Korea Agrafood 2018년 8월호 by AgroTrade aT

Agrafood Korean Food Trend Magazine

2018 AUGUST vol.274

KOREA

Red, spicy and vegan Korean ingredients

Korean food introduced by YouTuber Maangchi

The taste of

Korean peaches

The fruit’s storability has been improved

Sweet and sour Korean plum

Rich in a variety of vitamins

2018 Superfoods, fermented foods A

2018 AUGUST

JTBC’s <Team Chef>

A global cooking match with pride in Korean food at stake

https://www.agrotrade.net

AUGUST 2018

Contents 04

aT news in August

aT Briefing

News of the aT Korea and overseas branches

Issue Data

Paprika export status

Worldâ€™s TOP 5 importing countries

K-Food Fair

2018 K-Food Fair in Malaysia

Meet two Korean companies that are ready for the Malaysian market

07 Cover Story

Story

Red, spicy and vegan Korean ingredients

Korean food introduced by YouTuber Maangchi

18 Item

Malaysiaâ€™s sugar-free food market

2018 Superfoods, fermented foods The August issue of Korea Agrafood introduces fermented superfoods

Gift of nature, fermented foods

All about kimchi

Korean homecooked meals with doenjang

Trend

Korean food is verified healthy food with an ample competitive advantage

1 2018 AUGUST

Food

Idea

AUGUST 2018

Contents

Founded in August, 1995, Published monthly by the

New Product

Lower calories and better taste Have delicious diet snacks!

People

Kongguksu (Noodles in cold soybean soup) Foreigners tell stories about their Korean food experiences

Farm Tour

Chae Hyang Won Corp., a blueberry production and processing company

Entering the global marketplace with healthy, sweet processed blueberry products

Sangha Farm

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

Processed Food

Things good for nature are also good for humans

Processed Food

Korea shows the power of “Ginseng Country”

Danurim Inc. produces Gujeunggupo Wholly Black Ginseng Tea

Into the Media

JTBC’s <Team Chef>

A global cooking match with pride in Korean food at stake

Fresh Produce

The taste of Korean peaches

K-Food Shop

Hello, Malaysia!

The fruit’s storability has been improved

A K-Food Zone in Johor Bahru handled yearly 540 types of Korean agricultural foods

Fresh Produce

Sweet and sour Korean plum

Sweet and sour Korean plum can be eaten from summer to fall

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)

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2 Korea Agrafood

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 August

Briefing Korea

Watermelon, fruit of the month

Call for participants in 2018 Korea Food Show The “2018 Korea Food Show,” which will be held from Oct 24 to 27 at aT Center, is waiting

Watermelon has been

Home Meal Replacement Fair

selected as the fruit of the

Due in part to recent

for applications from small and

month. Watermelon is

sociodemographic

medium-sized food companies

effective in helping to relieve

changes such as the

fatigue, and is a diuretic

increase in single-person

with new and brilliant ideas. The show will offer participating companies an opportunity to grow further by opening new

fruit. When choosing a

households and the aging

markets and benchmarking. Applications are accepted until

striped watermelon, the

population, HMR (Home

the end of the day on July 16 (Mon) through the website (www.

most common type of

Meal Replacement) has

Koreafoodshow.com). Please refer to the announcement for

watermelon, you should

become the latest food

further details.

pick one with clear stripes

trend. To keep pace with

Follow K-FOOD

and a tail going slightly

this trend, the 1st “Seoul

inward, with a small navel.

HMR Cooking & Food Fair”

Also, give it a few good raps

was held in 2018. With

As a part of the new Southern export

with your knuckles and

the concept: “Home meal

strategy to develop the ASEAN market

listen; if it sounds deep

replacement for everyone!

into a main export market for Korean

with vibration, it means the

A restaurant without a

agricultural foods, aT has been carrying out

melon is ripe.

kitchen,” the expo – which

a marketing campaign through main social

featured demonstrations

media in Vietnam, Thailand and Myanmar.

of excellent products

In Vietnam, where 9 out 10 internet

from Korean home meal

users are using Facebook, social media is highly influential.

replacement companies

Meanwhile, the smartphone penetration rate in Thailand was

and new technologies,

over 70% as of 2017, with 47 million Facebook users.

was held at aT Center in Yangjae-dong from July 4

Find Korean agricultural food in Lazada In cooperation with Lazada, aT is refreshing its online marketing campaign for Korean agricultural food in Vietnam and Indonesia as a part of a new Southern export strategy to develop the ASEAN market into a main export market for Korean agricultural food. The largest online shopping mall in the ASEAN region, Lazada is also called “Southeast Asia’s Amazon” Lazada’s turnover reached 1.1 billion dollars last year.

4 Korea Agrafood

(Wed) for 3 days.

Overseas

China

Brazil

Korean yujacha (citrus tea) becomes a popular item at convenience stores in China

Vamos Coreia! aT held the event “Vamos

aT had marketing events

Coreia! Saboreie a Comida

at 395 C-Stores (喜市多),

Coreana!” on June 23 in Sao Paulo during the Korea vs. Mexico

convenience stores in China,

match in 2018 World Cup Russia. This event was held in the

from May 30 to June 26.

midst of World Cup fever worldwide, and introduced Korean

After the events, the stores

agricultural food to Brazilian consumers, the biggest market in South America, through street cheering and Korean

sell an average of about 400 yujacha products and 2,000 cups of yujacha beverage every

agricultural food tasting events. K-pop and hallyu concerts

day. Based on this popularity, the stores are planning to decide

were also held, which were enjoyed by about 500 local people.

on a yujacha beverage menu and install special stands for Korean agricultural foods, at which approximately 100 types of

Singapore

Korean food will be newly displayed.

Holding huge sales promotion for Korean rice

Sweden & Poland

Introducing healthy food in Europe

Huge sales promotion

From June 6 to 12, the

events for Korean rice were

“Agricultural Food Sales

the largest distribution

The same products seen on TV dramas!

company in Singapore, from

“Food Taipei 2018,” which was

held at 70 NTUC stores,

Road Show” took place in Sweden & Poland. 8 leading companies that presented promising products such as yujacha, kimchi, rice snack and seaweed salad, along with 10 influential buyers including Sweden’s biggest distribution company and importers, were invited to the show to engage in serious export counseling. U.S.A.

Korea’s 5 colors and 5 flavors

Taiwan

June 15 to 28. Currently,

held in Taipei, Taiwan from

consumers in Singapore

June 27 to 30, had a successful

think that Korean rice is

result, with 30 million dollars’

cheaper than Japanese rice,

worth of exports of fresh

but do not see it as inferior

produce and beverages with

to Japanese rice in terms of

unique flavors. At the Korean

quality. In fact, Korean rice

pavilion, the main fresh

is becoming recognized

produce items exported to

as a premium Asian rice.

Taiwan, including fresh pears,

At the special event to

Napa cabbages and cabbages,

celebrate the release of

were presented, and fruit

was held at Jacob K Javits

Korean rice, to increase

makgeolli (unrefined rice

Convention Center in

the number of Korean rice

wine) that featured cacao nips

New York from June 30 to July 2. The theme of the Korean

consumers, rice cake and

and pineapple added to rice

pavilion was “5 colors & 5 flavors in harmony.” Jay Weinstein,

kimbap (dried seaweed roll)

makgeolli, and flavorful teas

a professor at NGI, a vegetarian cooking school in New York,

made with Korean rice will

like green tea mix and omija

made foods using products from participating companies and

be introduced to promote

gained attention from local

promoted Korean traditional colors and flavors, as well as their

Korean food and food

buyers, who were franchise

health functionality.

culture along with Korean

owners.

“Fancy Food Show 2018”

rice.

5 2018 JULY

Issue Data

Paprika export status World’s TOP 5 importing countries (Based on accumulative records from January to May, 2018, $ 1,000 per unit) Japan

51,868 104 75 2 0

Japan

Hong Kong

Taiwan

Hong Kong Singapore

Malaysia Singapore

Malaysia

Paprika production status in Korea Output (tons)

Cultivated area (ha)

64,363

72,950

77,476

Export volume(tons)

23,138 598

707

724

2014

2015

2016

2014

2015

2016

2014

29,376

30,276

2015

2016

Data Product statistics (Greenhouse vegetable cultivation status of Ministry of Agriculture, Food and Rural Affairs and actual vegetable output), export statistics (KATI)

Mini paprika, smaller is tastier ”Mini paprika,” produced in the riverside of Seomjingang River, Jinwol-myeon, Gwangyang-si, has been exported to Hong Kong for the first time. Together with her husband, Kim Seon-ok, the CEO of Minideulnognwon, grows 5000 shares of red, yellow and orange mini paprika in her 600 square meter greenhouse at the shore of Seomjingang River. “Mini paprika” weigh 30g each, making them easy to handle compared to general paprika (200g). These paprika are gaining in popularity because they are crunchy and very sweet. They are not grown in dirt but in nutrient liquid using a hydroponics method. Agricultural pesticides are rarely used. Instead, natural enemies are used to control insect pests to keep the paprika safe. Contact: blog.naver.com/aalmy9725

6 Korea Agrafood

Cover Story Intro

2018 Superfoods,

fermented foods Fermented foods create beneficial kinds of bacteria by providing the optimal temperature, humidity and other environmental factors. With fermented foods selected as superfood of the year in 2018, the interest in fermented foods has been on the rise. In particular, there are many types of traditional Korean fermented foods, such as kimchi, doenjang (fermented soybean paste), cheonggukjang (fast-fermented bean paste) and jeotgal (salted seafood), which Koreans have eaten for good health for a long time. 7 2018 AUGUST

Cover Story Trend

Gift of nature, fermented foods Fermented foods were selected as the superfood of 2018. Fermented foods have long been known to have many associated benefits, including improved digestion and immunity and helping to relieve hangovers. It is expected that fermented foods such as kimchi, yogurts, doenjang (fermented bean paste) and pickles will be popular among health-conscious consumers for some time.

8 Korea Agrafood

foods like kimchi, ganjang and salted shrimp. When fermented foods reach our intestines, they improve our gut health and enhance our immune system. There are proteins, amino acids and methionine in traditional fermented foods, which helps liver detox. Those foods also are high in lysine, linoleic acid and isoflavone, which many Koreans lack. These nutrients are effective in preventing skin disease and cerebral vascular disease. Large amounts of lecithin, which improves the memory, can also be found in those foods, as well as bacillus subtilis that suppresses the growth of food spoilage bacteria and the proliferation of cancer cells, and prevents high blood pressure.

Since the good old days there have been a variety of fermented foods as appetizers, entrees and desserts, inchluding doenjang (fermented soybean paste); kimchi; jangajji (pickled vegetables), jeotgal (salted seafood); cheonggukjang; sikhye and gamju (sweet rice drinks)

In a survey of 2050 dieticians conducted by Pollock Communications, a food market research firm in NY, fermented foods were selected as the superfood of 2018 because they can significantly boost your health, through promoting gut health, improving digestion, reducing inflammation and boosting immunity. Partly as a result of this finding, traditional Korean fermented foods such as kimchi, doenjang and cheonggukjang (fast-fermented bean paste) have seen a boost. Since ancient times Koreans have had a great interest in all types of fermented foods including gochujang (red pepper paste), doenjang, jangajji (pickled vegetables), jeotgal (salted seafood), cheonggukjang, sikhye and gamju (sweet rice drinks). One of the things that shows Korean ancestors valued their fermented foods is that they took good care of their crocks. They put ganjang (soy sauce) doenjang and gochujang in their crocks and treated them as home-remedies for good health.

Representative Korean fermented foods: kimchi, ganjang and doenjang (fermented soybean paste) Kimchi, doenjang and ganjang can be referred to as representative Korean fermented foods. It is presumed that the name kimchi came from the phrase “chimchae,” which means “soaking vegetables in salt water,” and through palatalization the word was changed to “dimchae” and then to the word “kimchi,” which we use today. A low-calorie food, kimchi is rich in minerals, vitamins and dietary fibers. In addition, because of the many studies that show the lactic acid bacteria created during fermentation is excellent in terms of fighting cancer and boosting gut health, kimchi has been recognized as a healthy food worldwide. There is an old Korea saying that says, “the flavor of Jang (sauces) shows the character of the family.” Sauces, including ganjang doenjang and gochujang, have long been the base of Korean food. A main ingredient of jang, meju (fermented soybean) is made with beans, barley, wheat and rice. Jang is also used to supplement vegetarian diets with beans, which are high in protein and fatty acids. Fermented foods, which can be stored for a long time without refrigeration, have been the foundation of Korean foods. Now is the time that we should take an interest in Korean fermented foods, which show the wisdom of the Korean ancestors, who took care of their health and tastes through fermentation.

