www.agrafood.co.kr

The Monthly Magazine of Korean Agriculture & Food 

www.agrafood.co.kr 

November 2012 Issue 206 

Delicious Makeover of 

Korean Rice 

Interview 

with Buyers 

in BKF 2012 

Meet 

K-Food 

on the 

Amazon 

Feel the Real 

Gangnam 

with Psy’s 

Gangnam 

Style! 

Luscious 

Sweet 

Persimmon 

Korean Sea Mustard 

on a Japanese 

Dining Table 

The Secret of KARA’s Goddess Appearance

CONTENTS 

November 2012 Issue 206 

IT’S NEW! 

34 HEALTHY SNACK in Japanese 

Cookies to Benefit from the Healthy Nutrients in 

Mushrooms, “Mushroom Cookie” 

Founded in August, 1995, Published monthly by the 

35 MEAT CUISINE MARINADE in Chinese 

Sauces for Traditional Korean Meat Dishes, 

“Sempio Meat Marinade” 

GLOBALIZATION of HANSIK 

27 Gangnamdaero, Seocho-gu, Seoul, Korea 

Tel +82-2-6300-1671 Fax +82-2-6300-1627 

Government Registration Number : Ra-7210 Dated Apr. 26, 1995 

Copyright by the aT (Korea Agro-Fisheries & Food Trade Corp.) All rights reserved. 

CEO Kim Jae-soo 

Photo by Kim Ji-hoon of FoodStory 

www.myfoodstory.co.kr 

COVER 

36 KOREAN FRANCHISE in Chinese 

The Korean franchise for great gooey meat, 

“New Mapo Skirtmeat” 

EXECUTIVE Hur Hoon-moo (for Planning & Management) 

DIRECTORS Park Chong-seo (for Trade Promotion) 

Yun Jeong-in (for Marketing Support) 

Cereal is used widely as a 

breakfast substitute around the 

world. If added milk, it is like a 

meal in itself. Consumers who 

seek “wellbeing” like the cereal 

because it is very nutritional 

and low in calories. Let’s meet 

various Korean processed rice 

foods including rice flakes 

 

8 

40 SIMPLE KOREAN COOKING in Japanese 

A Hot Rendezvous of Kimchi and Topokki, 

Topokki in Kimchi Sauce 

42 INTERESTING STORY OF HANSIK 

The food culture in which Koreans eat kimchi as a 

staple dish have given birth to a unique Korean 

custom: gimjang (kimchi-making wintering ritual). 

EDITORS Jung Woon-yong (Korea Agro-Fisheries & Food 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 

44 SPECIAL in Chinese 

08 THEME _Processed Korean Rice in Chinese 

Korean rice has infinite transformations. It can become 

rice cake, bread, snacks, noodles, and so on. 

introduces overseas consumers 

to processed rice foods produced for export among 

the high-end Korean foods. 

14 2012 BKF AUTUMN in Chinese 

Over 130 overseas buyers from 26 countries and 

about 170 Korean food exporters participated in 

. 

18 K-FOOD TREND in Japanese 

Are you curious about the secret to K-pop girl 

group KARA’s goddess appearance? 

The answer is in Korean vinegar beverages. 

24 SWEET PERSIMMON 

in Chinese 

The Secret Treasure of Suncheon 

Sweet Persimmon: High Sugar and 

Juicy Contents 

28 

FRESH FOOD 

SEA MUSTARD in Japanese 

Challenging the Zero Pollution 

Factor, Goheung Myeongcheone 

Sea Mustard 

FOOD INGREDIENTS 

28 

31 RED PEPPER POWDER in Japanese 

A lot of foreigners enjoy eating 

Korean spicy 

dishes such as 

topokki (stir-fried 

rice cake) and kimchi. 

Do you know a source 

of spiciness in Korean 

food? It’s the Korean red 

pepper powder. 

“Gangnam” is rising as a popular area because of 

Psy’s mega-hit “Gangnam Style.” Let’s take a look 

at Gangnam Style with Gangnam City Tour! 

REGULARS 

06 EXPORTING NEWS 

51 FAIRS 

54 LET’S TRY KOREAN in Chinese & Japanese 

Lesson 13. 

[ji-geum-meot-si-ye-yo?] 

TRANSLATORS Park Sung-eun, Kim Hyo-jin, Park Hye-yun (ENGLISH) 

Tamura Yoshihiro (JAPANESE) / Park Seo-ran (CHINESE) 

EDITORIAL BOARD 

SEOUL Kim Dong-kwan 82-2-6300-1671 (dkkim@at.or.kr) 

TOKYO Kim Jin-young 81-3-5367-6656 (Tokyo@at.or.kr ) 

OSAKA Jang Seo-gyeong 81-6-6260-7661 (osaka@at.or.kr) 

BEIJING Cho Hark-hyung 86-10-6410-6120 (beijing@at.or.kr) 

SHANGHAI Jun Ki-chan 86-21-3256-6326 (shanghaiat@at.or.kr) 

QINGDAO Kho Jung-hee 86-532-8890-0721 (qingdaoat@at.or.kr) 

HONGKONG Park Sung-kuk 852-2588-1616 (parksk@at.or.kr) 

TAIPEI Elizabeth Mao 886-2-2729-9091 (eliza0101@yahoo.com.tw) 

NEW YORK Oh Hyoung-wan 1-516-829-1633 (newyork@at.or.kr) 

L.A Lee Won-ki 1-562-809-8810 (losangeles@at.or.kr) 

ROTTERDAM Kim Ki-hong 31-10-415-1024 (rotterdam@at.or.kr) 

SINGAPORE Baek Jin-suk 65-6324-0402 (katicsing@yahoo.co.kr) 

BANGKOK Kim Suk-ju 662-611-2627 (sukju@at.or.kr) 

EDITED & DESIGNED BY The Korean Farmers & Fishermen’s News 

Room 902, aT center, 27 Gangnamdaero, Seocho-gu, Seoul, Korea 

Tel +82-2-70-8255-8384 Fax +82-2-6300-8385 

www.agrafood.co.kr

Exporting News 

Winners of Global Makgeolli 

UCC Contest 

MIFAFF (Ministry for Food, Agriculture, Forestry and Fisheries) has announced 

the prize-winning videos of the “Global Makgeolli UCC” contest, which was held for 

the purpose of promoting makgeolli (traditional Korean rice wine) around the world. 

Many foreigners from different countries (the US, Japan, China, Bulgaria, India, the 

Philippines, and many others) submitted their works for the UCC (user created 

contents) contest. 

The grand prize went to the video entitled “A Tip of Makgeolli for Healthy People in the World” (produced in Korea, 

http://www.youtube.com/watch?v=fjcn_3sbQsA). The netizen award, picked based on the responses of netizens from around the 

world, was given to “Makgeolli Set to Conquer the World!” (Produced in the Philippines: http://www.youtube.com/watch?v= 

wQbRlqVXiUA& zfeature=related). 

Eight winning UCC works on makgeolli can be watched at www.makgeolli.or.kr/contest and on YouTube. 

Banana Flavored Milk Is Popular 

Among Chinese Consumers 

Banana flavored milk (produced by 

Biggrae, a Korean processed food exporter) 

is sweeping the large Chinese cities including 

Beijing and Shanghai. It is especially popular 

among young Chinese people because of 

the novel sweet taste of banana combined 

with milk. 9 million comments (as of August 

2012) associated with banana flavored milk 

were posted on “Weibo,” the Chinese version of Twitter often used by the 

younger generation of Chinese. 

1,600 tons of Sancheong Chestnut 

Will Be Exported to China This Year 

Sancheong chestnut was successfully exported to China for the first time this year. 

Sancheong established the largest complex for chestnut production and distribution in 

Korea in 2005, and since then has emerged as the leading 

region for chestnut export. The high-end chestnut promotions 

are actively held now to achieve the goal of 

exporting 1,600 tons to China. 

Jeju Province 

Opened Its 

Specialty Store 

in Osaka 

Grand 

Prize 

Opening ceremony of Jeju specialty store 

in Osaka 

Jeju Province opened a specialty store 

in Osaka, Japan last October 10. Various 

Jeju agri-products and Jeju processed 

foods are sold in the store. Convenience 

takeout foods made with Jeju agri-products 

are displayed at the entrance to the 

store and tasting is encouraged. In addition, 

Jeju Province plans to offer to 

Japanese buyers and Osaka citizens various 

information services - export consultations, 

investment information about Jeju 

island, tourist information, and so on. 

Shin Noodle Ramyun and Seaweed Snack Are Selling Like 

Hot Cakes on the Online Shopping Mall Amazon 

Delicious Korean food 

sells well overseas not 

only in large supermarkets 

and convenience 

stores, 

but also online. 

Nowadays, foreign 

Seaweed snack 

consumers can conveniently 

buy and taste famous 

Korean agri-products, including 

Shin Noodle Ramyun, Hatbhan 

(cooked white rice), and Sunchang 

Gochujang (red pepper paste), just with a 

click of a mouse. 

Korean singer Psy’s hit “Gangnam 

Style” has become popular around the 

globe and is leading a new Korean culture 

wave (hanryu in Korean). Thanks to 

the trend, K-Foods have become bestsellers 

on Amazon (www.amazon.com), 

the largest online shopping mall in the 

world. 

CJ Hatbhan 

Meet K-Food 

on Internet 

Shin ramyun 

Orion Choco-pies 

According to amazon.com, the number 

of consumers ordering various 

Korean foods online is steadily increasing. 

As of October 18, Shin Noodle 

Ramyun and Shin Noodle Cup occupy 

the first and the third spots, respectively, 

in the “Best Sellers Top 10 in 

Prepared Food” on amazon.com. 

Instant cooked brown rice 

“Gogo Rice” produced by Minsely ranks 

seventh on the list. The fact that three 

kinds of Korean processed foods entered 

the list of the top 10 best sellers on amazon.com 

speaks volumes towards the 

popularity of K-Foods among foreign 

consumers. 

Two Korean seaweed snacks (produced 

by Sea’s Gift and CJ) are contending 

for the first position in the international 

market snack category on amazon.com. 

These 

are popular 

among the US 

consumers as a 

healthy snack because 

they are low 

in sodium and Sunchang Gochujang 

contain no MSG (Monosodium 

Glutamate). Various Korean 

processed foods, including CJ 

Hatbhan, Chungjungwon Sunchang 

Gochujang, Jinro Chamisul (Korean distilled 

spirits), and Orion Choco-pies, are 

also actively ordered online. 

