Low Carbon Diet
31%
of annual carbon emissions come from the food sector! Let’s work together to minimize carbon emissions at all stages of food system
Production
Increase production of Eco-friendly agricultural and marine products
Consumption
Prepare only the necessary amount of food and consume it without any leftover
Distribution
Reduce distribution steps and use green fuels
Processing Minimize waste in processing and handling
Join us on
Declaration of Support for Low Carbon Diet As a response to climate change, we support the declaration of a Global Low Carbon Diet Day to reduce carbon emissions from food, which accounts for 31% of global greenhouse gas emissions, and the formation of the Low Carbon Diet Forum, a movement for action that promises a healthy humanity, a healthy planet, and a sustainable future. One. We recognize that a low carbon diet is essential for a healthy global environment, which is directly related to the future of humanity. One. We will solidarise and cooperate in all projects and activities promoted by the international community to achieve food carbon neutrality. One. We will work together to minimize carbon emissions at all stages of food production and consumption. One. We will designate every Wednesday as Low Carbon Diet Day to promote and practice the importance of food carbon neutrality. As a public institution in charge of food industry, aT has established a network of cooperation with more than 600 companies, institutions, and organizations at home and abroad to spread low-carbon diet movement.
Please scan the QR below, and show your support
Vol.350
The
UP
OASIS
Launches Voice Recognition AI Service for Grocery Shopping
CYCLED Food Trend
Hoengseong Hanwoo:
Korean
Red Chili Powder on Japanese Online
The Premium Beef Exported by Hoengseong Livestock Cooperative
Eden Farming:
Marketplaces
TTEOK KKOCHI
Grower of Korea’s Best Apples for Three Consecutive Years
Rice Cake Skewers
Diversification of the Sauce Consumer Behavior and the Growing
K-SAUCE MARKET
Woomtree Co., Ltd. — A Sauce Specialist Exporting to Over 50 Countries Export Trends and Future Prospects of the K-Sauce Market
Introduction to
Agricultural and Food Information Platforms Operated by Korea Agro-Fisheries & Food Trade Corporation (aT)
Korea AgraFood closes out 2024 with the December issue, which heroes “K-Sauce”. Deeply rooted in the nation’s traditional jang (fermented pastes), Korean sauces continue to evolve in taste and presentation. In this issue, we spotlight Woomtree Co., Ltd., a longstanding producer of Korea’s iconic jang varieties, including gochujang (red chili paste), doenjang (soybean paste), and ganjang (soy sauce). We also highlight the Hoengseong Livestock Cooperative, which supplies Hoengseong Hanwoo—Korea’s premium beef brand that is making significant inroads internationally—and Oasis Co., Ltd., a food-tech innovator transforming delivery systems with AI voice recognition technology for seamless ordering and logistics. In addition, we feature Eden Farming, a Hamyang-based agricultural company that has won Korea’s top fruit awards for three consecutive years with its Shinano Gold Apple, also known as the Golden Apple. This issue also examines the growing popularity of Korean red chili powder on international online platforms, and includes a nostalgic photo essay on Korean street food featuring pojangmacha snacks and a recipe for tteokkochi (rice cake skewers). We also explore the emerging trend of upcycled food products that promote health while supporting environmental sustainability. After 350 issues and a long history of advocating for Korean agricultural products and the globalization of Korean cuisine, Korea AgraFood bids farewell to its readers with this December issue as its last. We sincerely thank our readers and contributors for their unwavering support and active participation.
Kim, Eil Chul Chief Reporter
Cover Story
In Focus
8 Diversification of the Sauce Consumer Behavior and the Growing K-Sauce Market
16 Farmtastic | Eden Farming: Grower of Korea’s Best Apples for Three Consecutive Years
12 Woomtree Co., Ltd. — A Sauce Specialist Exporting to Over 50 Countries
20 Food Tech | Oasis Launches Voice Recognition AI Service for Grocery Shopping
14 Export Trends and Future Prospects of the K-Sauce Market
24 New Item | Hoengseong Hanwoo: The Premium Beef Exported by Hoengseong Livestock Cooperative
KAF Trends 28 Trend & Products | The Upcycled Food Trend 32 E-Commerce | Korean Red Chili Powder on Japanese Online Marketplaces
CONTENTS
34 Your K-Food Partner, aT | Introduction to Agricultural and Food Information Platforms Operated by Korea Agro-Fisheries & Food Trade Corporation (aT)
On the Table 36 Photo Essay | Taste the Nostalgia of Street Food at Pojangmacha Snack Stalls 38 K-Food Recipe | T teokkkochi (Rice Cake Skewers)
Founded in August, 1995, Published monthly by the
227, Munhwa-ro, Naju City, South Jeolla Province, Korea Tel: +82-61-931-0963 Fax: +82-61-804-4521 Government Registration Number: Ra-7210 Dated April 26, 1995 Copyright by the aT (Korea Agro-Fisheries & Food Trade Corp.) All rights reserved.