Fermented foods that improve health – enhancing the immune system and fighting cancers There are many reasons why fermented foods are good for health. First, when a food is fermented, beneficial bacteria are created. Of the approximately 100 trillion germs living in the human intestines, bifidobacteria and lactic acid bacteria are the ones that are good for our body. These good bacteria increase in number in the process of fermentation involved in making 9

2018 AUGUST

Cover Story Food

All about kimchi There are many kinds of kimchi, a representative Korean fermented food. In addition to napa cabbage kimchi, mustard leaves, radish, green onion, young radish and other ingredients can be used to make kimchi. Letâ€™s find out more about kimchi, which was selected as one of the top 5 healthiest foods in the world.

In 2001, the Codex Alimentarius Commission acknowledged Korean kimchi as an international standard. Together with natto, yogurt, lentils and olives, kimchi was selected as one of the top 5 healthiest foods in the world by an American health magazine in 2006. According to the Codex Standard, the term kimchi is applied to products made with cabbage and other ingredients in seasoning (red pepper powder, garlic, ginger, green onion and radish), which have been salted before fermentation with lactic acid at a low temperature. Kimchi has many health benefits, which have been produced by combining ingredients through fermenting and aging. Ripe kimchi provides more than 80% of our daily ascorbic acid requirements, as well as the allicin in garlic that helps us maintain a good fluid balance in the body. Jeotgal (salted seafood) and other seafood ingredients used in kimchi also provide

quality amino acids. As well, the organic acids and alcohol esters generated when kimchi has aged well can stimulate the appetite, making kimchi a staple at dining tables. Low temperature is optimal for kimchi fermentation The main reason why kimchi is recognized as a health food is fermentation. When lactic acid fermentation occurs due to lactic acid bacteria, the pH level becomes low, suppressing the generation of harmful bacteria other than lactic acid, which helps boost gut health. Salt, red pepper and salted seafood have an effect on fermentation of kimchi. The osmotic effects of salt improve the preservation of the cabbage and suppress the growth of harmful microbes. In particular, bay salt, which is rich in minerals such as calcium, magnesium and potassium, helps the growth of microenzymes and 10

Korea Agrafood

keeps cabbage crisp by combining with the pectin in cabbage. Optimally, cabbage should be salted with a 10 to 15% salt concentration. Red pepper fosters the growth of lactic acid bacteria, which is helpful for fermentation and makes kimchi taste better. Jeotgal (salted seafood), which is rich in protein, makes kimchi more nutritious and promotes its maturation. The optimal fermenting temperature of kimchi is around 5~10℃.

pepper was introduced in the Joseon Dynasty period. Koreans used to get all of their vitamins and minerals through vegetables, from the time when Korea was an agrarian society living on rice. This was how people were able to eat vegetables during winter in Korea, which has four distinct seasons. The methods of pickling also vary depending on the region. As the southern areas have warmer weather, more salt, jeotgal and seasoning are used to improve preservation; in the northern areas, less salt, jeotgal and seasoning are used because it takes more time for kimchi to mature there due to the cold weather, so kimchi in the northern areas is not salty and keeps the flavors of the main ingredients.

Kimchi varies according to region and weather Long before the Three Kingdoms of Korea existed, kimchi started in the form of pickling to preserve vegetables. The kimchi we eat today appeared after red

Regional specialties Seoul and Gyeonggi-do

Gangwon-do

There are all kinds of kimchi that are not too salty or bland in Seoul and Gyeonggi-do. Plain jeotgal (salted seafood), such as salted shrimps, salted croakers and salted yellow corvinas, is mostly used, and salted anchovies, frozen Pollack, cutlass fish and fresh shrimps, are often used.

Since it is easy to obtain fresh fish like squid from the east coast, kimchi made with these ingredients has prevailed. Examples include gajami sikhae (fermented flatfish with grains), Pollack cabbage kimchi, gill (seogeori) kkakdugi (sliced radish kimchi), squid kimchi, turnip kimchi and cod kkakdugi.

Chungcheong -do

Gyeongsang-do

Chungcheong-do, which is located near the west coast, uses salted croakers, salted yellow corvinas and salted shrimps a lot. Indian mustard, water dropwort, sea staghorn and fermented green pepper are also often used. The region mainly features plain kinds of kimchi such as nabak kimchi (water kimchi), bineul kimchi (radish pickles stuffed with hot seasoning), pumpkin kimchi, young radish kimchi, oyster kkakdugi (sliced radish kimchi) and red pepper leaf kimchi.

Gyeongsang-do uses a lot of garlic and red pepper in kimchi, so it tastes hot and spicy. Because of the warm weather in the region, just a little ginger is used, while larger amounts of salt, salted anchovies and fresh cutlass fish are used to keep the kimchi from going bad. Meolchijeotseokkbakji (kimchi with salted anchovies), buchujeot kimchi (chive kimchi with salted seafood), pepper kimchi, burdock kimchi and chive kimchi are Gyeongsang-do specialties.

Jeolla-do

Jeju Island

Jeolla-do’s kimchi features hot, salty and sweet tastes with heavy flavors. Significantly, instead of red pepper, they use dried pepper that is soaked and combined with salted seafood juice. Salted anchovies are used often, along with salted shrimp and salted croakers. Jeolla-do also uses more sesame seed in their kimchi than other areas. Godeulppaegi kimchi (Korean lettuce kimchi), which has a bitter taste; the mustard leaf kimchi of Haenam and the dongchimi (radish water kimchi) of Naju are quite popular.

Because the weather in Jeju is warm, it is easy to get nappa cabbages and other vegetables, even in winter. Since kimjang (kimchi-making for the winter) is not necessary, simple types of kimchi have been developed. Jeju’s kimchi doesn’t use much seasoning, and retains the unique flavors of the ingredients because fresh ingredients are available most of the time. Abalone kimchi, peodegi kimchi (sea salted cabbage kimchi), gotmul kimchi (mustard leaf eater kimchi) and seaweed fusiforme kimchi are Jeju specialties.

11 2018 AUGUST

Cover Story Idea

Korean home-cooked meals with doenjang * With “Fermented food” rising as one of the leading food trends, the interest in doenjang is growing as well, along with the distinct flavor of cheonggukjang (fast-fermented soybean paste soup). Here are some doenjang and cheonggukjang recipes that can help improve your appetite in summer.

fermentation time, the beans lose less of their nutrients. Cheonggukjang made in the conventional way must be cooked before it is eaten, because air-borne spoilage bacteria might become mixed into it. But since fresh cheonggukjang is fermented in a sanitary way with natto bacteria, it can be consumed without boiling it first. Excellent food with proven anticancer properties Doenjang and cheonggukjang are known to have cancer-fighting properties. In a chemical analysis of doenjang, the Mercy Cancer Center (USA) found that “Doenjang packs in more fiber than any vegetable, and has anticancer properties and enhances the body’s capacity for cell repair, so it can cure pancreatic cancer and hypertension, in addition to constipation. It is a magical food.” The linoleic acid contained in doenjang has cancerfighting properties, suppressing over 90% of carcinogens. 100g of doenjang has about 100 billion enzymes, which make your skin softer and improve digestion (85%). A series of studies has shown that doenjang is excellent in suppressing cancer metastasis with its anti-cancer and antioxidant effects, helping boost the immune system. Doenjang is also known to be effective in discharging radioactive substances. Cheonggukjang promotes “intestinal regulation” since it is rich in bacillus, which foster the growth of lactic acid bacteria in the colon while suppressing harmful bacteria.

Made from fermented soybeans, doenjang is one of the most popular food ingredients in Korea. Japan’s miso is kind of similar to doenjang, but there are significant differences between them in terms of the ingredients and the period of fermentation. Doenjang is made entirely of fermented beans, while in miso, yeast is added to the beans. Also, while miso is fermented for 6 months to 1 year, doenjang needs more than a year to be considered food. And in this fermentation process, fungi and bacteria are used, which make the necessary enzymes. The longer the fermentation takes, the better it tastes and the stronger the biological activity becomes. Cheonggukjang requires a shorter fermentation time. Place rice straw over cooked soybeans and keep them for 2-3 days at 40~50℃, and you will have fresh cheonggukjang. While doenjang takes several months from fermentation until it can be consumed, you can eat Cheonggukjang after 2-3 days, and because of the short

*doenjang: fermented soybean paste

12 Korea Agrafood

Home-cooked meals that use doenjang and cheonggukjang

Cheonggukjang bulgogi (grilled beef)

Mushroom cheonggukjang jjigae (stew)

Grilled doenjang pork

Ingredients Beef for bulgogi, chamnamul

Ingredients A handful of oyster

Ingredients 400g Pork shoulder blade,

(pimpinella), ssam chaeso (various leaf

mushrooms, half a cup of mini-saesongi

5 roots wild chive, 10 roots garlic chive,

vegetables to wrap a piece of meat),

mushroom, 6 button mushrooms, 2

3 green onion, 2TS doenjang, 0.5TS

onions, carrots, minced garlic, chives,

shitake mushrooms, 1 green pepper, 1

soy sauce, 1TS sake, 1TS jocheong, 1TS

seasoning (cheonggukjang : gochujang

red pepper, 1 leek, ¼ brick of tofu, 2.5

sugar, 1TS sesame oil, 0.5TS sesame,

(red pepper paste) (2:1)), apples, sesame oil,

cups of water, 3 Tbsp cheonggukjang

2TS minced garlic, 0.3TS ginger extract,

oligosaccharide, cheongju (refined rice wine)

sauce

meat sauce (2TS doenjang, 0.5TS soy sauce, 1TS cooking wine, 1TS jocheong,

Instructions

1TS sugar, 1TS sesame oil, 0.5TS sesame,

1 Slice the onions and carrots, and cut the

1 Cut the saesongi mushrooms, button

2TS minced garlic, 0.3TS ginger extract)

mushrooms, shitake mushrooms and

chives into 4cm lengths. 2 Cut the apple in half, peel the skin and

Instructions

tofu into chunks. 2 Rip the shitake mushrooms along the

grate it. 3 Put the cheonggukjang and gochujang (2:1), grated apple, cheongju, sesame oil and oligosaccharide into a bowl and

3 Chop the green and red pepper and

chenggukjang and water to a ttukbaegi (earthen pot) and bring to

rub and marinate. 5 Heat the oil in a skillet. Cook and stir the minced garlic until its color changes

2 Mix soy sauce and sake in doenjang, and mix well. Add remaining meat

leek. 4 Add all the prepared ingredients,

whisk to combine. 4 Add beef to the seasoning mixture and

1C ut the pork into a thickness of 0.7 cm, knead it with a knife, score the meat.

grain.

sauce and mix well. Soothe, slice all the green onions, wild chives, and garlic chives and mix with the meat. 3 Put the seasoned pork into the sauce

a boil. 5 Once the mix has boiled, reduce

to yellow. Add sliced onion, carrot and

the heat and cook for about 3 more

marinated beef to the pan and stir.

minutes before serving.

6 Stir in the chives and chamnamul (a kind

and rub it. Let it marinate well for 20 ~ 30 minutes. 4G rill the meat in a heated pan and cut it.

of wild greens).

Unique processed doenjang • cheonggukjang foods Gorosoe (maple) doenjang

Tomato cheonggukjanghwan

Doenjang that is made with 100% Jirisan mountain gorosoe (maple water) – also called “Golisu,” which means water that is good for the bones. Gorosoe doenjang is made by Miseon at Piagol. Contact: www.jiripia.kr, 061-782-3468 KO

Freeze-dried tomatoes made using patented technology are added to cheonggukjang. The distinct smell of cheonggukjang is completely removed as well, making it more palatable for young people. Contact: blog.naver.com/dannymj, 010-4077-8589 KO

13 2018 AUGUST

K-Food Fair

We are ready for the Malaysian market! With a 20% growth in exports every year, the Malaysian market is a potential Korean agricultural food market. Of the many companies participating in “K-Food Fair” held in Kuala Lumpur, Malaysia, here are two companies that have prepared for long time to make inroads to Malaysia. In fact, they’ve even already obtained Halal certification.

