Very Sweet Jeju Gamgyul

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CONTENTS November 2011 Issue 194 IT’S NEW! 36 KIMCHI in Japanese When a Cool Guy Makes Kimchi in a Traditional Way, Namja-kimchi 37 GINSENG TEA in Chinese Let’s Have a Tea Time with Yedamwon, Red Ginseng Tea GLOBALIZATION of HANSIK Founded in August, 1995, Published monthly by the 232 Yangjae-dong, Seocho-gu, Seoul, Korea Tel +82-2-6300-1675 Fax +82-2-6300-1627 Government Registration Number : Ra-7210 Dated Apr. 26, 1995 Copyright by the aT (Korea Agro-Fisheries Trade Corp.) All rights reserved. Photo by Kim Ji-hoon of FoodStory COVER Jeju gamgyul (citrus) is a rich repository of vitamin C. It is a prestigious fruit that is highly competitive in every aspect. This year, Jeju gamgyul “Sunbreeze” will be exported largely to various countries- Canada, Russia, the US, etc 22 38 KOREAN FRANCHISE in Chinese WEDO Corporation is a food franchise company for pork and beef restaurants, “Kkongdon.” 42 SIMPLE KOREAN COOKING in Japanese Nourishing Beef Side Dish, “Jangjorim” 44 INTERESTING STORY OF HANSIK in Japanese First Fusion Food to Emerge after the Korean War, “Budae-jjigae” CEO Kim Jae-soo EXECUTIVE Lee Kwang-woo (for Planning & Management) DIRECTORS Park Chong-seo (for Trade Promotion) Kim Hee-kook (for Marketing Support) EDITORS Lee Jong-kean (Korea Agro-Fisheries Trade Corp.) Kim Sun-a (The Korean Farmers & Fishermen’s News) REPORTERS Woo Jung-soo (woojs@agrinet.co.kr) Park Sung-eun (parkse@agrinet.co.kr) Kim Hyo-jin (hjkim@agrinet.co.kr) GRAPHIC DESIGNER Jang Yeon-ho ENGLISH EDITOR Chae Ria 06 EXPORTING NEWS & EVENTS FRESH FOOD TRANSLATORS Park Sung-eun, Kim Hyo-jin, Park Hye-yun (ENGLISH) Tamura Yoshihiro (JAPANESE) / Park Seo-ran (CHINESE) 08 THEME in Chinese Top 10 of Worldwide Best Selling Korean Processed Foods What kind of Korean processed foods come to your mind when you think of Korea? Is it Choco-Pie, Melona, Shinramyeon? In this issue, introduces the top 10 of best selling Korean processed foods around the world 18 JEJU GAMGYUL in Chinese Jeju gamgyul (citrus) is widely recognized as the high-quality fruit because of fresh taste and flavor, various healthy functionalities 22 29 CHESTNUT in Chinese Buyeo chestnuts win the hearts of Chinese and Japanese consumers 26 ANDONG APPLE in Chinese Andong apples with over 90 percent coloring and an average of 13° Brix can enter the global market DELICIOUS FOOD JEOTGAL in Chinese Low-Sodium, Prestigious Jeotgal Now on the World Market! REGULARS 51 FAIRS 42 46 TOUR in Chinese HONGDAE STREET Coexistence of Freedom and Independence, Art and Culture OVERSEAS EDITORIAL BOARD TOKYO Kim Jin-young 81-3-5367-6656 (tokyolee@at.or.kr ) OSAKA Jang Seo-gyeong 81-6-6260-7661 (osaka@kati.net) BEIJING Cho Hark-hyung 86-10-6410-6120 (bird@at.or.kr) SHANGHAI Jun Ki-chan 86-21-6278-7737 (shanghaiat@kati.net) QINGDAO Kho Jung-hee 86-532-8890-0724 (kuryes@hanmail.net) HONGKONG Park Sung-kuk 852-2588-1616 (hongkong@kati.net) TAIPEI Elizabeth Mao 886-2-2729-9091 (eliza0101@yahoo.com.tw) NEW YORK Oh Hyoung-wan 1-516-829-1633 (katicny@kati.net) L.A Shin Hyun-gon 1-714-901-7717 (lakatic@kati.net) ROTTERDAM Kim Ki-hong 31-10-415-1024 (katiceu@euronet.nl) SINGAPORE Baek Jin-suk 65-6324-1233 (jsbaek2002@yahoo.co.kr) BANGKOK Kim Suk-ju 66-2-660-1549 (sukju@at.or.kr) EDITED & DESIGNED BY The Korean Farmers & Fishermen’s News Room 902, aT center, Yangjae-dong, Seocho-gu, Seoul, Korea Tel +82-2-70-8255-8384 Fax +82-2-6300-8385 14 SPECIAL in Japanese Korea Food EXPO 2011 (KFE 2011) It will shed new light on the value of Korean food culture under the theme: “K-Food, Korean Healthy Foods at the Center of Global Attention” 32 SCHIZANDRA in Chinese “Omija” in Korean, which means “five tastes” - sweet, sour, spicy, bitter, and salty. The berry is effective in overcoming fatigue 32 46 35 BUYERS _ HAITAI, INC. 54 LET’S TRY KOREAN in Chinese & Japanese Lesson 2 “Yes or No” www.agrafood.co.kr
Exporting News Hansik Wind Blows in New York! A Famous Chinese Cooking School Chooses Hansik Korean Flatfish Received an Exemption from Inspections in Japan The first lady Kim Yoon-ok talks about the glocalization of Hansik with members of KCGC in New York clear evidence that hansik is gaining popularity in New York. The Korean restaurant located in Flushing, New York, received the highest score among New York Korean restaurants from “Yelp.com.” Hooni Kim is receiving the spotlight in American media like The New York Times and ABC (American Broadcasting Company), and was lately selected a “Star Rising Chef of 2011.” Ms. Kim Yoon-ok, the first lady of Korea, also attended the meeting. aT signed a contract (MOU) with Yangzou university to help open the hansik class