CEO Hong Moon-pyo EXECUTIVE VICE PRESIDENT Kwon O-yub (Food Industry & Trade Division) EDITOR Hwang Doyoun CHEIF REPORTER Kim Eil Chul COORDINATOR Yoon Hyun-joo CREATIVE DIRECTOR Chang Soobum PHOTOGRAPHY DIRECTOR Hwang Donggun TRANSLATORS Kivit Adrianus (ENGLISH), Shin Nakajima (JAPANESE), Bart Wu (CHINESE) EDITORIAL BOARD BEIJING John Dae-young (redsun@at.or.kr) 070-4617-5090 SHANGHAI Lee Jong-geun (jglee@at.or.kr) 070-7077-6197 DALIAN Lee Jeong-seok (rhee@at.or.kr) 070-4617-3278 HONGKONG Kim Hyun-hoo (max@at.or.kr) 070-4617-2696 QINGDAO Lee Sun-Woo (bird@at.or.kr) +86-532-5566-8873 QINGDAO aT LOGISTICS Han Seung-hee (shhan@at.or.kr) 070-7939-0863 HANOI Kim Kyoung-chul (yohang@at.or.kr) +84-24-6282-2987 HOCHIMIN Cho Sung-bae (chobae@at.or.kr) 070-8098-6514 BANGKOK Byun Kyung-yong (yong7619@at.or.kr) 070-4617-7227 JAKARTA Lee Seung-hoon (afmchoon@at.or.kr) +62-21-2995-9094 KUALALUMPUR Jang Jung-ho (lastjang@at.or.kr) 070-5223-4901 TOKYO Yoon Sang-young (foodkorea@at.or.kr) +81-3-5367-6656 OSAKA Kwon Hyun-ju (hyunjukun@at.or.kr) 070-7000-4138 NEW YORK Shim Hwa-Sop (sirshim@at.or.kr) +1-212-889-2561 LA Kim Min-Ho (mhkim@at.or.kr) +1-562-809-8810 SAO PAULO Jung You-sun (usuni@at.or.kr) +55-11-3283-0089 DUBAI Jeon Yong-pil (pioneer@at.or.kr) +971-4339-2213 PARIS Nam Sang-hui (mudpearl@at.or.kr) +33-1-4108-6095 MOSCOW Shin Jae-hun (chekov@at.or.kr) 070-4617-3277 EDITED & DESIGNED BY DN 7-18, Mokdongjungangbuk-ro 10-gil, Yangcheon-gu, Seoul, Republic of Korea +82-70-4354-4207 / d-n@daum.net / www.d-n.kr You can see all the contents on Korea Agrafood at the website, www.k-foodtrade.or.kr
8
Cover Story
Diversification of the Sauce Consumer Behavior and the Growing
K-SAUCE MARKET
S
auces, which used to play a secondary role in enhancing the flavor of food, have become essential ingredients that give dishes a distinctive character. In Korea, everyone who loves to cook has their own signature sauces. Even famous restaurants owe much of their distinctive flavors to their housemade sauces. The same ingredients can taste completely different depending on the type and application of the sauce. Remarkably, the creation and use of personalized sauces tailored to the diverse tastes of people has become commonplace even for home cooks and casual food enthusiasts-not just for professional chefs or fine dining establishments. The Korean restaurant GYUBAN is an excellent illustration of this trend. The restaurant is led by Kim Ji-young, a former culinary director of the iconic Korean drama Dae Jang Geum. They offer a seven-course dinner with appetizers and desserts, as well as four main dishes. Two of the dishes feature GYUBAN’s signature
9
sauces, which contribute to their distinctive flavors. The beef bulgogi and grilled deodeok (a Korean root vegetable) are marinated in a special soy sauce that enhances the distinctive umami of premium Korean beef. And the cod is grilled with a red chili pastebased “Gangjeong Sauce” (sweet rice puff sauce) that neutralizes the fishy odor while delivering a deep, clean flavor. GYUBAN’s signature sauces are the perfect balance of depth and clarity that sets the restaurant’s dishes apart. Choi Eun-san gets up at 6 a.m. to make her own breakfast. The girl, who will be a
fifth-grader next spring, has been doing this since she was in second grade. With guidance from her mother, a graduate of a renowned French culinary school, Eun-san has developed her own sauces to suit her tastes. Initially, she spent a few months spreading strawberry and blueberry jam on toast, but now she creates her own peanut mayo sauce, which she uses as a dip for toast or Mont Blanc pastries. The sauce is sweet, nutty, and slightly salty, made by combining peanut butter and mayonnaise in a 1:1 ratio with a pinch of salt and a drizzle of honey. For her favorite chicken drumsticks and grilled beef, Eun-san prefers a spicy and creamy Sriracha mayo sauce, made by mixing Sriracha sauce and mayonnaise in a 1:0.75 ratio. This growing trend of creating personalized flavors with sauce combinations, as seen with Eun-san, highlights the expansion of the global sauce market. Health-conscious Millennial and Gen Z consumers are increasingly inclined to make their own sauces with pre-made products such as traditional Korean gochujang (red chili paste) and ganjang (soy sauce). In particular, the global popularity of spicy Korean dishes such as tteokbokki (stir-fried rice cakes) and ramen has fueled interest in bold and fiery K-Sauce flavors. As the world increasingly appreciates the distinctive flavors and aromas of Korean cuisine, in-ternational demand for K-Sauce products created by Korean companies continues to grow. Established in 1978, Woomtree Co., Ltd. holds the largest domestic market share in fresh wasabi. Leveraging its expertise in producing traditional sauces such as soy sauce and red chili paste, the company now produces more than 80 Korean sauces, including Meat n E Sauce, Meat n Roasting Sauce, Spicy Chicken Feet Seasoning, and Matjjang Tteokbokki Sauce. In particular, Woomtree has successfully localized its sauces for international markets, such as Soy Sauce for Marinated Crab in Thailand and Capsaicin Sauce in Indonesia. Other popular products, such as Samyang Foods’ Buldak Sauce and Kyochon Chicken’s K1 Hot Sauce, made with Korean-grown Cheongyang peppers, are also rooted in traditional Korean condiments. Last year, the domestic K-Sauce market was estimated at approximately KRW 3 trillion, with exports reaching USD 384 million to 139 countries.