“ Joyo” (www.amazon.cn), the third 

largest online shopping mall in China, will 

open an online Korean pavilion this 

December 18. In the Korean pavilion, 

they are going to sell over 3,000 different 

items in different categories 

such as foods, cosmetics, 

and clothes. Safe and sanitary 

Korean processed 

products - by 

Nongshim, CJ, and other 

Korean companies - 

are going to 

meet the 

online shoppers 

of 

Jinro Chamisul 

China. 

6 Korea AgraFood 

Issue 206 Nov. 2012 

7

Theme _ Korean Processed Rice Foods 

Delicious Makeover of 

Korean Rice 

A processed rice food market is growing rapidly in Korea 

owing to the increasing number of single and the families 

where both spouses work. With the sticky and elastic taste 

of the newly-cooked rice, HAC’s frozen rice products are 

sufficient for one meal 

Korean rice has infinite 

transformations. It can 

become tteok (rice cake), 

cereal, bread, snacks, 

noodles, and so on. 

Top 4 Reliable, High-End Korean Processed Rice Foods 

 

 

 

 

Rice is rich in dietary fiber as well as in protein, 

fat, and vitamins. What’s more, its 

high digestion-absorption rate makes it a 

good food to prevent obesity, a high cholesterol level, 

and diabetes. A number of recent studies demonstrated 

that the test results of students who regularly have 

rice for breakfast are 5 percent better on average than 

those of the students who do not. As the nutritional 

excellence of rice has been clearly shown by these 

studies, Korean consumers in great numbers are moving 

away from the products that use imported wheat 

and are looking for processed foods that use rice. 

The Korea Rice Foodstuff Association (KRFA) selects 

the “Top 10 of the High-end Processed Rice 

Foods” every year and provides information on reliable 

processed rice products to Korean consumers. 

The KRFA evaluates the rice-processed foods that 

use over 30 percent rice in terms of taste, package design, 

potential for expanded demand, and awareness. 

A combination of methods including evaluations by 

experts, consumers, and peers is being used. In this issue, 

introduces consumers overseas 

to processed rice foods produced for export 

among the high-end Korean processed rice foods. 

 

 

 

 

 

 

 

 

 

 

 

 

 

8 Korea AgraFood Issue 206 Nov. 2012 9


Cereal Using 100 Percent Korean Rice Is 

Challenging Kellogg’s 

Ssial Food’s “Rice Flakes” 

Whole Grain As It IsConvenient Breakfast 

Substitute for a Family 

Living Life’s “Granola Mini Cup” 

The World’s Only Rice Flakes Made with 100 

meal to major air- 

Established in 1993, Living Life is a processed 

looking for - a hearty substitu- 

Percent Korean Rice. 

line companies. 

grain food company supplying its products to major 

tion for a meal. But it is also 

Ssial Food’s Rice Flakes can stand up in compari- 

New products, in- 

Korean food companies such as Ottugi, Nongshim, 

perfect as a snack to eat with 

son to other cereal products as a meal substitution 

cluding Hot Cereal 

Binggrae, Emart, and Pulmuone through OEM 

tea. 

food for children and adults because it is low in calo- 

that can be prepared 

(Original Equipment Manufacturer) contracts. Based 

After the product was export- 

ries (140 per 40g) but is nutritious and gives the 

by just adding hot 

on the know-how in grain processing accumulated 

ed to the North American market, 

feeling of being satiated. As the product is made only 

water, will be 

with over 20 years of experience, Living Life has re- 

the company received an order 

with rice, its taste is simple and aromatic. The addi- 

launched and pioneer the new markets. 

leased its own processed grain food: Nine Grains 

from Russia. Living Life is sound- 

tion of anchovy calcium (produced in the clean seas 

to the south of the Korean Peninsula) and Sinan solar 

salt (rich in minerals) in Rice Flakes helps supplement 

calcium for growing children and women. 

What’s more, it is also rich in nutrition: Rice Flakes 

 

 

 

Granola. 

Nine Grains Granola uses nine 100 percent Korean 

grains that are rich in fiber and minerals. These are: 

brown rice, white rice, brown-glutinous rice, black 

rice, white soybeans, black beans, barley, sorghum, 

ing out its cereal for export to 

China and Japan. 

 

 

contains nine vitamins, iron, zinc, and other healthy 

 

and whole wheat. First, the grains are compressed and 

substances. 

 

fried. Then, various dried fruits and nuts including al- 

 

Ssial Foods offers the prod- 

 

mond, kiwi, coconut, and strawberry are added and 

 

uct in several sizes - bulk 

 

the mixture is baked in an oven. That’s how Nine 

 

(280g, 490g, and 10kg to be 

 

Grains Granola is made. 

 

used as an ingredient) and 

 

It tastes crispy but since it’s not stir-fried, it has a 

 

small packages (40g). The 

 

simple and aromatic taste. Consumers can trust the 

 

taste and nourishment of Rice 

 

quality of the product because they can actually see 

 

Flakes have been confirmed 

 

the whole grains in the package. What’s more, if it is 

 

“Fresh tape” is attached in 

package of rice flakes to 

keep it fresh 

as the product is supplied to 

nursery schools and the military 

in Korea. 

 

 

 

added milk, soybean 

milk, or 

yogurt, you can 

 

 

 

Rice Flakes were exported 

 

easily make it 

 

to Russia and China last year 

 

into a delicious 

 

and are also breaking into the 

 

meal. A cup- 

 

Singaporean, Canadian, and 

 

packed cereal with a 

 

Australian markets this year. 

 

portable spoon makes 

 

Ssial Foods plans to extend 

you can enjoy eating 

its export market by targeting 

Inquiries Ssial Foods Inc. 

the cereal at anytime 

Inquiries Living Life 

It can eat a rice flakes as a 

snack because its cereal 

size is bigger and crispier 

than other cereal products 

the large distributors and food 

stores overseas and supplying 

the product as an in-flight 

Tel +82-2-545-3648 

Fax +82-2-556-7382 

Website www.crfood.co.kr 

and anywhere. That’s 

the very thing busy 

modern people are 

Tel +82-31-769-8763 

Fax +82-31-769-8769 

Website www.elivinglife.co.kr 



11


Taste of Newly-Cooked RicePopular Item 

for Couples and Single Families 

Hanwoomul’s “Frozen Rice with Shrimp and Vegetables” 

Just Three Minutes in a Microwave and You 

Can Enjoy Traditional Topokki! 

Didilhyang “Instant Cup Topokki” 

Hanwoonul Agriculture Corporation (HAC) only 

“Didilhyang” is the brand of rice cake (tteok in 

jang (red pepper 

uses organic vegetables and rice polished within three 

Korean) that uses newly-harvested Gyeonggi rice and 

sauce), ganjang 

days at the RPC (Rice Processing Complex) of Gimje 

natural ingredients selected by Nonghyup (agricultur- 

(soy sauce), and 

Nonghyup, so that its frozen rice products maintain 

al cooperatives). The Hwaseong Wellbeing Tteok 

tomato sauce. 

the high quality and freshness. 

Cluster Business (HWC; established by Hwaseong 

Currently, Didil- 

All the HAC’s frozen rice products are made 

Jeongnam Nonghyup in Gyeonggi Province) is the 

hyang cake needs to be 

through a direct firing process, without steaming. As 

main agent for Didilhyang products. Over 5,000 tons 

stored refrigerated, but, by the end of this year, the 

a result, the rice is always properly cooked and sticky. 

of rice are used to produce Didilhyang rice cake each 

company plans to release a product that can be kept at 

The products keep the taste of the newly-cooked rice 

year. On account of the state-of-the-art automatic fa- 

a room temperature. The shelf life will be extended to 

for a long time thanks to a quick-freezing technique. 

cilities, 12 tons of rice cake can be produced a day. 

six months. (It is four months at present.) 

What’s more, the paper-tray used for packaging is 

eco-friendly and can be warmed in a microwave with 

an easy mind. There is no need to remove the film 

cover - it can go to the microwave the way it is. All 

 

 

 

Among various Didilhyang rice cakes, frozen rice 

cake solves the problem of the short period of rice 

cake distribution and storage. It is easy to eat and nutritious. 

A quick-freezing technique keeps the taste of 

 

 

these advantages make the product convenient to use 

the product for a long time. Based on the recently ob- 

 

and help keep the taste of the rice soft and sticky. 

The product is packaged for two servings and can 

be stir-fried on a frying pan. For the product in a container 

you’ll just 

need to defrost and 

reheat the package. 

These convenient 

features are especially 

attractive for 

Frozen rice with shrimp 

the consumers who 

are single and the 

families where both 

spouses work. 

Frozen rice with small octopus HAC is steadily 

marketing and actively 

exporting its 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

tained HACCP (Hazard Analysis Critical Control 

Point System) certification of the KFDA (Korea Food 

& Drug Administration), HWC is now able to produce 

Didilhyang rice cake in the safer and more sanitary 

conditions. HWC is pursuing large export deals 

for its rice cake products. Following the export of five 

tons of rice cake for topokki (stir-fried rice cake) last 

March, 60,000 units of instant cup topokki are about 

to be exported to Japan in November. After heating 

the product in a microwave for just three minutes, 

you can enjoy eating great-tasting topokki. The product 

is offered in three delicious tastes - with gochu- 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Frozen rice with ham and 

vegetables 

frozen rice products 

to China (Qingdao), 

Canada, Australia, 

and the US. 

Inquiries Choi Jong-un 

Tel +82-63-547-8200 

Fax +82-63-547-0017 

Email choiju0923@yahoo.co.kr 

Hot gochujang topokki 

Gungjung topokki 

Hot tomato topokki 

Inquiries Hwaseong Jeongnam Nonghyup 

Tel +82-31-352-7521 

Fax +82-31-352-9471 

Website www.didilhyang.com 



13

Buy Korean Food 

132 buyers from 26 countries and 170 Korean food exporters participated in at Seoul, Korea, on Oct 9 

2012 Buy Korean Food Autumn 

Ends in Great Success 

Overseas Buyers Gather to 

See K-Food 

132 Buyers from 26 Countries ParticipateGoal of USD$61 

Million and 773 Export Business Consultations Achieved 

The largest ever trade fair for Korean agri-products, “2012 Buy 

Korean Food Autumn,” was successfully held at the aT (Korea 

Agro-Fisheries Trade Corporation) center in Yangjae-dong, Seoul, 

on October 9. Over 130 overseas buyers from 26 countries, including 

ITOYO-KADO (Japan), RT-mart (China), H-Mart (the US), and 

about 170 Korean food exporters participated in the fair. A total of 

773 export business consultations (estimated at USD$61 million) 

took place during the event. The figure is a 35 percent increase 

compared to the previous fair, . 