タイトル：マレーシアに進出する韓国企業に会う Refreshing Jeju Island in a bottle Juyoung International Corporation

きれいな島、済州道を一本の瓶に詰める (株)チュヨン・インターナショナル

Located in Jeju Island, a rich repository of nature resources, Juyoung International Corporation makes a mixed beverage using green tangerines – in other words, tangerines that have not ripened. These tangerines used to be discarded, but the company developed a higher value-added processing business, which is now helping boost farmers’ incomes as well as the company’s competitiveness. At this fair, the company is planning to introduce its two products, “MioJeju,” a mixed beverage made with green tangerines, and “Mio Jeju Sparkling”. Juyoung International Corporation has focused on highly marketable Malaysia for 3 years. The company has even participated in halal food exhibitions, as Malaysia has a large Muslim population. Having received Halal certification(KMF) for everything from the tangerine production site to the concentrate processing process, the entire production process of finished products, and raw materials as well as subsidiary ingredients, the company is now ready to enter the Malaysian market. 豊かで美しい自然を持つ済州道に位置する「(株)チュヨン・インターナショナル

(JUYOUNG International Co.,Ltd.)」はまだ熟れない青ミカンを活用してミックスジ

ュースを作ります。これまでは廃棄されてきた青ミカンを高付加価値の加工産業として発展させ、農家の所得増加と企業の競争力まで拡大したのです。青ミカンはライム

やレモンに近い甘酸っぱい味で、味もさることながら、抗酸化や抗肥満、抗ガン成分が黄色いミカンより10倍も高く含まれるため、健康にもいいです。今回の博覧会では

青ミカンで作ったミックスジュースである「ミオ済州」とスパークリングが加えられた「ミオ済州スパークリング」の二つの製品を紹介する予定です。

(株)チュヨン・インターナショナルは3年前から市場性の高いマレーシアに注目してきました。ムスリム人口が多いマレーシア市場に進出するためにハラル食品展示会に

も参加してきました。昨年、ミカンの生産現場から濃縮加工工程と完成品の生産工

程の全体、原料から副材料まですべてハラル認証を受け、マレーシア進出の準備を終わらせました。

14 Korea Agrafood

Left) factory interior of Juyoung International Right) a full view of Serim Industrial Co. LTD.

The ideal cooking oil for Malaysian food Selim Corporation

マレーシア料理に最も合う油 (株)セリム

Selim Corporation is an approved cooking oil manufacturing company, whose oil is used at elementary and middle school cafeterias in Seoul and Gyeonggi-do. This means that the company is very strict when it comes to choosing materials, and maintains a meticulous manufacturing process to provide customers with healthy brown rice oil. At this fair, the company will introduce its brown rice oil to customers who want healthy oil. When people think of healthy oil, many think olive oil, but olive oil goes best with Western food. For Asian food, brown rice oil is the best fit. Better still, brown rice oil has no cholesterol and trans fat, and also is rich in gamma olio, a type of vitamin E, which is good for health. Malaysia’s main food is rice, and they eat many fried dishes, making brown rice oil an essential product in the Malaysian market. The company has already obtained the Halal certification( JAKIM) it needs to enter Malaysia. Halal certification ensures that the food ingredients are acceptable to Muslims, but also shows the company’s confidence in their clean and honest production process. 「(株)セリム(SERIM Co.,Ltd.)」はソウルと京畿道にある小中学校の給食に使われる

指定給食油製造業者であり、厳しい材料の選定と工程により顧客に健康に良い食卓をお届けする玄米油を製造しています。今回のフェアでも健康に良い油を必要とする

顧客のために玄米油を紹介します。いわゆる健康に良い油の代表格としてオリーブオイル・ウルトラプレミアムが挙げられますが、オリーブオイルは西洋料理によく合う油

で、アジア料理には玄米油が最高の調和を見せます。さらに、コレステロールやトランス脂肪酸などがなく、ビタミンE系列のガンマ‐オリザノールが多く含まれているので体にもよいです。

マレーシアはコメを主食としており、揚げ物が多いため、玄米油はマレーシア市場で絶対に必要な製品です。マレーシア市場の進出を目指してハラル認証も獲得しました。ムスリムが食べられる食材に対する認証である一方、清潔でクリアな生産工程に対するプライドでもあります。

(株)セリムは現在、香港や台湾、インドネシア、日本などに進出しています。今回のフ

ェアを通してマレーシアへの輸出市場が拡大することを期待しながら、マレーシアに優れた品質のプレミアム製品を紹介する計画です。

Contact Information Juyoung International Corporation: +82-064-900-8980

Selim Corporation: +82-080-054-5800

15 2018 AUGUST

Story

Red, spicy and vegan Korean ingredients

Korean food introduced by YouTuber Maangchi aT promotes Korean food ingredients to American consumers with the popular YouTuber Maangchi in the United States, who shares Korean food recipes.

ユーチューバー・マングチが紹介する韓国料理

ニューヨーク在住のユーチューバー・マングチ(Maangchi)は、

Maangchi, who resides in New York, has posted simple, easy Korean recipes for American viewers to follow since 2007. So far, 340 recipes have been posted, and her videos have reached 280 million accumulated views. Also, she currently has 2.5 million subscribers. Since she uses English in her videos, she attracts viewers from around the world. During her visit to Korea this year, Maangchi introduced Korean food ingredients with the theme “red, spicy and vegan.” She also went to the cultivation areas for each ingredient and showed how to cook using those ingredients then and there, as well as tasted the ingredients. She visited Youngyang and Sunchang to introduce traditional Korean red, spicy ingredients and made fresh kimchi and dried shredded Pollack seasoned with gochujang there and went to Mungyeong to introduce red omija, which stimulates the five senses and made omija baehwachae (omija punch with

2007年からユーチューブを通してアメリカ人が簡単に調理で

きるように韓国料理のレシピを紹介しています。これまで投稿したメニューの数は約340で、累積再生回数(View)は2億8千

回に上ります。また、現在250万人のチャンネル登録者数を確保しており、全てのレシピを英語で説明しているので、アメリカなど世界各国で様々な視聴者層を獲得しています。ユーチューバー・マングチは今回韓国を訪問し、「赤く

て辛い韓国の菜食食材 (Red, Spicy and Vegan Korean

Ingredients)」というテーマで韓国の食材を紹介します。ま

た、代表的な各食材の産地を訪れ、レシピを現場で直接披露

し、ご当地グルメも一緒に味わいました。韓国を代表する赤くて辛い食材である粉唐辛子、唐辛子味噌（コチュジャン）を紹介するために英陽(ヨンヤン)と淳昌(スンチャン)に行き、浅漬

けキムチや干しメンタイの唐辛子味噌和え物などを現場で作りながら紹介し、五感を刺激する赤色の五味子を紹介するた

めに聞慶(ムンギョン)も訪れ、五味子と梨入りのポンチを作りました。また、アメリカ市場でも購入できるようにネット販売

16 Korea Agrafood

も並行し、輸出との連携を強めます。そして、アメリカ人の間

pear). Omija is sold online for Americans to purchase. Also, Maanchi visited Gowunsa Temple in Euiseong to introduce vegan food, which is popular among Americans, and shared temple food recipes such as seasoned gondre (thistle), aster and bracken. In 2017, aT and Maangchi made videos with the theme “Korean food grocery store walkthrough with YouTube star,” which was a great hit. These videos show how to shop for Korean groceries and reached 1 million views. The director of aT Food Exports, Baek Jin-seok, said, “As Korean food has become very popular in the U.S., Korea’s agricultural food exports to the U.S. reached over a billion dollars for the first time last year. However, in order for the continuous expansion of exports to occur, it is necessary to make and spread contents that attract millennials, America’s leading consumers, to buy Korean food,” adding, “we are expecting that the contents we developed with Maangchi will boost Korean agricultural food exports and expand the consumer base.”

で大人気を博している菜食主義(Vegan)料理を紹介するため

に義城(ウィソン)にある孤雲寺を訪問し、高麗アザミやシラヤマギク、ワラビの和え物などの精進料理も紹介します。

aT(韓国農水産食品流通公社)は、2017年にもユーチューバー・マングチと「ユーチューバー・スターと一緒に行く韓国食品

ストア(Korean Food Grocery Walk Through with YouTube

Star)」を制作し、大好評を博しました。アメリカ人にとってま

だ馴染みのない韓国食材を購入する様子を紹介し、これまで

累積再生回数百万回を達成しています。aTのペク・チンソク食品輸出理事は「アメリカで韓国料理の人気が非常に高まって

おり、昨年には韓国農食品の対米輸出が初めて10億ドルを超えました。しかし、輸出拡大を持続するにはアメリカの主な消費層であるミレニアル世代に向けて韓国食品の購入を誘導す

るコンテンツを制作して配信する必要があります。」とし、「今回、ユーチューバー・マングチと一緒に制作したコンテンツが

韓国農食品の輸出と消費のすそ野拡大につながることを期待しています。」と述べました。

Maangchi’ Popular Video

Omija Punch (Schisandra Punch)

Korean Temple Cuisine: Gosari-namul (stir-fried bracken)

Japchae (glass noodles stir-fried with vegetables)

8,500

3,200

490,000

She visits Mungyeong, which is known

She visits Gowunsa Temple in Uiseong,

The most viewed video by Maangchi. It

for omija, and shows how to make omija

Gyeongsangbuk-do, looks around the

shows how to make japchae that can

punch. Also, she visits Mungyeong's

temple, introduces the characteristics

be served at a party or on a special

tourist attraction, Mungyeongsaejae, to

and types of temple cuisine and shows

day. Besides the usual beef recipe, she

show viewers around.

how to make seasoned gosari-namul

introduces a pork japchae recipe and

(bracken).

vegetarian style one, too.

視聴回数 16万回、いいね 8.5千

韓国の精進料理：ワラビの和え物

チャプチェ

の作り方を紹介します。さらに、聞慶の有名な観

慶尚北道義城郡に位置する孤雲寺を訪れ、韓国

視聴回数が高い動画です。パーティーやスペシ

五味子パンチ

五味子で有名な聞慶を直接訪れ、五味子ポンチ

光スポットである聞慶セジェを訪問し、韓国の美しい名勝地を紹介します。

視聴回数 5.5万回、いいね 3.2千

の寺院を紹介しながら健康食として人気のある様々な精進料理の特徴と種類を紹介し、ワラビの和え物を直接作ります。

17 2018 AUGUST

視聴回数 382万回、いいね 4.9万

ユーチューバー・マングチの動画のなかで最も

ャルな日に気軽に楽しめるチャプチェを紹介し

ながら、基本材料である牛肉はもちろん、豚肉、ベジタリアンも楽しめるチャプチェの作り方まで様々なレシピを紹介します。

Item

Malaysia’s sugar-free food market

Korean food is verified healthy food with an ample competitive advantage With a per capita GDP of 10,000 dollars, Malaysia has rather higher purchasing power than any other country in Southeast Asia. In particular, it has the biggest Muslim population in Asia with 61.3%, so it could be a strategic foothold for exports to nearby Muslim countries. Malaysia could act as a bridgehead for Korean agricultural food to expand exports. Let’s find out about two topics in the Malaysian food market, sugar-free and halal food.

马来西亚无糖食品市场

经验证的健康食品“韩国食品”具有高竞争力

18 Korea Agrafood

Change from sweet to sugar-free occurring in food culture According to data from aT Malaysia office, eating out and a preference for sweet-tasting food are the characteristics found in Malaysian food consumption patterns. So, 76.5% of Malaysians eat out or eat takeout more than once a day. Because it is hot all year round, Malaysians also prefer sweet food, and most of their food contains an excessive amount of sugar. In accordance with press reports, it has the highest rate of obesity of any population in Asian countries due to this food consumption pattern. The press reports said that nearly half of Malaysians over 18 years old are overweight or have obesity, and over 30% of its population suffer from hypertension and diabetes. Therefore, Malaysia’s government and food industry stepped in to reduce sugar consumption. The government announced that it will change a policy to alter people’s eating habits along with spreading awareness that obesity is a disease. As interest in health is also growing among Malaysian consumers, they are now becoming more conscious of health and functions when choosing food. Accordingly, healthy food such as “sugar-free” products is the current food trend,

Malaysia has the highest rate of obesity by population in Asian countries. Currently, Malaysian government and food industry are stepping in to reduce sugar consumption.