10
Cover Story ソース消費の多様化と成長し続けて いるK-Sauce市場 以前は料理の仕上げとして補助的な役割に留まってい たソースが、今では、料理の味の差別化と特徴を左右 するほどの大きな役割を担う食材として進化・発展して
いる。最近韓国では、料理を楽しむ人なら誰でも一つ
や二つは自分だけのソースを作る。人気のレストランで も、味の違いの秘訣はソースの違いにある。同じ食材を 使っても、ソースの種類や使い方によって味が変わるか
らである。驚くべきことに、レストランやプロの料理人で
なくても、日常的に自分の作った料理や食べ物に合わ せて自分好みのオリジナルソースを作るのが今や一般 的になっている。
11
1:0.75の割合で混ぜたスパイシーで香ばしい「スリラ チャマヨ」ソースと食べる。
チェ・ウンサン君のように自分好みの新しい味を求め
る消費者が、自らいくつかの味を組み合わせて直接ソ
ースを作るようなソース文化が世界的に広がり、ソース 市場の成長に繋がっている。そして、健康や自分だけ
のオリジナルの味にこだわるZ世代やミレニアル世代 の間でも、市販のソースや韓国伝統のコチュジャン、醤
油などを使ってオリジナルソースを作る傾向が高まっ ている。特に、辛いトッポッキとラーメンが海外で人気 になるなど、辛くてヒリヒリするK-Sauceに対する関心が
高まるにつれ、世界各地の人々が韓国料理の味と香りを 色々と楽しむようになり消費が伸び続き、韓国企業が作 ったK-Sauceを購入する海外の消費者も増えている。
韓国料理店「ギュバン(GYUBAN)」は、ドラマ『チャン
1978年創業の㈱ウムツリーは、生ワサビでは韓国一の
キム・ジヨン(Kim JI-young)氏が直接経営している。
を生産・販売してきた技術力をベースに、 「肉類n eソ
グムの誓い』の料理 総 括を務めたオーナーシェフの 夜の定食の前菜とデザートを含む7種類のメニューの うち、4種類がメイン料理である。その半分である2種
類の料理に、ギュバンの味を左右するオリジナルソー
スを使っている。牛肉のたれ焼き肉とつる人参焼きを 「特製醤油ソース」に漬け込み、韓牛ならではの風味
を生かしている。タラ焼きにはコチュジャンを使用し
た「甘辛ソース」で、魚料理特有の生臭さを抑える。程 よい深みとすっきりした味を生み出すギュバンの料理
は、まさにここだけのオリジナルソースによって差別化 に成功している。
来年の春には小学5年生になるチェ・ウンサン(Choi Eun-san)君は、2年生の時から朝6時に起きて自分で 朝食を作るようになった。まず、フランスの有名な料理 学校を卒業した母親に手伝ってもらいながら、自 分好みのオリジナルソースを作り始めた。最 初の数か月は、トーストを焼いてイチゴや ブルーベリーのジャムを塗って食べてい たが、今では「ピーナッツマヨソース」 を自分で作り、トーストなどに塗って食
べている。甘くて香ばしいのに、ほんの
り塩味も効いている。ピーナッツバターと
マヨネーズは1:1の割合で、さらに塩ひとつまみと適 量のハチミツを加えて作る。彼の大好物である鶏のも
も肉や牛肉焼肉は、スリラチャソースとマヨネーズを
企業である。醤油やコチュジャンなどの伝統的な醤類 ース」、 「肉類n 焼きソースラン」、 「辛味タッパルのた れ」、 「味最高トッポッキソース」など80種類以上の韓
国のたれ・ソース製品を生産し、国内外に販売してい る。特に、タイには「カンジャンケジャンソース」、 インドネシアには「カプサイシンソース」な
ど、 ソースの現地化に成功した。サムヤン
(三養)食品のブルダックソースやキョチョ
ンチキンの韓国産ピリ辛青唐辛子を使った
「K1ホットソース」などのソース類も、韓国の
伝統的な醤類をベースにした商品である。昨
年のK-Sauceの韓国国内市場規模は約3兆ウ
ォンと推定される。輸出先は139か国で、3億8
千4百万ドルに及ぶ。
12
Cover Story
Woomtree Co., Ltd.
A Sauce Specialist Exporting to Over 50 Countries
Founded in 1978, Woomtree Co., Ltd. is a leading Korean sauce manufacturer with 47 years of experience in producing spices, premixes, sauces and traditional fermented pastes. The company exports more than 80 kinds of sauces to more than 50 countries, including the United States, Germany, France, Sweden, Italy, the UK, Russia, Thailand, Indonesia, Singapore, Hong Kong, Vietnam, Australia and New Zealand. The number of export destinations reached 45 countries in June 2024. In 2023, Woomtree’s sauce exports reached KRW 6.9 billion, reflecting steady growth, with sales in the first half of this year reaching KRW 3.3 billion. In Korea, Woomtree is recognized as the top player in the fresh wasabi market. Its seasoned dipping sauces are also popular. Woomtree’s fermented pastes are produced using a unique process that
13
sets them apart from competitors that typically rely on rapid high-temperature maturation. Rather, Woomtree ferments and ages its pastes in tanks 3 meters underground at 20-25°C for 20-25 days. This method enhances the authentic flavor of the fermented pastes. In addition, Woomtree does not use malt syrup in its products, which helps preserve the savory, clean flavors for longer without becoming overly sweet. These distinctive fermented pastes are a hallmark of Woomtree’s sauces and serve as the foundation for its signature flavors. The company’s emphasis on differentiation and localization has been a key driver of the growing popularity of Korean sauces in global markets, with Woomtree tailoring its sauces to complement K-Food using traditional Korean fermented pastes. Some of Woomtree’s most popular products include “Naengmyeon Sauce,” “Jjolmyeon Sauce” (for spicy, chewy noodles), and “Noodles & Bibim Sauce,” which can be added directly to cold or chewy noodles without additional preparation. Other customer favorites include “Jeyukbokkeum Sauce” (for stir-fried pork) and “Bulgogi Marinade,” which offer convenient ways to prepare traditional Korean dishes. Export staples such as “Golbaengi Sauce” (for spicy sea snails), “ Tonkatsu Sauce” and “Jellyfish Sauce” are consistently in demand. In Thailand, Woomtree’s soy sauce for marinated crab has gained immense popularity and has been localized to suit the region’s hot and humid climate, allowing consumers to easily prepare dishes such as marinated shrimp, salmon or crab at home. T h e co mp any ’s C ap -
saicin Sauce, inspired by the global craze for spicy Buldak noodles, has become a hit across the Americas and Europe. Just a spoonful adds a fiery kick to any dish. Other popular products such as “Charcoal Grilled Stir-Fry Sauce,” “Strong Mustard Sauce,” and “Strong Wasabi Sauce” also enjoy steady sales. To cater to international consumers, Woomtree has introduced portable and lightweight 120g tube packaging. Health-conscious markets can now enjoy low-sugar options such as Low-Sugar Red Chili Paste, Low-Sugar Gochujang and Low-Sugar Ssamjang (a mix of red chili paste and soybean paste). Beyond traditional Korean sauces, Woomtree has reinvented globally popular flavors such as “Chipotle Sauce,” “Garlic Dipping Sauce,” and “Horseradish Sauce,” giving them a distinctly Korean twist to appeal to diverse palates worldwide.