A Korean food exporter talked a export business 

with a foreign buyer 

Chinese buyer Wu Mingfang, conducted negotiations 

with a number of Korean snack exporters 

(Nongshim, Binggrae, Gangdong O’ Cake, etc.) 

during the fair. Among the Korean snacks, he was 

especially attracted by the “Delos” cookies (produced 

by CheongWoo Confectionary). 

Mr. Wu explains, “I’m interested in the Korean 

snacks that match well with tea because Chinese 

people enjoy drinking tea. Delos is sweet and the 

packaging is convenient. It is also of portable size. 

I’m sure Delos can captivate the taste of the 

Chinese.” Many Chinese people are becoming interested 

in Korean agri-products on account of 

Hanryu (Korean culture wave). Seasoned seaweed 

and yuja-tea (citron tea) are particularly popular. 

Local consumers think that Korean agri-products 

are excellent in food safety and sanitation. It’s also a 

big plus that ties between Korea and China are now 

very amicable. Mr. Wu says, “To establish a solid 

foothold in China, it is important to use the marketing 

strategies that demonstrate the unique characteristics 

of Korea.” 

Plus Information 

Looking for 

Snacks to 

Go with Tea, 

and Hoping 

for 

Marketing 

Emphasizing 

Uniqueness 

of Korean 

Products 

What Kinds of Korean Agri-Foods Interest 

Overseas Consumers? 

In Japan, instant yukgaejang (spicy beef soup) and rolled kimchi are 

popular because these products are part of the unique Korean culture 

and also easy to cook. 

Chinese buyers mainly focused on negotiations with processed foods 

exporters of snacks for children, milk products including soybean milk, 

and healthy functional foods such as hongcho (vinegar beverage). 

Buyers from the US, where the K-Pop “Gangnam Style” song by Psy 

is a great hit, are interested in the processed Korean foods such as instant 

rice noodles and snack seaweed. 

South Asian buyers came with offers to import small-packaged cookies 

(Singapore), traditional Korean sauces (Indonesia), apple juice 

(Thailand), and so on. European buyers (especially from Belgium and 

the Netherlands) were positive about importing Korean fresh agriproducts, 

such as king oyster mushroom. 

Wu Mingfang, 

Purchasing Manager of Shenzhen Kong Shan Hong Tat 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 



15

Buy Korean Food 

High expectations are being placed on 

trition information on food labels, Korean 

Korean foods in the Netherlands, an agri- 

seaweed snacks are becoming popular. In 

cultural power in Europe. 

contrast to the past, a lot of seaweed snack 

Mr. Valon (whose responsibilities in- 

products low in sodium are entering the 

clude importing fresh Korean mush- 

US market one after another, and they re- 

rooms) explains, “Korean agri-products 

seem to be emerging as a trend after a series 

of promotions in the European market 

and thanks to the popularity of K-Pop. 

European buyers think that Korean agriproducts 

are well-packaged and the design 

is sophisticated. A lot of new Korean 

agri-products are rapidly entering the 

European market.” 

He adds, “Many local buyers are very 

interested in both the Korean fresh and 

processed foods. 

The strongest point of Korean foods is 

hygiene and food safety. Recently, we’ve 

Korean Agriproducts 

Get a Good 

Response 

Thanks to 

K-Pop 

Hope to 

Import 

Korean 

Fresh Foods 

Valon Bahtiri, 

Sales Manager of MitroFresh B.V. 

discovered that many European consumers 

are looking for Korean strawberries because 

they heard that they are very delicious.” 

Filipinos think that the sweet and salty 

Jung Seung-ju, 

Executive Director of H-Mart 

Mr. Jung says, “In addition to 

‘Gangnam Style,’ there is a ‘K-Food 

style’ in the US. The timing is excellent 

for boosting the consumption of Korean 

foods in the US.” 

As more and more American consumers 

are reading the ingredient and nu- 

Psy Wave 

and K-Pop 

Are So 

Popular 

Good 

Prospects 

for Large 

Exports of 

Traditional 

K-Sauces 

and Mandu 

ceive recognition as healthy snacks. 

Mr. Jung picked the traditional Korean 

sauces and mandu (Korean dumplings) as 

items that have a high potential to be imported 

in the US in large quantities. He explains 

that interest in Korean cuisine 

(Hansik) among American consumers is 

rising steadily. What needs to be done is 

the dissemination of recipes for various 

foods that use gochujang (red pepper 

paste) and doenjang (soybean paste), so 

that the consumption of Korean sauces is 

increased. Mandu is made with abundant 

vegetables and meat, and it is easy to cook. 

More people are consuming instant foods 

at home and, with this trend, the competitiveness 

of mandu in the US also rises. 

Korean soy sauce matches grilled foods 

well. Local buyer Ms. Katrina, manager of 

Mr. Lee emphasizes the merits of 

South Supermarket, says, “Compared to 

Malaysia as a new export market for K- 

the previous years, many more Filipino 

foods. According to Mr. Lee, “Muslim re- 

consumers are looking for Korean agri- 

gions account for 25 percent of the popu- 

Shin Jong-chul, CEO of ASSI PHILS Trading Corp. (top) 

According to Mr. Shin, the sauce market 

in the Philippines is growing, and import 

of Korean soy sauce (ganjang in 

Korean) is also on the rise. The grilled 

food culture such as barbeque is highly 

developed in the Philippines, and many 

Slightly 

Salted 

Korean Soy 

Sauce Is 

Popular and 

Soybean 

Milk 

Products 

Are a 

Promising 

Export Item 

products. Korean sauces like ganjang are 

popular items.” 

Korean dishes such as japchae (glass 

noodles with sautéed vegetables) and bulgogi 

(thin slices of beef marinated in soy 

sauce) have captivated the tastes of the 

Filipinos, and accordingly the sauces for 

Korean cuisine have also come into the 

spotlight. Ms. Katrina experienced the 

taste of Korean soybean milk products for 

the first time at . 

She has given favorable comments on the 

taste and is sure the Korean soybean milk 

will emerge as a hot item in the 

Philippines. 

lated world, and the size of the Muslim 

food market is approaching USD$700 billion. 

By targeting Malaysia, a hub of halal, 

it’s not difficult to increase the market 

share of Korean food around the world.” 

But export of Korean food to Malaysia 

is still in the initial stages. Only a few 

Korean foods, such as Shinramen of 

Nongshim, have obtained the halal certification 

so far. Moreover, the regulations 

for halal food will be changed next year. 

Mr. Lee says, “For individual companies 

to obtain halal certification is not an 

easy task because the costs are high and 

the procedures are very complicated. That 

Can 

Succeed in 

Muslim Food 

Market if It 

Obtains 

Halal 

Certification 

Matthew Lee, Managing Director of KMT Trading SDN BHD (right) 

is why the Korean government should try 

to bring an official halal certification organization 

to Korea or support the Korean 

food exporters by offering consultations on 

halal certification. 

16 Korea AgraFood Issue 206 Nov. 2012 17

K-Food Trend 

The Secret of KARA’s 

Goddess Appearance Is Very 

Simple: Vinegar Beverage 

Be Gorgeous Like KARA with Various Korean Vinegar Beverages 

KARA has changed. Not so long ago, 

KARA was singing, “We are pretty girls.” 

But, recently, they have released the new 

album “Pandora,” and in the 

music video their voluptuous 

beauty appearance had 

changed so much that it 

knocked everybody out. 

With “Pandora” KA- 

RA topped not only in 

the Korean music charts 

but also the Taiwan online 

music chart “Taiwan mobile.” 

How did they change from 

teenage girls into goddesses? Park Gyu-ri, the poster 

child for KARA (she claims that her appearance is 

the closest to a goddess), said at an event for honorary 

ambassadors of K-Food: “Korean agrifood makes me 

very beautiful like a goddess. After we decided on the 

concept for Pandora, I drank a lot of vinegar beverage 

to make the perfect body.” Vinegar beverages increase 

the metabolism and burn fat, so they help the 

diet. For this reason, many Korean pop stars such as 

KARA, 2PM, and Crayon Pop often drink vinegar 

beverages. Korean vinegar beverages are also considered 

good for preventing aging, recovering from fatigue, 

and improving blood circulation. They are especially 

popular with the Japanese, the people who 

invented vinegar beverages. 

Three Vinegar Beverages of Three Korean Idols - 

1 

 

Hongcho Is the Key to KARA’s Beauty 

Since KARA started working as exclusive models 

for Hongcho, the sales of this vinegar beverage have 

soared. According to Japanese distributors’ statistics, 

Hongcho occupies the largest share (13.5%) in the 

vinegar beverage market. KARA said, “Hongcho 

works great when one wants to make her appearance 

beautiful. Our dazzling beauty and small waists are the 

evidence.” Hongcho comes in nine kinds of tastes. 

Moreover, there are several different types of packages 

- from 50 mini size to 1.5 bottles. As the popularity 

of Hongcho has been rising so rapidly, the item was 

selected one of the hit products of 2011 by Nihon 

Geizai Shimbun’s sister magazine Nikkei Trendy. 

Inspired by the trend, a major publishing company in 

Japan published a book entitled the “120 Recipes 

Based on Hongcho 

”. Some major Japanese franchise 

companies even decided to develop cocktails and other 

beverages with Hongcho, such as Hongcho milk, 

Hongcho highball, and Hongcho sake. 

 

 

 

 

 

 

 

 

 

 

 

Inquiries DAESANG 

Tel +82-2-2220-9455 

Website www.daesang.co.kr 



19

K-Food Trend 

2 

The Secret of 2PM’s Healthy Bodies, “Dark Vinegar Drink” 

 

3 

Mischievous Cute Girl Group Crayon Pop’s Vinegar Beverage: 

“Drinking Vinegar” 

the lowest in calories (20kcal/25ml) among all the 

vinegar beverages on the Korean market. 

safety of our products, I will do my best to expand the 

export volume.” 

