruit richer in protein, fat, carbohydrates, calcium, organic acid, and vitamins. Goji berry is a popular ingredient in Oriental medicine.

Jindo Green Onion

Green onion is cultivated all over Korea, but Jindo green onion stands out for its unique quality -- when added to hot soup, Jindo Green Onion floats while other varieties sink. Moreover, when the stem is cut, far more viscid liquid flows out than green onions from other regions, proving that the Jindo vegetable is richer in nutrients and better in terms of flavor and taste. Thus, in Korea, Jindo green onion is preferred by meat restaurants and customers. Due to Jindo’s warmer climate through Korea’s cold winter, soil in Jindo rarely freezes, allowing regular harvests of green onion. A year-round supply of high-quality green onion to the entire country has long provided local farms with an important source of revenue.

Jindo Hongju (Korea Traditional Liquor)

As one of the most uniquely made Korean traditional liquors, Hongju uses a steam-rendering process using red-root gromwell, which is utilized as Asian herbal medicine, following fermentation and distillation. Based on the best taste and flavor from barley, rice, and yeast, red-root gromwell is steam-rendered to enhance the color, taste, and aroma of the liquor.
With high alcohol content of 40%, Hongju has subtle aroma and taste with clean after-taste, while its bright red color looks very impressive.
With red-root gromwell, the main ingredient of Jindo Hongju, confirmed effective in curing diabetes, a research team at the Graduate School of East-West Medical Science of Kyunghee University is currently conducting clinical tests for the purpose of fortifying the healthful benefits of Jindo Hongju.

Jindo Turmeric

Turmeric is an herbaceous perennial plant of the ginger family with thick rhizomes found underground and diameter of about 3–4cm. Marked with knurly joints, the root bears strong resemblance to ginger root.
Widely growing in tropical or semitropical regions, turmeric, which consists of a yellow chemical substance called curcumin, is commonly used as an ingredient for curry. Curcumin is a popular ingredient in various health foods and supplements and many compound materials.
Originally a tropical plant, turmeric used to be imported to Korea for many years until Jindo in Jeollanam-do Province succeeded in the mass cultivation of the plant recently.
Compared with its imported counterpart, Jindo-cultivated turmeric has higher curcumin content.
Turmeric is weak in cold weather and is prone to decomposition at temperature under 10˚c. With its fertile soil that is rich in minerals and good drainage, Jindo has proven to be an ideal habitat for cultivating top-quality turmeric.

Jindo Abalone

Abalone from the clean waters off the southwest coast in Jindo has maintained its status as high-end seafood since the ancient times; in particular, natural abalone from Jindo is by far rated to be the best of its varieties in Korea.
Jindo Abalone is made perfect from naturally fast currents that led to the minimal growths of organisms on outer shells and harder muscles, which are preferred by consumers and distributors alike.
Among shellfish, abalone is high in moisture and low in fat and is a good source of protein and rich in histidine, arginine, taurine, phenylalanine, and glycine as well as vitamin B1 and B12, calcium, phosphorous, and minerals like iron and magnesium. Apart from the highly nutritious flesh of abalone, its innards are known to be even more nutritious.

Abalone attaches its body to the surface of rocks feeding on sea vegetable. Known for being rich in healthful nutrients that are good for growing children and teens, abalone has unique taste and texture with a distinctive odor from its intestine.
In Korea, popular cooking recipes include porridge. In fact, abalone porridge is easy to digest for pregnant women, recovering patients, and morning after. High in iodine and alginic acid, a type of amino acid, abalone has long been a health supplement for people with high blood pressure, among others.

Mudflat Rice/Black Rice

Black Glutinous Rice
Jindo is famous for great-tasting rice harvested from the sunny, mineral-rich reclaimed land and oceanic climate. Especially, black glutinous rice of Jisan-myeon has unique flavor and tasty stickiness. To enhance regular white rice, adding 1/10 portion of black rice is recommended; the cooked rice will have a light purple color similar to the color of rice steamed with red beans. Rice can be cooked using a pressure cooker or a regular rice cooker. When using a regular rice cooker, soaking the black rice in water for one hour before cooking is recommended. Black glutinous rice has four times more vitamins B and E than regular rice. Glutinous rice is also great for upgrading your regular “injeolmi,” or sticky rice cake.

Black Rice
The bran is black, and the grain is white. Jindo Black Rice is slightly more glutinous than regular white rice. Adding as little as five percent to your regular white rice when cooking will result in amazingly delicious steamed rice. Rich in various nutrients, black rice has long been part of healthy eating. Due to Jindo’s unique climate and soil, Jindo Rice is rated to be very top-quality.
- The origin of Korean black rice is Jindo. Cultivated in the southernmost region of Korea in the reclaimed land, Jindo black rice is very rich in minerals.
- Jindo Black Rice is known to be effective in killing cancer cells and curing gastric ulcer, according to Professor Hwang Tae-ik at the Department of Agriculture of Chonnam National University. Black rice contains four times more vitamins B and E than regular rice.

Jindo Dolgim (Laver)

Known as the best gift from God, laver is a nearly perfect source of nutrients for general good health or anti-aging, stamina, and treatment of ulcer and prevention of cancer. It is not too much to say that Jindo is home to Korean natural gim, accounting for 30 percent of national gim production.
The enemy of seaweed is moisture; thus, when dried lava becomes wet, the color dark purple changes, and the luster along with the taste, flavor, and overall value of the product diminishes.
Therefore, lava should be placed in a tightly sealed package and stored in a cool place or refrigerated; use of dehumidifying agent will be helpful. In Japan, lava has been celebrated every February 6 since the day was designated as “Laver Day” to promote the excellence of Japanese nori.

Red Shrimp

Quality dried Red Shrimp is thoroughly dried and is deep pink in color. Large varieties are a popular choice for dried snack; for side dishes, red shrimp is stir-fried or braised. The shrimp can add delicious flavors to Korean soybean paste soup boiled with curled mallow or shepherd’s purse.
Dried shrimp, which is high in protein especially calcium, is known to be beneficial for growing children and mature women prone to osteoporosis.

Jindo Anchovy

Jindo Anchovy comes from the country’s cleanest ocean with strong currents off Jindo.
Consisting of over 230 islands and islets, Jindo waters offer an abundance of fish and vegetables rich in nutrients and minerals, commanding the highest price in the market. In Jindo, the fishing and harvest methods have remained traditional, making the produce clean, authentic, and excellent in quality and taste.
Dried anchovy is the king of calcium. Rich in essential nutrients including protein and fat, anchovy has a high amount of nucleic acid and EPA, which are known to be good for preventing high blood pressure and diabetes and as an important dietary source of calcium for children.