正在从甜食为主的饮食文化向无糖转变

根据aT马来西亚办事处的调查资料显示，马来西亚食品消费的特点是偏好外食和甜食。76.5%的马来西亚人每天至少有

一顿是外食或者从外边买回来吃。此外，由于全年天气炎热，马来西亚人喜爱甜食，大部分食品中含有过多的糖分。据当地舆论报道，这种食品消费特点导致马来西亚人口中肥胖比率为亚洲最高。据报道，18岁以上的马来西亚人接近半数都存在超重或肥胖现象，由此导致的高血压、糖尿病等疾病的患病率超过30%。

最近，马来西亚政府和食品企业着手减少甜食。马来西亚政

Promising prospects for Korean food as demand for healthy, sugar-free food grows According to a report on the Malaysian market by aT, healthy food has great potential to grow there. For instance, the demand for snack bars as a breakfast substitute is increasing, and imported snack bars that are highly nutritious with low sugar contents are popular. In accordance with this trend, healthy snacks that are currently popular in Korea may have competitiveness in a market targeting middleclass Malaysians. According to the analysis, there are many healthy processed food products in Korea that use natural sweetness, so healthy food products that use food ingredients with various functions such as sugar-free products should be developed and exported. Malaysia is a very important market for Korean agricultural food exports. This market has higher buying power among the countries in Southeast Asia, and exports to the country have been growing about 20% every year. Therefore, continuous efforts to develop products that serve the needs of the Malaysian market should be made. Moreover, many

府为了增强人们对“肥胖是一种疾病”的认识以及改变国民的饮食习惯，正计划改变政策。马来西亚消费者的健康意识也在不断提升，在选择食品时，正逐渐转变为考虑健康和功能性，因此，备受瞩目的食品发展趋势为“无糖”等健康食品。 “无糖”等健康食品需求增加，韩国食品前景佳

根据aT对当地市场的调查，马拉西亚健康食品市场的发展可能性大，比如说，最近在马来西亚，作为早餐替代食品，快餐店的

需求正不断增长。在中产阶层消费者人群中，低糖，营养丰富的进口快餐人气颇高。根据这种趋势分析，最近在韩国也很流行

的快餐类食品在马来西亚中产阶层市场具有较强的竞争力。韩

国加工食品中，利用天然甜味的健康食品较多，因此，建议应当利用各种功能性食材，开发、出口无糖等健康产品。

马来西亚是韩国农产品出口非常重要的市场。在东南亚国家中，它是极具购买力的市场，同时，韩国对马来西亚的出口正以每年 20%左右的速度增长。这表明，必须持续发掘符合马来西亚市

场的商品。同时，在马来西亚已有众多国家的加工食品企业正开展着路演、价格促销、烹饪示范等市场营销活动。韩国加工食品也应该通过积极的市场营销，占领马来西亚无糖食品市场。

19 2018 AUGUST

processed food companies from various countries have already come into Malaysia promoting their products through road shows, discount sales and cooking demonstrations. Korean processed food should also implement aggressive marketing strategies to make inroads into the sugar-free food market in Malaysia. Favorable to have halal certification when exporting processed food to Malaysia One of the important standards is to obtain halal certification when exporting processed food to Malaysia. Even though it is not a requirement to get halal certification, most products with a high market share in the local market have this certification.

20 Korea Agrafood

Since more than 60% of Malaysia’s population is Muslim, a government agency (JAKIM) manages and issues halal certification. Malaysian consumers who are not even Muslim tend to think that a halal certified product is a “verified” product. This tendency is stronger when it comes to beverages and drinks. Malaysian consumers favor halal certified beverages and drinks. In terms of Korean food, as long as the products are certified by the Korea Muslim Federation (KMF), they can be sold as authorized halal products in Malaysia as well. In addition, a Halal food promotion zone will be operated at the K-Food Fair in Kuala Lumpur, which will be held for 3 days from August 29th. People will be able to see the response from Malaysian Halal market directly. It is easier and cheaper to obtain KMF certification compared to getting halal certification from JAKIM. If Korean companies enter the Malaysian market after receiving halal certification from the KMF, they can increase consumer confidence in their products and may identify the possibility of expanding exports to the halal market in Asia.

Malaysia where eating out is very common, has a big imported food market. There is a high demand for halal food since Muslims make up about over 60% of the population of Malaysia.

向马来西亚出口加工食品时，获得“清真认证”较为有利

向马来西亚出口加工食品时，非常重要的标准之一为：是否获得“清真认证”。向马来西亚出口时，获得清真认证虽然不是必

要条件，但是，当地市场占有率排名靠前的产品大部分为获得清真认证的产品。

作为伊斯兰国家，马来西亚人口的60%以上为穆斯林。国家

机构（JAKIM）直接管理并签发清真认证。马来西亚消费者即使不是穆斯林，也具有这种倾向，即，将经清真认证的产品看做是经“检验”的产品。

With aggressive marketing strategy, Korean food gains recognition in Malaysia Last April, products from 31 Korean companies were introduced and received good responses at Malaysia International Halal Showcase 2018 (MIHAS 2018) held in Kuala Lumpur, Malaysia. Local buyers showed keen interest, in particular in food, dietary supplement and lactobacillus companies that already have halal certification. In addition, in June, an agricultural export counseling meeting hosted by aT successfully took place in Kuala Lumpur. During the meeting, an export contract for 30,000 dollars of omija (magnolia berry or five-flavor-fruit) syrup was made, and local buyers had a chance to admire fresh Korean produce such as melons and tangerines. The consumers participating on the panel highly appreciated the taste of Korean melons. Cabbages were also very well received by the panel in the areas of freshness and taste. Like this, the local reaction to fresh Korean produce was enthusiastic. Malaysia, the largest halal food market in Asia, now focuses on healthy premium products. Verified Korean food companies can expand exports and open the halal market through this attractive market.

对于韩国食品来说，获得韩国穆斯林联合会（KMF）认证的产

品在马来西亚也可作为正宗清真产品流通和销售。同时，将于 8月29日在吉隆坡举行的K-Food Fair（举办3天）开设清真宣

传区，借此观察了解马来西亚清真市场的反应。与JAKIM清真

认证相比，KMF费用相对低廉且易于获得。获得KMF认证后，

进驻马来西亚市场，会提升当地消费者的信赖，同时还可确认向亚洲圈清真市场拓展的可能性。

韩国食品，正通过积极的市场营销抓住当地居民的味蕾

今年4月，在马来西亚吉隆坡举办了MIHAS 2018(Malaysia

International Halal Showcase 2018)，在此次会展中，介绍了

31家韩国企业的产品并广受好评。尤其是食品、健康保健品、乳酸菌等食品企业拥有清真认证，备受当地购买者的关注。此外，今年6月，在马来西亚吉隆坡隆重举办了aT主办农产品

出口洽谈会。洽谈会期间五味子汁产品签订了3万美元的出口

合同，此外，甜瓜、柑橘等新鲜农产品也获得了购买者的纷纷赞叹。现场参加试吃活动的消费者小组对韩国甜瓜的味道进行了高度评价。洋白菜也因味道和新鲜度而获得了较高的分数，马来西亚人对新鲜食品的反响热烈。

马来西亚食品市场正以健康为中心不断升级。同时还是亚洲

最大的清真食品市场。对于经检验的韩国食品来说，马来西亚食品市场是扩大出口、打开清真市场的极具魅力的市场。

21 2018 AUGUST

New Product

Lower calories and better taste

Have delicious diet snacks! Many people diet in the summer. What kind of tasty, low-calorie snacks do dieters love?

减少卡路里，提升味道

品尝美味的减肥零食吧！尽管处于减肥期间，与毫无计划地节食相比，利用零食充饥

Even if you are on a diet, eating small snacks to curb your hunger is better than eating no food at all. Having a harsh diet plan can cause binge eating, and healthy snacks can make your diet well-balanced and prevent obesity. But having just ordinary, high calorie snacks is too heavy. Healthy snacks for dieters have been released recently. Those new snacks are not only for dieters, but also good for people who want healthy snack.

较为有益。这是因为过度的控制饮食会引起爆发性的食欲，

而适当的零食有利于保持营养均衡，预防肥胖。尽管如此，食用普通的高卡路里零食会也成为负担。最近这种针对减肥者推出的健康零食颇有人气。对于那些不是以减肥为目标而是寻找健康零食的人们来说也非常好。

22 Korea Agrafood

Snowme

I’m Well Fruitchip

Snowme is a low-calorie ice cream brand that has lower cholesterol and sugar contents. Snowme has 56 Kcal, which is 60% less calories than the existing ice cream products sold on the market. That is because instead of sugar, Snowme uses a sweetener called allulose that tastes similar to sugar but has only 5% of the calories of sugar. Harmful ingredients are strictly controlled, so it is good as a summer snack for children. There are three flavors: deep chocolate, ricotta cheese and peanut butter.

“I’m Well Fruitchip” is only 43~58kcal per one pack. Also, the ingredient is 100% natural fruits. There are 3 flavors; apple&banana&pineapple, strawberry&blueberry, pineapple&mango, so you can try various fruits in one pack. It fills your stomach really well with milk and yogurt.

Snow-me

I'm Well水果干

售的冰淇淋的60%，即 59Kcal。不使用蔗糖，而使用名为“阿洛酮糖”的甜味

原材料，孩子也可以放心食用。共有三种口味，苹果&香蕉&菠萝、草莓&蓝

Snow-me是低胆固醇和低糖的低卡路里冰淇淋品牌。卡路里仅为市面上销

一包I'm Well水果干的卡路里不到43~58kcal，是超低热量零食，采用100%

剂，虽然味道与蔗糖相似，但该甜味剂的卡路里仅为蔗糖的5%。严格管理有

莓、菠萝&芒果等，一包水果干里混合了多种水果，味道更多样。与牛奶和酸

害成分，作为儿童的夏季零食也非常好。共售有黑巧克力、意大利乳清干酪、

奶一起搭配食用更健康。

花生酱3种口味。

Injeolmi snack

Intake Diet Cookies

Injeolmi snack made with Dano’s beans. It contains protein which is required most for weight control. You can consume 20% of daily value with 1 pack (30g). The amount is equivalent to the protein in 6 sweet potatoes. The snack also uses a natural ingredient called “Stevia herb”, so its sweetness is high, but contains low carbs.

Intake sells healthy diet cookies loved by dieters who have to resist the temptation to snack. The diet cookies contain nine types of vitamins and seven types of minerals. This healthy high-protein and high-fiber snack can be eaten as a meal with milk or soy milk. There are also chocolate cookies for chocolate lovers.

年糕饼干

Intake减肥曲奇

白质含量为30g，可摄取每日建议蛋白质的20%，相当于6个红薯的蛋白质含

中，是备受青睐的品牌。减肥曲奇含有9种维生素和7种矿物质成分。作为高

是使用DANO的大豆制作的年糕饼干。减肥所需的蛋白质含量丰富。一包的蛋

Intake销售健康零食——减肥曲奇，在需要忍受零食恶魔的诱惑的减肥者

量。采用天然甜味剂甜菊糖，甜味高，但糖量只有1g。

蛋白质、高膳食纤维的健康零食，还可与牛奶或豆奶一起搭配，可作为一餐饮食。还有巧克力味，巧克力爱好者也可享用。

Contact Information Snowme: +82-070-7778-0899

I’m Well: +82-1661-0784

Danoshop: +82-2135-1885

23 2018 AUGUST

Intake: +82-1644-1567

People

Foreigners tell stories about their Korean food experiences

Kongguksu

(Noodles in cold soybean soup) Kanemitsu Hidemi from Japan and Kwak Hang from China felt more energized to beat the summer heat by eating the popular Korean summer food, kongguksu.

24 Korea Agrafood

Tasting summer foods to cool you down Kanemitsu from Japan and Kwak from China first met at a media organization where they work as a Japanese translator and a Chinese translator. Kanemitsu poses enthusiastically in front of a camera during a photoshoot, and that makes Kwak laugh out loud. They both like Korean food very much and are really enjoying the opportunity to eat new Korean food. Kanemitsu first came to Korea at 26 years old to study the Korean language in 1996. At the time, she heard her Japanese friends saying that “there will be more work that needs Japanese translators. There will also be more Japanese magazines to cover hallyu, so it would be better to work in Korea.” Since then, Korean TV dramas started getting attention from Japanese people. The more translation work she got, the longer she had to stay in Korea. Then she met a Korean man here and married him. After her marriage, she just settled down to live in Korea. “I enjoy most Korean food, especially meat dishes. I love to eat samgyeopsal (pork belly) and bibimbap (mixed rice). In summer, I often eat samgyetang (chicken

What is the score I am going to give kongguksu?

It takes time to enjoy, but you will like it! Kanemitsu (Japan) “It may feel strange when a Japanese person eats kongguksu for the first time because it is not sweet or salty, but savory. I think you have to eat it a couple of times before you finally know the real taste of kongguksu.”

Have you ever tried soybean with soup? Kwak (China) “Eating kongguksu reminds me of my mother’s homemade noodles. The noodles in kongguksu feel smooth when you swallow them and the thick and rich bean soup is savory. It is interesting that you eat noodles in soup made with soybeans.”