The powerful dance, fantastic performance, and 

charisma earned 2PM the nickname “beasts”. In contrast 

to the strength of their muscles, their faces are 

lovely and delicate, so they must be humans. But then, 

where does their power come from? Taek-yeon answered 

the question. He said: “After exercising and 

dancing, I always drink Sempio’s Dark Vinegar 

Drink”. Jun-ho added: “A glass of cold Sempio’s 

Dark Vinegar Drink in the morning, a glass in the 

evening, and a glass at 2pm relieve my fatigue.” 

The strongest point of the favorite vinegar beverage 

of 2PM is the main ingredient - brown rice. According 

to a staff member of Sempio, “the Dark Vinegar 

Drink is often called the king of vinegars because 

brown rice makes it richer than regular vinegars in 

amino acids, vitamins, and minerals. The news that 

residents of a village in Kagoshima, which is famous 

for the longevity of its residents, drink dark vinegar also 

puts our product into the spotlight.” To further improve 

the product, Sempio reinforced it with Vitamin 

E. As an antioxidant, vitamin E is effective at preventing 

aging and cardiovascular disorders. The low-calorie 

dark vinegar drink “Prune Vinegar Drink” has also 

been released. The product contains half the calories 

of the original Dark Vinegar Drink, and in general is 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Inquiries Sempio Foods Company 

Tel +82-2-3393-5460 

Website http://www.sempio.com/eng/ 

Even though Crayon Pop is new to the Korean pop 

world, they demonstrated exceptional skills at the debut. 

A Japanese company with a 120-year history immediately 

chose the girl group as models. 

What’s the appeal of Crayon Pop? The answer is 

the vinegar beverages that they drink. The product, 

entitled “Drinking Vinegar,” comes in several flavors 

- persimmon, pomegranate, and apple. It is the first 

vinegar beverage to use collagen and it’s selling like 

hotcakes in department stores, drugstores, and major 

supermarkets in Tokyo, Japan. 

The beverage with persimmon flavor is made with 

the Cheongdo flat persimmon, a fruit with high sugar 

and vitamin C content that grows in Cheongdo-gun, 

Gyeongbuk Province. 

All the types of Drinking Vinegar are rich in dietary 

fiber and oligosaccharide. No MSG or other 

chemicals or preservatives are used. 

According to a staff member of Sajo Haepyo, “Our 

product is often called the refreshing vinegars because 

Crayon Pop’s bubbly image makes it fresher than 

regular vinegars. Armed with the high quality and 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Inquiries Sajo Haepyo 

Tel +82-2-3470-6000 

Website http://hp.sajo.co.kr/eng/index.asp 



21

K-Food Trend 

Additional Information 

Q: 

Tired? 

Got a cold? 

Rough skin stressing you out? 

KARA Made “Hongcho” a Hit in the Japanese 

Beverage Market; They Now Plan to Make a 

Hit in the World Food Market with K-Food! 

KARA and Jang Seo-hui Were Appointed “Honorary 

Ambassadors of K-Food”Promoting Korean Agri-Products 

a Cup of 

Try Korean Citron Tea! 

Citron tea contains three times more vitamin C than a lemon and it’s good for 

fatigue. Korean citron tea has a beautiful yellow color and a wonderful sweet-andsour 

taste that’s sweeter than Chinese citron tea. 

Suh Kyu-yong (the second left), the minister of The Ministry of Food, Agriculture, Forestry and Fisheries (MIFAFF), KARA (the 

right) and Jang Seo-hui (the left) 

According to the Ministry for Food, Agriculture, 

Forestry and Fisheries (MIFAFF), KARA and Jang 

Seo-hui - who enjoy great popularity in Japan, China, 

and the ASEAN nations - were appointed “Honorary 

2012 Ambassadors of Korean Agro-Fishery 

Products” on October 2 at the Trade Center COEX, 

Samseong-dong, Gangnam-gu, Seoul, Korea. For one 

year, they will be actively promoting the excellence 

of Korean agri-foods overseas in various ways - 

through K-Food commercials, photo shoots, UCC, 

and at autograph-giving events for fans. 

One of the K-Food commercials - Follow Colors - 

was first released at the event and received positive 

responses from the event’s participants. Follow 

Colors is a five-episode series: Health (black), Taste 

(red), Nature (green), Beauty (yellow), and Love 

(white). Several types of promotional events - such as 

distributing K-Food recipes, KARA stickers, and 

photo albums - are actively used as part of the overseas 

promotional campaign. 

Ku Ha-ra, a member of KARA, said, “We prepared 

several K-Food recipes: blueberry makgeolli, 

paprika fried rice, and so on. The recipes are a good 

road map to make a lovely face and body shape.” 

Jang Seo-hui, a famous actress, will also do her 

best to boost Korean exports. Her pretty appeal landed 

her on the Chinese-TV soap opera “Sui Tang 

Yingxiong (History of the Sui and Tang Dynasty).” 

In the drama, she played the femme fatale role of 

Jang Ryeo-hwa (), and the drama became a hit 

in China. 

In October, Jang Seo-hui invited her fans from 

China for a fan meeting where she promoted some 

Korean foods. 



23

Fresh Food _ Sweet Persimmon 

We are very very happy, when we come 

up smelling like a rose or get pennies 

from heaven. But the same thing happens 

when we discover a delicious dish outside of a 

famous restaurant. 

Suncheon sweet persimmons are not that famous. 

But once you try eating them, you’ll feel as if you just 

got pennies from heaven. 

High Sugar and Juicy 

Contents 

The Secret Treasure - High 

Quality 

Suncheon 

Sweet 

Persimmon 

Export to Malaysia and Thailand 

Positive Response from the Buyers 

Sweet Persimmon Cultivated in Suncheon 

Since 1910Average Production Is 800 

Tons 

Persimmons are grown everywhere in Korea, but 

Gyeongsangnam-do (the province where Changwonsi, 

Gimhae-si, Jinju-si, and Sacheon-si are located) is 

the largest producer of the fruit, with output totaling 

60 percent of all the Korean persimmons. 

Its brand name, Jinyeong Sweet Persimmon, is familiar 

to every Korean. If compared to 

Gyeongsangnam-do, the production of Suncheon-si 

in Jeollanam-do (800 tons on average) is relatively 

small. Nevertheless, the taste and output are not always 

in direct proportion. The Suncheon area has 

been cultivating sweet persimmon since 1910 and 80 

percent of the fruit produced there boasts the prime 

quality in every aspect - sweetness, juiciness, crispiness, 

and storability. For this reason, almost everyone 

who has tried a Suncheon sweet persimmon, especially 

the natives of Jeollanam-do, can’t forget its taste. 

Last year, the persimmon farms of Suncheon were 

chosen as “model farms of top quality fruit” by the 

Rural Development Administration (RDA), and the 

cultivation of Suncheon sweet persimmon has been 

enhanced with fertilization by bees and environmental 

improvement. The changes were made in order to 

increase the competitiveness of Korean farmers in 

producing high quality fruit. 

State of the Art Distribution 

FacilitiesSuncheon Combination Union 

Joint Enterprise. Co., Ltd. 

Suncheon sweet persimmon is distributed by 

Suncheon Combination Union Joint Enterprise. Co., 

Ltd, which is a joint enterprise established in 2007 by 

three cooperatives (Suncheon NH Agricultural 

Cooperative, Suncheon Horticultural NH Agricultural 

Cooperative, and Byeollyang NH Agricultural 

Cooperative). 

The company is the main producer in the Suncheon 

area with total output reaching 25 percent (200 tons) 

of all Suncheon sweet persimmons. 

Suncheon Combination Union Joint Enterprise. 

Co., Ltd. is equipped with state-of-the-art facilities 

such as sorting machines, a low temperature ware- 

Sweet persimmon 

farms in 

Suncheon area 

(left) 

A farmer picks a 

sweet persimmon 



25

Fresh Food _ Sweet Persimmon 

The whole view of Suncheon Combination 

Union Joint Enterprise. Co., Ltd. 

Strict Quality ControlInforming Farmers 

about Cultivation Technologies 

Suncheon Combination Union Joint Enterprise. 

Co., Ltd. has been exporting products from 23 farms 

 

 

in the Suncheon area to Malaysia and Thailand since 

2010. To help keep the high quality standards, the 

company also informs farmers of the new cultivation 

technologies for sweet persimmons and after-harvesting 

management. 

The fruit is packaged in 10kg bulk boxes using the 

 

 

 

 

Workers are 

sorting suncheon 

sweet persimmon 

at the 10-meter 

long sorting line by 

size and color 

Suncheon sweet 

persimmon has 

been sold well at 

home and abroad 

cold chain system. But a large selection of sizes is offered 

on demand to match the taste and size preferences 

of the buyers. 

Thanks to all these efforts, the company achieved 

an important milestone last year: it successfully exported 

80 tons of sweet persimmon, which is 20 tons 

more than in 2010 (60 tons). This year, based on the 

positive response of the buyers from the ASEAN 

countries, the company plans to export its product to 

Hong Kong and Singapore, and expand the export 

volume further. 

Lee Kyung-soo, President of Suncheon 

Combination Union Joint Enterprise. Co., Ltd., said, 

“To secure a good supply, we have just signed a contract 

with the farms in surrounding areas, such as 

Jangseong-gun and Gwangyang-si, and we will try to 

expand the base by focusing our efforts on packaging 

and promotion, so that our fruit can enter department 

stores and top supermarkets overseas.” 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Suncheon 

Combination 

Union Joint 

Enterprise. Co., 

Ltd. took part in 

agrifood expo 

house, and automated processing machines (allowing 

them to conduct color and sugar content tests without 

damaging the fruit). 

Soon after the company opened the distribution 

center in 2010, the facility started attracting a lot of 

attention for the food safety, thorough sorting, and because 

it had obtained GAP (Good Agricultural 

Practices) certification. The 10-meter long sorting line 

is also in the spotlight as it enables up to six experts 

to conduct selection at the same time. Plus, the largecapacity 

warehouse can keep fresh up to 3,000 tons 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

of the fruit, thus making up for the short distribution 

period. 

Tasting events in Korean market 

Inquiries Suncheon Combination Union Joint Enterprise.Co.,Ltd Tel +82-61-752-0400 Fax +82-61-752-7771 Website www.hanurine.co.kr 



27

Fresh Food _ Sea Mustard 

Challenging the Zero 

Pollution Factor, 

Goheung Myeongcheone 

Sea Mustard 

Quality Inspections Held Together with Japanese 

BuyersConfidence of Being the Best in Food Safety 

Do you know what “nebaneba” food is? 