㈱ウムツリーのソース製品のうち、レシピ不要で冷麺やチ
約50か国に輸出するソース専門メーカー ㈱ウムツリー
の「直火炒めのたれ」、 「強からしソース」と「強わさびソ
1978年に設立され、47年間、香辛料やプレミックス、ソー
スおよび醤類を生産してきた㈱ウムツリーは、韓国を代
表するソース専門メーカーである。米国、ドイツ、フラン ス、スウェーデン、イタリア、イギリス、ロシア、タイとイン
ドネシア、シンガポール、香港、ベトナム、オーストラリア、
ニュージーランドなどの50か国余りに80種類以上のソー ス製品を輸出している。輸出先は、2024年6月末時点で
45か国に増えた。ソース類の輸出額は2023年に69億ウォ ンを記録し毎年増加傾向にある。今年上半期の売上高も
33億ウォンに達した。韓国国内では、生わさびの市場シ ェア1位企業として有名で、調味チョジャン(酢味噌)も人 気が高い。
㈱ウムツリーの醤類は、高温で短時間熟成させる他社の製 品とは異なり、地下3mの醤類専用タンクで20～25日間、
20～25℃で発酵・熟成させて作られる。これにより、醤類 本来の味を実現している。また、飴を使っていないのでう ま味があり、すっきりしているため飽きがこない。このよう
な特別な技法で熟成させた醤の味わいは、同社のソース 製品の特長となる味を出せる力である。このように、韓国
のソース類が海外市場で差別化と現地化を通じて成長と
発展を重ねている主な背景には、韓国特有の醤類をベース にしてK-Foodに最適化されたソースの開発がある。
ョルミョンなど様々な麺にかけるだけで食べられる「冷麺
ジャン」、 「チョルミョンジャン」、 「麺n ビビンジャン」、 また、プルコギのための「豚肉炒めのたれ」と「プルコギ
のたれ」などが人気である。これらのソースにより、韓国 料理を便利で簡単に作ることができる。 「つぶ貝の和え物
ソース」、 「トンカツソース」、 「からし酢ソース」なども一 定数輸出されている。 「カンジャンケジャンソース」はタイ
で一大旋風を巻き起こしている。このソースを使って、海 老ジャン、鮭ジャン、カンジャンケジャンなどを自宅で簡
単に作ることができる。タイの蒸し暑い気候に合わせて 現地化したものである。
<カプサイシンソース>は、プルダック炒め麺の世界的な消
費拡大に後押しされ、米州やヨーロッパ市場で飛ぶよう に売れている。この「カプサイシンソース」ひとさじで、ど
んな食べ物でも辛い味付けにすることができる。炒め用
ース」は安定的に売れている。海外消費者のニーズに合わ せ、小さくて軽い携帯用の120g入りチューブ商品も作ら
れた。<低糖チョジャン>、<低糖コチュジャン>、<低糖サ ムジャン>など、コチュジャンを活用した低糖ソースシリー
ズもある。これら韓国式伝統醤類をベースにした製品だ けでなく、 「チポレソース」、 「ガーリックディップソース」、 「ホースラディッシュソース」など、海外で人気の高いソー スを韓国式にアレンジした製品もある。
Woomtree Co., Ltd. OVERSEAS SALES MANAGER: Ellie Kim E-MAIL: woomtree1978@naver.com WEBSITE: www.woomtree.com TEL/FAX: +82-70-4600-2903 / +82-31-972-0904 ADDRESS: 1206, Jeonyeong-ro, Changsu-myeon, Pocheoncity, Gyeonggi-do, Republic of Korea
Woomtree Co., Ltd., founded in 1978, is a leading Korean sauce manufacturer exporting over 80 types of sauces to 50+ countries, known for its unique fermentation methods and diverse product range. 1978年に設立された㈱ウムツリーは、独自の発酵技術と多 彩な製品ラインナップで知られる、韓国を代表するソースメ ーカーです。 50カ国以上に80種類以上のソースを輸出してい ます。
14
Cover Story
15
Export Trends and Future Prospects of the K-Sauce Market
Seasoning sauces made with traditional Korean ingredients such as gochujang and doenjang are driving the continued growth of the K-Source market, bolstered by the global popularity of Korean culture and cuisine. The simultaneous rise of K-culture and K-food is believed to be a key factor in the expansion of the sauce sector. As the world rediscovers the distinctive flavors and aromas of Korean food, the demand for Korean sauces continues to grow. Companies such as Woomtree Co., Ltd. continue to innovate new sauces based on traditional pastes such as gochujang and doenjang, and introduce products tailored to international tastes. Last year, Korean food companies exported USD 384 million worth of sauces. This included USD 241 million for seasoning sauces such as Buldak and bulgogi sauces, USD 111 million for fermented pastes such as gochujang and doenjang, and USD 32 million for other sauces such as ketchup and mayonnaise. Among them, mixed condiments accounted for USD 40 million. Major exports included gochujang at USD 62 million, soy sauce at USD 18 million,
K-Sauceの 輸出動向と今後の展望
韓国の伝統的な調味料であるコチュジャン(唐辛子味噌)
やテンジャン(味噌)などの醤類をベースに細分化し、発
展しているタレやソースが、韓国の文化や食の世界的な 進出に伴ってK-Sauceの持続的な成長を牽引している。
K-CultureとK-Foodの同時躍進により全体的にソース類
の需要が増えていることが主な成長背景と推定される。 つまり世界中の人々が韓国料理の味や香りを再発見した ことが、韓国のソース類の需要増加を引き起こしていると
言える。特に㈱ウムツリーのように、伝統的な醤類である コチュジャンやテンジャンなどをベースに常に新しいソー
スを開発し、世界中の人々の好みに合うよう様々な商品 を発売している企業が増えている。
昨年一年間、韓国の食品メーカーはプルダック、プルコ
ギソースなどのタレ・ソース類を2億4,100万ドル、コチュ
ジャンやテンジャンなどの醤類を1億1,100万ドル、ケチ
doenjang at USD 11 million, and chunjang and ssamjang at USD 20 million. Other major products included mayonnaise (USD 19 million), ketchup (USD 5 million), and mustard and curry (USD 8 million). Seasoning sauces accounted for 62.8% of total sauce exports. Between 2019 and 2023, total sauce exports increased by 48.6%. The export performance for the last five years is as follows: USD 259 million in 2019, USD 322 million in 2020, USD 364 million in 2021, USD 362 million in 2022, and USD 384 million in 2023. In 2023, the largest export markets were the United States with USD 84 million (21.8%), China with USD 51 million (13.2%), and Japan with USD 35 million (9.0%). The number of export destinations also grew steadily from 123 countries in 2020 to 126 in 2021, 124 in 2022, and 139 in 2023. In 2019, total sauce exports were USD 259 million, including USD 159 million for seasoning sauces (USD 125 million for mixed