July 2018 (vol.273)

Agrafood Korean Food Trend Magazine

2018 JULY vol.273

KOREA

Globally well-known traditional

Korean rice wine Baehaejungdoga

So Fresh, So Korea!

K-Fresh Zone in Singapore

2018 K-Food Fair in Hanoi, Vietnam

I Like K-Food

Smaller and Sweeter

Colorful Korean watermelons

Korean tips on how to beat a heat wave A

2018 JULY

Paris

Abu Dhabi

Seoul Beijing Qingdao Tokyo Chengdu Shanghai Osaka Hongkong (Taipei) Hanoi

Los Angeles

New York

Bangkok (Singapore) Jakarta

China Beijing Branch Office 603 Room, Block A, Fairmont Tower No.33 Guangshun North Street, Chaoyang District, Beijing, 100102, China

(100102 中國 北京市 朝阳區 广顺北

大街 33号院 1号楼 1单元 6层 603室)

E-Mail : beijingat@at.or.kr TEL : 86-10-6410-6120 INTERNET PHONE : 070-4617-5090~1, 7377 050-6026-0534 FAX : 86-10-6410-6122

Shanghai Branch Office Room 3201, New Hongqiao Central Plaza No.83, LouShanGuan Rd., Changning District, Shanghai, 200336, China

(200336 中國 上海市 長寧區 婁山關 路 83號 新虹橋中心大厦 3201室)

E-Mail : shanghaiat@at.or.kr TEL : 86-21-3256-6325~7 INTERNET PHONE : 070-7077-6197 070-7077-6198 070-7077-6199 070-7077-6205 FAX : 86-21-3256-6328

Chengdu Branch Office 2003 Room, Chengdu Ping An fortune Center No.1, Section 3, Renmin South Road, Wuhou District, Chengdu, Sichuan Province, 610041 P.R.C. China (中国四川省成都市武侯区人民 南路三段一号成都平安财富中 心 610041)

E-Mail : chengdu@at.or.kr TEL : 86-28-8283-3376/86 INTERNET PHONE : 070-4617-3266~7 FAX : 86-28-8283-3396

Hongkong Branch Office Room 705, 7F Jubilee Centre, 18 Fenwick Street, 46 Gloucester Rd, Wanchai, Hong Kong E-Mail : hkatcenter@at.or.kr TEL : 852-2588-1614/16 INTERNET PHONE : 070-4617-2696~7 FAX : 852-2588-1919 (Taipei) Rm. 102, 10F., No.221, Sec. 4, Zhongxiao E. Rd., Da’an Dist., Taipei City 106, Taiwan (R.O.C.)

(台北市 大安區 忠孝東路 4段 221號 10樓 102室)

TEL : 886-2-2740-5040 INTERNET PHONE : 070-4617-7229 FAX : 886-2-2740-3977 Qingdao Trade Office Room 1603, Zhongshang Building, No.100, Hongkong Middle Road, Qingdao, 266071, China

(中國 山東省 靑島市 市南區 香港中 路 100號 中商大厦 1603號)

E-Mail : qingdao@at.or.kr TEL : 86-532-8890-0721~2, 0724 INTERNET PHONE : 070-4617-5092~3 FAX : 86-532-8890-0725 Qingdao aT logistics Co., Ltd Qingdao aT logistics Co., Ltd West Shuangyuan Rd., Liuting Street, Chengyang, Qingdao, China (青岛市 城阳区 流亭街道 双元路 西 青岛爱特物流有限公司)

E-Mail : qingdao_logistics@at.or.kr TEL : 86-532-6696-2229 INTERNET PHONE : 050-6026-0530 050-6026-3539 050-6026-0589 FAX : 86-532-6696-2181

Korea Agro-Fisheries & Food Trade Corporation is leaping toward a new future.

We celebrated our 50th anniversary in 2017 and we plan to take a big step forward.

Having grown strongly since our establishment in 1967, we are becoming a force for globalization.

Our bigger steps will be milestones for tomorrow.

Japan

Southeast Asia

USA

Tokyo Branch Office Korea Agro-Trade Center, Tokyo Korea Center 5F, 4-4-10 Yotsuya, Shinjuku-ku, Tokyo, 160-0004, Japan

Jakarta Branch Office The Energy Building 20th FL, Zone F, SCBD Lot.11A JL.Jenderal Sudirman Kav 52-53, Jakarta 12190 Indonesia E-Mail : jakarta@at.or.kr TEL : 62-21-2995-9032~3 INTERNET PHONE : 070-4617-2694~5 FAX : 62-21-2995-9034

Los Angeles Branch Office 12750 Center Court Drive South, #255, Cerritos, CA 90703, USA E-Mail : losangeles@at.or.kr TEL : 1-562-809-8810 INTERNET PHONE : 070-4617-2692~3 FAX : 1-562-809-1191

(東京都新宿区四谷 4-4-10 KOREA CENTER 5F)

E-Mail : tokyo@at.or.kr TEL : 81-3-5367-6656, 6693~94 INTERNET PHONE : 070-4617-2688~9, 3265 FAX : 81-3-5367-6657 Osaka Branch Office 8F, Nomura Fudousan Osaka Bldg.

1-8-15, Azuchimachi, Chuou-Ku, Osaka, 541-0052, Japan (大阪市 中央區 安土町 1-8-15, 野村不動産大阪Ｂ/Ｄ 8F)

E-Mail : osaka@at.or.kr TEL : 81-6-6260-7661 INTERNET PHONE : 070-7000-4138~9 FAX : 81-6-6260-7663

Middle East Dubai Branch Office (PO BOX 57528) Office #48, Sunset Mall, Jumeirah Beach Rd, Jumeira 3, Dubai, UAE TEL: 971-4-339-2213

(Singapore) Korea Agro-fisheries & Food Trade Corp Indonesia aT Center 16 Collyer Quay Level 20-00 Singapore 049318 TEL : 65-6818-9030 INTERNET PHONE : 070-4617-5094 Hanoi Branch Office #1213, 12th floor., Keangnam Hanoi Landmark 72 Tower, Plot E6, Pham Hung Str., South Tu Liem Dist., Ha Noi., Viet Nam E-Mail : hanoi@at.or.kr TEL : 84-4-6282-2987 INTERNET PHONE : 070-4617-7224~5, 7101~2 FAX : 84-4-6282-2989 Bangkok Trade Office #2102 Level 21, Interchange 21, 339 Sukhumvit Road, North Klongtoey, Wattana, Bangkok 10110 Thailand E-Mail : bangkok@at.or.kr TEL : 66-2611-2627~9(내선 12) INTERNET PHONE : 070-4617-7226~7 FAX : 66-2611-2626

New York Branch Office 111 Great Neck Rd, Suite 208, Great Neck, NY 11021, USA E-Mail : newyork@at.or.kr TEL : 1-516-829-1633 INTERNET PHONE : 070-4617-2690~1 FAX : 1-516-829-6521

Europe Paris Branch Office Korea Agro-Trade Center, 89 Rue du Gouverneur Général Eboué (1er etage), 92130, Issy-les-moulineaux, France E-Mail : paris@at.or.kr TEL : 33-1-4108-6076 INTERNET PHONE : 070-4617-2698~9 FAX : 33-1-4108-2016

JULY 2018

Contents 04

aT news in July

aT Briefing

News of the aT Korea and overseas branches

06

Issue Data

Ginseng export status

Explore the trends in global ginseng exports

14

Story

2018 K-Food Fair in Hanoi, Vietnam

The K-Food Fair, which began in 2013, took place in Vietnam this year

18 Item

Thailand’s fresh-pressed juice market Fresh-pressed juice is becoming popular in Thailand’s market

22

New Product

Meal replacement powders

No matter how busy you are, you shouldn’t skip your meals

07 Cover Story

Korean tips on how to beat a heat wave The July issue of Korea Agrafood introduces how to beat hot summer with Korean way.

08

10

12

Local special foods to boost energy

Most popular energy-boosting foods in Korea

Various delicacies you can enjoy in midsummer

Trend

1 2018 JULY

Food

Idea

JULY 2018

Contents

Founded in August, 1995, Published monthly by the

Korea Agro-Fisheries & Food Trade Corp.

24

227, Munhwa-ro, Naju-si, Jeollanam-do, Korea Government Registration Number: Ra-7210 Dated-Apr.26, 1995 CopyrightⒸ by the aT(Korea Agro-Fisheries & Food Trade Corp.)

All rights reserved.

People

Samgyetang (chicken soup with ginseng) Storytelling of Korean food experience by foreigners

38

Processed Food

Sempio Noodles (Guksi)

Sempio’s special noodle brand “Sempio Noodles” is celebrating its 40th anniversary

28

Farm tour

Komega unroasted perilla seed oil processing company Unroasted perilla seed oil is gaining popularity as a healthy food

32

Fresh Food

Colorful Korean watermelons

Korean watermelons not only are tasty but also come in a variety of sizes and shapes to enjoy

40

Processed Food

Baehaejungdoga (traditional Korean rice wine)

Baehaejungdoga aims to offer a high quality, globally well-known traditional Korean rice wine

44

Into The Media

JTBC <Please, Take Care of My Refrigerator> The secret of its popularity lies in the process of cooking foods

46

Antenna Shop

So Fresh, So Korea!

The K-Fresh Zone sells 30 kinds of fresh Korean agricultural products in Singapre

36

48

Korean perilla leaves

Ask us anything

Fresh Food

Product Information Request

There has been a rising interest in Korean perilla leaves abroad

Ask us anything! Our experts will answer anything 2 Korea Agrafood

CEO Lee Byung-ho EXECUTIVE VICE PRESIDENT Baek Jin-seok (Food Industry & Export Promotion Division) EDITORS Lee Sun-jeong, Shin Jeong-eun REPORTERS Kim Byung-hoon, Lee Sun-min, Lee Jin-rang, Yang In-sil, Kim San-dl GRAPHIC DESIGNER Lim Sang-hyun TRANSLATORS Kim Jin-yeong Reviewer Kimberly Paul

EDITORIAL BOARD BEIJING Seo Byung-kyo 86-10-6410-6120 (beijingat@at.or.kr) SHANGHAI Park Seong-kook 86-21-3256-6325 (shanghaiat@at.or.kr) CHENGDU Park Jin-kyung 86-28-8283-3376/86 (chengdu@at.or.kr) HONGKONG Lee Ji-jae 852-2588-1614/16 (hkatcenter@at.or.kr) TOKYO Kim Ho-dong 81-3-5367-6656(tokyo@at.or.kr) OSAKA Oh Dong-hwan 81-6-6260-7661(osaka@at.or.kr) JAKARTA Nam Taek-hong 62-21-2995-9032~3 (jakarta@at.or.kr) HANOI Choi Jung-ki 84-4-6282-2987(hanoi@at.or.kr) BANGKOK Yang Jae-seong 66-2611-2627~9 (bangkok@at.or.kr) DUBAI Song Bong-seok 971-4-246-0212 (dubai@at.or.kr) NEW YORK Kim Kwang-jin 1-516-829-1633 (newyork@at.or.kr) LA Lee Chu-pyo 1-562-809-8810(losangeles@at.or.kr) PARIS Kim Min-ho 33-1-4108-6076(paris@at.or.kr) QINGDAO Kim Boo-young 86-532-6696-2229 (qingdao_logistics@at.or.kr)

EDITED & DESIGNED BY The Korea Economic Magazine 15F, 463, Cheongpa-ro, Jung-gu, Seoul, Korea Tel +82-2-360-4816 Fax +82-2-360-4850

3 2018 JULY

aT news in July

Briefing Korea

Fall buckwheat to sell

Transformation of rice To develop new tastes in rice and promote rice

aT plans to sell 145 tons

consumption, a “Rice Cooking

of buckwheat. Through

Contest” was held on May 15th.

a cultivation contract

This contest consists of two

with farms, the 2017 fall

parts: a “Live Contest” in which

buckwheat bought from

MiraCle Project

participants create dishes using rice, and “the Processed

Jeju, Jeonbuk and Jeonnam

Through the MiraCle

Food Show” in which participants show processed rice food.

will be put up for public sale

K-Food Project Items

Through the contest, a range of new recipes that reinterpret

(electronic bid) targeting

Selection Committee, aT

familiar rice dishes have been released.

grain companies signing

decided to choose and

up to bid and companies

support 9 new potential

of actual demand. Thanks

products for export,

Opening Eco-Friendly Department An “Eco-Friendly Department” has just opened in the agricultural and marine products cyber exchange POS-mall (www.pos-mall.co.kr). As the demand for eco-friendly foods has continued to grow, aT’s POS mall has added a special

in part to the North Korean

including king’s berry, which

and South Korea Summit

are directly connected

held lately, Pyeongyang

to the incomes of farms.

naengmyeon (cold noodles)

New MiraCle items will

has become popular, and

be selected based on

demand for buckwheat has

standards such as unique

also been increasing.

Korean differentiation in products and suitability

category for eco-friendly foods to its 7 menus. The eco-friendly

for export. Selected items

food department, which features 100 products from about 30

will receive funding at

companies, will expand the online direct transaction of eco-

different stages through

friendly food through developing growing areas.

aT’s support program, as well as marketability tests,

Youtuber Maangchi

test exports and export

Famous American Youtuber Maangchi, who introduces Korean

settlement assistance,

food recipes on his Youtube channel, is going to promote Korean

along with support for the

food ingredients to American consumers. Youtuber Maangchi,

diversification of export

who lives in New York, has been showing Korean food recipes

markets by utilizing the

that are easy enough for Americans to follow. So far, he has

trade platform provided by

already uploaded 340 recipes, and his channel has a total of 280

a special trade company.

million cumulative views.

4 Korea Agrafood

Overseas

Italy

Poland

Korean tastes and flavors

Polish breakfast

2018 Milano Korea Week

On May 2nd, the promotion event “Smaczna Korea (delicious

took place for 5 days

Korea)” was held at the “Breakfast festival (Targ Śniadaniowy)”

starting on May 28th,

taking place at the outdoor park in Warsaw, Poland. This

during which an event

breakfast festival first started

called “Korean Tastes and

in 2013 in order for people “to

Flavors” was also held. With

find time to enjoy breakfast,”

the theme “Korean Tastes and Flavors,” aT ran an agricultural

and is held from May to June

food promotion event around three concepts: Korean lunch

every year at the outdoor park

box, high-end full course meals, and popular street foods.

in Warsaw.