25 2018 AUGUST

soup with ginseng). I also really like Korean noodles, especially kalguksu (noodle) with a meat broth.” Kwak had great interest in Korea, so he majored in Korean Linguistics at a college in China. He began to have an interest in Korea because of “Korean dramas.” He fell in love with Korea while watching “Everything about Eve” starring Jang Dong-gun and Chae Rim. His interest finally led him to go to Korea, and now he studies journalism and broadcasting for a master’s degree. “I‘ve been living here for 8 years since 2010. Now I feel almost awkward when in China. I can eat almost every kind of Korean food. My favorite Korean food is bulgogi (grilled beef) and naengmyeon (cold noodles).” This time, Korean food fans Kanemitsu and Kwak are going to try kongguksu (noodles in cold soybean soup),

a popular summer dish. Kanemitsu tried kongguksu once about 10 years ago, and it was first time to eat it since then. She said kongguksu tastes light, which seems unique to Japanese cuisine. Kwak mentioned that people in Jeolla-do eat kongguksu with sugar and in Gyeongsang-do with salt, and similar to that, there is a dish in his home town, Henan, that is like sundubu (soft tofu stew), and people from the northern area and southern area eat it with a sauce that is quite opposite to each other. A place where you can have kongguksu in all seasons So, they ate this summer specialty food, chilled kongguksu, at Garamguksi in Nonhyeon-dong,

26 Korea Agrafood

Garamguksi Address: 13 Eonju-ro 135 gil, Gangnam-gu, Seoul Contact: +82+02-541-8200 KO

Gangnam-gu. Different from other places that sell kongguksu only in the summer, Garamguksi offers it in all seasons. The restaurant is famous for its clean soup made with domestically grown soybeans. It even pays attention to the soybean cooking time and thickness of water to make delicious kongguksu. In particular, ground sesame seeds are used to add sweetness to kongguksu, which is their secret ingredient. “When I first tasted kongguksu 10 years ago, I thought “what is this?” It tasted like nothing special because it doesn’t have strong flavors and uses little seasoning. But Garamguksi’s kongguksu is tasty, and I think I’m getting a feel for what the deep flavor is.” Kanemitsu thinks she is finally able to understand why people like kongguksu. Kwak says since kongguksu is a really well-known healthy food, it is good to eat it in the sweltering summer. They had a good time eating together and were also taking good care of their health at the same time.

HMR Ottogi Kongguksu Ramen (cold soybean soup ramen) Ottogi Kongguksu Ramen recreates the chewy and glutinous noodles and savory soybean soup of Kongguksu. Roasted sesame and black sesame in the instant powder soup doubles the flavor of Kongguksu.

Dr. Jung's Food Soybean Soup Dr. Jung's Food soybean soup has strong savory flavor by using whole soybeans. It is made from 99.41% soybean soup. This soybean soup can be used in many dishes such as pasta dishes and doenjang jjigae (soybean paste stew).

Popular kongguksu places

Chilseongdong Halmae Kongguksu Address: 614-9 Jungangdae-ro, Buk-gu, Daegu Contact: +82+053-422-8101 KO

Jinjujib

Jangmi Kalguksu

Address: 33 Gukjegeumyung-ro 6 gil, Yeongdeungpo-gu, Seoul Contact: +82+ 02-780-6108 KO

Address: 26 Keunsaem-gil, Gunsan-si, Jeonbuk Contact: +82+063-443-2816 KO

27 2018 AUGUST

Farm Tour

Chae Hyang Won Corp., a blueberry production and processing company

Entering the global marketplace with processed blueberry products

Located in Hwacheon in Gangwon-do has optimum conditions for blueberry cultivation, Chae Hyang Won Corp. produces a variety of healthy processed foods such as fermented blueberry vinegar beverages and jams.

ブルーベリーの生産・加工を行う採香園(株)

「健康によい甘いブルーベリーの加工食品で世界市場に向かってチャレンジ」

28 Korea Agrafood

CEO Kim turns over approximatively 300 million won a year by producing processed blueberry products made with blueberries cultivated in his farm he built considering the situation in Korea.

ニューヨーク・タイム誌が選定した世界10大スーパーフードの

Blueberries, selected as one of the top 10 superfoods in the world by the Times, are very popular because they are rich in an antioxidant substance called anthocyanin that has good anti-aging and eye health properties. There are many blueberry cultivation sites around the country. In particular, Hwacheon in Gangwon-do has the ideal conditions for blueberry cultivation with a large daily temperature range and optimum humidity, so blueberries from there have high sugar contents over 13 brix and high quality. The CEO of Chae Hyang Won Corp., Kim Eung-su (age 62), started to grow blueberries in 2005 when cultivation of the fruit was still not common in Korea. He released processed blueberry products such as wine, vinegar and juice and developed the market earlier than others. “Unlike other countries, Korean farmers grew blueberries on a small scale. So, I thought processed products were the key. I think that we can have enough competitiveness if home-grown, quality processed blueberry products can be popularized and exported.” CEO Kim makes approximately 300 million won a year by producing 8 tons of blueberries on a 1 hectare (about 3000 pyeong) farm. He sells 10% of his fresh blueberry production directly to consumers and the remainder is quick frozen to be used as raw ingredients for processed products.

一つである「ブルーベリー」は抗酸化物質であるアントシアンが豊富で、アンチエイジングと目の健康に効果があり高い人

気を得ています。韓国でも全国各地でブルーベリーの栽培が

行われています。特に高い日較差と適切な湿度など最適な自

然環境で栽培する江原道華川のブルーベリーは糖度が13ブリックス以上高く、品質に優れています。

当時、韓国では珍しかったブルーベリーを2005年から育てて

きた江原道華川にある採香園（チェヒャンウォン）(株)の金應秀(62)代表。彼はブルーベリーワイン・お酢、ジュースなどの加工食品を発売し、誰よりも早く市場を開拓してきました。

「外国とは異なりブルーベリーを小規模で栽培する韓国の現実を考慮して、加工が正解だと思いました。直接栽培した品

質のよいブルーベリーで作った加工食品を普及して輸出すれば、市場性は十分あると考えています。」

金代表は現在、1㏊(約3000坪)規模の農場でブルーベリーを年間8t生産し、約3億ウォン以上の年間売上高を上げていま

す。ブルーベリーの生産量のうち10%は生果実で直取引販売をしており、残りは氷点下25℃で急速冷凍凍結してから加工原料として使います。

自然発酵したブルーベリー酢の飲料・ジャムなどの味が好評金代表は早くから付加価値の高いブルーベリーワインやお酢など発酵食品の加工に挑戦してきました。2011年には198㎡

(60坪)のワイナリーを備えてブルーベリーワインを生産し、市販を始めました。金代表は「通常、ブルーベリー1kgを加工し

てワイン1本を作ると、生果実より2~3倍高い付加価値を上げ

29 2018 AUGUST

Natural fermented blueberry vinegar beverages and jams have gained favorable responses. CEO Kim challenged himself to make high value-added fermented foods such as blueberry wine and vinegar way earlier than anyone else. In 2011, his 198㎡ (60 pyeong) winery was completely furnished, and he started to sell blueberry wine. CEO Kim said, “Usually, one bottle of wine requires 1 kg of blueberries, and by doing that, we can create added value two or three times higher than fresh fruit,” adding, “We also developed various types of spin-off merchandise from blueberry wine such as vinegar, salt and beverages. Moreover, we release new items every year, creating a synergy effect.” The most popular items of Chae Hyang Won are blueberry vinegar drinks, blueberry jam and blueberry juice. The vinegar drink contains 30% blueberry fermented vinegar and is rich in organic acid, which is good for diets and detoxification, so it is especially popular among women. CEO Kim said, “Blueberry vinegar drinks are made with natural fermented wine vinegar with over 5.3% acidity, which has been through a long aging period. You only have to mix the vinegar drink and water in a

Chae Hyang Won first started exporting their products to Hong Kong and Vietnam in 2016, and now the samples were exported to China.

ることができる」とし「ブルーベリーワインを原料にしたお酢

や塩、飲料など様々な関連商品を開発し、年々地道に品目を増やしてシナジー効果を上げている」と話しました。

採香園を代表する人気製品はブルーベリー酢の飲料とブルーベリージャム、ブルーベリーエキス（ジュース）です。ブルーベ

リー発酵酢を30%含むお酢飲料は有機酸が豊富でダイエットやデトックス効果があり、特に女性の間で人気を集めています。

金代表は「長い熟成期間を経て酸度5.3%以上の天然発酵の

ワイン酢で作ったブルーベリー酢飲料は、原液1に対し水3~4 倍の比率で割って飲むと美味しい」とし「2016年に香港とベ

トナムに初めて輸出してから中国でもサンプル輸出が行われた」と話しました。

TIP

Ways to use the processed blueberry products from Chae Hyang Won Corp. 1. Blueberry vinegar drink, good for cooking Blueberry vinegar drink can be used as a salad dressing with a wonderful, refreshing flavor. You can also use it when making pickles such as garlic pickles and ginger pickles. The drink also goes well with traditional Korean dishes such as namul muchim (seasoned vegetables) and cold cucumber soup. 2. Blueberry jam, not too sweet, but tasty You can eat this jam on bread of course, but also with plain yogurt, on salads and on canapes as an appetizer. The blueberry jam can be used as a home baking ingredient when making bread and cookies, as well as a food topping.

30 Korea Agrafood

ratio of 1: 3-4 to drink it,” and added, “We first started exporting the products to Hong Kong and Vietnam in 2016, and now our samples are exported to China.” Usually, jam contains 30 to 40% fruit, but Chae Hyang Won makes premium jams with 90% blueberry. This leads to high manufacturing costs, but because the jam is tasty and has an excellent texture, it has won rave reviews from regular customers and jam lovers. To make blueberry jam, half of the quality blueberries are ground with a crusher and the other half are used whole, and sugar and lemon juice are added to the mixture and then the mixture is condensed slowly for 6 hours. Fructose or pectin is not added to it, so the jam is not too sweet, and since whole fruit is used in the jam, the texture is outstanding. Recently, the company launched 100% blueberry juice, a low-temperature extraction of blueberry juice. The juice is not made from concentrate, so no sugar or artificial additives are added. It is just freshly pressed from selected blueberries and pasteurized. The various types of processed blueberry products of Chae Hyang Won have begun to gain recognition at home and abroad. In addition to Hong Kong and Vietnam, Taiwan has also shown an interest in the products recently. In particular, Japanese buyers want to purchase fresh blueberries, so there is a good export opportunity. In addition, Chae Hyang Won runs blueberry cooking classes on making jam, cookies, vinegar and beverages, as well as picking blueberries. The company aims to become a success model of sixth industrialization in connection with local tourism and festivals. CEO Kim said, “We will strive to develop more new processed blueberry products and promote exports. Also, we are going to make blueberry farm tourism and try to contribute to the increase in local farm income.”

Chae Hyang Won offers blueberry cooking classes such as making jams, cookies, vinegar and beverages, as well as picking blueberries.

ジャムの場合、一般的に果物の含有量は30~40%に過ぎませんが、採香園はブルーベリーの含有量を90%まで高めたプレ

ミアムジャムを作ります。ブルーベリー含有量が90%のジャム

は製造原価が高いためなかなか難しい挑戦ではありますが、味と触感が優れており、固定客とマニア層の間で好評を博しているそうです。

ブルーベリージャムは品質のよいブルーベリー原料を半分は

破砕機で粉砕し、残りの半分はそのまま入れてから砂糖とレ

モン汁だけを少量添加し、6時間程度ゆっくり濃縮・加工します。果糖やペクチンを一切入れずに作ったブルーベリージャムは甘すぎず、果肉本来の形をできる限り活かしており触感にも優れています。

最近発売した「100%ブルーベリー生ジュース」（製品名）は低温で搾汁したジュースです。糖分や添加物を入れた濃縮果汁

を希釈した製品ではなく、NFC(not from concentrate)方式でブルーベリーをそのまま搾汁してから殺菌製造したので、新鮮な味と栄養成分を保ちます。

採香園の様々なブルーベリー加工食品は、韓国のみならず世

界市場でも注目を集めることになりました。香港とベトナム輸出に次いで最近は台湾でも関心が寄せられています。特に採香園のブルーベリーを見た日本のバイヤーたちも生果実の購買を希望しており、今後輸出される可能性が高いです。

一方、採香園はブルーベリーの収穫体験のみならず、ジャムやクッキー、お酢、飲料作りなどブルーベリークッキングクラス

Company Information

を運営し、地域の観光やフェスティバルなどと連携した第6次

Chae Hyang Won Corp., an agricultural corporation

産業化の成功モデルを目指しています。金代表は「これから

Address: 185-22 Mohyeondong-ro, Gandong-myeon, Hwacheon-gun, Gangwon-do Contact: 033-441-1302 EN KO Website: http://www.blueberrysuite.com

も様々なブルーベリー加工品の開発や輸出拡大にさらに力を尽くし、ブルーベリー観光農園を作って地域農家の所得拡大に貢献したい」と抱負を明かしました。

31 2018 AUGUST

Fresh Produce

The taste of Korean peaches, acknowledged by the world!

The fruit’s storability has been improved Popular summer fruit, peach is a sweet, low-calorie food that is loved around the world.