Next year, hansik will be in the regular curriculum of a famous Chinese university. According to Shanghai aT (Korea Agro-Fisheries Trade Corp.), Yangzou University will, starting next year, run hansik classes as part of its regular curriculum. Yangzou University is the most prestigious cooking school in China. This is the first time for Korean cuisine to enter the curriculum of a four-year college in China. Last October 18, aT signed a contract (MOU) with Yangzou University to help open the hansik class. From March next year, aT will support cooking theory classes and practical courses for the students of the Tourism and Cooking Department of the university. Exporting Korean flatfish to Japan has become easier since the fish received an exemption from inspections in Japan. According to the Office of Animal Plant and Fisheries Quarantine & Inspection (QIA), the Japanese government decided on September 22 to grant to Korean flatfish an exemption of inspections for oxytetracycline and from six other clauses. The detailed inspections will be replaced with preliminary checking and issuing licenses to secure Korean flatfish. The leaders of the globalization of to the glocalization of hansik in New She said, “It’s a great honor for me hansik (Korean food) in New York York. Some fruits of their labor include that hansik enjoys such great popular- have recently gathered together to discuss the future of hansik globalization. None of them spare an effort to raise awareness about Korean foods among New Yorkers and contribute Splendid Achievements in Exporting Korean Samgyetang to Japan introductions of New York’s Korean restaurants in the local press, such as “The New York Times.” Several Korean chefs were selected as “New York's Anticipated Chefs.” All this is Makgeolli, Korean rice wine, received an official name in Chinese - ity in New York, a place that leads worldwide culture. I hope the participants of the event will make steady efforts to increase the popularity of Korean food around the world.” Makgeolli Gets an Official Chinese Name now Chinese consumers had difficulties in buying Makgeolli because there was November Events Exporting Promotions A listing of main agriproduct events relative to Korea Samgyetang promotion Location : Japan Items : samgyetang Period : Nov 1 ~ Nov 31 Venue : 2 Itoyokado stores, Ojeki stores, 2 meiziya stores etc “Korea Food Fair” with AEON retail Location : Japan Kinki Region Items : kimchi, paprika, samgyetang and Korean Food Period : Nov 1 ~ Nov 30 Venue : 70 stores (AEON NISI, etc) According to the Korean Native Chicken Association, 6000 packages of “Hanhyup Korean Samgyetang,” a product invented by the Hanhyup Stock Raisers Association, were shipped from Busan to Japan. The product will be introduced to Japanese consumers through Japanese TV home shopping channels. Each package uses a healthy chicken which weighs 800g or more. and it is ready to debut under the new name. The aT (Korea Agro-Fisheries Trade Corporation) concluded a contract with E-dong Rice Wine Co., Ltd. about “Commonage trademark rights for Chinese official name.” Until then, was the name of an E-dong brand. Now, as the contract is signed, government and public institutions, and 25 members of the Makgeolli Exportation Council, can freely use the name. Until no official name for it in Chinese. It is expected that the development will help boost recognition of Makgeolli in China. Makgeolli “Korea Food Fair” with Marumiya store Location : Japan Items : kimchi, paprika, samgyetang and Korean food Period : Oct 28 ~ Nov 27 Venue : 40 large stores of Marumiya store “4th Korea Food Fair” with Uni Location : Japan Items : kimchi, paprika, samgyetang and Korean food Period : Nov 21 ~ Dec 11 Venue : 235 of all Uni -stores NTUC Fair Price “Bringing Korea closer to you” Location : Singapore Items : fruits, vegetables, Korean food (100 items) Period : Nov 24 ~ Dec 8 Venue : 104 of all NTUC Fair Price 6 Korea AgraFood Issue194 Nov. 2011 7
Page 1: The Monthly Magazine of Korean Agri
Page 5 and 6: Theme _ Top 10 of Worldwide Best Se
Page 7 and 8: Special _ KFE 2011 All Korean Healt
Page 9 and 10: Fresh Food _ Jeju Gamgyul Jeju isla
Page 11 and 12: Fresh Food _ Chestnut Chestnuts can
Page 13 and 14: Fresh Food _ Andong Apple A “DAIL
Page 15 and 16: Delicious Food _ Heechang Trading m
Page 17 and 18: Delicious Food _ Hat Bit Goun Maeul
Page 19 and 20: Korean Franchise _ Kkongdon Barbecu
Page 21 and 22: Simple Korean Cooking Nourishing Be
Page 23 and 24: Tour _ Hongik University surroundin
Page 25 and 26: Tour _ Hongik University surroundin
Page 27: Let’s try Korean! After reading t

Very Sweet Jeju Gamgyul

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