Myanmar

Thailand

Korean food in Myanmar

THAIFEX 2018

The “2018 Food & Hotel

From May 29th to June 2nd,

Myanmar” was held

the Korean pavilion was

in Yangon, Myanmar

opened in the “Bangkok

from June 6th to 8th. aT

Food Expo (THAIFEX

China

participated in the event

2018)”. 68 exporting

a third time this year and

companies participated

Korean franchise to open in Guangzhou

introduced Korean foods in cooperation with 18 agricultural

in the Korean pavilion and

products exporting companies at the Korean pavilion, with a

promoted strawberries,

focus on strategic exports items, fresh fruits such as pear and

apples and mushrooms

sweet persimmon, and instant foods like smoked chicken –

targeting premium fruit

China. At this franchise

which drew a lot of local attention – and tteokbokki (stir-fried

and vegetables markets

expo covering the Chinese

rice cake), as well as traditional Korean foods such as kimchi

in Thailand, along with a

southern areas, aT offered

and ginseng.

variety of potential export

consultations in cooperation

items such as red ginseng,

with 8 leading restaurant

black garlic and instant

franchise brands. At the

soup considering the

expo, a signing ceremony

health food and instant

for an MK contract between

Indonesia

From May 23rd to 25th, the “2018 China Franchise Expo” was held in Guangzhou,

Jakarta Fair taking place for 40 days

convenience foods trends,

For a 40-day period from May

Korean company and

which show growing

23rd to July 1st, the “2018 Jakarta

Guangdong province was

demand.

held, which helped to build

Fair,” which is the country’s largest

the sense of enthusiasm

consumer goods expo, is held in

among franchise companies

Jakarta, Indonesia. The Korean

seeking to enter Chinese

pavilion features a “K-Halal zone” with Halal certified foods, a

markets.

“Red & Hot zone” representing Korean flavors and a “MiraCle promotion zone” with potential export items.

5 2018 JULY

Issue Data

Ginseng export status World TOP 5 importing countries of Korean Ginseng (For the accumulative records from January to May, 2018, $ 1,000 per unit) China

20,189 Hong Kong

13,140 Japan

12,981 America

12,696 Taiwan

8,684 Ginseng production status in Korea Classification

2014

2015

2016

Cultivated area(ha)

14,652

14,213

14,679

Output(tons)

20,978

21,043

20,306

Export volume(tons)

1,898

1,891

2,151

Data 2016 collection of statistics on ginseng

Punggi red ginseng from Yeongju attracts Japan Punggi red ginseng from Yeongju has been chosen as a â&#x20AC;&#x153;return present item for hometown taxâ&#x20AC;? in Fujinnomiya, an international-friendly exchange city in Japan, and will be exported. The export contract finally came through, and 10 tons of Hwangpungjeong products such as Hongsamjeong Maister of Punggi Ginseng Nonghyeop, 100mg Hongsam (red ginseng) concentrate, Hongsamjeong Allday as well as 10 tons of products of Kim Jeong-hwan Hongsam of Punggi Insam Gongsa (ginseng corporation) such as 1 box Hongsamsunaek (red ginseng liquid type), Hongsam Gift Hanwool and Hongsam concentrate will be exported. Punggi red ginseng, which is grown in the ideal environment for ginseng production, is expected to be the best return present for Japanese people who are very interested in health because it is rich in saponin which is good for health and has excellent efficacy in terms of enhancing the immune system.

Contact: Punggi Insam Nonghyeop 054-636-2714

JA KO

, www.kpgnh.co.kr

6 Korea Agrafood

Cover Story Intro

Korean tips on how to beat a heat wave s People get easily tired in hot summer, because in hot weather, people have a hard time sleeping comfortably, and also stay active for longer hours due to the days getting longer. At this time of the year, it is wise to eat healthy foods to build strength. These are the most popular energy-boosting foods Koreans have eaten since the old days to beat the heat waves, and some summer delicacies to whet your appetite.

7 2018 JULY

Cover Story Trend

Local special foods to boost energy In hot summer, people can lose their appetites and get easily exhausted. To get through the summer’s heat, it is essential to have moderate exercise, adequate rest and a balanced diet.

Since the old days Koreans have fought heat waves by eating energy-boosting foods which can warm the body.

Which foods do you want most on a hot day?

People usually choose naengmyeon (cold noodles) or cold drinks to quench their thirst and cool themselves down. But having too much cold food can decrease your appetite more and harm your health, because it makes your body cold.

According to the best Joseon Dynasty medical book “Donguibogam (Principles and Practice of Eastern Medicine)”: “In summer, the hot weather makes people sweat more, and the body’s warm energy comes out of the skin and scatters, which makes the abdomen weaken.” In other words, according to Korean medicine, summer is the most vigorous season, and warm energy fills the body and broadens its boundaries even to the skin, which also means the warm energy in the body will be lost. Because the body now lacks warm energy, if that person eats too much cold food, he or she is likely to have an upset stomach.

That is why the warmer the weather gets, the more warm food people should eat. So since the old days, Korean people have enjoyed highprotein, energy-boosting foods such as chicken, eel, abalone and red ginseng during summer.

8 Korea Agrafood

Fight the heat with hot soup Since the old days Korean people have eaten energy boosting foods to beat the heat during the hottest three days of the year, referred to as â&#x20AC;&#x153;Sambok Deowi.â&#x20AC;? In the Joseon Dynasty era, the royal court supplied aristocrats with ice to help them get through hot weather, while common people used to go to valleys in the mountain to drink and eat and soak their feet. The most popular summer food to boost energy, samgyetang (chicken soup) was eaten only by well-off people. Still today, people line up in front of samgyetang restaurants during the hottest days. Samgyetang uses chicken rich in good protein and glutamic acid with fine, soft meat, which tastes light and is easy to digest. In addition, there are many types of energy boosting foods that use locally grown food ingredients in summer. In the Seoul and Gyeonggi areas, there are a variety of high energy foods that used to be enjoyed by the royals and aristocrats and were handed down to people, such as chogyetang (chilled chicken soup), chogyotang (battered meat and vegetable soup) and imjasutang (chicken and white sesame soup). In addition, Yongbongtang (chicken/carp soup), the spicy mandarin fish stew of Yangpyeong, and croaker stew are also well-known. In mountainous Gangwon-do, highly nutritious foods using fresh fish from the deep valley have been popular. Braised catfish, bok chuetang (loach in hot bean paste soup) and floating goby soup have been eaten a lot during the hottest days.

There are various special summer energy boosting dishes using eel, octopus, mudfish beside traditional samgyetang.

resources from Nakdonggang River and Namhae (South Sea), including popular summer noodle dishes like Geonjin noodles, Jinju naengmyeon (cold noodles) and Busanmilmyeon (Busan wheat noodles), as well as king crab soup, sweetfish rice and boiled sunfish (gaebokchi suyuk). Jeolla-do, a breadbasket of the country is famous for its abundant food ingredients from Noryeong Mountains, Geumgang River, and Seomjingang River as well as Seohae (West Sea) and Namhae (South Sea). There are highly nutritious foods that are worth a try, including roasted Pungcheon eel, steamed pigling (aejeojjim), goat soup (yangtang), goggle-eyed soup (jjangttungeotang), clam soup (baekhaptang) and shellfish soup (jaecheopguk).

Wonderful summer seafood Chungcheong-do uses local specialties from its marsh and inland areas to make good food combinations.

Rice with acorn jelly in cold broth, saebangi stew, braised carp, ginseng and fish rice porridge, guard and octopus soup and seasoned neungjaengi (crab) are worth a try. In Gyeongsang-do, which has the most advanced noodle culture in the country, unique foods to enhance vitality were created based on fishery 9

2018 JULY

Cover Story Food

Most popular energy-boosting foods in Korea People in Korea fought the heat on the three hottest days in summer by having samgyetang to recover their strength, as described in the old saying, â&#x20AC;&#x153;fight fire with fire!â&#x20AC;? Here, the best three energy-boosting dishes made with the highest quality domestically grown meat and seafood that Koreans have enjoyed since the old days are introduced.

10 Korea Agrafood

Samgyetang (chicken soup with ginseng) Chicken, which has a warming property, is the best food when it comes to increasing stamina. In samgyetang, ginseng and jujube are also added, which make the body warm from the inside and boosts energy. In particular, the chicken wings are rich in mucin that promotes growth, improves sexual function and motor skills and raises protein absorption.

Ingredients 1 (1kg) chicken, 2 roots (20g) ginseng (or fresh ginseng), 1cup (160g) sweet rice, 5 (50g) chestnuts (peeled), 6 cloves (30g) garlic, 2(6g) jujube, 7 cups(1.4L) water, a pinch of salt and pepper

Instructions 1 Wash sweet rice, soak it in water for 1 hour and drain in a strainer. 2 Cut off the first joint of wings and tail; scoop out the fat inside the neck skin; put your hand inside of the stomach; pull out chunks of fat and wash it out. 3 Stuff chicken half-full with soaked sweet rice, chestnuts, jujube, garlic and ginseng.

4 Screw chickenâ&#x20AC;&#x2122;s neck to prevent it from coming loose. 5 Make a hole through the skin of one leg; twist the legs, and wedge one leg into that hole. 6 Add water, chicken, ginseng, chestnuts, jujube and half of the garlic to the pot and bring it to a boil with the lid on (for about 1 hour). 7 Remove the foam that floats up during the boiling process. Season with salt and pepper before eating.

Stir-fried duck with garlic chives Because duck meat is rich in unsaturated fatty acid, it is a popular ingredient in energy-boosting dishes. Duck meat also has excellent detoxifying properties. It also promotes good urination, reduces swelling, prevents anemia and hypertension and is good for skin. When garlic chives which are excellent in strengthening liver functions are added, it becomes an outstanding healthy food in summer.

Ingredients 500g smoked duck, 3 handfuls of garlic chives, 1 (small) onion, a whole bulb (big) garlic, 1 Cheongyang red pepper, seasoning (3 Tbsp red pepper powder, 1 Tbsp soy sauce and 1 Tbsp oligosaccharide)

Instructions 1 Combine the ingredients used for the seasoning in a bowl. 2 Dice the onion and cut the garlic chives into 5cm pieces. Slice the garlic in slices 0.5cm thick and chop the Cheongyang red pepper sideways.

3 Preheat skillet to medium and add the smoked duck, onion and garlic to the skillet and stir-fry.

4 When onions have been soaked in the fat from the duck, add â&#x2018; seasoning mixture to the skillet; mix well and stir-fry. 5 When it has been seasoned well, add the Cheongyang red pepper and garlic chives to the skillet; stir-fry for another 1 min.

Abalone rice porridge Abalones, the tonic of the sea, are highly nutritious compared to other clams and rich in vitamins and protein that are easily absorbed by the body, making them a healthy food for everyone including pregnant women, children and seniors. The glutamic acid and glycine in abalone makes it taste sweet. Even though it is highprotein food, it is low in fat, which makes it good for weight loss.

Ingredients 1 cup (160g) rice, 300g abalones, 6 cups (1,200ml) water, 2Tbsp (30ml) sesame oil, 1Tbsp (10g) salt

Instructions 1 Rub abalones with a kitchen brush and clean them with running water. Insert spoon between the shell and flesh and take the flesh off. Remove mouth and amnion from intestines. Mince flesh and intestines. 2 Wash rice and soak it in water for 1 hour and drain in strainer. Add the soaked rice to the pot and pound it with a bat or put it in a food processor to ground it to 1/3 of the size of a grain.

3 Add sesame oil to the preheated pan, then put abalone flesh and intestines in the pan and stir-fry.

When the abalones are cooked, add rice to the pan and stir-fry it until the rice becomes transparent.

4 Add water to the pan; stir with the rice paddle on low heat until thickened. Season with salt according to taste.

11 2018 JULY

Cover Story Idea

Various delicacies you can enjoy in midsummer When you feel exhausted and dehydrated and are suffering from loss of appetite in sweltering heat, you can wash away the summer heat with cold foods. In particular, delicacies made with fruits and vegetables that are in season can help cool you down, revive your appetite and boost your energy.

Watermelon salad Since watermelon has the highest water content of any fruit, it is the best fruit to rehydrate your body that is sweating heavily in summer. Watermelon is rich in lycopene, with 7 times the amount found in tomatoes.

Lycopene helps quench your thirst and remove bad cholesterol. Watermelon also contains a plentiful supply of vitamins, minerals and antioxidant components, which are effective in fighting fatigue and help you stay healthy.

And donâ&#x20AC;&#x2122;t just throw away the watermelon skin and seeds â&#x20AC;&#x201C; these are rich in citrulline, protein and unsaturated fatty acid, which are good for preventing hypertension and the complications of diabetes.

Ingredients 200g watermelon, 2 and ½ cups (500ml) milk, 1 cup (200ml) cider, 1Tbsp (15ml) oligosaccharide, mint (a little, optional)

Instructions 1 Scoop out watermelon balls with a watermelon baller (or cut into pieces around in 1.5cm) 2 Combine milk, cider and oligosaccharide in bowl (it is easier to mix with oligosaccharide or honey rather than sugar).

3 Add watermelon balls to the bowl and keep it in the refrigerator for 1 hour. Pour into a bowl and top it with mint leaves. (You can add other fruits or replace watermelon with other fruits according to your taste.)

12 Korea Agrafood

Shaved ice with sweetened red beans (traditional patbingsu) Patbingsu is a must-eat food in summer. These days, a wide variety of patbingsu toppings can be found – fruit patbingsu, coffee bingsu, green tea bingsu and so on – but sweetened red beans are the still most popular topping. Because of the folk belief that red beans chase away diseases and ghosts, Koreans used to eat red bean porridge on the winter solstice to drive away devils. There are many Korean foods that use red beans, including danpatjuk (sweet red bean porridge), danpatppang (sweet red bean bun), and sticky rice cake. Red beans help you urinate well, reduce swelling and inflammation and relieve hangovers. And don’t throw away the water used to boil the red beans – drink it like a beverage. But it’s important to remember that even though red beans are effective for fatty liver and detoxification, long-term use of red beans can sap your energy.