世界が認めた味！保存性まで高めた「韓国産モモ」 32 Korea Agrafood

Peach is popular summer fruit in Korea. Korean peach is considered a healthy, premium fruit because it is juicy, tasty, aromatic and nutritious. Korean peaches are export to Hong Kong as well as Singapore, Malaysia, Taiwan, Indonesia and Laos. Because they are high in sugar and have a soft texture, they are acknowledged as a premium fruit. When Korean peaches were first exported, local upper class and overseas Koreans mainly purchased them, but recently, general local consumers have been buying them as well. Korean peaches are exported by air for the purpose of shipping and storage. The most important conditions for the quality test for exported peaches are color, shape, storability and sugar content. Korean peach is credited for its excellent taste and shape. The quality of exported peaches have improved by developing a technology that treats them with carbon dioxide in airtight containers to greatly increase storability.

モモは韓国の代表的な夏の果物です。果汁が豊富で、味と香り、栄養が優れており、昔から健康によい高級果物として認識されてきました。

韓国産のモモは香港をはじめ、シンガポールやマレーシア、タ

イ、インドネシア、ラオスなどアジア地域に輸出されています。高い糖度とやさしい味で現地では高級果物として認められて

います。韓国産のモモは輸出当初には現地の富裕層とその地

域に住む韓国人を中心に消費が行われましたが、今は現地の一般の消費者にまで消費層が広がっています。

韓国産のモモの輸出は運輸と保管のために航空便で行われま

す。輸出モモの品質で最も重要な条件は色と形、保存性、糖度ですが、特に韓国産のモモは味と形が優れていると評価されてい

Benefit 1 Sweet, low-calorie food Though peaches taste sweet, they don’t have sugar much. So, peaches are a low-calorie, low sugar food. While bananas have 86 Kcal per 100 g, peaches only have 34 Kcal. In particular, since Korean peaches are grown in an environment with a large daily temperature range and eco-friendly compost, they have healthy sweetness.

ます。また、モモの密閉容器の二酸化炭素処理技術を開発し、保存性を大幅に高めるなど輸出の品質を向上させています。効能 1 甘いのに低カロリーの食品

モモは甘味が強いものの、実際の糖分はかなり少なめの低カロリー・低糖分の食品です。バナナ100g当たりのカロリーが

86㎉なのにモモは34㎉です。特に、韓国産のモモは日較差が

大きい環境で環境にやさしい堆肥で栽培し、健康な甘味を持ちます。

Benefit 2 Nutritional supplements and detoxification at the same time When you sweat heavily in the summer heat, you get exhausted easily. You can supplement the potassium that is discharged with sweat by eating peaches. Also, the pectic substance and polyphenol in peaches help intestinal motility and discharge toxic substances in the gut. Korean peaches are cultivated on farms to fully be able to display those functions.

効能 2 栄養補給と毒素排出を同時に

暑さで汗をかくとすぐ疲れます。この時にモモを食べると汗で排出されてしまう栄養素である「カリウム」を補給することができます。また、モモにあるペクチン質とポリフェノールは腸

のぜん動運動を促し、腸内の有毒物質を排出します。韓国産

モモはこの機能が十分発揮できるように農家が丹念に栽培しています。

効能 3 肺がんなどガンの誘発可能性を下げる

Benefit 3 Lower cancer risk, including lung cancer When you eat peaches, 70-80% of the nicotine metabolite cotinine is eliminated from the body. In particular, peach is an essential food for smokers. It is effective in lowering cancer risk, including lung cancer.

モモを摂取するとニコチンの代謝物であるコチニンを70~80％対外に排出する効果があります。特に喫煙者にとってモモは欠かせない存在であります。肺がんの他にも各種のガンの誘発可能性を抑える効果があります。

33 2018 AUGUST

Varieties of Korean peaches such as Mihong and Yumi

Popular abroad because they are high in sugar and last longer! 美紅（ミホン）、ユミなど、韓国産のモモ品種糖度が高く、長期間保存が可能で海外で人気！韓国産モモの品種は輸入品種及び韓

There are more than 50 types of Korean peaches including imported kinds and domestically developed kinds. Among these varieties, the yellow peaches “Yanghongjang” and “Janghowonhwangdo,” and white peaches “Mongbusa” and “Baekcheonhwangdo” are exported. These kinds of peaches are very sweet with a soft texture and last long. In particular, the domestically developed types “Mihong” and “Yumi” are very popular, and exports of those kinds are increasing. Mihong is a white peach that can be harvested earlier than any other kind, like in the middle of June. Mihong has 11 brix of sugar, a mild taste and long-term storability. It is highly valued in the export market due to its excellent appearance. The specie is highly resistant against cold weather and its sweetness doesn’t drop much due to rain before harvest. The white peach Yumi can be harvested at the end of June. It weighs 280 g and has 11 brix of sugar content. Yumi peaches were exported to Singapore for the first time and received favorable responses. In addition, “Yukmi” peaches developed by a domestic farm won’t lose their sugar content even they get many rainy days. Yukmi peaches were exported to Hong Kong for the first time this year and became popular.

国内の開発品種を合わせて 50種類を超えます。この

中で、現在輸出されるモ

モの品種として黄桃系の

「薬念醤（ヤンホンジャ

ン）」、「長湖院（チャンホウ

ォン）黃桃」、白桃系の「夢富士」、

「白川黄桃」などがあります。輸出市

場で評価される糖度が高くて柔らかい触感、保存期間が長い品種であります。

特に韓国技術で開発され、輸出が増えている「美紅」と「ユ

ミ」などの国産品種の人気が高いです。美紅はモモの中で最も早い時期に味わえる白桃系の品種であり、6月中旬から収

穫します。糖度が11ブリックスで柔らかく保存性も優秀です。見た目が美しいため、輸出市場でも競?力の高さが評?されています。穫前に雨量が多くても糖度低下の問題が起こりにくく、耐寒性に優れた極早生品種です。

ユミは6月下旬から収穫する白桃系のモモです。果物の重さ

は280g、糖度11ブリックスで味と大きさが優れています。ユミは今年初めてシンガポールに輸出され、現地で高く評価され

ました。その他にも韓国農家が開発した「ユクミ」の品種は雨が多く降っても糖度が落ちないというメリットがあり、今年香港に初めて輸出されて人気を集めました。

Domestically developed types, “Mihong (left)” and “Yumi (right)” are very popular in the export market.

34 Korea Agrafood

Leading production sites for peach exports

輸出モモの代表産地

The biggest export complex in Korea is in Sangju, Gyeongbuk In 2016, Sangju-si, Gyeongbuk exported 150 tons of Korean peaches, or 72% of 215.6 tons of total exports, which makes it the biggest export complex. Sangju-si exports many different types of peaches, from Josaengjong white peach to Mansaengjong yellow peach. Sangju-si shares pest management site consulting and know-how about exports with other exporting farms to raise the quality of peaches.

Peaches from Yeongcheon, Gyeongbuk receive rave reviews in Hong Kong and Singapore Last year, Yeongcheon exported “Cheondo” peaches (peach with no fuzz) and gained good reviews. Yeongcheon has carried out aggressive export marketing strategies, including inviting overseas buyers and showing production and selection sites. Yeongcheon is planning to expand exports

韓国最大の輸出団地「慶尚北道

尚州」

慶尚北道尚州市は2016年に韓国産モモの

全体輸出量215.6tの72%に当たる150tを

輸出した韓国最大の輸出産地であります。

早生種の白桃から晩生種の黄桃まで様々

な品種を輸出します。輸出農家を対象に病害虫の管理などの現場コンサルティング、輸出ノウハウの情報交流を行いながらモ

モの品質を高めています。

香港、シンガポールで好評の「慶尚北道永川」

昨年には香港とシンガポールにネクタリン

（果皮に毛がないモモ）を輸出して好評を

得ました。海外のバイヤーを招待して生産

や選別現場を紹介するなど、攻めの輸出マ

ーケティングを展開しています。今年には輸出をさらに拡大する計画です。

even more this year.

White peaches from Gyeongsan, Gyeongbuk enter department store in Hong Kong Gyeongsan-si, Gyeongbuk exported “Mongbusa” white peaches to a department store in Hong Kong last year and received favorable reviews.FromtheendofJunetothebeginningofSeptemberlastyear, a total of 37 tons of peaches was exported, and were recognized for their high quality and sold at the same price throughout the entire exporting period. Gyeongsan-si is planning to export 54 tons of

白桃系の品種で香港の百貨店に入店した「慶尚北道慶山」

慶尚北道慶山市は昨年白桃系の「夢富士」

品種を香港に輸出し、現地の百貨店の間

で人気を博しました。昨年6月末から9月初

めまで合計37tを輸出しており、輸出の全期間にかけて同一の価格で輸出され高い品

質が認められました。今年は54tを輸出する計画です。

peaches this year.

Okcheon, Chungbuk succeeds in entering Indonesian market Last year, Okcheon, Chungbuk exported peaches to Indonesia for the first time. Prior to that, Okcheon-gun had engaged in promotional activities, including tasting and sampling events, at a local department store targeting locals and overseas Koreans. Okcheon-gun is very enthusiastic in educating farmers to make peaches with the quality and features the local people prefer.

35 2018 AUGUST

インドネシア市場の開拓に成功した「忠清北道沃川」

忠清北道沃川郡は昨年、モモをインドネシ

アに初めて輸出しました。沃川郡はモモの

輸出に先立ち、インドネシア現地の百貨店

で現地の人とその地域に住んでいる韓国人

を対象に試食イベントを行うなど積極的な

プロモーションを展開しました。現地で好まれるモモの品質を作るために農家教育にも積極的に取り組んでいます。

Fresh Produce

Sweet and sour Korean plum 甘酸っぱい味の調和が絶品「韓国産のスモモ」

スモモは韓国で夏から秋にかけて味わえる甘酸っぱい果物で

Sweet and sour Korean plum can be eaten from summer to fall. It looks similar to peach but is smaller, almost the size of an egg. Its skin is red, and its flesh is orange. This crunchy fruit tastes sweet and sour at the same time. Uiseong-gun in Gyeongbuk and Gimcheon-si produce over 50% of the total output of plums nationwide. Both regions have plenty of sunshine and a large daily temperature range, along with fertile soil. Gyeongsangbuk-do selected and fostered plum as one of the top 10 items for its export strategy. Gyeongsangbuk-do plans to establish a distribution facility specifically for exports and one-on-one customized field education for exports to improve the quality of exported plums. Korean plums are currently exported to Hong Kong and Singapore. Juicy and sweet and sour Korean plums are gaining popularity in the local market focusing on sweet fruit.

す。形はモモに似ていますが、大きさは卵のように小ぶりです。果皮は赤色で果肉はオレンジ色をしており、触感はサクサク、甘味と酸味が調和しています。

韓国のスモモの主産地は慶尚北道義城郡と金泉市であり、全国生産量の50%以上を占めています。いずれの地域も日射量

が豊富で、日較差が大きくて土壌が肥沃であるため、高品質の

スモモが生産されます。この地域が属している慶尚北道はスモモを輸出戦略10代品目として選定し、育成しています。最近、

輸出スモモの品質を向上させるために輸出専用の物流施設の充実、ニーズに合わせた輸出現場教育などを進めています。

韓国産スモモは現在、香港やシンガポールなどに輸出されています。甘味が豊富で酸味はない果物が多い現地で韓国産のスモモは豊富な果汁と甘酸っぱい味が人気を博しています。効能

スモモには各種のビタミンやリンゴ酸、クエン酸などの有機酸や果糖が多く含まれています。抗酸化成分であるアントシアニ

ンとベータカロチンをはじめ、抗菌・抗炎症に効果のある成分

Efficacy Plums are rich in a variety of vitamins, organic acids such as malic acid and citric acid, and fructose. Plums also contain antioxidant substances such as anthocyanin and beta-carotene as well as antibiotic and anti-inflammatory substances. They contain two to four times more calcium than other fruits, so they aid in growth and development, as well as in preventing osteoporosis. Plum also has an effect in reducing cholesterol in blood.

が多数入っています。カルシウムの含有量も他の果物に比べ

て2~4倍多く、成長発達及び骨粗しょう症の予防にも役立ちます。血中コレステロールを低下させる効果もあります。

36 Korea Agrafood

Unique kind of plum cultivation

“Nadia plum” is successfully grown in Korea for the first time in Asia

New concept plum, “plumcot,” only in Korea

Nadia plum is a new type of fruit tree resulting from a cross of plum and cherry in Australia. Its skin is dark red like a cherry and its flesh is yellow like a plum. It is also called “cherry plum” in Korea. Korea succeeded in the commercialization of Nadia plums for the first time in Asia. Nadia plum farmer Kim Sang-seol said, “It has the advantages of cherries and plums together. Nadia plum has more sugar content than plum and 5 weeks longer storage. It also contains the anthocyanin in cherries and beta-carotene in plums. When Nadia plum cultivation becomes stabilized, I will be able to export it abroad.”