seasoning sauces) and USD 77 million for fermented pastes. The latter included USD 38 million for gochujang, USD 15 million for soy sauce, USD 9 million for doenjang, and USD 15 million for chunjang and ssamjang. By 2020, total sauce exports increased to USD 322 million, including USD 199 million for seasoning sauces (USD 167 million for mixed seasoning sauces) and USD 100 million for fermented pastes. Of these, gochujang accounted for USD 51 million, soy sauce for USD 16 million, doenjang for USD 12 million, and chunjang and ssamjang for USD 21 million. In 2021, total sauce exports climbed to USD 364 million, including USD 237 million for seasoning sauces (USD 201 million for mixed seasoning sauces) and USD 103 million for fermented pastes. This included USD 53 million for gochujang, USD 19 million for soy sauce, USD 11 million for doenjang, and USD 21.5 million for chunjang and ssamjang. In 2022, total sauce exports reached USD 362 million, including USD 237 million for seasoning sauces (USD 197 million for mixed seasoning sauces) and USD 99 million for fermented pastes. Of these, gochujang accounted for USD 53 million, soy sauce for USD 17 million, doenjang for USD 11 million, and chunjang and ssamjang for USD 18 million.
ャップとマヨネーズ、その他を3,200万ドル、合わせて3億
8,400万ドル分を輸出した。タレ・ソースのうち、混合調味
料の輸出は4,000万ドル規模で、コチュジャンが6,200万 ドル、醤油が1,800万ドル、テンジャンが1,100万ドル、チ
ュンジャンやサムジャンなどが2,000万ドル、マヨネーズ が1,900万ドル、ケチャップが500万ドル、マスタードやカ レーなどが800万ドルとなっている。主力はタレ・ソース
で、ソース類の輸出全体の62.8%を占めている。2023年 の輸出は2019年比で48.6%増加した。
最近5年間の輸出状況は、2019年が2億5,900万ドル、
2020年が3億2,200万ドル、2021年が3億6,400万ドル、
2022年が3億6,200万ドル、2023年が3億8,400万ドル となっている。2023年の国別輸出状況は、1位が米国
(21.8%)で8,400万ドル、2位は中国(13.2%)で5,100万ド
ル、3位は日本(9.0%)で3,500万ドル。輸出先は、2020 年は123か国、2021年は126か国、2022年は124か国、 2023年は139か国に増加した。
品目別の輸出状況を見てみると、2019年のソース類全体
2億5,900万ドルのうち、タレ・ソースが1億5,900万ドルを 占めた。このうち、混合タレ・ソースが1億2,500万ドル、
醤類は7,700万ドルであった。さらに細かく見てみると醤 類のうち、コチュジャンが3,800万ドル、醤油が1,500万ド
ル、テンジャンが900万ドル、チュンジャンやサムジャン などが1,500万ドル規模であった。2020年はソース類全 体3億2,200万ドルのうち、タレ・ソースが1億9,900万ドル
で、混合タレ・ソースが1億6,700万ドルを占めた。醤類は
1億ドルで、このうちコチュジャンが5,100万ドル、醤油が
1,600万ドル、テンジャンが1,200万ドル、チュンジャンや サムジャンなどが2,100万ドルであった。
2021年はソース類全体の輸出額が3億6,400万ドルであ った。このうち、タレ・ソースが2億3,700万ドルで、混合タ
レ・ソースが2億100万ドルを占めた。醤類は1億300万ド ルで、このうちコチュジャンが5,300万ドル、醤油が1,900 万ドル、テンジャンが1,100万ドル、チュンジャンやサム
ジャンなどが2,100万ドルであった。2022年は3億6,200 万ドルだったソース類全体輸出額のうち、タレ・ソースが 2億3,700万ドルで、混合タレ・ソースが1億9,700万ドル
を占めた。醤類は9,900万ドルで、このうちコチュジャンが
5,300万ドル、醤油が1,700万ドル、テンジャンが1,100万ド ル、チュンジャンやサムジャンなどが1,800万ドルであった。
16
Farmtastic
Eden Farming: Grower of Korea’s Best Apples for Three Consecutive Years
17
The Korea Fruit Industry Expo is Korea’s premier fruit selection competition, with more than 150 entries in 11 categories, including apples, pears, citrus, grapes, kiwis, persimmons, tomatoes, and paprikas, vying for top honors. Judges evaluate the fruit through a thorough quality evaluation, precise measurements, and visual inspection. Best in Category, Excellence Awards, and other awards are given based on several criteria, including appearance, size, color, ripeness, and freshness. In terms of taste, fruits are judged on flavor, sweetness, and acidity, while storage and packaging are judged on shelf life and presentation. Additional points are awarded for quality control during production, adherence to hygiene standards and the use of environmentally-friendly farming practices. Finally, innovation is factored in, including the development of new varieties, growing techniques and packaging designs. In this highly competitive contest, the winning entries almost always achieve near-perfect scores in almost every judging category. Against this challenging backdrop, Eden Farming, located in Hamyang at the foot of Mt. Jiri, has achieved an extraordinary feat: winning the title of Korea’s Best Apple for three consecutive years 2022, 2023, and 2024. In 2022, Eden Farming’s Shinano Gold, commonly known as the “Golden Apple,” became the first of its kind to win the Excellence Award in the apple category. The following year, in 2023, the same variety won the prestigious Grand Prize, recognized as the best fruit in Korea. This year, the orchard won the Best in Category award for apples. Such a streak of consecutive awards is unprecedented in the Korean apple industry. Eden Farming’s CEO, Oh Seong-seob, attributed this remarkable success to the orchard’s exceptional geographic location at Mt. Jiri, the superior taste and quality of its apples, innovative packaging methods, and commitment to environmentally-friendly farming practices. Eden Farming grows 7,000 apple trees in its 7,000-pyeong (approximately 23,140 square meters) orchard. The orchard uses cutting-edge techniques such as high-density planting, multi-leader training systems, and double-row structures. Over the past five years, CEO Oh Seong-seob has undertaken a transformative overhaul of the farm. This included removing 3,000 12-year-old apple trees, previously dom-