Ingredients 3 cups (360g) red beans, 6 cups (1200ml) water, 2/3 cups (100g) black sugar, 1 cup (150g) white sugar, a pinch of salt, 200g ice, sweetened condensed milk

Instructions 1 Wash the red beans and add 2 cups of water and the red beans to a pot and bring it to a boil.

Discard water after boiling.

2 Rinse the red beans from ① and place the red beans and 6 cups of water in a pot and boil it for about 1 hour until the red beans are completely cooked.

3 Combine the red beans with black sugar, white sugar and salt. Stir with a spatula while simmering and put it in refrigerator to cool it down.

4 Grind ice with an ice grinding machine. Place ice in a bowl and top it with a moderate amount of red beans and sweetened condensed milk. You can add milk, jelly, bingsu rice cake, mixed grain powder, fruits or ice cream for toppings to taste.

Noodles in cold soybean soup (kongguksu) It is said Korean people used to eat noodles in sesame soup in summer since the old days. While noblemen ate noodles in white sesame soup with expensive chicken, common people fought the heat with inexpensive kongguksu (noodles in cold soybean soup). Kongguksu has been an energy boosting food for common people in the summer since the old days. That’s because beans have the highest protein of any crop, and also have many different types of amino acids, making them as beneficial for health as meat. Beans are especially rich in vitamin B along with vitamins A and C, but have little vitamin C. However, when beans are raised into bean sprouts, they become high in vitamin C. Ingredients 4 handfuls (280g) noodles (thin noodles), 3 cups (320g) beans (soybean), 1/3 (70g) cucumber, seasoning ingredients (1 Tbsp (10g) salt, 1 tsp (3g) sesame, 6 cups (1,200ml) water.

Instructions 1 Wash the beans, soak in water for 4-5 hours and remove the bean skin. Cover the soaked, skinless beans in boiling water for about 15 min then rinse with cold water. Put the boiled beans and the water used to boil the beans in a blender and blend.

2S train the finely blended beans through a sieve with water and season with salt. Put in a refrigerator to chill.

3 Wash the cucumber and cut it into strips. Spread thin noodles in boiling water and when the water is bubbling up, add ½ cup water 2-3 times to the pot. Rinse noodles with cold water immediately to get rid of the starch. Drain the noodles in a strainer.

4 Place the cooked noodles and soybean soup in bowl. Top with cucumber and sesame.

13 2018 JULY

Story

2018 K-Food Fair in Hanoi, Vietnam

“I Like K-Food” 2018越南河内K-Food Fair

“I Like K-Food”

火爆的韩流热潮为六月加温，席卷越南首都河内。由农林畜

In the sunny June weather, a hot Korean Wave has swept over Hanoi, the capital of Vietnam. Hosted by the Ministry of Agriculture, Food and Rural Affairs as well as Korea Argo-Fisheries & Food Trade Corporation, the “2018 K-Food Fair in Hanoi, Vietnam” was held for 3 days from June 7 to 10.

产食品部和韩国农水产食品流通公司共同主办的“2018越南

河内K-Food Fair”在越南首都河内举行，展会进行时间从6月7 日至10日，为期三天。

出口企业和采购商济济一堂

为期两天的B2B展会在河内的JW Marriot Hotel举行，展会以 扩大出口市场为目标，日程包括热点研讨会、一对一出口洽谈

Exporters and buyers gathered in one place The two-day B2B event was held in the JW Marriot Hotel in Hanoi with the purpose of expanding export markets. B2B consisted of an issue seminar, 1:1 exports consultation, and a banquet. In the issue seminar, 150 Korean exporters and buyers were invited to discuss Vietnamese food trends, market advance strategies, and recent import regulations.

At the banquet, three contracts were signed among the participants in the exports consultation. It was a place to communicate with exporters and buyers gathered together and enjoy bokbunja (raspberry wine) and Korean food.

会和欢迎晚宴等。热点研讨会上，受邀的150余名韩国出口企 业和采购商代表共同讨论了越南食品流行趋势和市场开辟战 略、最新进口法规等内容。来自乐天玛特越南法人的尹炳秀 主管在发表词中说“要认真细致地分析通过传统市场和折扣

店、流通超市等渠道销售的各种商品群后，再行进军市场”， 并传授了他的市场开辟经验。

在欢迎招待会上，对通过此次出口洽谈会达成的其中三个项 目举行了签约仪式。出口企业和采购商在享受现场准备的美 味覆盆子和韩餐的同时，共同度过了颇有意义的沟通交流时 间。

14 Korea Agrafood

“The ASEAN market to be the main market for Korean agrofood” Korean agro-fisheries and food exports to ASEAN markets achieved a record high in 2017.

Using this event as our cornerstone, aT will put forth an effort to expand safe and healthy agrofood exports and boost local consumption by providing our capital and skills so that we will develop ASEAN markets to be our main markets. I expect the K-Food Fair in Hanoi to be a solid foundation for the expansion of Korean agrofood exports.

Lee Byung-ho, President of aT

Fresh produce exporting company

Healthy food exporting company

Evergood Corporation Manager

Bionutrigen Director Kim Eun-ae

Han Sang-jun While focusing on B2C promotion, we also came here this time

We are now introducing nine kinds of products to Vietnam and

to promote our products to general consumers. We plan to let

aim to find buyers of our products, but also put an emphasis

consumers know how to eat kyoho grapes (geobong) and store

on market research. It is good to be able to have the time to

them. In the case of pears, as we have had long experience

set a direction while communicating with buyers. I hope this

in exporting pears, we’d like to show our meticulous quality

event will be a chance to promote the technologies of healthy

control.

Korean foods.

新鲜食品出口企业

健康食品出口企业

我们公司一直致力于B2C的宣传，不过此次参展的主要目的在于扩大普通消

越南的发展速度比任何国家都要快，因此我们很看好越南市场。公司目前向

(株)恒久美好主任（音译）

生命营养有限公司（音译）理事

费者群。出口到越南的新鲜食品中，葡萄最受欢迎。我们计划借此机会，积

越南介绍九种产品群，与优质买家合作、顺利开通出口渠道固然是我们参展

极向采购商和普通消费者宣传巨峰葡萄的食用方法和保管方法等。另外，梨

的目标，但市场调查也非常重要。这个平台给了我们和买家沟通的机会，有

出口已经有相当长的时间了，我们想借此宣传公司在质量方面的严格把控操

助于确立今后的发展方向。也希望这次活动能够成为宣传韩国健康食品生

作。

产技术实力的一个窗口。

Cambodian buyer

Vietnamese buyers

Hung Hiep Co., Ltd. (Cambodia),

Ace Foods, Marketing Manager

CEO Pily Wong

Ngyuyen Manh Duc

It is good to show Korean characteristics through products, but

In recent years, there is growing interest in Hallyu culture and

since the products have been sold in global markets, I think it

Korean foods. As people are becoming more health conscious, a

would be better for the products to have packaging in line with

growing number of young people buy Korean fruit. In order to check

the local style. Also, since the fair is hosted by aT, I can put more

to see if Korean products would meet Vietnamese consumers’

trust in the participating manufacturers.

taste, I sampled some drinks and took a closer look at the products.

柬埔寨采购商

越南采购商

韩国食品对我们来说很新鲜，而且质量好。为了对韩国食品有更深入的了

近几年，韩国饮食和韩流文化在越南引起了很大的关注。随着国内对兼具味

洪希普（柬埔寨）公司黃世昌总经理（音译）

王牌食品阮满德营销经理（音译）

解，公司决定来参加这次博览会。来自韩国的生产商，在各方面体现韩国特

道和营养的食物愈发关心，购买韩国水果的年轻人群也逐渐增加。为了了解

色非常好，但从进军国际市场的角度来说，也希望包装部分能够结合当地

越南消费者对这些产品的满意度，我们通过试饮等方式仔细分析商品。这是

的特色。因为是aT主办的活动，在企业的筛选上也很慎重，我们对此非常信

一次近距离确认韩国食品的质量和价格、安全性的很好契机。

赖。

15 2018 JULY

At the Consumer Experience event held over the weekend at the Hanoi Midding Stadium, the Hallyu Cultural Festival was held, attracting 200,000 young people from Vietnam.

20万人的韩流文化庆典

20,000 people at the Hallyu Culture Festival To target young Vietnamese consumers, consumer experience events took place for 2 days over the weekend in the Hanoi My Dinh National Stadium.

There were 80 companies including exporters, foods companies that have already entered the local market and related organizations, participating in B2C, and 20,000 Vietnamese also came to the fair and enjoyed Hallyu culture, various contests and cooking shows.

Also, 80 motorcycle helmets with the logo, “I like K-Food” on them were given to Vietnamese visitors.

At the opening ceremony, aT president Lee Byung-ho, Vietnam national soccer team coach Park Hang-seo, Ambassador of South Korea to Vietnam Kim Do-hyeon, Director General for food industry policy department of the Ministry of Agriculture, Food and Rural Affairs Kim Deok-ho participated in the ceremony. The cheering performance of Coach Park Hang-seo who is soccer hero in Vietnam and agro-food ambassador, made the place full of excitement. Hyun-ah and Highlight’s K-Pop performances attracted throng of people to My Dinh National Stadium, which proves popularity of Korean K-Pop.

面向越南年轻消费者群的消费者体验活动在河内的美亭（音

译）国家体育场举行，为期两天（周末）。由出口企业、本土进 军食品企业和有关机构等80家企业参加的B2C活动现场以韩 流文化和各种大赛、料理秀等项目吸引了二十万越南市民的

热情参与。现场分发了800多个刻有“I like K-Food”标志的摩 托车头盔，受到了越南市民们的极大欢迎。

aT李炳浩社长、越南国家足球队的主教练朴恒绪、韩国驻越

大使馆金道铉大使以及农林畜产食品部食品产业政策官金德 浩局长出席了活动开幕式。越南的足球英雄、农食品宣传大

使朴恒绪主教练的助威仪式也把活动现场的氛围推向了另一 个高潮。当泫雅和Highlight的K-Pop带来的舞台庆祝表演开

始后，美亭（音译）体育场前人山人海，再一次展现了韩国大 众文化的人气。

16 Korea Agrafood

2018 K-Food Fair in Hanoi, Vietnam

Vietnam citizen

Vietnam citizen

Event staff

Nguyen Ilu Hang

Pham Thi Minh Pheung

Nguyen Thi Khanh Huyen

I like K-Pop, so I naturally became

I have had an interest in Korean food,

I was worried because of the sudden

interested in Korean food too. I like spicy

so I often look for places to have Korean

heavy rain in the morning, but more

food like tteokboki (spicy rice cakes) the

food. Now I am happy that I can eat

people than I expected showed up to

most because it is unique. I enjoy trying

Korean food here. Also, I am a fan of

see the fair. I hope there will be more

many different kinds of Korea foods. In

coach Park Hang-seo, so I was having fun

cultural exchanges between Vietnam

particular, my favorite Korean singers will

watching soccer tricks and the concerts.

and Korea. I think I will remember this

be on stage, so I am looking forward to

I will keep up my interest in Korean food

festival for a long time.

seeing them.

and culture.

越南市民 Nguyen Ilu Hang

越南市民 Pham Thi Minh Pheung

食。我最喜欢炒年糕这种有特色的辣味美食。能

韩国美食店。现在能这样接触到韩国美食，真是

因为喜欢K-Pop，自然而然地开始关心韩国饮

尝到各种韩国美食不说，喜欢的韩国歌手们也会 来，我很高兴，也很期待。

一直以来因为喜欢韩国美食的关系，经常探访

活动准备人员 Nguyen Thi Khanh Huyen

太棒了。我也是朴恒绪主教练的粉丝，活动还安

行，但实际来的人数却远远超出预期。希望未

排了花式足球秀等娱乐活动，所以很有意思。以 后也会继续关注韩国美食和文化。

17 2018 JULY

上午突然下雨，所以很担心活动能不能正常进 来，越韩两国能有更积极的文化交流。今天的庆 典一定会长时间留在我的记忆里。

Item

Thailand’s fresh-pressed juice market

Korean products competitive in premium markets 泰国鲜榨果汁市场

韩国产品在高端市场颇具竞争力 鲜榨果汁在泰国市场享有超高人气。aT曼谷分公司表示，近来

Fresh-pressed juice is becoming popular in Thailand’s market. According to aT’s Bangkok office, Thailand’s fresh-pressed juice market has recently expanded beyond street vendors that offer freshly squeezed juices to grow into a more structured market that involves many foods companies. A growing number of products in this sector now have extended expiration dates and use special methods to minimize nutrient loss. There are many Korean fresh-pressed juices that retain the flavors and nutrients

泰国鲜榨果汁市场已超过了街头小摊贩的规模，食品企业也 纷纷加入，正逐步成长为系统化的市场。延长保质期并减少

营养破坏的产品也渐渐增多。韩国产鲜榨果汁中，完整保留原 料味道与营养的同时提升保健功能的产品居多，有望在泰国 鲜榨果汁高端市场受到关注。

健康和富有的象征“鲜榨果汁”引爆超高人气

在泰国，鲜榨果汁被认为是象征健康和经济富裕的饮料。泰

18 Korea Agrafood

of the ingredients as well as promote optimal health as functional food, so they are expected to gain attention in Thailand’s fresh-pressed juice market.

Symbol of health and wealth, popularity of “freshpressed juice” Fresh-pressed juices are viewed as a symbol of health and wealth in Thailand. Thailand has plenty of tropical fruits, and fresh-pressed juices in Thailand are mainly sold by the street vendors. Today, there are thousands of street vendors selling fresh-pressed juices. The fresh-pressed juices sold at some markets are made by several medium and smallsized companies with single-digit market shares. The companies leading Thailand’s fruit juice market including fresh-pressed juices are large companies such as Coca-Cola or Tipco.

As the demand for fresh-pressed juice has been steadily increasing, the growth of the manufacturers in this sector has been noticeable. Tisuchpco rang up 132 million dollars in yearly sales last year, and accounts for 30% of Thailand’s fruit juice market.

As the number of consumers who want “healthy foods and drinks they can easily take in their busy life” is growing, more consumers are seeking safe and simple healthy freshpressed juice.

Pressed juice is gaining popularity among health - conscious Thai consumers.