Plumcot resulted from crossing plums and apricots by the Rural Development Administration, a Korean government agriculture research institute. It still has the smooth taste of apricot, but less acerbity. Also, it tastes sweet like plum, but the issue that plum loses sugar content when it is harvested during the rainy season was improved. A plumcot is a little smaller than a plum and weighs about 70 g. Plumcot farmer Lee Wan-gi said, “Plumcot has a strong taste and smell. It is sweet and soft. As many types of plumcots were developed, the flesh color varies such as red, orange and yellow like mango, which attracts consumers’ interest.”

異色のスモモ栽培

アジア初韓国で栽培に成功「バイオチェリー」

韓国にしかない新しいスモモ「プラムコット」

バイオチェリーはオーストラリアでスモモとサクランボを交

プラムコット(Plumcot)は韓国の政府農業研究機関である

色で果肉はスモモのように黄色を帯びています。韓国では

です。アンズの柔らかい触感を持ちながらアンズ特有の酸

配して作った新しい果樹です。皮がサクランボのように黒紫

農村振興庁がスモモとアンズを交配して作った新しい果樹

「サクランボスモモ」とも呼ばれています。バイオチェリー

味は抑え、スモモの甘味はそのまま生かして梅雨に収穫し

はアジアでは初めて韓国で商用化栽培に成功しました。

て糖度が落ちる問題を改善して作りました。プラムコット

バイオチェリーの栽培農家のキム・サンソルさんは「サクラ

の大きさはスモモよりやや小さめで重さは70g程度です。

ンボとスモモのよさを両方持っている。糖度がスモモより

プラムコット栽培農家のイ・ワンギさんは「味と香りが濃い

高く、収穫してから保存期間も5週間程度と長い。抗酸化

ことが特徴で、甘くてやさしい味がする。プラムコットの品

成分であるサクランボのアントシアニン、スモモのベータカ

種が多く開発されており、果肉は赤色、オレンジ色、マンゴ

ロチンがすべて含まれていることもメリットである。栽培が

ーのような黄色など様々で、消費者の関心が高い」と話し

より安定すれば、海外市場に輸出することもできるだろう」

ました。

と話しました。

37 2018 AUGUST

Processed Food

Things good for nature are also good for humans

Sangha Farm

by Maeil Dairies Co., Ltd. With their motto “Things good for nature are also good for humans,” Maeil Dairies’s Sangha Farm opened in June 2008 to offer the most honest, natural dairy products to more consumers.

メインタイトル：自然によいものが人にもよい

「セムピョ毎日乳業「上下牧場」

Integrated Safety Management System The Korea Agency of HACCP Accreditation and Services implements the Integrated Safety Management System to provide safe livestock to consumers. This system verifies if entire processes from production to distribution meet the livestock safety management criteria.

サブタイトル : 幸せな乳牛のための快適な環境が生まれる

Launched in a Pleasant environment for happy cows Starting with 760,000㎡ in 2008, Sangha Farm obtained certification for approximately 2,470,000㎡ of organic grassland in 2017. From the breeding environment for cows to the fertilization method, the farm earned certifications for various evaluation criteria and maintains regular, thorough maintenance of the production and shipment processes. Moreover, the farm also keeps monitoring the products it releases.

オーガニック牛乳を生産するためには長い時間と多大な努力が必要です。特に、牛が育つ牧場の環境作りが何より大事です。

上下牧場は2008年に76万㎡からスタートし、2017年には約 247万㎡のオーガニック草地の認証を受けて管理されてお

り、牛の飼育環境と餌から受精方法などの様々な評価項目

認証とともに持続的に生産と出荷過程を徹底管理し、市販

された製品もモニタリングを持続的に行い、徹底管理しています。

38 Korea Agrafood

サブタイトル : 上下牧場独自の先進技術「マイクロフィルト

Microfiltration, advanced technology used only by Sangha Farm In consideration of the characteristics of organic milk, which is time and temperature sensitive, Sangha’s plant is equipped with high-tech systems to block harmful bacteria and microbes. The plant uses antibacterial technology and a microfiltration system for the first time in Korea.

レーション」

上下牧場は温度と時間に敏感なオーガニック牛乳の特性を考慮して特別に設計した上下工場で生産され、細菌の遮断技術システムと韓国では初めて導入したマイクロフィルトレーショ

ン工法などを利用し、人間に有害な細菌と微生物を遮断する最先端の設備を備えています。

また、上下牧場の原乳を殺菌する前にマイクロフィルターでろ

過して人に有害な細菌と微生物を99%取り除いてから72℃以

上の温度で15秒間、瞬間殺菌する上下牧場式殺菌法を通して

Strict maintenance of farm, plant and distribution process From the farm where raw milk is produced to Sangha’s plant that produces milk and the distribution process, Sangha Farm fulfills all the required qualifications a domestic certificate authority insists on.

牛乳の味と栄養を維持することができます。

サブタイトル : 牧場から工場、流通過程に至るまで徹底管理上下牧場は原乳が生産される牧場から牛乳を生産する製造

施設である上下工場、そして流通段階に至るまで韓国有数の

認証機関が掲げている条件を満たし、先進酪農を実現。その適合性が認められています。

Sangha Farm Organic Milk

Sangha Farm Organic Plain Yogurt

Honest organic milk produced by happy

Yogurt made only with 100% organic milk and

cows living in blessed nature with a clear sky

lactic acid bacteria. The 100% organic milk

and healthy land. Clean milk filtered using

from happy Sangha Farm doesn’t’ have to use

a microfiltration system for the first time in

stabilizers, and lactic acid bacteria such as

Korea.

L-GG and BB-12 are used to make this yogurt.

上下牧場オーガニック牛乳

上下牧場オーガニックプレーンヨーグルト

きれいな空と肥えた土地の豊かな自然環境で幸せな牛がつ

100%オーガニック牛乳と乳酸菌だけを入れた純粋なヨー

くる素直なオーガニック牛乳。韓国初のマイクロフィルトレー

グルト。安定剤を使わなくても幸せな上下牧場のオーガニッ

ション工法で取り除いた、口当たりが軽く、新鮮な牛乳。

ク牛乳100%とL-GG, BB-12などの乳酸菌のみ入れました。

Sangha Farm Organic Milk, Aseptic Packs

This milk is heated at a low temperature of 63℃

Sangha Farm Slow Milk

This shelf-stable organic milk is heated to

for 30 minutes, which allows the milk have

about 132℃ for 2 seconds and put into

more natural taste and flavor. Microfiltration,

aseptic packs so you can store it conveniently

a state-of-the-art raw milk filtering technology,

and safely at room temperature.

is used to eliminate 99.9% of harmful bacteria.

上下牧場オーガニック牛乳無菌パック

上下牧場スローミルク

菌充填包装して、常温でも気軽く安心して飲めるオーガニ

自然に近い味と風味を生かし、最先端の原乳フィルタリ

132℃以上で2秒間瞬間殺菌した牛乳を完璧な技術で無

63℃の低温で30分間ゆっくり殺菌する低温殺菌を行い、

ック牛乳。

ング技術であるマイクロフィルトレーションで有害菌を 99.9%まで取り除きました。

Company Information Address: The K-Twin Towers Unit A, 2nd floor, Jongro-1 gil, Jongro-gu, Seoul Contact: +82-1588-1539 Website: http://sanghafarm/maeil.com

39 2018 AUGUST

Processed Food

*broiled nine times and dried nine times

Danurim’s Gujeunggupo Wholly Black Ginseng Tea *

Korea shows the power of “Ginseng Country” Danurim’s “Wholly Black Ginseng Tea” was patented after a 7-year research period. It boasts unparalleled technology and ingredients in terms of honesty, truthfulness, and greatness.

まるごと淹れて飲む九蒸九曝黒参の製造会社(株)タヌリム

朝鮮人参大国の矜持を見せる 40 Korea Agrafood

アトピー皮膚炎で苦しむ幼い娘の治療のために尽くしてきた母

Danurim Inc.’s black ginseng is completely different from other black ginseng on the market. The product has the heart and love of a mother who was willing to do anything for her daughter, who suffered from atopic dermatitis.

の愛と心がこもった(株)タヌリムの黒参製品は、他の黒参とは一線を画しています。

娘の健康への思いからビジネスを始める

2007年、本格的に事業を始める前まで、イ・チェリョン代表は

She started a business thinking of her daughter’s health Before she started her business in 2007, Lee Chae-ryeong, the CEO of Danurim, was a housewife raising two children. She began the business to treat her daughter’s atopic dermatitis. “I just wanted to share my own information to help people who suffer from atopic dermatitis. The heart to help others slowly became responsibility as I studied more about ginseng. The fake ginseng incident made me want to show the superiority of Korean ginseng to the world as a citizen of ‘ginseng country.’ In addition, I felt a sense of duty to produce decent ginseng products with good ingredients after the incident. I started to focus on research on black ginseng production after that.” As a result, Danurim was able to develop a revolutionary black ginseng production method and positioned itself as a representative health product firm in Korea.

二人の子どもを育てる専業主婦でした。そんな彼女が自分の

家族の健康を考える母の思いから健康食品ビジネスに乗り出したのは、深刻なアトピー皮膚炎で苦しむ娘の治療のためにあらゆる手間暇をかけてきたことがきっかけでした。

「最初はアトピー治療に少しでも役立つよう自分の知識を共

有したいという思いでしたが、朝鮮人参を深く勉強することでそれが責任感へと変わっていきました。それがさらに、偽紅参事件に経験した苦難により、朝鮮人参大国の国民として世界

に韓国産の朝鮮人参の良さを発信し、良い原料で優れた朝鮮人参製品を作るという使命感となり、黒参製造の研究開発に打ち込むようになりました」

その結果、タヌリムは朝鮮人参製造法の一大改革とされる

「淹れて飲む紅参・黒参の製造法」の開発に成功し、現在で

は名実ともに韓国を代表する健康食品企業としての基盤を整えています。

まるごと淹れて飲む九蒸九曝黒参製造の特許技術を開発する水参よりも紅参を、そして紅参よりも黒参を最高と称する理由

は、朝鮮人参のさまざまな有効成分の中で主な薬理作用をする

Development of “Gujeunggupo Wholly black ginseng tea production” patented technology There is a reason why red ginseng is better than regular ginseng, and black ginseng is better than red ginseng.

ジンセノサイド成分のサポニンが水参や紅参より多く含まれているからです。

また、黒参は製造過程で朝鮮人参の組織の中にあるデンプン

41 2018 AUGUST

One can have black ginseng liquid extract by only adding boiling water in thermos or tumbler. Danurim’s “whole black ginseng roots infusion” is a technology that few others can match.

の粒子がゾル(sol)からゲル(gel)に変わり、朝鮮人参より消化吸

Black ginseng contains the most ginsenoside, which is one of many effective nutrients in ginseng. Furthermore, the starch particles of black ginseng turn from sol to gel form during the production process, so it can be digested more easily. Sterilization materials also increase during the broiling and drying process, so it can be stored for a long period, and there won’t be any change in nutrients. However, broiling and drying nine times each to make regular ginseng black is not an easy task. Broiling at the wrong temperature may cause the ginseng to burn and produce benzopyrene (a carcinogen) because hot steam can extract the nutrient extract in ginseng. Regarding this matter, Lee said, “Danurim’s exclusive black ginseng production method resolves the problem and secures quality at the same time. Our method, which can extract black ginseng extract in a short time with only boiling water, is unparalleled to other products that have to be boiled for a long time.”

収されやすいです。さらに、蒸したり干したりする工程を経て抗菌物質が増加し長期保存しても成分が変わらないという長所

もあります。しかし、水参を九蒸九曝(九回蒸して九回干す)して黒い黒参を作ることは簡単ではありません。高温で9回蒸す過

程で温度調節に失敗すると朝鮮人参が焦げてベンゾピレンとい

う発がん物質が発生する可能性があり、高温蒸曝により栄養成分であるエキスが大量に外に抜け出してしまうからです。

これについてイ代表は、「タヌリム独自の黒参製造法は、黒参

製造過程で発生する問題点を解決するとともに、品質の安定性をさらに高めております。特に高温で長時間煎じる従来の方法

ではなく、別途の抽出機を使わず魔法瓶やタンブラーにお湯を注ぐだけで短時間で黒参エキスを抽出できる「まるごと淹れて

飲む黒参」の技術力は誰も真似のできない技術だと自負しています」と述べました。

国民健康の増進に貢献できるよう取り組んでいく

「朝鮮人参大国にふさわしい製品を作るためには、多くの研究と努力が必要です。水参から紅参に、紅参から黒参になる過程で朝鮮人参はさまざまな変化を遂げ、より良いものをたくさん

生み出します。そして、こういったたくさんのより良いものが国民

We try our best to improve Korean people’s health “We need to put in much effort and research to be a true ‘ginseng country.’ From regular ginseng to black ginseng, ginseng goes through many changes and produces many great things. These great properties should be spread to people more and there should be more products so that everyone can share.” Lee is still doing research to analyze ginseng. She is also working on advancing into overseas markets to let people around the world know how great Korean ginseng is. Danurim is already exporting to Vietnam, Hong Kong, the United States, etc. The company also participates in many foreign exhibitions to promote Korean ginseng.