“Nebaneba” is the Japanese adverb for 

“stickily” (Jap. ). Japanese people 

generally enjoy eating sticky foods because their 

unique food culture has a belief that the regular 

consumption of sticky foods can help 

one’s body stay healthy. The 

foods that contain sticky 

material are called 

“nebaneba” in Japan. 

Different kinds of seaweed 

including sea mustard and 

kelp are representative 

nebaneba foods. When you visit 

a Japanese restaurant, it’s easy to 

see sea mustard or kelp served as a 

side dish. In fact, one recently released 

study suggests that a sticky material 

in seaweed foods contains water-soluble 

fiber. 

Exports of Korean Sea 

Mustard to Japan 

Steadily Increasing 

These days, Korean sea 

mustard is common on a dining table in Japan because 

the production of Japanese seaweed fell sharply 

after Japan’s nuclear power disaster last March. The 

sea mustard for export to Japan is mainly produced in 

In Korea, it’s traditional to eat sea mustard 

soup for mother after giving birth to her baby 

because sea mustard soup, rich in iron, helps 

supplement to mother’s iron deficiency 

After gathering sea mustard, 

and it dried through sea breeze 

Production process of Goheung Myeongcheone sea mustard 

the Gijang area of Pusan (the second largest city in 

Korea) and in Myeongcheone of Goheung (South 

Jeolla Province). Goheung myeongcheone sea mustard, 

in particular, boasts a yearly output of about 110,000 

tons, which amounts to over 40 percent of all the 

processed sea mustard distributed in Korea. The sea 

mustard there is collected from the middle of February 

to early April. The Myeongcheone sea mustard produced 

in March is considered to have the best taste. 

Eco-friendly Certificate ObtainedSea 

Mustard Traceability 

Goheung Myeongcheone sea mustard was first exported 

to Japan last year. The very first deal was 

made when Japanese buyers directly visited the producer 

of the sea mustard in Goheung with an offer of 

an import contract. So why do Japanese buyers, who 

are so famous for being very particular about importing 

food, show so much interest in Myeongcheone 

sea mustard? The reasons are the eco-friendly farming 

method and hygienic production process. As evidenced 

by an eco-friendly certificate which was obtained 

in 2010, Myeongcheone sea mustard doesn’t 

use organic acid. The QIA (Animal, Plant and 

Fisheries Quarantine and Inspection Agency) regularly 

checks the production process. What’s more, the 

production history of each Myeongcheone sea mustard 

product can be confirmed by the hour through a 

systematic record of management - from seeding to 

harvest, distribution, and export. In other words, you 

can find out when, where, and how the seaweed product 

was cultivated and processed. The quality is so 

competitive that any product can pass a radioactivity 

check or a water analysis at any time. No wonder that 

Japanese buyers recognized Myeongcheone sea mustard 

for its quality and safety. 

According to Jin Pan-dong, director of the department 

for quality and research at the Aquaculture 

Union Corporation Myeongcheone Fishing Village 

(MFV), “Japanese buyers stay at our production facilities 

and carefully check all the steps - from processing 

to packaging and shipment. The largest pride of 

Myeongcheone sea mustard is that we keep the pollution 

factor of the Meongcheone sea mustard at zero 

so that overseas consumers can enjoy Korean sea 

mustard with an easy mind.” 


Dried Sea Mustard, Salted Sea 

Mustard, and Chopped Sea Mustard 

Delivered to Japan through OEM 

MFV is actively exporting to Japan several types 

of sea mustard: dried, salted, and chopped. The 

products are delivered to a major Japanese food 

company through an OEM (original equipment 

manufacturing) agreement. Several types of 

packages, all in zipper-type bags, are offered: 

30g and 50g (for use at home), and 200g (to be 

used as ingredients in food businesses). Other 

types of processed sea mustard products are also 

receiving a lot of attention 

from foreign 

buyers. Those 

are dried 

kelp, salted 

kelp, and salted 

kelp stalk. 



29

Fresh Food _ Sea Mustard 

Delicious Food _ Red Pepper Power 

 

 

Salted Goheung 

Myeongcheone 

sea mustard 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Enjoy the 

Spicy Taste 

of Korea! 

 

 

 

 

 

 

 

 

 

 

 

The Story Behind Taejabi, 

the Organic Red Pepper 

Powder made by 

Sun and Nature 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Inquiries Aquaculture Union Corporation Myeongcheone Fishing Village Tel +82-61-843-1882 Website http://sea.invil.org 

T 

he spicy taste of Korea is now setting out 

to conquer the world. A lot of foreigners 

enjoy eating Korean spicy dishes such as 

topokki and kimchi. 

What’s more, Angelina Jolie and Gwyneth Paltrow 

have gone on a bibimbap diet (rice mixed with vegetables, 

beef, and gochujang [red pepper paste]). 

Oprah Winfrey is known to have succeeded in losing 

some weight by consuming a small quantity of 

red pepper powder on a daily basis. In other words, 

the spicy taste of Korea has emerged as a hot issue in 

this era of globalization. 

Red pepper powder is generally used in Korea as a 

condiment to add spiciness to Korean dishes. Interest 

in red pepper is growing due to the capsaicin that it 

contains. Capsaicin is responsible for the spicy property 

in chili peppers and has been scientifically 

proven to help lose weight, prevent diabetes, and cancer. 

For this reason, red pepper has recently entered 

the list of 20 world-class health foods selected by the 

US portal website Huffington Post. Korean chili peppers 

are sweeter than their foreign competitors and 

loved by many foreigners. Taejabi, the product of 

Anymyundo NH Agricultural Cooperative and one of 

the brands of Korean red pepper powder, is enjoying 

particular popularity. 

Taejabi has several 

tastes to suit the 

consumers’ preferences 

- very spicy, 

regular, and mild 



31

Delicious Food _ Red Pepper Power 

Thanks to the mild 

subtropical climate 

on the 

coastline and 

abundant sunlight, 

the red pepper 

from Anmyundo 

has a shiny red 

color and boasts 

sweet, thick flesh 

Red Pepper is dried in a greenhouse under the sun 

Organic Red Pepper Powder Made with 

Sea Breeze 

Anmyundo is an island located at the southeast end 

of the Taean Peninsula in Korea. Thanks to the mild 

subtropical climate on the coastline and abundant 

sunlight, the red pepper from Anmyundo has a shiny 

red color and boasts sweet, thick flesh. Its taste and 

scent are unique because it is cultivated in the sea fog 

among the red pine trees. The biggest merit of the 

product is the eco-cultivation management. 

All the red pepper is grown on the basis of an 

agreement that Anmyundo NH Agricultural 

Cooperative has concluded with the farms that practice 

eco-cultivation and use organic EM fertilizers. 

The collected red pepper is inspected by managers 

who have many years of experience under their belt 

HACCP (Hazard Analysis and Critical Control 

Point)-certified plant and then sorted into several 

tastes to suit the consumers’ preferences - very spicy, 

regular, and mild. 

Consumption of Red Pepper Powder Is on 

the Rise in Japan 

Japan is the Largest Importer of Taejabi. 

Mun Young-chul, executive director of Anmyundo 

NH Agricultural Cooperative, said: “I think that 

Taejabi’s popularity in Japan, a country with very 

strict customs clearance regulations, is a clear sign 

that the quality of Taejabi is acknowledged in that 

country. Many Japanese food companies such as 

S&B Foods and Nissin Foods keep expanding the 

import volume.” He added that, in his opinion, trust is 

another secret of success. During the first export to 

Japan in 2005, a tiny amount of iron made its way into 

the product due to a failure of a grinder engine. 

The amount of iron was so small that the importing 

company didn’t notice the problem. Nevertheless, executive 

director Mun replaced the entire shipment, not 

only the problematic products, but also every product 

that was shipped along with them. His decision 

helped to build credibility with the importing company 

and soon the importer introduced An-myundo NH 

Agricul-tural cooperative to other companies working 

in the same field. 

Executive director Mun says: “Armed with the 

high quality and safety of our products, I will do my 

best to expand the export volume.” 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

and are licensed as Agriculture Product Quality 

Inspectors. The selected red pepper is ground at the 

With taejabi, Anmyundo NH Agricultural cooperative took 

part in agrifood expo 

Inquiries Anmyundo NH Agricultural cooperative Tel +82-41-673-4080 Fax +82-41-574-0576 Website www.anmyundo.nonghyupi.com 



33

It’s New ! 

It’s New ! 

Mushroom Cookie 

Eat Cookies to Benefit from the Nutrients in Mushrooms 

Sempio Hansik Meat Marinade 

Launch of New Sauces for Traditional Korean Meat Dishes 

Mushrooms are generally very high in nutrition 

and, among the various kinds, 

pine mushroom is particularly good. 

Pine mushrooms contain nearly seven times more vitamins 

than oyster mushrooms, and ten times more vitamins 

than enokitakes. The famous Korean mushroom 

export company - Munsan Mush Corporation - 

has recently invented cookies that are made from 

mushrooms. The new product is receiving favorable 

evaluations. 

Mushroom Cookie Keeps All the Superior 

Health Benefits of Mushrooms 

Soon after Munsan Mush Corporation was established 

in 2005, it started attracting a lot of attention 

from overseas buyers for the exports of high quality 

mushrooms to Japan and the US. In recognition of its 

contribution, in 2008 the company received the 

Export Award from the Gyeongsangnam-do provincial 

government. Inspired by the increasing popularity 

of its products, Munsan Mush Corporation decided to 

develop a mushroom cookie. 

The cookie is made with pine mushroom powder, 

not the whole mushrooms, so the nutrition is retained 

while the mushroom scent is removed. The first export 

of the cookie last July was successful: 800 boxes 

of mushroom cookies worth USD$35,000 were 

shipped to Canada. 

Several marinades that will make cooking traditional 

Korean meat dishes easier have been 

developed recently. The Korean sauce producer 

Sempio launched three kinds of marinades for 

Korean meat dishes: Namwon Jeongol-style Bulgogi 

Sauce (bulgogi is a hot pot dish made with thin slices 

of beef marinated in a soy sauce), Mapo Gochujang 

Jumulreok Sauce (jumulreok is a dish made of pork 

and red pepper paste), and Insadong Gungjung Galbijjim 

Sauce (galbi-jjim is a royal court dish made of 

braised short ribs). With this variety, anyone can enjoy 

making traditional Korean meat dishes at home. 