国盛产热带水果，鲜榨果汁主要是在小摊贩现榨售卖。目前 泰国售卖鲜榨果汁的小摊贩多达几千个。超市等中售卖的

鲜榨果汁产品是由几家中小企业生产，其市场占有率仅为个 位数。包括鲜榨果汁，在泰国果汁市场中占据主导地位的是 Coca-Cola或Tipco等大企业。

近来，泰国的鲜榨果汁需求不断增加，生产企业的发展凸显。 Tipco等大企业也在加快推出多样化的鲜榨果汁产品。Tipco

去年创下了年销售额1亿3200万美元的新纪录，其份额占整个 泰国果汁市场的30%。

泰国有机饮料市场上，越来越多的消费者追求“在繁忙的日常

Market expanding thanks to technology that enables extended expiration date Fresh-pressed juice is made by squeezing fresh fruit, and the ways that it is made do not vary from one maker to another. The design of the juice container or the amount of juice may differ but there is no difference in the ingredients or flavors. As such, it has been pointed out that there is a very limited number of ways to differentiate products According to aT’s Bangkok office, recently Thailand’s fresh-pressed juice manufacturers have been working to revitalize the market by improving quality. “Fresher Kitchen,” the maker of the fresh-pressed juice brand “Beep,” is one of these manufacturers .

Fresher Kitchen announced they will compete in price with Tipco and Malee by introducing a technology to extend the expiration date and reducing manufacturing costs. The technology they introduced to their business is HPP (High Pressure Processing), which can extend the expiration date

生活中维护健康的餐饮”，预计将来对安全、便捷的健康鲜榨 果汁的消费需求会越来越高。

引进保质期延长技术，市场规模逐渐扩大

鲜榨果汁是将新鲜水果直接压榨，其制作过程大同小异。只

是果汁容器设计或净含量不同，不同品牌和制造商的产品成 分或味道几乎没有差别，因此也有人指出实现产品差异化存 在局限。

根据aT曼谷分公司介绍的内容来看，近来泰国压榨果汁生产 企业正在努力通过质量创新来振兴鲜榨果汁市场。其中就

有鲜压榨果汁（fresh-pressed juice）品牌“Beep”的制造商 “Fresher Kitchen”。

Fresher Kitchen表示，将引进保质期延长技术，通过量产降

低生产成本，进而与Tipco、Malee等大企业展开价格竞争。通 过引进超高压灭菌技术（HPP: High Pressure Processing）， 可将不到3天的鲜榨果汁保质期延长10倍以上。HPP技术可

完整保留原料的味道、风味、营养成分等，可将保质期延长至

19 2018 JULY

40天。除Fresher Kitchen外，Suja Juice等企业也在通过引进

of fresh-pressed juice to 10 times longer than the usual 3 days. HPP technology enables juices to retain their taste, flavors and nutrients intact while extending the expiration date to 40days. In addition to Fresher Kitchen, Suia Juice also uses that technology in producing fresh-pressed juices.

新技术来生产鲜榨果汁。

鲜榨果汁，也在韩国掀起解毒和减肥热潮

韩国的鲜榨果汁市场也呈增长趋势。重视健康、减肥及营养

均衡的健康一族是鲜榨果汁的主要消费群体。在双职工夫妻 和单人家庭、20~30多岁的女性上班族中间更是享有超高人

Fresh-pressed juice gaining recognition in Korea, in line with the detox and diet trend The fresh-pressed juice market has been growing in Korea as well. The main consumers are conscious of wellbeing, and consider health, diet and nutritional balance as important. Juices are becoming popular among twopaycheck couples, single-person households and career women in their 20s and 30s.

There is steady demand for fresh-pressed juice because it gives consumers the nutrients from the fruit intact. As well, thanks to the advanced skill of the manufacturers in pressing fruits, the juices can retain flavors, tastes and nutrients from various agricultural products intact. There are fresh-pressed juices made with soft fruits that are

气。

鲜榨果汁可以直接摄取蔬菜和水果的营养，因此消费比较稳

定。此外，企业的榨汁技术水平较高，可利用多种原料农产品 生产保持原料味道、颜色及营养的果汁产品。适合榨汁的软

性水果、富含纤维的蔬菜或是有种子和果皮的水果等都制成 了鲜榨果汁。

高端鲜榨果汁不添加水、糖或其他添加剂，是尽可能保存材料

原有营养成分的鲜榨果汁，其市场也在逐步扩大。使用的是安 全、新鲜的韩国产蔬菜与水果。以国外产水果为原料的鲜榨

果汁有多个国家的产品。泰国Tipco公司的鲜榨果汁在韩国国 内的线上线下卖场中也均有销售。

鲜榨果汁的价格竞争力也有所提高。近来乐天玛特推出了自 有品牌（PB）商品半价鲜榨果汁。

20 Korea Agrafood

comparably easy to press, and even vegetables with a lot of fibers, seeds and skin.

The premium fresh-pressed juice market has also been expanding. These juices have no water, sugar or additives of any kind, and only the nutrients from raw ingredients that are kept as much as possible. Safe and fresh Korean vegetables and fruits are used to make these premium juices. There are several fresh-pressed juices made in many different countries using fruits originally from foreign countries. Fresh-pressed juices by Thailand’s Tipco are on sale at its online and offline stores.

The price competitiveness of fresh-pressed juices has also been getting higher. Recently Lotte Mart released a house brand (PB) of fresh-pressed juices at half the normal price.

Korean fresh-pressed juices needed differentiation based on high quality Before Thailand, there already were specialized companies handling the production and distribution of freshpressed juices in Korea, so manufacturers have the production technologies and expertise needed to achieve distribution on a large scale. By utilizing these strengths, Korea has developed many functional juices and premium products targeting specific consumers. Korean pears that are good for respiratory disease, Korean grapes with their excellent antioxidant effects and other fresh produce recognized from abroad are mostly used in the freshpressed juices. There are many different types of freshpressed vegetable, fruit and mixed juices that are delicious even with no additives.

Organic fresh-pressed juices for children also are competitive. Korean foods and drinks for children are popular across Asia because they are made with safe ingredients in certified facilities under close sanitation supervision.

Thailand has felt the influence of the Korean Wave including K-pop, K-beauty and K-food. For this reason, it is expected that Korean fresh-pressed juices will be competitive if the differentiation of ingredients and technologies for production and packaging are available.

Korea's premium pressed juice is mainly made by combining high-quality ingredients with cutting-edge processing technology, launched by Lotte Mart in Korea this year.

韩国产鲜榨果汁，需要以高端化战略实现差异化

韩国比泰国更早地完成了专业化的鲜榨果汁生产与大规模流 通。生产企业拥有适合量产的产品生产技术和大规模流通经 验。利用这些技术与经验的功能性强化产品、瞄准特定消费

群体的高端产品众多，这些都是韩国产鲜榨果汁的优势。在海 外市场上备受认可的出口新鲜农产品，如有助于缓解呼吸道

疾病的韩国产梨、抗氧化功能出色的韩国产葡萄等大部分都 作为原料制成了鲜榨果汁产品。不含添加剂的美味蔬菜与水 果混合鲜榨果汁产品也多种多样。

针对幼儿的有机鲜榨果汁也颇具竞争力。韩国产幼儿专用饮

食产品采用安全的原料，其生产设备得到了认证，而且卫生管 理完善，在亚洲国家均有超高人气。

在泰国，K-Pop、K-Beauty以及K-Food等韩流人气火爆。倘若 拥有差异化的原料和生产与包装技术，相信未来一定可以在 当地市场赢得竞争力。

21 2018 JULY

New Product

No matter how busy you are, you shouldn’t skip your meals

Enjoy a simple meal Busy people can enjoy meal replacement powders anywhere and anytime. Meal replacements like these have been gaining popularity.

一日三餐不能误

代餐摄取的方便一餐——代餐粉 Healthy and delicious Referred to as the “meal of the future,” meal replacement powders, called sunsik products in Korea, are so popular that they are now even marketed at convenient stores and drug stores for customers to get easily. You only have to add water or milk to the powder and shake it. It is really a simple meal, but many are tasty and filled with nutrients. Korean people consume high amounts of carbs, and these products provide a balance of high protein and fiber to improve unbalanced diets. There are also a wide range of flavors to choose from, including blueberry, chocolate, yogurt and more. Highly nutritious and tasty sunsik are now captivating consumers.

美味&健康，一个都不能少

有“未来式餐饮”之称的代餐粉正在快速占领便利店和药房的

货架，便利性也为它们带来了急剧上升的人气。消费者只需在 水或者牛奶等液体中加入谷物粉后摇晃，一顿简单又不乏口 感和营养的产品就完成了。这类产品的种类也是丰富多样为

改善韩国人碳水化合物比重较高的饮食习惯推出的强化蛋白

质和膳食纤维比例的产品、还有添加蓝莓、巧克力、酸奶的各

种口味产品，各种营养、不同味道的产品正在俘获消费者的视 线。

22 Korea Agrafood

Labnosh

Yokmang Nutrimeal

Labnosh is the brand that is making sunsik boom in Korea. Labnosh is particularly loved by women thanks to its sophisticated packaging design.

There are a variety of flavors to choose from such as chocolate, grains, coffee, blueberry yogurt, cookies and cream, roasted grain powder, milk tea, and purple potato.

Yokmang Nutrimeal is a brand recommended by news anchor Park Ji-yun who is called “yokmang ajumma (Mrs. Yokmang (desire))”. A successful dieter, Park has been fully supported by women who trust her. Since one meal supplies only 160kcal, Nutrimeal is strongly recommended for people who are on a diet. The thin pouch packaging also appeals to women, who can easily slip it into their bag on their way out the door.

甜辣调味鸡

荞麦拌面

其感性的设计功不可没。巧克力、谷物、咖啡、蓝莓酸奶、奶油饼干、炒面

润本人的成功减脂经验也让这个品牌大受其女性粉丝群的支持。一餐仅含

Labnosh是掀起韩国代餐粉热潮的品牌。它深受女性消费者喜爱的理由中，

“贪心营养麦粉”是有“贪心大婶”之称的主持人朴芝润倾情推荐的品牌。朴芝

茶、奶茶、紫薯等等，相比于其他品牌，口味也是更加多样。消费者可根据自

约160kcal，是减脂代餐的理想选择包装小巧、轻盈，出门携带也方便。这也

己的喜好享受美味一餐。

是很多女性选择它的理由之一。

The Your Day

Good In Bad Out

The Your Day brand processes its products in the company’s own facility.

Your Day has been recognized for the safety of its products, and has even been certified by HACCP. There are 7 flavors, such as mango and oats and nuts, and all of the Your Day meal replacements use grains as the basis. Among them, the oats and nuts meal replacement contains 39.7% oats, making it especially good for people who don’t eat enough fruits and vegetables and lack fiber.

The name of the “Good In Bad Out” brand implies putting good things into our body for health and taking the bad things out. As this name suggests, the company aims to improve people’s health by correcting unbalanced diets. Based on the Mediterranean diet, the products contain nutrients of Mediterranean meals such as dietary fibers and lactic acid bacteria.

Through the official website, various Mediterranean style recipes using powder are introduced.

是拉差辣酱炒面

真筋道拌面

赖。有芒果味和燕麦坚果味等共计七种口味，基本的杂粮口感尤为浓郁。其

习惯、改善减脂体质为目标。主打地中海式饮食，膳食纤维、乳酸菌等地中

“你的一天”产品均由自有工厂直接加工，且已获得HACCP认证，安全性值得信

“Good In Bad Out”正如它的名字一样，去粗取精，以纠正营养失衡的饮食

中，燕麦坚果系列中的燕麦含量达39.7%，特别适合因果蔬摄取不足而急需补

海式饮食营养成分丰富。通过官方网站分享各种利用代餐粉制作的地中海

充膳食纤维的人群。

饮食菜谱。

Contact Information Lapnosh: 82-2-544-0517 KO Your Day: +82-080-383-7257

KO

Good In Bad Out : +82-1522-3902 KO Yokmang Nutrimeal : +82-050-7990-2000

23 2018 JULY

KO

People

Foreigners talk about their Korean food experience

Samgyetang (chicken soup with ginseng) Tachikawa Akane from Japan and Robert Devico from the U.S. are hoping for a healthy summer as they eat samgyetang (chicken soup with ginseng), a popular energy-boosting food in Korea.

24 Korea Agrafood

Tasting energy-boosting foods for summer in Korea Robert from the U.S. and Akane from Japan are meeting for the first time to have a Korean food experience. After a slightly awkward introduction, they start to relax and chat about their lives in Korea and their favorite Korean foods. Robert’s playful gestures made Akane smile and laugh throughout their conversation.

Robert, who is from New Jersey, had always been interested in Asia, so he majored in Asian literature in college. Looking for a suitable graduate program, he decided to choose Korea rather than Japan or China.

This was a bit difficult for him at first, as he didn’t have much knowledge on Korea and felt a bit lonely. He is majoring in Korean language at the graduate school of Yonsei University, and as his Korean improves day by day, he has been making many new friends. In his spare time, he enjoys traveling around Korea, visiting Busan, Jeju Island, Gyeongju and many other provinces with his friends. He lives in a boarding house and has had many opportunities to try various Korean foods his landlady cooks.

How did our diners score this Samgyetang?

It’s a special food Robert Devico (U.S.A.) “There aren’t any special foods for summer in America, but here people eat samgyetang on the dog days of summer (boknal).

Foreigners who don’t like to eat spicy food would enjoy samgyetang.”

I feel healtheir!

Tachikawa Akane (Japan) “Samgyetang is one of the most popular foods in Korea. You can enjoy the thick chicken broth and chewy chicken meat, as well as the sweet rice. My friends told me that this is an energy-boosting food, and I really feel healthier after eating it. I have never had jujube in samgyetang before, but I liked it.”

25 2018 JULY

“My landlady makes many different kinds of Korean foods, including Gamjatang (pork back-bone stew), samgyetang (chicken soup with ginseng) and others.

Thanks to her, I’ve had many Korean foods. I really like the range of side dishes served, in addition to the main dish,” Robert said.

A Japanese college student, Akane came to Korea as a visiting student and has fallen for Korean foods these days. She even feels sorry that she has to go back to Japan next month.

“I like Korean bossam (boiled pork wrapped in greens) very much. Samgyeopsal (pork belly) is a bit fatty, but the way that the excess oil is drained from the bossam gives it a light taste. That’s why I like it the most. I found it really wonderful wrapping pork, kimchi and ssamjang (sauce) in a green leaf,” she says.

