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Tipsy Korean Bar Snack Seasonings & Recipe Card

Regular price $6.00 USD
Regular price Sale price $6.00 USD
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To provide you with the freshest, most flavorful ingredients (and help dismantle centuries of systemic injustice within the spice trade), Occo taps into the transparent, sustainable supply chains of small-scale spice merchants that have spent years building relationships at the farm level.

Despite the myth that spices are good for years, ground spices actually lose flavor within 3-6 months. Oxygen, light, heat, and humidity (common occurrences in a kitchen) cause the essential oils in spice to oxidize and decay. Without these aptly-named oils, spices lose their color, aroma, and flavor.
Occo spices are portioned into half-teaspoon pods and sealed for airtight freshness using a modified atmosphere packaging technique. 
Without oxygen, decay is slowed down significantly, and shelf life is dramatically extended.

Occo spice pods are made from aluminum, the most recycled and most recyclable material on the planet. (75% of all aluminum ever produced is still in use today!) The rest of the spice card is made from paperboard which is easily recycled with paper and cardboard.

This spice card is created by Chef Deuki Hong.

A mix of the familiar and the funky, this classic Korean combination of peanuts, sesame seeds, and dried anchovies is the perfect salty-sweet bar snack.

“I love how well this recipe mixes the familiar with the unexpected. Peanuts and honey are a classic salty-sweet combo, but the anchovies add this unique umami element that elevates the whole thing. Basically the best thing ever with a cold beer.”

-Deuki Hong

  • Serves 1-2 people
  • Gluten Free
  • Dairy Free
  • Vegetarian (Sub Dried Baby Anchovies for Chex) 
  • Fair Trade
  • Small-batch
  • Organic
  • Comes with QR code to digital recipe
  • 8 1/2 Teaspoon Pods Included
    • 4 White Sesame Seed
    • 2 Saigon Cinnamon
    • 2 California Onion Powder

Deuki Hong: Executive Chef & Owner of The Sunday Family

Deuki is a Korean-American chef who moved to the U.S. at the age of 1. Deuki was the Executive Chef of the smash-hit Baekjeong NYC in Manhattan’s Koreatown, and is also the co-author of the New York Times best seller, Koreatown: A Cookbook. In 2017, Deuki launched Sunday Hospitality Group in San Francisco, which has concepts such as Sunday Bird, Sunday Gather, and Sunday at the Museum inside the Asian Art Museum.

Spice in this Recipe Card Highlight: Saigon Cinnamon

Potent and robust, with a slightly peppery flavor that lends bite and depth to savory dishes. Key to pho’s characteristic warm spice blend, it works well when paired with other strong flavors.

In ancient Rome, cinnamon was burned in funeral pyres. Famously awful emperor Nero torched a year’s supply when his second wife died. He just felt that terrible about having had her killed.

  • Native to: Vietnam
  • Plant family: Lauraceae
  • Raw form: Bark

Two co-workers-turned-friends-turned-co-founders who were so obsessed with the idea of getting just enough spices that they designed a spice pod and set up a factory.

In the same way a pinch of spice can transform a meal, Occo's hope is that tiny portions can help transform the food industry.

40% of all food sold in the U.S. is ultimately wasted—and the founders were fed up. Occo allows you to buy just what you need and use it all before it can go bad, thereby conserving resources and reducing the carbon emissions associated with growing and transporting ingredients that end up in the trash.