With Sempio, It Is Easy to Cook Traditional 

Korean Dishes from All Throughout Korea 

Namwon Jeongol-style Bulgogi Sauce is made of a 

unique stock that uses kelp and radish, so it perfectly 

complements the taste of bulgogi. Mapo Gochujang 

Jumulreok Sauce mixes well-fermented gochujang 

and over ten other ingredients (garlic, onion, and so 

on) to make the meat taste soft. With Insadong 

Gungjung Galbi-jjim Sauce, one can taste the flavor 

of the traditional Korean royal cuisine. 

One package of Sempio hansik sauce contains 

marinade for three to four servings, so there is no 

need to calculate how much sauce you will need to 

prepare a meal. With these sauces, one can cook, anytime 

and anywhere, excellent-tasting Korean meat 

dishes originating in different regions of the country. 

The new products will be particularly handy for a 

homemaker or a single person who are all thumbs 

when it comes to cooking. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Inquiries Munsan Mush Corporation Tel +82-55-761-5595 E-mail ghpark0@jinjucity.com 

Inquiries Sempio Foods Company Tel +82-2-3393-5332 E-mail odoojin@sempio.com Website www.sempio.com 



35

Korean Franchise _ Didim Food 

out of business every day. Last year, Didim invested 

KRW6 billion in a manufacturing factory equipped 

with a cutting edge automated system. And with the 

perfectly built infrastructure, Didim has truly become 

the leader in the Korean franchise business, staying at 

the top in all the three major aspects: manufacturing, 

Skirtmeat 

The Leader among Korean 

Meat Franchises, 

Didim Food 

The outside view of New Mapo 

Skirtmeat restaurants in Korea 

Seasoned 

ribs of beef 

Ribs of beef 

Back ribs 

I 

n the past, Mapo (located in the Gangbuk area 

of Seoul) was the last stop of the trams and intra-city 

buses on the southwest line. Many 

Seoulites have memories of going to the area to have 

some grilled meat with a drink. The franchise shop 

New Mapo Skirtmeat revives the memories of Mapo 

that many people cherish. And Didim Food, the company 

that operates the franchise, is knocking on the 

door of China. 

distribution, and the franchise system. 

Enjoy Eating Various Types of Meat 

Including Skirtmeat, New Mapo Skirtmeat 

In fact, in 2008 Didim Food closed its bamboo 

food franchise, Bamboo House, that it had operated 

since 1999 in order to focus on the pork franchise. 

Didim benchmarked a famous skirtmeat restaurant in 

Incheon City and decided to put skirtmeat at the center 

of the menu for its new franchise business. 

Skirtmeat is low in fat and has a chewy taste. The 

concept of Didim franchise restaurants is creating a 

place where anyone can comfortably enjoy a drink. 

That’s how New Mapo Skirtmeat was born. It now 

accounts for over 80 percent of Didim Food’s annual 

sales. The restaurants have become so popular that 

the company was able to open 412 New Mapo 

Skirtmeat restaurants throughout Korea. 

Lee Bum-taek, President of Didim Food, explained, 

“The key to our popularity is the fact that 

consumers can taste various kinds of meat and many 

different meals at a New Mapo Skirtmeat franchise.” 

In New Mapo Skirtmeat restaurants, in addition to 

The inside view 

of New Mapo 

Skirtmeat restaurants 

in Korea 

Great Gooey Meat in the Skirtmeat Restaurants 

“New Mapo Skirtmeat” 

Over 400 Franchises in KoreaFirst Overseas 

Franchise in Qingdao 

Perfect Balance of Three Elements: 

Franchise System, Manufacturing, and 

Distribution 

Didim Food is running more than 400 stores 

around Korea under three brands: New Mapo 

Skirtmeat, Drum Camp, and Tiger Stone Chitterlings. 

The figure is unprecedented in the Korean franchise 

industry, given that a lot of restaurants open and go 



37

Korean Franchise _ Didim Food 

in Korea, and then we will enter the US food franchise 

market.” 

 

Didim keeps on growing. 

 


 

Meat process 

factory 

skirtmeat, people can enjoy eating various meat dishes 

and other types of Korean food: samgyeopsal 

(grilled pork belly), dwaeji-galbi (grilled spareribs), 

deung-galbi (baby back ribs), sogalbi-sal (grilled beef 

ribs), bibimbap (rice mixed with vegetables and beef), 

naengmyeon (cold noodles), kimchi-jjigae (kimchi 

stew), guksu (Korean noodles), and so on. Another 

delicacy is the egg crust cooked over a hot grill. It 

tastes especially good when garnished with meat, 

kimchi, and seasoned green onion. 

Becoming Famous in ChinaWill Open 

Three More Stores 

With the opening of a franchise store in Qingdao, 

China this June, Didim Food is starting to make inroads 

into overseas markets. Several dishes were 

added to the menu of the Qingdao restaurant: nakjibokkeum 

(stir-fried octopus), haemul-pajeon (seafood 

and green onion pancake), galbi-tang (short rib soup), 

yukgaejang (spicy beef soup), haejangguk (hangover 

soup), and some others. The meat dish menu is the 

same as in Korea. The overseas restaurants of Didim 

generally use locally grown high quality ingredients, 

but the sauces (including galbi sauce and the seasonings 

for stir-fried dishes) are brought from Korea to 

minimize the difference between the taste of the same 

dishes in Korea and abroad. So far, the first Chinese 

restaurant has been a great success. About 90 percent 

of the customers of New Mapo Skirtmeat in Qingdao 

are locals. As the restaurant is becoming popular with 

the Chinese people, Didim is planning to open three 

more franchise stores in China (in Beijing and other 

cities). Mr. Lee said, “We will launch a new high-end 

franchising brand soon. The first restaurants will open 

Who Is Mr. Lee, the Person Behind 

Didim’s Success? 

What keeps Didim 

growing is Mr. Lee’s 

long experience in the 

food business. When 

he was just 20 years 

old, he opened his 

own street cart bar. 

Only two years later, 

he obtained a business 

license and opened an indoor cart bar. The 

first crisis came when the chef of the bar suddenly 

quit five months after the business opened. Mr. 

Lee had to close down, but one thing he learned 

was that understanding food culture and cooking 

skills are the key to success in the franchising 

food industry. After completing his mandatory 

military service, Mr. Lee worked as a cooking assistant 

at a galbi restaurant for two years. There 

he gained the knowledge he needed to establish 

his own business. He decided to get more experience 

at a large restaurant for another year and 

finally opened his restaurant, Bamboo House, in 

1999 (at the age of 27). Bamboo House became 

the matrix for New Mapo Skirtmeat. As his first 

restaurant was gaining popularity, Mr. Lee hit his 

stride and entered the franchise food business. In 

2003, he established a factory that supplied and 

distributed ingredients to his franchisees. 

Based on his abundant experience, Mr. Lee was 

able to launch another franchising brand, New 

Mapo Skirtmeat, in 2008. Since then, the franchisees 

have been growing like mushrooms. 

Sales of New Mapo Skirtmeat reached KRW35 

billion last year on account of steady investment 

in manufacturing and establishing the distribution 

system for the new brand. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Inquiries Didimfood Tel +82-32-819-6870 Fax +82-32-815-6870 Website www.didmfood.co.kr 

Qingdao branch of 

New Mapo 

Skirtmeat restaurants 



39

Simple Korean Cooking 

Topokki in Kimchi Sauce 

A Hot Rendezvous of Kimchi and Topokki 

Hansik, or Korean cuisine, 

has become a 

byword for healthy 

food. And it is for this reason that 

Korean food is appearing in the 

spotlight so often these days. The 

top hot and spicy foods, kimchi 

and topokki, are no exception. 

One of the factors behind the 

worldwide recognition of kimchi 

is that it is an excellent fermented 

food rich in nutrients such as dietary 

fiber, vitamins, and minerals. 

Another representative 

Korean hot dish, topokki, is a 

popular snack among all generations 

irrespective of one’s gender 

or status. Thanks to its delicious 

taste, topokki is a rising star of the 

food trucks in the US. What’s 

more, Drexel University (in the 

US) and Yangzhou University 

(China) offer students Korean 

cuisine classes where the curriculum 

includes learning how to 

cook topokki. What happens if 

these hot in all respects foods 

meet together? 

Topokki in kimchi sauce was 

developed by the Rural 

Development Administration 

(RDA) and tastes sour due to the 

sauce made with minced kimchi. 

Japanese consumers love the dish 

for its distinct taste. 

 

If you like seafood, use it instead of 

chicken. To make a perfect tasting 

dish, mince the kimchi for a long 

time. 

How to Make Topokki in Kimchi 

Sauce (two servings) 

Main Ingredients: 200g rice cake, 60g 

chicken, 30g sweet potato, 10g sesame 

leaf, 30g cabbage, 10g spring onion, 30g 

onion, and a little bit of salt and pepper 

Sauce Ingredients: 10g red pepper 

paste, 50g red pepper powder, 15g 

onion, 10g spring onion, 30ml water, 5g 

soy sauce, 5g crushed garlic, 5ml oil, 10g 

sugar, 40g starch syrup, 60g kimchi 

1. Mince kimchi as finely as possible. 

2. Put minced kimchi and all the other 

sauce ingredients in a bowl and mix 

them together. 

3. Remove the grease of the chicken and 

cut the chicken into bite sized pieces. 

Season with salt and pepper. 

4. Line a pan with oil. Stir in the chicken 

first and then add sweet potato. 

5. When the chicken is fully cooked, add 

the sauce, rice cake, and cabbage. Stir 

everything together. 

6. Add spring onion and sesame leaf. Boil 

for another two or three minutes before 

serving. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 



41

Interesting Story of Hansik 

Gimjang, Koreans’ 

Wintering Ritual Ahead of 

the Long, Freezing Winter 

By Lee Myeong-ah 

A food culture columnist who 

writes about the healthy 

Korean diet, traditional Korean 

food, and local cuisine, she 

contributes to a series dedicated 

to the farmers who produce 

high-quality agricultural 

products and to a travel column 

searching for the best 

foods. 