Akane wants to eat as much Korean food as she possibly can before going back to Japan. She is familiar with the Korean tradition of eating samgyetang in the summer.

Her friends told her people should eat samgyetang on the hottest days, so she even went to a samgyetang

house that is a former president’s favorite place. In addition to samgyetang, she likes rotisserie chicken, because it tastes less greasy with its crispy skin and soft meat. The fact that a whole chicken is served also makes it look more appetizing. She recommends rotisserie chicken as a must-eat food, along with samgyetang.

Tasting original samgyetang at the first samgyetang restaurant opened This time, these two foreigners are going to have Goryeo samgyetang at Seosomun. The present owner’s grandfather, who used to run a chicken distribution business, opened this samgyetang restaurant in 1960 in Korea. This family-run restaurant has been Goryeo samgyetang for three generations. It is this restaurant that first started crossing chicken legs when making the soup.

For Goryeo samgyetang, 6-7 week old chickens are used, and the broth is made using an old method handed down from the first generation. Also, the restaurant generously offers ginseng liquor the restaurant makes every week, along with samgyetang. This place is so 26

Korea Agrafood

famous for samgyetang that many international visitors from Japan and Southeast Asia are known to visit.

“In Japan, people usually eat chicken in a dish called yakitori, in which the chicken is cut into bit-sized pieces and grilled over a charcoal fire. But there are many different chicken dishes in Korea, like rotisserie chicken and samgyetang,” Akane said.

Akane eats chicken meat with kkakdugi (sliced radish kimchi) offered as a side dish, just like Koreans do.

The chicken is fully stuffed with sweet rice in Goryeo samgyetang, making it very filling. A fluent Korean speaker, Robert uses a Korean expression that translated into English means “fight fire with fire” to compliment the samgyetang, saying that enjoying hot samgyetang in the hot summer is like “fighting fire with fire.

Haingotiana tries hard to eat her naengmyeon using chopsticks, but she hasn’t mastered them yet. She

Goryeosamgyetang address 11-gil 1, Seosomun-ro, Jung-gu, Seoul contact +82+02-752-9376 KO

says that naengmyeon tastes better when its eaten with mulkimchi (watery kimchi) served as a side dish.

Mulkimchi is not spicy and can stimulate your appetite with its sweet and sour taste, much like pickles, and goes well with the blander taste of naengmyeon noodles.

Popular samgyetang restaurants

Suboksamgyetang address 66 Cunsanjung-ro, Seo-gu, Daejeon contact +82+042-489-8233 KO

Tosokchon

Dongraesamgyetang

address 5-gil 5, Jahamun-ro, Jongro-gu, Seoul contact +82+ 02-737-7444 KO

address 116-gil 39, Dongrae-ro, Dongrae-gu, Busan contact +82+051-555-2464 KO

27 2018 JULY

Farm Tour

Komega unroasted perilla seed oil processing company

Unroasted perilla seed oil is gaining popularity as a healthy food 生エゴマの加工業者「コメガ（Komega）」

「植物性オメガ３たっぷりの生エゴマ油、 健康食品として人気」

28 Korea Agrafood

Komega's perilla oil is made from the technique of crushing and processing at low temperatures without frying the perilla seeds, creating differentiation from the existing products.

エゴマ油に抗がんや認知症予防、ダイエットなどの効果があ

As the efficacy of perilla seed oil in preventing cancer and dementia and losing weight have become known, it is gaining popularity as a healthy food overseas, including in Japan,. Komega in Eumseong, Chungbuk was the first company to advance into the Japanese market with unroasted perilla seed oil. Komega CEO Jeong Hun-baek learned oil extraction skills from his father, who used a perilla seed oil mill, and in 2003 he developed the technology in which unroasted perilla seeds are pressed at a low temperature and processed.

CEO Jeong said, “In 2004, rather than competing with other general perilla seed oil makers, I chose unroasted perilla seed oil to enter overseas markets, targeting a niche market,” adding that, “I went to Japan 200 times trying to promote our products, and finally, in 2008, for the first time for this Korean product, we succeeded in exporting products through DHC, a health food and cosmetics company.”

He obtained the necessary certification for food so as to be able to export it to Japan at the time, and his products passed all the tests such as a pesticide residue test. In addition, he even obtained certification from the FDA to raise consumer trust.

One of the reasons for the success of unroasted perilla seed oil in the overseas market is that people had started paying attention to the omega-3 unsaturated fatty acid that perilla seeds contain a large quantity of.

In effect, according to an analysis, unroasted perilla

ることが分かり、日本などの海外では健康食品として人気を

集めています。生エゴマ油を初めて日本に輸出したのは、韓国 ・忠清南道陰城郡の「コメガ（Komega）」という企業です。

エゴマ油の製造所を経営していた父からエゴマ油の搾油技術 を教わった同社のチョン・フンベク代表は、2003年に既存製 品との差別化を図るため、エゴマを炒らずに低温で圧着して 加工する技術を開発しました。

チョン代表は、 「一般のエゴマ油と競い合うより、2004年から 生エゴマを前面に出して、ニッチ市場をターゲットに海外進出 に乗り出した。日本だけで200回訪れるほど進出に取り組ん だ結果、2008年に韓国製品としては初めてサプリメント・化 粧品メーカーの『DHC』と連携し日本市場に進出した」と述 べました。

当時、日本輸出に必要な食品安全の認証を取得し、残留農薬

検査を経てようやく実現しました。消費者の信頼を築くため、 アメリカ食品医薬品局（FDA）の認証も取得しました。

生エゴマ油が海外市場で成功を収められたのは、エゴマに多

く含まれている不飽和脂肪酸「オメガ3」が注目を集め始めた

からです。実際、コメガの生エゴマ油には、脳の発達や認知症 予防に効果があるとされる「オメガ3」が60％も含有されてい

ます。とりわけ、生エゴマ油のオメガ3の含有量はリンシードオ イルに比べても多く、 「畑の青魚」とも呼ばれます。

生エゴマ油は日本の大型スーパーやデパートなどでも購入で きるようになり、 「ヘルシーな油」として売り上げが大幅に増

えています。エゴマ油の輸出先も、アメリカや台湾、シンガポ

ール、香港など７か国・地域に拡大しており、今年の輸出額は ８０万ドル達成を目指しています。

29 2018 JULY

seed oil consists of 60% omega-3, which is known to be effective in brain development and dementia prevention. In particular, the amount of omega-3 in unroasted perilla seed oil is outstanding even when compared to flaxseed oil, so it is called the “oily fish of the fields.”

Since unroasted perilla seed oil has been sold in supermarkets and depar tment stores and become popular as a “healthy oil,” its sales have dramatically increased. The number of countries where unroasted perilla seed oil is exported to also increased to seven, including the United States, Taiwan, Singapore, Hong Kong and so on. The export target for unroasted perilla seed oil is $800,000 this year.

The export goal of the CEO, Jeong Hoon-baek, which is gradually expanding the exporting target countries, is 80 million dollars.

高温で炒めず低温で圧着加工し、天然エゴマの香りとさっぱ

Not roasted at high temperature, only to be pressed at low temperature and processed – keeping natural perilla seed flavor and clean taste Komega oil’s competitiveness lies in the fact that it is not roasted at a high temperature, but pressed only once at a temperature lower than 40℃. Komega oil contains 10-15% less oil than the existing roasted perilla seed oil, and even though Komega oil is not that aromatic than the other ones, it is absorbed into

TIP information

How to use Komega’s unroasted perilla seed oil

り味を生かす

コメガのエゴマ油は、エゴマを炒らずに40度以下の低温で一

度圧着して搾り取りますが、これが高い競争力につながってい ます。香ばしい匂いは従来のエゴマ油より強くありませんが、 炒る方法より油の量が10～15％少なく、体内への吸収力も優 れています。

チョン代表は、 「生エゴマ油は高温で炒らずに油を搾り取るた め、熱による変質が少ない。また、ベンゾピレンという発がん

物質を発生しないうえ、炒めたエゴマ油より酸敗度が低いた

1. Eat one tablespoon of unroasted perilla seed oil every day.

Healthy unroasted perilla seed oil can lower cholesterol and is effective in dementia prevention. Unroasted perilla seed oil is high in a component that breaks down body fat and prevent carbs from being absorbed into one’s body, so when one takes this oil on a regular basis, it can be effective in losing weight.

2. Unroasted perilla seed oil goes with various dishes.

You can put unroasted perilla seed oil in bibimbap (mixed rice and vegetables), and if you use this oil when you make salad dressing, namul muchim (seasoned vegetables), soups, and stir-fry dishes, it will taste refreshing. You can also put one tablespoon (about 5 cc) of unroasted perilla seed oil in fermented milk and combine this oil with an egg and honey.

3. Unroasted perilla seed oil is good for skin and can be used as cosmetics you can apply with your skill and eat as well.

When you apply this oil on your face and body, it can give your skin elasticity, and when you eat it, it helps your blood circulation, which gives you beauty benefits. Spread the oil across the palm of your hand, rub it on your face and then wipe it off your face with a wet towel after massaging your skin for about 5 min. It makes rough skin smooth and is effective in removing dead skin cells.

30 Korea Agrafood

the body well.

CEO Jeong said, “Because this oil is not roasted at a high temperature, it becomes less denatured and has no benzopyrene, which can cause cancer. Moreover, the acidification rate of unroasted perilla seed oil is lower than the roasted one, so that’s why Komega’s oil has an expiration date of 10 months, which is more than two times longer than the roasted one. Also, it makes the color of Komega’s oil clear.” While general perilla seed oil is aromatic but heavy, unroasted perilla seed oil has a delicate, natural perilla seed flavor with a clean, light taste.

CEO Jeong has dedicated his life to the study of perilla seeds and differentiated the raw ingredients that affect the quality of the product. In 2013, Jeong returned to Eumseong, Chungbuk and jumped into perilla seed farming. As a result of his search to find the best perilla seeds to make unroasted perilla seed oil, a perilla seed called “Dayu” bred by Rural Development Administration was chosen to extract oil. CEO Jeong said, “‘Dayu’ has been supplied to 200 farmers in Eumseong-gun, Chungbuk, and that way, perilla seeds for extraction have been unified,” He addedthat “We made contracts with farmers to grow perilla seeds over 9.91 ha (300,000 pyeong) and purchased them through the local nonghyup (agricultural cooperative).

Our goal is to expand the contract cultivation region to 330 ha (1 million pyeong).

His challenges in business don’t stop there. CEO Jeong has taken the lead in promoting perilla seeds as Eumseong’s specialty by forming a perilla seed crop plant group in cooperation with local farmers.

In addition, he opened a “Perilla Seed School” (perilla seed experience center) next to the perilla seed oil factory, and about 3,000 people visit there a year in connection with an experience trip and purchase perilla seed oil.

CEO Jeong said, “Every year, visitors with group travel programs on food culture experience from Japan, Taiwan and Singapore, as well as Korea, come and look around the factory and taste the oil with Korean food. This experience course is popular,” and he added, “Someday, I’d like to build a perilla seed research center and perilla seed museum.”

め、賞味期限が10か月と2倍以上長く、澄んだ色が目立つ」と

話しています。従来のエゴマ油は香りが強く脂っこさが感じら

れるのに対し、生エゴマ油はほのかな匂いとさっぱりとした味 を楽しめます。

ひたすらエゴマの研究に打ち込んできたチョン代表は、生エ

ゴマ油の品質を左右する原料にも工夫を凝らしました。2013

年、忠清南道陰城郡に帰農しエゴマ農業を始めたチョン代表 は、生エゴマ油の加工に適する品種を探し求めたところ、農

村振興庁が育種した搾油用の種「タユ」を選びました。チョン 代表は、 「タユという種を陰城郡の200余りの農家に普及し、

エゴマの原料となる品種を均一化した。今は9.91ha（30万坪） 規模でエゴマを契約栽培し、地元の農協に買い取ってもらっ ている。今後、契約栽培を330ha（100万坪）まで増やすこと を目指している」と述べました。

チョン代表はさらに挑み続けます。エゴマ組合を立ち上げ、地 元農家と連携し、エゴマを陰城郡の特産品として育てること

に取り組んでいます。また、エゴマ油の加工工場の隣に開いた 「エゴマ教室」 （エゴマ体験場）は体験ツアーと連携され、年 間3000人余りの訪問客がエゴマ油を買い求めています。

さらにチョン代表は、 「毎年国内はもちろん、日本や台湾、シ ンガポールなどから食文化の体験チームが訪れ、自らエゴマ を見たり、韓国料理と一緒に食べたりする体験コースが大き

な人気を集めている。今後、韓国産エゴマの優秀性を研究す

るエゴマ研究所とエゴマ博物館を作るのが目標だ」と意気込 みを語りました。

Company Information

Komega Address: 10-22 Lijinmal-gil, Saenggeuk-myeon, Eumseong-gun, Chungbuk contact: 043-882-6336 EN JA KO website: www.komega3.com

31 2018 JULY

Fresh Food

Smaller and Sweeter, Colorful Korean watermelons もっと小さく、もっと甘く「カラフルな韓国産スイカ」

スイカは、水分が多く糖度が高いため、代表的な夏の果実とし

With their high water and sugar content, watermelons are called the king of the summer fruits. Watermelons are consumed all over the world, including in Asia, the U.S., and Europe. They are also the second-most popular vegetable grown worldwide after tomatoes based on the cultivation area.

Korean watermelons not only are tasty but also come in

て親しまれています。また、アジアをはじめ、アメリカやヨーロ ッパなど世界各国で消費されています。栽培面積をベースに すると、トマトに次いで世界中で最も多く栽培される果実で もあります。

韓国産スイカは、味だけでなく大きさと色、形が多様であるた め、目で楽しむことができます。緑の皮に赤の果肉の従来の

32 Korea Agrafood

a variety of sizes and shapes to enjoy. There are many different kinds of watermelon, including the common type of watermelon with green skin and red flesh as well as apple melons that are about a quarter the size of regular watermelon, and yellow mango watermelons.

Korean watermelons have 12-13 brix of sugar content, with less fibers and are crunchy.

Korean watermelons are popular even in Japan, which imposes strict import requirements on fresh produce.