18
Farmtastic inated by the Busa and Hongro varieties, and replacing them with new cultivars to create a high-density, multi-leader orchard. As a result, Eden Farming now boasts a diverse range of apple varieties, including 3,000 Shinano Gold trees, 1,500 Enbu trees, 1,000 Dahong trees, 700 Arisu trees, 700 Geumhong trees, and 700 Moon Rouge trees. In addition to diversifying its apple varieties, the farm has implemented environmentally-friendly farming practices to improve soil health and immunity. These practices include the use of herbal compost, apple juice byproduct fertilizer, agricultural liquid fertilizer, effective microorganisms (EM), and soil amendments such as sulfur-based products. To address the challenges of climate change, Eden Farming has also installed micro-sprinklers and shading nets to grow healthier, more flavorful apples. These innovative efforts have solidified Eden Farming’s reputation as a leader in the Korean apple industry. Eden Farming’s flagship variety, Shinano Gold (Golden Apple), is a bright yellow apple known for its exceptional balance of sweetness and acidity, juicy texture, and impressive resistance to discoloration. With 3,000 Shinano Gold trees, this variety is the cornerstone of the farm’s production. Another standout variety is the Enbu Apple (Peach Apple), which has the red flesh that inspired its nickname. Celebrated for its rich peach-like aroma and exquisite balance of sweetness and acidity, the Enbu Apple offers a flavor profile that captivates the palate. Although more challenging to grow than other varieties, its unmatched flavor sets a new standard in apple quality. The Moon Rouge Apple, a recent addition whose first crop is expected in 2025, has a striking orange exterior and red-striped flesh, delivering a tart yet sweet flavor profile that sets it apart. In addition to these signature varieties, Eden Farming grows a diverse range of apples including Geumhong, Arisu, Chohong, Dahong, Nagano Shingu and Busa. Together, these nine varieties yield approximately 10,000 boxes of apples annually, generating direct sales of KRW 500 million.
19
伊甸果园种植的苹果连续三年被评 为韩国苹果王
在韩国水果产业博览会期间举行的水果王选拔大赛中，
每年会有韩国本地生产的苹果、梨、柑橘、葡萄、猕猴桃、 柿子、西红柿、甜椒等11个品类的150多种产品参加评
选。 经过对水果的状态和外观进行测量和检查，按品种选 出最优秀奖和优秀奖。质量评估标准包括水果的外观、大 小、颜色、成熟度、新鲜度等。在味道方面，主要评估水果 的口感、甜度和酸度；在储存和包装方面，评估水果的储
存状态和包装方法的适当性。此外，还会评估水果生产过
程中的质量管理、卫生状况，以及是否采用了环保种植方 法。最后，综合评估水果的新品种、种植技术以及包装设 计的创新程度。
韩国水果王的选拔，竞争十分激烈，几乎要在所有的评估 项目中获得满分。尽管评选条件如此苛刻，但位于智异山 山脚下咸阳的伊甸果园的苹果在2022年、2023年和2024
种植了新品种，对果园进行了大规模的改造，打造成
王选拔大赛上，伊甸果园的黄金苹果信浓金首次以黄金
株黄金苹果树、1500株Enbu苹果树、1000株大红苹果
年连续三年被评为韩国的苹果王。2022年，在韩国水果 苹果获得苹果部门的优秀奖。2023年，同样凭借黄金苹
果荣获了涵盖整个韩国水果产业的“水果大奖”。今年，又
荣获了苹果部门的最高奖项——最优秀奖。这种连续三 年获奖的情况在韩国苹果产业尚属首次。伊甸果园的吴 圣燮代表表示“由于智异山得天独厚的地理环境，伊甸果
园的苹果口感和品质优秀，而包装方式和环保种植方法 也一起得到了高度评价。 ”
伊甸果园最大的苹果农场占地7000坪，共种植了7000株 苹果树，采用超密植、多主干、双排的果园结构。吴代表 在过去5年间陆续砍掉了3000株12年树龄的富士和红露
苹果树，这些原本是伊甸果园的主要树种。然后在原地
超密植、多主干的现代果园。如今，伊甸果园共有3000 树、 700株A.R.I秀苹果树、 700株甘红苹果树以及700株
Moon Rouge苹果树。此外，果园还引进了提升土壤免疫
力的环保种植方法，使用韩药材堆肥、苹果汁副产物堆肥、
农产物液肥、有效微生物（EM）和土壤改良剂硫磺制品等。 为了应对异常气候，果园还安装了微喷灌设备和遮阳网， 致力于种植出健康、美味的苹果。通过这一系列的创新措 施，伊甸果园得以连续三年荣获“韩国苹果王”的殊荣。
伊甸果园主打的新品种苹果——黄金苹果信浓金呈鲜亮
的黄色，酸甜适中，果汁丰富，几乎没有变色的现象。伊甸
果园中现有3000株这种黄金苹果树。此外，还有1500株 被称为“桃苹果”的红肉Enbu苹果树。Enbu苹果酸甜适
中，带有浓郁的桃香，口感远超其他品种，不过种植过程
较为复杂。Moon Rouge苹果是将于2025年首次生产的 新品种，表皮为橙色，果肉带有红色，酸度和甜度较高。除
此之外，伊甸果园还种植了甘红苹果、A.R.I秀苹果、初红 苹果、大红苹果、Nagano Singu、富士等品种。伊甸果园
的这九个新品种苹果每年直销约1万箱，年销售额约达5 亿韩元。
Eden Farming CEO: Oh Seong-seob TEL/FAX: +82-10-2777-4657 / 0505-075-1040 E-MAIL: holy888@hanmail.net ADDRESS: 3700-4, Hamyangnamseo-ro, Seoha-myeon, Hamyang-gun, Gyeongsangnam-do, Republic of Korea