Gimjang 

Kimchi is the Korean signature 

food that never 

fails to be on a dining 

table. Its history goes back thousands 

of years. The distinctive seasonal 

characteristics of Korea and 

the food culture in which Koreans 

eat kimchi as a staple dish have 

given birth to a unique Korean 

custom: gimjang (kimchi-making 

wintering ritual). Winter in Korea 

is long and cold. Technically 

speaking, winter spans from 

December to February of the following 

year. But, practically, it is 

also cold in November and March, 

so the two months are also considered 

as part of the winter season. 

Gimjang is sort of a ritual in 

which Koreans make a lot of kimchi 

at once to eat it all throughout 

the winter. The gimjang kimchi is 

prepared by salting napa cabbages 

that are harvested in late fall; making 

the kimchi sauce with shredded 

radish, red pepper powder, 

jeotggal (salt-fermented seafood), 

garlic, water parsley, leaf mustard, 

etc.; and stuffing the sauce between 

the leaves of the napa cabbage. 

Then, the baechu-kimchi 

made through this process is put 

into jars to store and eat throughout 

the winter. 

Gimjang Day Is a Village’s 

Festival Day 

To do gimjang, Koreans first 

have to set the right date for it. It is 

hard to finish making all the kimchi 

for winter at once even if all the 

family members participate, so it is 

common to have neighbors lend a 

hand. Two days before the big day, 

Koreans pile cabbages up in their 

front yard. As Koreans usually 

make gimjang kimchi with 100 

cabbages or more, their front yards 

turn into small cabbage hills. 

Preparing cabbages for gimjang involves 

elaborate, time-consuming 

work where people cut each head 

of the cabbage, split it in half by 

hand, and sprinkle salt. This is 

done to reduce water and increase 

salinity, and thereby improve the 

storability of the dish. 

And when the gimjang day 

comes, a housewife gets all sorts of 

condiments and ingredients ready 

early in the morning. These include 

red pepper powder made of red 

pepper that is harvested in the fall, 

dried, and finely ground; jeotggal 

made by salting and fermenting 

shrimp or anchovy that is caught 

in-season; finely-minced garlic; 

and scallion, water parsley, and 

leaf mustard that are cut at the 

same length as the shredded radish. 

All the seasoning ingredients are 

put into a big tub and mixed together. 

The climax of the kimchimaking 

process is stuffing the 

sauce between the leaves of the 

well-salted cabbages and wrapping 

each cabbage with its outer leaves. 

While housewives are making 

kimchi, their husbands dig deeply 

in the ground in the corner of the 

front yard and bury jars for kimchi 

so that only the lids of the jars stay 

above the ground. Then, the kimchi 

is piled one by one in the jars 

with the salted outer leaves of cabbage 

at the top. They press the 

kimchi tightly in the jars and put 

on the lids. The entire kimchi-making 

process that has started at dawn 

is now finished, just around the 

time when the day becomes dark. 

Freshly-Boiled Pork 

Wrapped in Kimchi Is Out of 

this World! 

Gimjang in which all family 

members and neighbors take part is 

not a routine day, so by the end of 

it everyone needs an energy-replenishing 

dish. Lumps of pork are put 

in a big caldron, boiled, and cut into 

thin slices. The slices of boiled 

pork wrapped in the freshly-made 

kimchi leaves with a bowl of makgeolli 

(Korean rice wine) taste 

wonderful. Another delicacy of the 

gimjang day is baechu deonjangguk 

(cabbage and soybean paste 

soup), which is made by putting 

the sweetish outer leaves of cabbage 

in the soybean paste soup. It 

is a nice dish to have on a cold day. 

Kimchi Fridge Replaces Jars 

This gimjang custom is gradually 

fading out as people get accustomed 

to living in an apartment 

and can easily obtain cabbages 

even in winter. Still, the taste of 

the gimjang kimchi is so entrenched 

in the Korean food culture 

that Koreans cannot easily 

forget it. To retain this unique 

taste, Koreans developed a unique 

home appliance - the kimchi refrigerator. 

This special fridge is said to reproduce 

the true taste of the gimjang 

kimchi fermented in the 

ground throughout the winter. 

Couples preparing a wedding put 

the kimchi fridge on the list of 

household items they plan to buy. 

Indeed, kimchi is an undying staple 

that will never disappear from 

the Korean dining tables. 



43

Special _ Gangnam Style 

Feel the Real Gangnam 

with Gangnam Style! 

Modern Atmosphere and Center for 

Fashion, Beauty, and Culture 

Take a Look Around Gangnam with the Gangnam City Tour 

What is the meaning of “Gangnam” in Psy’s No. 1 hit Gangnam Style? 

Gangnam is the name of an area in the southern part of Seoul, 

capital of Korea. Gangnam Style is the attraction and PSY’s popularity 

does not seem to be fading, so there are an increasing number of tourists 

visiting Gangnam for the first time. Inspired by the growing interest in 

Gangnam, the Korea Tourism Organization (KTO) and Gangnam district 

office developed several Gangnam tours for foreigners. 

No time to come to Gangnam? Don’t be too sad - 

has prepared all the necessary info about Gangnam tours for you! 

Fashion Street: Apgujeong Rodeo Street and 

Cheongdam-dong 

There are many skyscrapers, fashion, culture, and finance 

businesses in the center of the Gangnam area. 

But Apgujeong-dong is above all as the center of fashion, 

so it can be a young shopper’s cup of tea. The 

Gangnam area is a concentration of famous clothes 

brand stores as well as beauty shops, hair salons, cosmetic 

surgery hospitals, massage shops, spas, and so 

on. In addition to the fashion and beauty shops, restaurants 

offering Korean, Japanese, and Chinese cuisine 

are attracting crowds. Bars are prospering, too. World 

famous brand clothing stores are lined up from 

Apgujeong Station to the Cheongdam-dong 

Intersection along the Cheongdam Fashion Street. 

What’s more, the famous entertainment management 

company, SM Entertainment, is located in this 

neighborhood. So, if you’re lucky, you could probably 

meet the K-Pop stars of SM Entertainment such as 

Super Junior, TVXQ, Girls Generation, and even PSY. 



45


Gangnam Station Always Full of 

Youngsters 

In the vicinity of Gangnam station is a hub of traffic 

in the Gangnam District. For this reason, many 

young people choose this neighborhood as a gathering 

place to enjoy shopping together at a clothing 

store or book store; or go to a movie theater, restaurant, 

café, or pub. All these stores are located along 

the main road of the neighborhood, Gangnamdae-ro. 

The streets there are crowded with people day and 

night, so you may have to wait in a long line to get 

into a pub. Nevertheless, the experience is worth it if 

you want to learn about the distinct Gangnam culture. 

Great Place for Dating, 

Sinsa-dong Garosu Street 

This neighborhood is easily accessible from Sinsa 

Station on Line 3 of the Seoul Subway. It is within 

only a five-minute walk from the station. The name 

“Garosu” in Korean means a “tree-lined street.” 700 

meters of Garosu Street is adorned with about 160 

ginkgo trees. Garosu Street has a very different atmosphere 

from the crowded Gangnam station area. 

Take your sweetheart there in a leisurely way and 

suggest having a dinner together at one of the local 

restaurants offering diverse types of cuisine. Or just 

enjoy some tea at one of the lovely coffee shops. 

The Mecca of Korean Trading, 

Samseong-dong 

The vicinity of Samseong station is a mecca for 

Korean trading. Some major exhibition and conference 

facilities are concentrated in that area: COEX, ASEM 

Tower, Trade Tower, Grand Inter Continental Seoul 

Hotel, Seven Luck Casino, department stores, and the 

Korea City Air Terminal. The COEX complex includes 

Convention and Exhibition Center, shopping 

mall, a multiplex cinema, Aquarium, Atriums Theater, 

a big book store, and many restaurants; so it is a good 

place to spend time together with the family. 

Experience Korean Buddhism at the 

Bongeun Temple 

In the very busy 

Samseong-dong, there 

is one beautiful and 

quiet spot - the famous 

Bongeun temple. 

Founded in 794, 

it was rebuilt and relocated 

to Samseongdong 

in 1562. Bongeun temple is considered one of 

Korea’s major temples. It is also a notable tourist destination 

offering a Temple Stay where visitors can experience 

the life of a monk for a few hours. 

 

 

 

 

 

 

 


Safe and 

Convenient 

Tour, Gangnam 

City Tour 

Gangnam District Office 

developed Gangnam city 

tours for foreigners who 

prefer safe and convenient 

travel. Foreigners 

can tour the area in a 

special bus accompanied 

by guides speaking foreign 

languages (English, 

Japanese, and Chinese) 

and visit museums, concert 

halls, and shopping 

malls all around 

Gangnam (Apgujeongdong, 

Garosu-street, CO- 

EX Mall, Bongeun temple). 

For more information 

call +82-2-318- 

0345. 

Those who are looking 

for a backpack tour can 

find useful information on 

the recommended 

Gangnam tour course on 

the Korea Tourism 

Organization (KTO) 

home page (http://english.visitkorea.or.kr). 

Gangnam city tour bus 



47


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

A Korean cuisine restaurant in Gangnam 

 

 

 

 

 

 

Garosu Street 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bongeun 

Temple 



49


Fairs 

Korean Restaurants to Try in the Gangnam Area 

Dae Jang Geum 

Dae Jang Geum located in 

Samseong-dong has a clear 

regional color. The owners 

are food masters from 

Jeollanam-do (province). 

They learned the ways of 

cooking representative 

Jeollanam-do dishes and 

founded Dae Jang Geum in 

1993 to introduce the best 

local food to Seoulites. 

Each dish has a distinct 

taste of seafood and fermented 

natural seasonings. 

The Dae Jang Geum staff 

never stops learning and reproducing 

the original 

Korean dishes. 

 

 

 

 

 

 

 

 

 

T +82-2-562-5972 

Chaegundaam 

Chaegundaam, located 

Daechi-dong, is an haute 

cuisine restaurant offering 

vegetarian food. The chefs 

create vegetarian dishes for 

a modern person based on 

the old, traditional foods of 

a Buddhist temple. The 

goal of the restaurant is to 

introduce its customers to 

the healthy, natural Korean 

foods by developing vegetarian 

dishes. 

 

 

 

 

 

 

 

 

T +82-2-555-9173 

Samwon Garden 

Samwon Garden is a famous 

traditional Korean 

cuisine restaurant located in 

Sinsa-dong. The meat dishes 

and service are excellent. 