Japan imports 2,000 tons of watermelons each year from Korea as well as from the U.S. and Mexico, and the watermelons weighing about 4-6 kg with thin skin and high sugar content are considered to be the best. Korean watermelons have higher quality than the requirements, making them very popular in Japan.

スイカや、普通のスイカの4分の1程度の

「アップルスイカ」、黄色の「マンゴース

イカ」など、実に様々な種類があります。ま

た、糖度が12～13度と高く、繊維質が少ない

うえ、シャリシャリとした食感も楽しめます。

韓国産スイカは、新鮮農産物の輸入が厳しい日本でも高

Benefit 1 Increasing the functional component content using the technical skills of farms Based on 100g, watermelon contains 6mg vitamin C, 0.15 mg vitamin E, 4 mg calcium and 102 mg potassium.

They are also rich in lycopene, an antioxidant. Korean watermelons are highly functional thanks to the sophisticated cultivation management and rigorous quality control applied.

品質の製品として認められています。日本は、韓国やアメリ

カ、メキシコから年間およそ2000tのスイカを輸入しています。 スイカは重さが4～6kgで、皮が薄く糖度が高いのが極上品と されていますが、韓国産スイカはこれらの基準を上回る品質 を保っており、現地でも高い人気を誇っています。

効能 1 農家の技術力によって機能性成分アップ！

スイカ（100gが基準）には、ビタミンCが6mg、ビタミンEが

0.15mg、カルシウムが4mg、カリウムが102mgそれぞれ含ま

Benefit 2 Rehydrating and releasing toxin with natural sweets Since watermelons consist of approximately 93% water, they are excellent for rehydrating. Watermelons are also helpful for releasing toxins in the body and reducing swelling. Korean watermelon has a clean sweet taste which people do not easily tire of, so they are a pleasure to eat and also provide health benefits.

れています。また、抗酸化作用のあるリコピンも豊富です。韓

国産スイカは、高い水準の栽培管理、厳しい品質管理のもと で生産され、より優れた機能性を確保しています。 効能 2 自然の甘みで水分補給・毒素排出

スイカは93％が水分となっており、水分補給に優れています。 体内の毒素排出やむくみ解消にも効果的です。韓国産スイカ には頻繁に食べても飽きない甘みがあり、食べる楽しさと健 康を同時にお届けできます。

Benefit 3 Goodbye to insomnia, easy to eat as well The choline found in watermelons helps relieve insomnia. On hot summer nights, if you want a sound sleep, Korean watermelon juice can help. Korean watermelons are easy to make juice from because they don’t have much fiber, and there are many seedless types also.

効能 3 さらば不眠症！食べやすいスイカ

スイカのコリン成分は不眠症に効きます。蒸し暑い夏の夜、ぐ っすり眠りたい時は、韓国産スイカで作ったジュースがうって

つけです。韓国産スイカは、繊維質や種が少ないため、ジュー スにしても飲みやすい品種です。

33 2018 JULY

Palm-sized watermelons with yellow flesh

Korean watermelons that are pleasing to the eye 手のひらサイズ、黄色の果肉 目にも楽しい韓国産スイカの品種

スイカはメロンと同じウリ科（Cucurbitaceae）の植物です。

Watermelons belong to the plant family, cucurbitaceae, a close relative of melon. There are many different types of watermelons – seedless and seeded, dark green, light green and yellow, and more.

Recently, smaller melons have been becoming popular because they are easy to grab and eat.

“Apple watermelons” were first grown in Mungyeong, Gyeongbuk. Since then, these small-sized watermelons have been grown nationwide, from Gangwon-do to Jeju Island. These watermelons are about 10 – 12 cm in diameter, containing 12 brix of sugar and with a thin skin you can peel off with a knife.

A new type of watermelon is becoming popular, and these are small and unique. “Black mango watermelons” are small-sized watermelons with black skin and yellow flesh. Since they have a thin skin, they have rather big edible portions and 13 brix of sugar. “Golden watermelons” and “mango watermelons” are small-sized watermelons with yellow skin and red flesh.

As part of the black foods trend, a new type with dark skin also was developed. “Dark green watermelons (heukpi)” are easy to eat because they are seedless and have dark green skin. “Black watermelons (heukmi)” have thin, black skin with high sugar content and are crunchy.

種ありと種なし、色は深緑、浅緑、黄など様々です。

最近は、消費者の食べやすさを考えて改良した小型品種が人 気を得ています。 「アップルスイカ」は、慶尚北道聞慶市で初

めて栽培された後、現在は江原道から済州島に至るまで全国

的に栽培されている小型スイカです。直径10～12cm、糖度12 度で、フルーツナイフで皮を剥いて食べられるほどの薄い皮 が特徴です。

もうひとつの小型スイカがあります。 「ブラックマンゴースイ

カ」は、皮が黒く、果肉が黄色の小型スイカです。皮が薄いた

め、食べられる部分が多く、糖度も13度と高い品種です。 「黄

金スイカ」と「マンゴースイカ」は、黄色い皮と赤い果肉の小型 スイカです。

ブラックフードの人気を受けて、皮の色が濃い品種

も開発されました。 「黒皮スイカ」は、種がなく

食べやすい品種で、黒色に近い深緑色の皮が 特徴です。 「黒美スイカ」は、黒くて薄い皮

と高い糖度、シャリシャリとした食感を楽 しめます。

Small watermelon varieties with dark green skin and yellow flesh.

34 Korea Agrafood

Watermelon exports by producing areas 輸出向けスイカの主な産地

Buyeo, Chungnam is developing the Russian and Japanese markets “Guttteurae” watermelons from Buyeo-gun, Chungnam, are exported to Japan and Russia. Buyeo-gun, Chungnam exported 16 tons of watermelons to Russia this year and 20 tons last year; it also sent 30 tons to Japan last year and more than 11 tons this year. Buyeo watermelons have distinct stripes and excellent storability.

ロシア・日本市場の開拓 「忠清南 道扶余郡」

忠清南道扶余郡は、地元ブランド「クット

ゥレ」というスイカを日本とロシアに輸出

しています。ロシアには昨年20tを輸出した のに続き、今年は16tのスイカを輸出しまし

た。対日輸出も好調で、昨年は30t、今年も

11t以上が輸出されました。扶余産のスイ

カは、縞模様が鮮明で優れた保存性が特 徴です。

Apple watermelons from Goryeong, Gyeongbuk gaining recognition in Hong Kong Goryeong-gun, Gyeongbuk is exporting small apple watermelons to Hong Kong. Apple watermelons – which are about a quarter the size of regular watermelons – are very popular due to their high sugar content and quality flesh. Apple watermelons are sold at department stores and supermarkets

アップルスイカ、香港でも人気 「 慶尚北道高霊郡」

慶尚北道高霊郡は、小型スイカの「アップ

ルスイカ」を香港に輸出しています。通常の

4分の1サイズの高霊産のアップルスイカは、

高糖度と優れた肉質で好評を受けていま

す。韓国ではデパートや大型スーパーにも 出荷しています。

in Korea.

Haman, Gyeongnam – production area for colorful watermelons and Korea’s first watermelon exporter Haman, Gyeongnam has been growing watermelons for 200 years.

As it has plenty of sunshine, high-quality watermelons can be grown here without heating during winter. Haman watermelons were exported to Japan from Korea for the first time in 1995. Recently, Haman, Gyeongnam has been leading the domestic market by expandingexportsandincreasingcultivationofcolorfulwatermelons.

Jeongeup, Jeonbuk – growing seedless watermelons that are popular in Japans Jeongeup-si, Jeonbuk is actively exporting seedless watermelons.

The export amount has risen dramatically, from 10 tons in 2014 to 17 tons in 2015 and 160 tons in 2016. This is a result of a selection process that ensures only the best products weighing 6-8 kg with over 11 brix in sugar content are exported.

35 2018 JULY

初めて輸出に成功したカラースイ

カの産地 「慶尚南道咸安郡」

慶尚南道咸安郡は、200年前からスイカを

栽培してきた地域です。日射量が豊富で、

冬に暖房をつけなくても高い品質のスイカ

を生産できます。咸安産のスイカは、1995

年に全国で初めて日本輸出を始めました。 近年は、輸出拡大とともにカラースイカの

栽培を拡大するなど、韓国市場を引っ張っ

ています。

日本で人気上々の種なしスイカの 産地 「全羅北道井邑市」

全羅北道井邑市の特産品「種なしスイカ」

は、日本向け輸出が好調です。輸出額は

2014年に10t、2015年に17tに伸び、2016

年には実に160tと増加傾向にあります。こ

れは重さ6～8kg、糖度11度以上という厳

しい選別過程を経て極上品だけを出荷し た結果です。

Fresh Food

Improving export competitiveness of

Korean perilla leaves through shipping by sea 海上輸送で輸出競争力をアップ 「韓国産エゴマの葉」 エゴマの葉は、韓国オリジナルのハーブです。微かな香りの葉

Perilla is a Korean native plant, and as its nutritional and functional values are becoming more widely known, there has been a rising interest in perilla leaves abroad. In March of this year, with the success in shipping by sea, perilla exports have a good growth prospects. Perilla leaves are vulnerable to cold damage when stored at 1-2℃, but with the development of packaging technology perilla leaves can stay fresh for 15 days after harvesting. Logistic costs also have been reduced to one-sixth in comparison with shipping by air. As exports by sea which enable the shelf life of perilla leaves to be extended and shipping expenses to be reduced have become available, the prospects for perilla leaves exports are bright.

菜類で、昔から韓国料理に多く使われていました。エゴマの葉

の栄養的かつ機能的価値が認められ、海外市場でも注目を浴 びています。

今年3月には、船舶による海上輸送の輸出に成功し、エゴマの

葉の輸出に青信号が灯りました。エゴマの葉は、1～2℃の低温 で流通すると低温障害になりやすいため、収穫15日後まで新 鮮な状態を維持できる包装技術を開発しました。物流コスト も航空輸送の6分の1にまで削減しました。

エゴマの葉の流通期間を延ばし、輸送コストを削減する海路

が開かれたことで、韓国産エゴマの葉の輸出にさらに弾みがつ くとみられます。 効能

エゴマの葉には100g当たり2.9mgの鉄分が含まれています。

Efficacy Perilla leaves contain 2.9 mg iron per 100g. This means that you can get your recommended daily amount of iron by eating only 30g of perilla leaves. As well, the rosmarinic acid and luteolin in perilla leaves help in preventing melanin – the cause of freckles and blemishes – from being produced. According to a recent study, perilla leaves prevent the growth of gastric carcinoma cells by up to 97%.

30gを摂取しただけでも、一日に必要な鉄分 摂取量を取ることができます。さらに、エゴ マの葉に含有されたロスマリン酸とルテオ リン成分は、そばかすやシミの原因である

メラニン色素の生成を防ぎます。最近は、 エゴマの葉が胃がん細胞の増殖を97％も 防げるという研究結果も出ています。

36 Korea Agrafood

Farmer’s Story

High quality Chubu perilla leaves going global and entering foreign markets Kim Pil-jae from Geumsan, Chungnam Kim Pil-jae (55) is growing perilla leaves on his 3300㎡ plot of land in Chubu-myeon, Chungnam, a top perilla leaves growing area.

Kim commented, “Because of the significant daily temperature range in Chubu area, the taste and flavor of perilla leaves are excellent, and the storage period for perilla leaves is long. Importantly, the soil and water used for Chubu perilla leaves have to meet strict requirements. Safety tests including residual pesticide examination on 292 items have been a top priority.”

Kim obtained GAP (Good Agricultural Practices) certification in 2011 in order to raise consumer confidence by receiving recognition of the quality and safety of Chubu perilla leaves. Chubu perilla leaves are exported to Japan in specially designed packaging, and this March, Chubu perilla leaf exporters shipped their products by sea to Singapore for the first time.

“I exported perilla leaves to Singapore through Maninsan

Nonghyeop Agricultural Products Processing Center in Geumsan, Chungnam.

As a perilla leaf farmer I felt proud when hearing that an overseas Korean was happy to buy Korean fresh leaf vegetable in Singapore, and a local restauranteur had waited only for the boat with perilla leaves to come in,” Kim said.

Kim has recently installed the perilla leaf bed for nutrient solution cultivation in order to produce perilla leaves in a cleaner environment. He is planning to resume perilla leaves exports to Japan later this year.

“I intend to take on the challenge of earning a Global GAP certification. With their world-class quality and safety, I would like to let the world know about the excellence of Chubu perilla leaves,” Kim said.