Eden Farming, based in Hamyang near Mount Jiri, is a leading apple orchard known for innovative cultivation techniques and eco-friendly farming practices. Covering 7,000 pyeong with 7,000 trees, it produces nine apple varieties, including its flagship Shinano Gold, achieving top honors in Korea’s premier fruit competitions. 伊甸果园场位于智异山附近的咸阳，是一家以创新种植 技术和环保农业实践而闻名的顶级苹果果园。农场占地 7,000坪，种植了7,000棵苹果树，生产包括主打品种“新州 黄金”在内的九种苹果品种，并在韩国顶级水果比赛中屡获 殊荣。
20
Food Tech
OASIS
Launches Voice Recognition AI Service for Grocery Shopping
21
Oasis Co., Ltd., a fast-growing leader in the Korean delivery market, has established itself at the forefront of voice commerce with the launch of the Oasis Giga Genie Service in August 2022. This innovative service leverages KT’s Giga Genie, the AI speaker with the largest market share in Korea, to provide a seamless grocery shopping experience powered by voice recognition technology. Known as the Oasis Market Voice Shopping Service, it allows users to order fresh produce from local farms simply by speaking. Combining its expertise in dawn delivery and IT development as a food-tech innovator, Oasis was honored with the prestigious Food & Food Tech Award in October 2024, further solidifying its status as an industry pioneer. In its promotional video, a famous Korean actress in an apron looks busy cooking in the kitchen. As she cooks, she effortlessly orders ingredients in real time using voice commands. By saying, “Genie, Oasis Market,” she activates the Oasis Market Voice Shopping Service. The process is simple: with just three basic voice commands - “Add to cart,” “Buy,” and “Pay” - fresh groceries are delivered right to her doorstep by 7 a.m. the next morning. This system allows her to replenish items instantly without interrupting her routine. For example, if she runs out of milk, she can simply say, “Genie, add milk to the cart.” Similarly, if she runs out of eggs while cooking, a quick command like, “Genie, add eggs to cart,” ensures a seamless replenishment experience. Many people find it inconvenient to leave their homes and visit physical stores for grocery shopping. This is especially true for busy homemakers, seniors living alone, people with disabilities, and those with limited mobilit y. For these groups, Oasis’ voice-activated AI grocery shopping service offers a
highly practical solution. While online shopping has become commonplace, it can still pose challenges for those who find it difficult to navigate computer systems or access online platforms. The Oasis service fills this gap by providing an easy-to-use and accessible alternative. In addition, KT Giga Genie subscribers in Korea can use the service without additional membership registration. Delivery information is seamlessly pre-populated using the subscriber’s Giga Genie account details, and payments can be conveniently added to the user’s KT bill or processed through Genie Pay for a quick and hassle-free transaction. Oasis has established itself as a leading foodtech company that offers high-quality organic and eco-friendly products at competitive prices. The company has developed a nationwide order and delivery system, including dawn delivery, same-day delivery, and courier services, to meet customer needs and drive growth. Founded in October 2011 as Woori Networks Co., Ltd., Oasis opened its first offline store in January 2013 and rebranded in June 2017 as Oasis Co., Ltd. The launch of the Oasis Market online platform in 2018 marked a major milestone for the company. By October of that year, the number of offline stores had grown to 31. Its online membership has experienced remarkable growth, reaching 100,000 members by June 2019 and 500,000 members by November 2020, and finally surpassing 1 million members by July 2022. Oasis currently operates the online platform www.oasis.co.kr with an impressive 1.9 million online members. In addition, the company manages 53 offline stores serving 900,000 registered customers. Building on this strong foundation, Oasis has formed strategic partnerships with major companies such as KT, K-Bank and E-Land Retail. The company is also diversifying its business portfolio by expanding into emerging areas such as quick commerce and live commerce. Its sales have surged from KRW 140 billion in 2019 to KRW 470 billion in 2024. The company expects to reach KRW 500 billion in sales by 2025, further cementing its position as a leader in Korea’s food-tech and retail sectors.