A nice respite from the city, 

the restaurant will take you 

back to the olden days of 

thatched roofs, watermills, 

waterfalls, folk swings, and 

quiet ponds with fish. It is a 

true feast to witness and 

taste. Among the various 

kinds of offered dishes, bulgogi 

(seasoned and grilled 

beef), galbi (grilled barbeque), 

and sirloin steak are 

at the top of the list of 

choices among local and 

foreign visitors. 

 

 

 

 

 

 

 

 

 

 

T +82-2-544-5351 

Hamheung 

Naengmyeon 

This restaurant located in 

Daechi-dong is proud of its 

cold noodles, naengmyeon. 

The dish is very popular 

throughout Korea, but 

among the variety of types, 

Hamheung naengmyeon is 

the best in terms of taste 

and the refreshing feeling it 

gives. The restaurant prepares 

the dishes true to the 

traditional recipe. 

 

 

 

 

 

 

T +82-2-567-4792 

will take place in Shanghai New International Expo Centre (SNIEC) 

in China from 14 to 16 November 2012. Make a date in your diary to attend this essential 

event, which focuses on the major challenges faced by the global food industry. is the meeting place for all decision-makers from the worlds of foods and drinks and 

ensures an exchange of ideas at the highest level. 24 Korean companies will participate in 

to spread the excellence of Korean agri-foods around world. They are 

going to exhibit Korean agriproducts: noodle, beverage, tea, traditional sauce, and frozen 

foods, ginseng and so on. 

Chunho Food Co.,Ltd 

Add #997-1, Maegok-dong, Yangsan-si, 

Gyeongsangnam-do, Korea 

Tel 82-70-7077-6555 Fax 82-55-362-6400 

Web site www.chunho.net 

E-mail jy7023@chunho.co.kr 

Items Garlic, Blueberry, Pomegranate 

Extract 

Dr. Chung’s Food Co.,Ltd. 

Add #1-25, Songjeong-dong, Heungdeokgu, 

Cheongju-si, Chungcheongbuk-do, 

Korea 

Tel 82-2-3484-9396 Fax 82-2-553-0620 

Web site www.vegemil.co.kr 

E-mail sshui530@vegemil.co.kr 

Items Soymilk, Beverage 

FHC CHINA 2012 

Jayeon Jaran Co,.Ltd 

Add Dongyang Univ., Punggi-eup, Yeongjusi, 

Gyeongsangbuk-do, Korea 

Tel 82-54-633-5379 Fax 82-54-638-5379 

Web site www.jayeonjaran.co.kr 

E-mail insampro@hanmail.net 

Items Korean red ginseng product 

Kkhot Shaem Food Co.,Ltd. 

Add #240, Igapal-ri, Sohol-eup, Pocheon-si, 

Gyeonggi-do, Korea 

Tel 82-31-541-9921 Fax 82-31-541-9933 

Web site www.ksfs.co.kr 

E-mail ksfoods@hanmail.net 

Items Jujube tea 

Wellgreen Agri Co.,Ltd. 

Add #1006, Deogi-dong, Ilsanseo-gu, 

Goyang-si, Gyeonggi-do, Korea 

Tel 82-31-914-3047 Fax 82-31-914-3048 

Web site www.wellgreen.com 

E-mail meedman@naver.com 

Items Fruit juice 

Daesun Distilling Co., Ltd. 

Add #154-2, Sajik-dong, Dongrae-gu, 

Busan, Korea 

Tel 82-51-500-0190 Fax 82-51-506-1830 

Web site www.c1soju.co.kr 

E-mail happy100@naver.com 

Items Soju 



51

Fairs 

Kooksoondang Brewery Co., 

Ltd 

Add #110-3, Kooksoondang Bldg, 

Samseong-dong, Gangnam-gu, Seoul, 

Korea 

Tel 82-2-513-8524 Fax 82-2-544-9497 

Web site www.ksdb.co.kr 

E-mail hskim1@ksdb.co.kr 

Items Yakju, Makgeolli 

Muhak Co.,Ltd 

Add #469-6, Bongam-dong, Masanhoiwongu, 

Changwon-si, Gyeongsangnam-do, Korea 

Tel 82-70-7576-2032 Fax 82-50-2291-2226 

Web site www.muhak.co.kr 

E-mail y97920@naver.com 

Items Soju 

Choga Co., Ltd. 

Add #2889, Cheongyang-ri, Gimhwa-eup, 

Cheorwon-gun, Gangwon-do, Korea 

Tel 82-33-458-7676 Fax 82-33-458-7678 

Web site www.choga.co.kr 

E-mail info@choga.co.kr 

Items Korean traditional rice wine 

HB Corp. 

Add #56-1, Gaya-dong, Busanjin-gu, Busan, 

Korea 

Tel 82-51-643-9580 Fax 82-51-644-9580 

Web site www.foodtrade.co.kr 

E-mail hkkim@foodtrade.co.kr 

Items Topokki, Rice snack, Cookie 

Young Poong Co. 

Add #601-5, Daecheon-dong, Dalseo-gu, 

Daegu-si, Gyeongsangnam-do, Korea 

Tel 82-53-593-4788 Fax 82-53-593-4789 

Web site www.okfood.biz 

E-mail mdmfood@yahoo.co.kr 

Items Korean pancake, Topokki 

Hanil Food Co.,Ltd 

Add #452-3, Rm.202, Shinho Villat, 

Seongnae-dong, Gangdong-gu, Seoul, 

Korea 

Tel 82-2-473-5872 Fax 82-2-472-8175 

Web site www.hanilfood.co.kr 

E-mail jhjin21@hanilfood.co.kr 

Items Noodles 

Hanju Brewery Inc. 

Add #270-9, Sinchon-ri, Seoun-myeon, 

Anseong-si, Gyeonggi-do, Korea 

Tel 82-31-672-0964 Fax 82-31-672-0966 

Web site www.winery.co.kr 

E-mail hanju@winery.co.kr 

Items Ginseng brandy, Soju, Makgeolli, 

Heawon Co.,Ltd. 

Add #711, Business Incubator, Jeonbuk 

National University, Imun-ri, Iseo-myeon, 

Wanju-gun, Jeollabuk-do, Korea 

Tel 82-70-7509-4500 Fax 82-505-682-5000 

Web site www.heawon.co.kr 

E-mail heawon2007@gmail.com 

Items Sea cucumber processed products 

Seafood.,Ltd 

Add Rm.301, Dream Tower, Yangpyeongdong-3ga, 

Yeongdeungpo-gu, Seoul, Korea 

Tel 82-2-2628-0506 Fax 82-2-2628-0505 

Web site www.goseafood.com 

E-mail ahao@godeafood.com 

Items Dried abalone, Dried sea cucumber 

Han’s Korea Co.,Ltd 

Add #450, Namsan-ri, Ganghwa-eup, 

Ganghwa-gun, Incheon-si, Korea 

Tel 82-32-933-9114 Fax 82-32-934-8923 

Web site www.hansbio.com 

E-mail hansbio@hanmail.net 

Items Instant rice noodles 

Singsong Food Corp. 

Add #72-1, Busong-ri, Jiksan-eup, Seobukgu, 

Cheonan-si, Chungcheongnam-do, 

Korea 

Tel 82-70-7113-3163 Fax 82-2-784-3216 

Web site www.singsong.co.kr 

E-mail kssung@singsong.co.kr 

Items Sauce 

Shanghai Taekwan Trade 

Company 

Add #288, Bantingdong Road, Songjiang 

District, Shanghai, China 

Tel 86-21-3432-3324 Fax 86-21-6434-3324 

E-mail 505op@hanmail.net, wonpark0102@daum.net 

Items Laver, Rice wine, Sauce 

Shinjinsusan Seasoned Laver 

Co.,Ltd. 

Add #229, Jukjeong-dong, Boryeong-si, 

Chungcheongnam-do, Korea 

Tel 82-41-935-8401 Fax 82-41-931-1138 

Web site www.shinjinsusan.com 

E-mail hinamja112@naver.com 

Items Korean seasoned laver 

Samhae Commercial Co.,Ltd 

Add #122-14, Garak-dong, Songpa-gu, 

Seoul, Korea 

Tel 82-2-431-2345 Fax 82-2-443-0364 

Web site www.samhae.co.kr 

E-mail master@samhae.co.kr 

Items Korean seaweed laver 

Solmoi F&C Co.,Ltd. 

Add #531-3, Sinjin-ri, Gwangcheon-eup, 

Hongseong-gun, Chungcheongnam-do, 

Korea 

Tel 82-70-7743-7018 Fax 82-41-642-7018 

Web site www.kcgim.co.k 

E-mail solmoi0010@gmail.co 

Items Sushi nori 

NH Trading 

Add #553, Seongnae-dong, Gangdong-gu, 

Seoul, Korea 

Tel 82-2-2225-2365 Fax 82-2-470-1973 

Web site www.english.nhtra.co.kr 

Items Fruit, Vegetable 



53

Lesson 

13 

Let’s try Korean! 

[[ji-geum meot-si-ye-yo?] 

What time is it now? 

A : 


What time is it now? 

B : 

[a-hop-si i-sip-bun-i-ye-yo.] 

It’s 9:20. 

 

A : 


 

B : 


 

 

A : 


 

B : 


 

[meot]: how many 

[si]: o’clock 

[bun]: minute 

[ji-geum]: now 

[meot]: 

[si]: 

[bun]: 

[ji-geum]: 

[meot]: 

[si]: 

[bun]: 

[ji-geum]: 

1 [il] one 11 [si-bil] eleven 

2 [i] two 12 [si-bi] twelve 

3 [sam] three 13 [sip-sam] thirteen 

4 [sa] four 14 [sip-sa] fourteen 

5 [o] five 15 [sip-o] fifteen 

6 [yuk] six 16 [sip-yuk] sixteen 

7 [chil] seven 17 [sip-chil] seventeen 

8 [pal] eight 18 [sip-pal] eighteen 

9 [gu] nine 19 [sip-gu] nineteen 

10 [sip] ten 20 [i-sip] twenty 

30 [sam-sip] thirty 80 [pal-sip] eighty 

40 [sa-sip] forty 90 [gu-sip] ninety 

50 [o-sip] fifty 100 [baek] a hundred 

60 [yuk-sip] sixty 1000 [cheon] a thousand 

70 [chil-sip] seventy 10000 [man] ten thousand

www.agrafood.co.kr

Create successful ePaper yourself

Delete template?

Save as template?