名品の「秋富エゴマの葉」、グローバル認証を取得し海外進出へ

-忠清南道錦山郡のキム・ピルジェさん

キム・ピルジェ（55）さんは、エゴマの葉の代表的な産地で

向けの海上輸送を開始しました。

で栽培しています。

て、シンガポールにエゴマの葉を輸出しました。 『新鮮な

ある忠清南道錦山郡秋富面で、エゴマの葉を3300㎡規模

「忠清南道錦山郡の万仞山農協産地流通センターを通じ

「秋富という地域は寒暖の差が激しいため、エゴマの葉の

韓国産葉菜をシンガポールで味わうことができて嬉しい』

味と香りが抜群で、長期間保存できるというメリットがあ

と話す現地の韓国人や、 『エゴマの葉を積んだ貨物船を首

ります。特に、 『秋富エゴマの葉』は厳しい検査に合格した

を長くして待った』という現地料理店の関係者の話を聞い

土壌と水で栽培しています。292項目に対して残留農薬検

て、栽培農家としてやりがいを感じました。」

査を行うなど、安全性を最優先に管理しています。」

近年、キムさんは、より清潔な環境の中でエゴマの葉を生

また、キムさんは、2011年に農業生産工程管理（GAP：

産するため、水耕栽培ベッドを設置しました。今年の下半

Good Agricultural Practices）認証を取得しました。これ

期には日本輸出も再開する予定です。

は秋富エゴマの葉の品質や安全性を確保し、消費者の信

「グローバルGAP認証の取得に挑む考えです。世界レベル

頼を高めるためです。そのほか、別の包装デザインを開発

の品質や安全性を確保し、多くの国に秋富エゴマの葉の優

して日本への輸出に乗り出し、今年の3月にはシンガポール

秀性を発信したいと思います。」

37 2018 JULY

Processed Food

Korean flavor and trust kept for 40 years

Sempio Noodles (Guksi) 40年間守ってきた韓国の味と信頼

「セムピョクッシ」

良い日にはセムピョクッシを

Having Sempio noodles on a good day In 1977, Sempio launched its noodle brand by releasing Sempio Somyeon (thin noodles) and Sempio Kalguksu (thick square noodles). Its flagship product “Jingong Somyeon” is made using the “jingong aging kneading method” from the old days, which gets rid of air in the dough completely to make the noodles chewy and resilient. The dough is kneaded at 30℃, a similar temperature to the body, and matured to let the water smear evenly, which results in it giving off less starch in the cooking process for a clean broth. In 2008, the company launched the individually packaged “Drawing a delicious memory, Sempio Noodles” as a more convenient food. This product became popular among young people in their 20s and 30s who make convenience a priority. Sempio has used the jingong

セムピョは、1977年から「セムピョそうめん」、 「セムピョカル

グクス」などの製品を次々と発売し、そうめん事業に本格的に 乗り出しました。代表的な製品のひとつ「真空そうめん」は、 昔の作り方にこだわった「真空熟成のこね方」で生地の中の

空気を抜くことで、コシの強いシコシコ麺を作り上げました。 体温とほぼ同じ30度台で生地をこねて熟成したため、水分が

均等に染み込み、茹でた後もでん粉があまり溶けないのが特 徴です。これがツルツル麺とあっさり出汁を生み出します。

2008年にはそうめんを1人前ずつ簡単に作れる「あの時、あの

思い出のセムピョクッシ」シリーズを発売しました。1人前ずつ

個包装されたそうめんをスープと一緒に煮込むだけで、美味し いそうめんが完成。高い利便性を追求する20～30代の若年層 に人気が高く、その後、 「チャンチククス」、 「ビビンククス」、

「アサリククス」、 「辛味ククス」、 「チェンバンビビンマックク ス」、 「カラクククス」などの製品を次々と送り出しました。真

38 Korea Agrafood

空のこね方が作り出したさっぱり風味のシコシコ麺と味付け

kneading method to make the noodles more chewy, adding savory broth and sauce to recreate the flavor of the old days.

To respond to a rising health consciousness among consumers, the company released Sempio Rice Noodles with no wheat flour, which many people can digest more easily.

で、思い出の味をお届けします。

さらに、健康志向の消費者をターゲットにした「小麦粉ゼロ

セムピョ米そうめん」も発売しました。小麦粉が全く含まれて おらず、食後の胃もたれがなく、普通のそうめんのように柔ら

かくシコシコした食感を生かしたのが特徴です。ヘルシーなそ うめんを楽しみたい消費者に高く評価されています。

Sempio Jingong Somyeon Jingong aging is a traditional skill of

Sempio Rice Noodles containing no wheat flour

kneading dough by hands through which

This is a 0% wheat flour and gluten-free

the air is completely removed from the

item. You can enjoy various noodle dishes

dough, and then the dough is left to

in a healthier way by using rice noodles

mature and becomes chewier.

instead of wheat noodles.

セムピョ 真空そうめん

小麦粉ゼロ セムピョ米そうめん

手でこねる昔の方法に着目した「真空熟成のこね方」

小麦粉ゼロ、グルテンフリーの製品で、様々な麺料理

で、生地の中の空気を抜いて熟成したため、シコシコし

に小麦粉ではなく米を使うことで、ヘルシーで美味し

た食感が抜群。

い味を楽しめます。

Sempio Janchi Guksu (banquet noodle)

Sempio Bibim Guksu (spicy noodle)

This noodle recreates the simple

Gochujang (red pepper paste), apple

traditional taste of noodles. Anchovies

vinegar and Korean onions are added

are used as the base for the stock, giving

for a spicy and sour taste. The noodle

it a clean taste. It is easy to use because

dough is kneaded using the jingong aging

you don’t need to rinse the noodles in cold

method, making it chewier and more

water after cooking it.

resilient.

セムピョ チャンチククス

セムピョ ビビンククス

韓国ならではの素朴なそうめんの味をそのまま再現し

コチュジャンとリンゴ酢、韓国産のたまねぎを使い、酸

引き立てます。茹で上げた麺を冷水にさらす必要がな

コシコとした食感で伸びない麺を作りました。

ました。韓国産の煮干しで出汁をとり、さっぱり風味を

味と辛味を加えました。真空熟成した生地をこね、シ

く簡単に作れます。

Sempio Bajirak Kalguksu (clam noodle soup) This soup made with clams as well as many different kinds of seafood is thick and refreshing. In 5 min. you can enjoy bajirak kalguksu that tastes just like the one your mom used to make.

セムピョ アサリククス

Company Information

あさりと各種の水産物を入れ、旨みのある濃い味に仕

address Chungmuro 2-ga, Jung-gu, Seoul, Korea contact +82-080-996-7777 KO Website www.sempio.com

上げました。たった5分で、お母さんと一緒に作って食 べていた思い出たっぷりのアサリ入りカルグクスを味 わえます。

39 2018 JULY

Processed Food

Leader in premium makgeolli (traditional Korean rice wine)

Baehaejungdoga

Baehaejungdoga aims to offer a high quality, globally well-known traditional Korean rice wine. By using the patented liquid yeast the company developed, as well as the raw rice fermentation technique, Baehaejungdoga has become synonymous with premium rice wine.

プレミアムマッコリ時代をリードする

「ベヒェジョン都家」

40 Korea Agrafood

最高の材料が最高の味を生み出すという信念

Believing in the best taste through the best ingredients Since it was formed in 1988, the traditional Korean liquor brewery Baehaejungdoga has led the way in transforming makgeolli (traditional Korean rice wine) into a higher value-added business through raising its quality and globalizing the marketing plans. The company holds a manufacturing process patent for the liquid yeast it developed. It is also famous for its raw rice fermentation practice, one of the traditional ways to manufacture high quality liquor used in the old days, which retains the vitality and nutrients of the natural ingredients.

Bae Hae-jung is the first female CEO in the liquor business in Korea. As daughter of the late Bae Sang-myeon, who committed his whole life to traditional alcoholic beverages, liquor and yeasts have always been a part of her life. “Even though we have developed other alcoholic beverages, rice wine (makgeolli) has always been on my mind, so, to carry on my father’s will, I launched the makgiolli brewery, which keeps the tradition alive,” CEO Bae said.

She pioneered the market for high quality rice wine – a long-ignored sector – and started a premium rice wine series “Buja” using branded rice from Gyeonggi, a first in the industry. As well, to meet consumer tastes, the company makes the rice wine using yeast, local rice and fruits, a process which has set it apart from other companies.

ベヒェジョン都家は、1998年に創業して以来、韓国文化のひと つであるマッコリのブランド化とグローバル化を通じて、マッコ リの高付加価値を生み出してきた伝統酒の醸造所です。自主 開発した液状の麹の製造法については、特許を取得していま

す。また、昔の人々が楽しんでいた名酒の伝統的な製造法のひ とつで、自然原料の持つ生命力と栄養を生かした「生米発酵 法」で醸造することで知られています。

ペ・ヘジョン代表は、酒類業界初の女性の最高経営者（CEO） です。伝統薬酒の醸造に一生を捧げた故ペ・サンミョン先生の 娘で、先生にとって酒と麹は生活の一部であり、日常的な存在 でした。 「薬酒を研究・開発し続けるなか、常にマッコリを大

切にしてきた先生の思いを引き継いで、伝統を生かしたマッコ リ醸造所を立ち上げました。」

会長は、当時誰も注目していなかったマッコリのブランド市場を 切り拓き、業界では初めてブランド米「京畿米」でつくったプレ

ミアムマッコリ「富者シリーズ」を開発・発売しました。さらに、 他社との差別化を図った麹と地域のブランド米、果実などを原 料に、消費者の嗜好に合わせたマッコリを生産しています。 麹の風味が抜群！伝統発酵酒

「富者」はベヒェジョン都家の代表製品で、伝統酒製造の大

御所ペ・サンミョン先生が開発した韓国の伝統発酵酒です。マ ッコリの命ともいえる麹の風味がたっぷり と味わえます。原酒の上層の澄んだ 部分ではなく、下層の白い部分を 使用した富者シリーズのマッコ

リは白っぽい色が特徴です。こ れは下層の白濁した部分の効

果を強調するためです。白濁し

Fermented wine with excellent yeast flavor “Buja,” one of BHD’s (Baehaejungdoga) flagship products, is a traditional Korean fermented wine developed by the late master of making traditional liquor, Bae Sangmyeon. It has an extraordinary flavor of yeast, which is considered the core of rice wine. Buja rice wine is milky-white because it uses the white turbid part from the lower layer rather than the clean part from the upper layer undiluted, which highlights the usefulness of the white turbid part from the lower layer. While this could result in an unpleasant, dry taste in your mouth, Buja homogenizes its product to give it a smooth taste.

The special raw ingredients BHD uses also set it apart.

100% domestic white rice is used to brew rice wine that is undiluted, naturally ripened with micro-organisms and

た部分をそのまま飲むと 舌触りが悪くこってりと

41 2018 JULY

しますが、富者は均質化され飲みやすくなっています。

原材料も差別化を図っています。100％韓国産の白米で造った

酒で、水を入れて希釈したり食品添加物を入れたりせず、微生

物の働きを活用しています。熟成した原酒をそのまま製品化す ることで、消費者の健康も考慮しました。主原料である米の特

徴を生かし、甘味は強く、酸味は少ない濃い風味が絶品です。 ベヒェジョン都家は常に研究し続け、多彩な新製品を開発し

ています。紅芋や「松山ぶどう」など、地域の天然素材で味を 作り出した「富者」をはじめ、麹ならではの香りと自然の清涼

感が加えられた「ベヒェジョン都家 生マッコリ」、人工甘味料 ゼロの「虎の生マッコリ」、多様な有機酸を自然の味で楽しめ

If you visit the brewery, you can participate in various events such as trip to Takju factory, making sake, and making my own liquor program.

る「又曲酒」などを発売しました。

トレンドに合わせ、特有の風味は保ちながら気軽に飲めるマッ

has no additives. BHD’s products are made only with aged, undiluted liquid, in consideration of the health of those who drink them. The characteristics of rice, which is a main ingredient, are well brought out, and this fullbodied rice wine features a strong sweetness and less sourness.

BHD has released a variety of new products as a result of its constant research. Along with “Buja” which uses locally grown ingredients such as purple sweet potatoes and Songsan grapes, BHD offers “BHD Draft Rice Wine” which features the unique flavor of the yeast and the refreshing feeling of a naturally carbonated drink, “Tiger Draft Rice Wine” with no synthetic sweetener and “Ugokju” which contains various lactic acids.

コリも開発しています。2013年に発売した「ゆず生マッコリ」

は、韓国酒品評会で最優秀賞、国際酒類品評会モンドセレク ションで銀賞、2015大韓民国濁酒大賞のどぶろく生マッコリ 部門で大賞を受賞するなど、大きな注目を集めました。 世界で愛されるマッコリを目指して

醸造所の入口に試飲所と教育の場を設け、 マッコリ工場の見学

ツアーと酒造り体験プログラムを行っています。さらに、自分で

造った酒を工場に持っていくと、焼酎に蒸留し瓶詰めにする「オ リジナル酒プログラム」も運営しています。家庭で酒を造って飲

む「家醸酒」の教育と蒸留酒造りの実習が同時に進行される実 習コースは、家醸酒の専門家からも好評を得ています。

韓国マッコリ協会の会長を務めているペ・ヘジョン代表は、

「マッコリのブランド化をリードする企業として、五感を刺激

する色、香り、そして味を楽しめる多彩なマッコリを研究・開発

Taking the lead in making rice wine that is enjoyed worldwide BHD built a tasting room and learning center at the entrance of the brewery to run rice wine tours and wine making experience programs. In the program called “My Own Liquor,” participants can bring their homemade wine to the factory, which is then made into a distilled spirit – namely, soju – and bottled. The lab course covering theories about home-brewed liquor and the spirits lab is popular even among home brewed liquor experts.

CEO Bae Hae-jung, who is also a president of the Korean Mageolli Association, said, “As a leader in the high-quality rice wine business, we will lead the premium market by researching and developing a variety of kinds of rice wine which can stimulate the five senses with various flavors and tastes.

し、プレミアム市場をけん引する。また、伝統酒分野において、 ベヒェジョン都家ならではのノウハウを活かし、多様な原材料 による機能性や味、トレンドを常に考慮することで、マッコリの 風味を楽しめる文化を世界へ伝えたいと思う。さらに、世界有

数の名酒と競い合い、マッコリのグローバル化の実現に取り組 んでいきたい」と抱負を語りました。

Company Information Address: Seobong-ro 835, Jeongnam-myeon, Hwaseong-si, Gyeonggi-do contact: +82-31-354-9376, +82-2-3462-7328 KO website: www.baedoga.co.kr

42 Korea Agrafood

Korean liquor collection by BHD

ベヒェジョン都家が造る韓国酒コレクション 1

Buja Purple

4

Buja Purple was selected as a toast drink for the 2009 Korea-Japan Summit. It is brewed with domestic white rice and purple sweet potatoes which are known for their antioxidant effects, and is rich in anthocyanin pigment and dietary fiber content. Buja Purple has a mild sweet potato flavor and is smooth to drink.

This is brewed with 100% ground raw rice using a raw rice fermentation method which helps retain a great amount of amino acid and dietary fiber content. BHD Corn Draft is tasty, full of flavor and smooth to drink. Roasted corn is added to the rice wine to increase the savory flavor.

富者 紅芋マッコリ

ベヒェジョン都家 生トウモロコシ「ドンドン酒」

2009年の日韓首脳会談の晩餐会に使用された酒です。韓国産の白米

100％生米をすり潰して造る「生米発酵法」によって、アミノ酸や食物

と紅芋で作られています。紅芋は硫酸化による効果が高く、アントシ

繊維などの栄養素を活かし、豊富な風味と柔らかい喉越しが抜群の

アニン色素や食物繊維が豊富です。サツマイモの香りがほのかに漂う

製品です。また、醸造時に炒めたトウモロコシを入れることで、香ばし

どぶろくで、喉越しが柔らかく風味たっぷりの製品です。

2

BHD Corn Draft

い香りを加えました。

Tiger Draft

5

Ugok-ju

Tiger Draft is made based on Ugok-ju, the last masterpiece of the late Bae Sang-myeon who committed his life to traditional liquor. BHD uses the tiger, a symbolic animal of Korea, as the name of their product to convey a wish to protect traditional Korean liquor’s reputation.