の健康に貢献できるように解明、分析され製品として供給されなければなりません」

そのために、イ代表は引き続き朝鮮人参の研究に打ち込んでおり、幾度も成分分析を続けています。そして韓国産の朝鮮人参

の優れた効能を世界に発信するために、海外マーケットの開拓にも尽力しています。すでにベトナムをはじめ、香港、米国など

に製品を輸出しており、海外展示会などに積極的に参加することで韓国産の朝鮮人参の素晴らしさをPRしています。

42 Korea Agrafood

Danurim’s main item

代表的なタヌリムのアイテム

Wholly Black Ginseng Tea (root type, five roots)

Wholly Red Ginseng Tea

It contains high quality black ginseng in separate packages. Danurim’s exclusive patented process is used to produce Gujeunggupo black ginseng. Only hot water is needed to make tea.

A whole Korean red ginseng is ground up to be put in a tea bag. You can enjoy the exclusive aroma and flavor of naturally fermented red ginseng. There is nothing other than red ginseng.

まるごと淹れて飲む黒参(細根付き、5本)

まるごと淹れて飲む紅参茶

ムならではの特許工法で作った九蒸九曝黒参で、手間のかかる抽出

お湯につけるだけで自然熟成した紅参の味と香りを感じることがで

細根付きで質の高い黒参が1本ずつ個別包装されている製品。タヌリ

韓国産の紅参がまるごと入ったティーバッグタイプの製品で、短時間

機を使わなくてもお湯を注ぐだけで簡単にエキスを抽出できます。

きます。紅参以外の添加物は一切入ってません。

Wholly Black Ginseng Tea (tea bag type)

A whole Gujeunggupo black ginseng is ground up to be put in a tea bag. Gujeunggupo black ginseng’s exclusive soothing aroma and flavor can be enjoyed in a simple way. You can see how black ginseng particles are extracted.

Cheonsunurim Gyeongbanghwan (premium)

Gyeongbanghwan doesn’t contain any chemical additives, only natural ingredients (honey, raw Rehmannia root, Poria cocos, ginseng). It is a highly concentrated medicine that spreads smoothly and is absorbed easily.

まるごと淹れて飲む黒参(ティーバッグタイプ)

チョンスヌリム・キョンバンハン(高級タイプ)

九蒸九曝黒参をまるごと粉砕して簡単に飲めるティーバッグタイプに

キョンバンハンは伝統的な方法で、天然の材料(ハチミツ、アカヤジ

と味が感じられ、黒参の成分の抽出具合を確認しながら飲むことも

おりません。成分をそのまま濃縮した高純度の丸薬で、飲んだとき、

した製品。柔らかい味と香りが染み出して九蒸九曝黒参独特の成分

オウ、マツホド、朝鮮人参)のみで作られ、化学添加物は一切入って

できます。

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Address: 28-2, Ojeong-ro 9beon-gil, Daedeok-gu, Daejeon, Republic of Korea Contact: +82-42-487-3287 KO Website: www.danurim.com

43 2018 AUGUST

Into the Media

JTBC’s <Team Chef>

A global cooking match with pride in Korean food at stake A cooking show goes global. A team of Korean chefs and a team of Taiwan chefs analyze food of each country and make wonderful dishes in 30 minutes. The competition between the two countries is loved by viewers.

JTBC <THE TEAM CHEF（厨师对决）> 韩食自尊心的国际化料理对决 A full-scale global TV show was born. For the first time in Korea, the cooking variety show <Team Chef> from JTBC was aired in Korea and Taiwan at the same time. Top chefs from Korea and Taiwan use ingredients and recipes from each country to make fusion dishes, and 10 judges evaluate the food. Two comedians, Jeong Hyeong-don and Kim Hyeon-jun, and the top star from Taiwan, Chakrit Yamnam, are the hosts. Moreover, Nichkhun from the top Korean boy group 2PM, whose nickname is “Taiwanese prince,” appears on the show as a regular guest. It is quite a different level of global variety show with all cast members wearing an earbud in one ear and listening to real-time speech translation. Through the food, viewers learn about the cultural differences between Korea and Taiwan, which is the main entertaining element of the show. By watching Taiwanese chefs visiting the traditional Korean market Gwangjangsijang and rice town Leecheon-si and experiencing Korean food, and Korean chefs visiting the traditional Taiwanese market Chatuchak Market and popular restaurants in Taiwan to experience the food there, viewers feel like they are on a gourmet tour through the TV show. Also, people can get a glimpse of a vision for Korean food with the fusion dishes made by each team.

真正的国际化节目诞生了。在韩国与泰国同时播出的烹饪类节目——Jtbc《THE TEAM CHEF（厨师对决）》在韩国国内尚属首次。韩国和泰国的顶级厨师们利用各国的食材和食

谱，展开混合料理对决，由10名评价团对味道进行评价并分

出胜负。MC由搞笑艺人郑亨敦、金俊贤与泰国顶级明星—— Shahkrit Yamnarm担任，绰号为“泰国王子”的韩国顶级男

团——2PM泰国成员尼坤作为固定嘉宾出演。所有出演者一

只耳朵上戴着耳机，集中于同声传译的样子呈现出了不同于以往节目的国际化娱乐节目面貌。

通过饮食可以了解韩国和泰国的文化差异，观看这种文化差

异及故事的乐趣正是节目的核心趣味要素。泰国厨师们造访韩国代表性的传统市场——广藏市场和大米之乡——利川

市等，体验韩国饮食。韩国厨师们造访泰国代表性的传统市

场——Chatuchak市场和泰国代表性的酒店等，体验泰国饮食。这些都会使观众们通过电视开启一场美食之旅。从两国的厨师们制作的混合料理中，可以看出韩食的飞跃。

44 Korea Agrafood

Breathtaking 30-minute cooking competition between two countries 两国厨师军团令人窒息的30分钟料理对决

Fried gimmari using rice noodles

Mango hotteok (pancakes stuffed with brown sugar)

Fried gimmari (seaweed rolls stuffed with glass noodles) and the popular Korean street snack tteokbokki (stir-fried rice cakes) are usually paired together in Korea. In the show, instead of glass noodles, rice noodles were rolled up, wrapped in seaweed and then fried. Koreans usually dip fried gimmari in soy sauce or tteokbkki sauce, but on the show, the chefs made a Taiwanese dipping sauce with fish sauce.

In order to give a sweet and sour flavor to hotteok, a Korean chef team used mangos as a filling instead of the usual sugar and nuts. Chewy flour dough was filled with mangos and fried. Then the chefs poured sweetened condensed milk over the hotteok to make it taste sweeter. In particular, considering that hotteok is wrapped in thick paper by the street vendor, the chef placed thick paper on a plate together with the hotteok.

炸米线紫菜卷

芒果糖饼

炸紫菜卷可以说是韩国代表性的街边小吃——炒年糕的绝配，厨师们利用

与使用蔗糖和坚果类制成的普通馅不同，使用芒果做馅，又甜又酸的芒果糖

通常用粉条，但厨师们将米线卷成卷，包上紫菜，炸得香香的。在韩国，主要

饼外皮上抹上炼乳，味道更甜更浓。基于在大街上吃糖饼时用厚厚的纸张包

泰国代表性的食材——米线与紫菜卷一同煎炸，诞生了炸米线紫菜卷。韩国

饼由韩国厨师军团推出。耐嚼的面团中加入芒果馅，在油中炸制金黄，在糖

是蘸着酱油或炒年糕汤吃，在节目中厨师巧妙地运用鱼酱等制成泰式酱料

裹着糖饼吃的文化，在盛糖饼碟子中也铺有厚厚的纸张，引人注目。

使用。

Makgeolli (raw rice wine) grape jelly

Croquette with dried yellow corvina and seonji (clotted blood from pigs)

A Taiwanese chef team, who began to warm to Korean wine, presented a Korean style desert, “makgeolli grape jelly.” They mixed sugar, grapes and gelatin with traditional Korean rice wine, makgeolli, made with quality rice, boiled the mixture and then cool it down by adding ice. The combination of sweet, bitter makgeolli and sweet, sour grapes resulted in the best desert. MC Kim Junhyeon even commented that from now on, he would eat grapes with makgeolli.

A Taiwanese chef team was inspired by the dried yellow corvina they ate with delicious cooked rice in Leecheon-si, which is a famous rice production region. They wrapped fried fish flesh in rice balls that were mixed with pig seonji and many types of herbs, and used nurungji (scorched rice) crumbs as batter and then fried it. In addition to the salty fish taste and crunchy texture, the seonji ended up tasting like sundae (Korean sausage). The croquette is called a unique Korean food.

马格里葡萄果冻

干黄花鱼猪血油炸丸子

在用上等大米酿造的韩国传统酒——马格里中加入蔗糖和葡萄、明胶，煮熟

韩国的利川市以大米种植地而闻名，泰国厨师军团从利川市大麦干黄花鱼

后在冰块中冷却，制成“马格里葡萄果冻”。这是领悟到韩国酒味的泰国厨师

（与米饭一同食用）中获得灵感，制作出了干黄花鱼猪血油炸丸子。在炒干黄

从而诞生为最强甜点。节目的主持人——金俊贤对其作出了这样的好评，“今

意的韩食。咸丝丝的鱼味和干脆的口感堪称一绝，而猪血的味道类似血肠，

军团推出的韩式甜点。在甜中微苦的马格里中，微酸的葡萄味道变得更浓，

花鱼肉中加入猪血和各种香草，包成饭团，用锅巴粉勾芡，炸制，是极具创

后，我要把葡萄作为马格里的下酒菜”。

获得了“与众不同的韩食”的评价。

45 2018 AUGUST

K-Food Shop

K-Food zone entered Sutera Mall in Johor Bahru, Malaysia 3 years ago and handled yearly 540 types of Korean agricultural foods such as ramen and baked products.

Hello, Malaysia! A K-Food Zone entered Sutera Mall in Johor Bahru, Malaysia 3 years ago and handled yearly 540 types of Korean agricultural foods such as ramen and baking products. Sutera Mall is located just across from a large retail store. The area has a large floating population. After a consultation with the superstore, the K-Food Zone adjusted their list of items and kept sales high. Its main processed food items are liquid tea, vinegar, alcoholic beverages, snacks and ramen. The K-Food Zone opened in March 2016. The operating company, KMT, owns 50% M/S of income from Korean agricultural food, is in charge of supplying to the superstore, Korean restaurant and B2B, and uses the

Antenna Shop as a testbed. KMT conducted a test on flexible manufacturing through the Antenna Shop, carrying out a sales strategy to enter into a superstore after selecting strategic items and promoting a convenience store type of shop to avoid competing against a superstore. The K-Food Zone is in the third year of receiving Antenna Shop business support, and the support is supposed to stop this year. But the K-Food Zone is planning to stay open and check out an additional shop in Kuala Lumpur and is showing a positive attitude toward promoting Korean agricultural food.

46 Korea Agrafood

“Daebak” is written in Korean on Malaysian product

入驻马来西亚柔佛巴鲁Sutera Mall内，是经营的第3个年头

并将试点商店应用为测试平台。KMT通过试点商店，进行多品

Mall位于马来西亚大型流通卖场正对面，流动人口较多，与流

销售战略，为了避免与大型流通卖场形成竞争，KMT正在推进

了，方便面、糕点等每年销售540余种韩国农产品。Sutera

种、小批量的测试，选出战略品种后，推进大型流通企业入驻

通卖场协商后，调整了韩国农产品经营品种，保持着较高的

便利店形式的商店运营策略。

销售量。主要品种有加工食品中的液态茶类、食醋、酒类、饼

2018年是马来西亚 K-FOOD ZONE经营的第3年，试点商店项

干、方便面等。

目的支援将结束，但计划明年继续经营卖场，同时，正讨论在

马来西亚 K-FOOD ZONE自2016年3月开始营业。经营主

吉隆坡地区成立新卖场，这对韩国农产品的扩大出口具有积

体——KMT是马来西亚较为强大的企业，占据着韩国农产品

极意义。

进口的50%M/S，负责大型流通卖场及韩餐厅、B2B供货等，