Tiger Draft is made with no artificial additives.

Since it is not diluted like other regular rice wine, Ugok-ju consists of only the liquid generated during the fermentation of ingredients, giving it a sweet and sour taste and a yogurt-like thickness. Ugok-ju is rich in digestive enzymes with excellent lactobacillus functions.

虎の生マッコリ

又曲酒

もいえる「又曲酒」をモチーフに開発された製品です。韓国を象徴す

生する水分だけを利用し、ヨーグルトのように味が甘酸っぱく、こって

伝統酒造りに生涯を捧げた又曲ペ・サンミョン先生の晩年の傑作と

普通のどぶろくのように希釈しなかったため、材料が発酵する時に発

る動物である虎が目をパッと開くように、伝統酒を守り続けるという

りとしています。また、食物繊維が豊富で、乳酸菌の働きを生かした

意味を込めて、人口甘味料を入れない「生米発酵法」によって造られ

ため、消化酵素の機能が特に優れています。

たヘルシーなマッコリです。

3

BHD Draft Rice Wine

6

BHD Roa

This is brewed with 100% domestic rice using a raw rice fermentation method. BHD Draft Rice Wine is smooth to drink and has a milky white color. It leaves a clean aftertaste and is refreshing due to the naturally occurring carbonation with the unique flavor of the improved Korean yeast BHD developed.

Its name means “white dew,” and this drink is created from long hours of distilling, drop by drop. It is a kind of schnapps which is a premium spirit with 19 and 40% alcohol, and is made with acacia honey, green grapes, pears or apples and rice.

ベヒェジョン都家 生マッコリ

ベヒェジョン都家 ロア

100％韓国産の米で造ったマッコリで、こだわりの「生米発酵法」によ

ロアとは、長時間にわたって一滴ずつゆっくり蒸留した「白い露」を

って柔らかい喉越しとノーブルな乳白色を再現しています。すっきりし

意味します。シュナップス類（schnapps）で、アカシア蜂蜜や青ぶど

た後味と自然の清涼感が加えられたほか、独自に開発した麹ならで

う、梨、リンゴなどと米を蒸留した19度、40度のプレミアム蒸留酒で

はの香りを楽しむことができます。

す。

43 2018 JULY

Into the Media

JTBC <Please, Take Care of My Refrigerator>

Chef ’s dish made in 15 min Just as a good craftsman doesn’t blame his tools, a master chef doesn’t blame his ingredients. A cooking show featuring impromptu dishes created by a group of chefs using ingredients found inside the guest stars’ personal refrigerators has been attracting viewers week after week.

JTBC《拜托了冰箱》 大厨的十五分钟杰作 Marking its 4th anniversary this year, JTBC’s flagship cooking show “Please, Take Care of My Refrigerator” still remains popular. The secret of its popularity lies in the process of cooking foods: common ingredients found inside the guest stars’ refrigerators are turned into gourmet dishes by the chefs in just 15 min. The guest list has been jaw-dropping, from global star chef Gordon Ramsey to baseball player Park Chan-ho. The show has also made the reputations of a number of new celebrity chefs in Korea. From chef Choi Hyeon-suk who adds his sense of style to everything he does, even sprinkling salt, to master of Chinese foods Lee Yeon-bok and webtoon artist Kim Poong, master of cooking for oneself, they all have become the most sought-after celebrities.

Since the chefs’ specialties are all different, from Western food to Japanese food and Chinese food, viewers can see the process of making many different types of foods, another factor driving the popularity of this show. Most of all, as the Korean food recipes use common ingredients which can be found in anybody’s refrigerator, they are easy enough to entice many bloggers to try it for themselves, and they are delicious, too.

JTBC的代表性饮食综艺栏目《拜托了冰箱》已开播四年，但

依旧人气不减。明星们冰箱里面的常见食材经过大厨们的创

作，在短短的15分钟内华丽变身为丝毫不输米其林餐厅料理 的杰作，是这档节目最大的魅力所在。还有国际名厨戈登•拉 姆齐，到棒球选手朴赞浩，光听名字就让人振奋的嘉宾阵容

也是节目的热门话题。节目也成就了不少明星厨师。不论是撒 一把盐也要极尽美学修养的崔贤石大厨，还是中餐大师李延

福大厨、自我陶醉型料理界大师兼漫画家金风，都收获了极高 的人气。

由来自不同料理领域的大厨们展现的日餐、中餐等不同风格 料理百花齐放的场面也是节目不可或缺的人气要素。尤其是

利用家家冰箱里最普通的食材做成的韩餐菜品，不仅料理方 法简单到众多博主争相分享，而且口感也足够出众。

44 Korea Agrafood

Korean foods created by chefs only in 15 min 大厨的十五分钟韩餐杰作

Bulgogi gajiseon (Bulgogi and eggplant)

Korean melon bibimmyeon (spicy noodles)

Chef Oh Sedeuk managed to fix three types of bulgogi in the blink of an eye for actress Seo Min-jeong who lives in New York. She wanted Korean foods to serve her American friends. Of the three dishes, she liked Bulgogi gajiseon the most because it is tasty and nutritious at the same time. Make cross cuts on an eggplant and cook it in a microwave oven. Place bulgogi on the eggplant in a pot and add water. Baste the bulgogi and eggplant with the broth until it is cooked. The dish is easy to cook but is tasty and highly nutritious.

It is not too much to say that this dish is the easiest one to make so far.

Korean melon and seaweed found in comedian Kim Young-cheol’s fridge were used to make bibimmyeon. This dish is good to whet your appetite in this hot weather. After removing the seeds, the melon is salted. This releases some juice from the melon and firms the flesh.

Also, because seaweed is rinsed in iced water, the resin is washed off and the seaweed becomes crunchy when you bite it.

烤肉茄子船

甜瓜拌面

厨师吴世得在眨眼的功夫内做出了让演员徐敏贞可展示给美国朋友们的韩

可以说这是节目开播以来众多餐品中制作方法最为简单的。利用笑星金永哲

餐料理“烤肉三拼”。其中，烤肉茄子船因为完美均衡了口感和营养，令徐敏

家里冰箱内的甜瓜和海带做成的拌面适合在这炎热的天气享用。去籽后用

贞大赞不已。这道料理只需把切十字的茄子放入微波炉内叮熟，再放上烤肉，

盐腌渍脱水到刚刚好的甜瓜清脆可口，用冰水泡过的海带少了粘性，增添了

一起下锅加水加汤煮熟就可以了。制作方法简单不说，口感和营养也是丝毫

爽脆的口感。

不打折扣。

Tteokgalbi (grilled short rib patties)

Dakgomtang (boiled chicken soup)

Korean food master chef Lee Won-il made sweet and salty tteokgalbi for Jinu of the hip-hop duo Jinuseon, whose taste in food is closer to that of a child. “How can he make tteokgalbi in 15 min?” was the question that flashed through everyone’s mind, but in what seemed like an instant, a superb dish of tteokgalbi was prepared. Beef is ground in a chopper, mixed with a soy sauce seasoning mixture and chopped Korean rice cake left over from the holiday, the key element in this dish. Because of the rice cake, the tteokgalbi becomes chewier.

Chicken is the most popular energy-boosting food among Koreans during the summer, making this dish perfect for the hot weather. The chicken used for dakgomtang comes from comedian Lee Kyung-kyu’s refrigerator. The chef’s tip for making dakgomtang in 15 min is to use instant beef bone soup for the broth. Also, hitting the prepared Korean native chicken with a meat tenderizer improves the meat texture.

牛肉饼

精熬鸡汤

韩餐专家李元一为喜欢甜辣食物的Jinusean组合成员金正宇（Jinu）带来了

韩国人最爱的夏季补身食材不是别的，正是鸡肉。精熬鸡汤就非常适合在最

份精致的牛肉饼便摆上了餐桌。在用搅拌机搅拌的肉沫中加入酱油调料，再

家的冰箱。能在十五分钟内完成这道挑剔的料理，厨师的妙招就在于使用即

韩餐的招牌菜品之一“牛肉饼”。在嘉宾们来不及反应的短短十五分钟内，一

近这样炎热的天气下享用。这道利用鸡肉完成的菜品，食材来自笑星李敬揆

把节后剩下的年糕汤里面的年糕压碎加进去即可。年糕特有的粘糯感无疑

食用精熬牛骨汤做高汤。用肉锤敲打准备好的土鸡也是提升口感的小小诀

是让这道料理的劲道口感加倍的点睛之笔。

窍。

45 2018 JULY

Antenna Shop

K-Fresh Zone, opened in Singapore, is loved by fresh and delicious Korean food such as sweet potatoes, strawberries, and leeks.

So Fresh, So Korea!

Last year on December 8, the K-Fresh Zone opened at NTUC FairPrice, Singapore’s largest supermarket chain and fresh food distribution center. The K-Fresh Zone sells 30 kinds of fresh Korean agricultural products, such as strawberries, grapes, mushrooms and so on.

Singapore is 90% dependent on imports for their food supply. Singapore’s per capita GDP is two times larger than Korea’s per capita GDP, so it has greater purchasing power. Even though Singapore is an optimal market

for exporters with various kinds of fresh produce, only some fresh Korean produce such as strawberries and pears are sold in Singapore.

In particular, since fresh produce has a short shelf life, there is high risk in importing new products, and that’s why we had trouble exporting fresh produce at first. So, in order to overcome this difficulty, aT and the Ministry of Food, Agriculture, Forestry and Fisheries established the K-Fresh Zone at NTUC FairPrice, Singapore’s largest 46

Korea Agrafood

Popular Items

Differentiation of quality for Korean vegetables Korean vegetables that are popular in Singapore are recognized for their high quality and reasonable prices compared to Chinese products. In particular, Korean chives and bean sprouts are firmer and tastier than Chinese products, so many people love them. Also, Korean sweet potatoes are popular because they are high in sugar content compared to the ones grown in Singapore or Vietnam.

supermarket chain, to newly export 30 types of fresh Korean produce and to open a sales and marketing network.

Other than the seasonal fruit that has been exported such as grapes, melons, sweet persimmons, apples, strawberries and pears, the K-Fresh Zone, an exclusive room for fresh Korean produce, is planning to find a way to export other new types of fresh Korean produce, the same types that have been popular in Singaporeâ&#x20AC;&#x2122;s market such as paprika, pumpkins, pears and so on, Also, through tasting events that take place on a regular basis we will give local consumers opportunities to try various kinds of fresh Korean produce. In combination with online and offline marketing such as advertisements on social media and buses, aT is planning to raise awareness of fresh Korean produce and its image.

In 2018, by opening the K-Fresh Zone at three NTUC FairPrice stores, aT is going to open K-Fresh Zone at Cold Storage, a supermarket chain that targets the middle and upper class. Starting with managing the K-Fresh Zone, aT will promote various fresh Korean produce to become hit items in Southeast Asia and make a base to improve the income for farms that grow fresh Korean produce.

Singapore Antenna shop Information NTUC Fair Price Finest - Bukit Timah Plaza No.1 Jalan Anak Bukit, Bukit Timah Plaza, #B2-01 & B1-01, Singapore 588996 NTUC Fair Price Finest - NEX 23 Serangoon Central, #03-42 NEX, S 556083 NTUC Fair Price Finest - North point 1 North Point Drive, North Point City, #B2-103 to 107, Singapore 768019 NTUC Fair Price Finest - Bukit Panjang Plaza 1 Jelebu Road, #01-15 & 02-20, Bukit Panjang Plaza, 677743 NTUC Fair Price Finest - Clementi #B1-12/13/14, The Clementi Mall, 3155 Commonwealth Avenue West, 129588 NTUC Fair Price Finest - Hyper Market JEM 50 Jurong Gateway Road, #B1 -21/22 & B3 â&#x20AC;&#x201C;01, 608549 NTUC Fair Price Finest - Marine parade 6 Marine Parade Central, Singapore 449411 NTUC Fair Price Finest - Tiong Baru Plaza 302 Tiong Bahru Rd, B1-01/02, Singapore 168732 NTUC Fair Price Finest - Zhongshan Park 20 Ah Hood Rd, #02-01, Zhongshan Park, 329984

47 2018 JULY

Ask us about anything—from production, processing, and distribution to imports, and exports. Our experts are here to answer all your questions.

Q

I’d like to know what kind of help I can get with respect to the localization of packaging when importing fresh produce from Korea. <Korea Agrafood> would like to ask you to share with us your valuable thoughts and opinions about the <Korea Agrafood> magazine. Please scan the QR code provided to open the survey window and answer a few short questions about <Korea Agrafood>. We will collect your opinions and use them to make our magazine even better. Thank you in advance for your participation and valuable feedback!

A

Targeting importers of fresh Korean produce and large distribution companies, aT provides funding of 20 million won per company on a yearly basis. In addition, aT uses local packaging design companies to reform packaging in line with local styles and develops new designs for you.

Q A

1) What was your favorite article in this month’s issue?

Can I get support for applying for a trademark?

Sure. aT provides funding of 10 million won to food exporters on a yearly basis so that they can apply for a trademark to protect their intellectual property rights and brands, but if the type of trademark application has nothing to do with fresh produce, funding is not available.

1 Cover Story

2Fresh Food

3 New Products

4 People

5 Other (

)

2) What areas are in need of improvement in this month’s issue?

1 Timeliness of article topics 2 Cover and/or title page design 3 Translation languages 5 Other (

4 Reliability of information

)

3) Are there any export products or information you would like to see in <Korea Agrafood>?

4) Are there any topics related to Korean agro-fishery food products or recent export issues that you would like to see addressed in <Korea Agrafood>?

5) If you have any suggestion about our magazine please leave your opinion.

Please scan the QR code for our survey.

48 Korea Agrafood

https://www.agrotrade.net

49 2018 JULY

New hopes for farmers' hands

Happy and healthy food on people's tables

As technology and culture advance, the value of agricultural industry increases. aT will strive for the better future of the agricultural and fishery industry.

50

Korea Agrafood