Food Tech
22
23
音声認識AI買物サービスをリリースした フードテック企業、㈱オアシス 韓国の宅配便市場で新しい技術により急成長している
ーニー加入者情報が自動入力され、決済金額はKTの通
現在、オンラインプラットフォーム
ス」をリリースし、韓国のボイスコマース市場におけるト
ニーペイを使用した簡単決済も可能である。
万人で、オフライン店舗は 53店舗
オアシスは、2022年8月「オアシス・キガジーニーサービ
ップランナーとなった。韓国で最もシェアの大きいAIス ピーカーであるKT(Korea Telecom)の「キガジーニー」
を利用するこのサービスは、食品の注文にAI音声認識技
術を適用し、音声だけで簡単に国内農家の新鮮な商品 が注文できる人工知能買物サービスで、 「オアシスマー
ケット音声買物サービス」と呼んでいる。早朝配送のノ
ウハウや流通テック企業として蓄積してきたIT開発技術
を持つオアシスは、2024年10月「フード＆フードテック 大賞」を受賞した。
オアシスが制作したプロモーション映像では、エプロ ン姿の韓国の有名な女優が台所で熱心に料理をしてい る。作業中、思いついた食材をその場で音声にて注文す る。AIギガジーニーに「ジーニー、オアシスマーケット」
信料金と一緒にまとめて支払うこともできる。また、ジー
オアシスは、環境にやさしいオーガニックの高品質な商 品と価格競争力を武器に、高い顧客満足度からも分か るように速いスピードで成長し続けているフードテック
企業である。早朝配送を含む当日配送、宅配便で、全国
単位の注文システムを構築した。2011年10月に㈱ウリ ネットワークスとしてスタートし、2013年1月にオフライ ン直営店をオープン。2017年6月に現在の㈱オアシスに
社名を変更した。2018年、オアシスマーケットのオンラ インプラットフォームの運用を始め、同年10月にはオフ
ライン直営店が31店舗に増加した。2019年6月にオン ライン会員数10万人、2020年11月に50万人、2022年7 月に100万人を達成した。
（www.oasis.co.kr）の会員は190
あり、これらのオフライン店舗に会 員登録している数は90万人に達す
る。これを基盤にKT、K-Bank、イ ーランドリテールなどと協業体 制 を構築し、クイックコマース、ライ
ブコマースなどの新規ビジネスへの 進出で事業の多角化に取り組んで
いる。売上が2019年の1,400億ウ ォン台から2024年には4,700億ウォ ン台へと急成長した㈱オアシスは、 2025年には5,000億ウォンの売上 達成が予想されている。
と言うと、 「オアシスマーケット音声買い物サービス」が 起動する。料理をしながら「カートに入れて」、 「購入決
定して」、 「決済して」の3段階の音声命令だけで、翌日 の午前7時までに生鮮食品が自宅まで配送される。その
Oasis
牛乳を注いでいるうちに牛乳が切れたら「ジーニー、牛
MANAGER : Lim Ga-hee TEL/FAX: +82-10-8795-1718 / +82-31-732-6234 E-MAIL: lgh@oaisi.co.kr, WEBSITE: www.oasis.co.kr ADDRESS: 218, Galmachi-ro, Jungwon-gu, Seongnam-si, Gyeonggido, Oasis Market Integrated Logistics Center, Republic of Korea
ため、いつでも必要なものを適時に供給してもらえる。 乳をカートに入れて」とか、料理中に卵が切れたら「ジ ーニー、卵をカートに入れて」と、簡単にコマンドを言う だけで良い、便利なシステムである。
家から出て店に行き商品を購入することがなかなか難 しい人は多い。中でも特に、日々忙しい主婦や一人暮ら
しのお年寄り、障がい者や体の不自由な人にとってこ れは非常に有用なサービスである。オンラインショッピ
ングが主流となっているが、パソコンの操作やオンライ ンショッピングモールへのアクセスが容易ではない人
にも、オアシスの音声認識人工知能買物サービスはと ても有用だろう。さらに、韓国全域で誰でも利用可能な
KTギガジーニー加入者の場合、会員登録なしでこのサー
ビスを利用することができる。また、配送情報はギガジ
Oasis Co., Ltd. is a leading food-tech innovator in Korea, offering high-quality organic products and pioneering voice-activated grocery shopping through KT’s Giga Genie. With rapid growth in online and offline platforms, it serves 1.9 million members and projects KRW 500 billion in sales by 2025. ㈱オアシスは、韓国を代表するフードテック革新企業であり、 高品質なオーガニック製品を提供するとともに、KTのギガジー ニーを活用した音声認識型食料品ショッピングを先駆けて展 開しています。オンラインおよびオフラインプラットフォームで 急成長を遂げ、190万人の会員を抱え、2025年までに売上高 5000億ウォンを目指しています。
24
New Item
25
Hoengseong Hanwoo: The Premium Beef Exported by Hoengseong Livestock Cooperative
Celebrated for its exceptional standards and outstanding reputation, Hoengseong Hanwoo is widely recognized as Korea’s premier beef brand. In January 2024, the brand was inducted into the Hall of Fame after winning the Customer Satisfaction Management Award for ten consecutive years. In February, it received the Korea First Brand Award for the eighth consecutive year, and in March, it was ranked first in the Korean Industry Brand Power Index for an impressive 18th consecutive year. In addition to its accolades, Hoengseong Hanwoo achieved the Excellent Livestock Brand Certification
for the 19th consecutive year in September 2023, and the National Premium Certification at the Livestock Brand Contest for the 11th consecutive year in December 2023. The brand also topped the Global Brand Competence Index for 12 consecutive years in 2021 and won the National Brand Award for three consecutive years in 2020. The Hoengseong Livestock Cooperative manages ever y aspec t of Hoengseong Hanwoo production through an integrated system that encompasses pedigree management, breeding, slaughter, processing and sales. The premium branding project for Hoengseong Hanwoo began in earnest in 1995, focusing on rigorous pedigree verification. Each calf is individually checked for purity and uniqueness before registration. Only members of the cooperative can purchase these true-breed calves, ensuring the preservation of the highest quality pedigrees through years of meticulous oversight. In addition, the cooperative’s genetic development program advances Hanwoo’s breeding standards by implanting embryos from elite bloodlines, producing true-breed calves and maintaining the brand’s commitment to excellence. Uniform breeding practices and scientific quality management further underscore the superiority of Hoengseong Hanwoo. The cooperative supplies uniform feed and implements consistent management programs to ensure optimal fattening. In addition, the production base for premium steers has been expanded to produce the highest quality beef in Korea. Hoengseong Hanwoo boasts a first-grade beef yield of more than 90%, with 30% of this yield achieving top grade. The cooperative exclusively markets beef from this premium selection, ensuring that only the finest quality reaches consumers. It was also one of the first in Korea to implement a traceability system that tracks every step from birth and rearing to slaughter, processing and sales. This comprehensive approach has solidified Hoengseong Hanwoo’s reputation as a world-class brand representing Korean beef. Over the past five years, the Hoengseong Livestock Cooperative has achieved steady growth. Annual sales were approximately KRW 114.2 billion
in 2020, KRW 127 billion in 2021, KRW 138.8 billion in 2022, KRW 130 billion in 2023, and KRW 114.5 billion as of November 2024. During this period, the cooperative managed 1,188 member farms, 52,367 heads of cattle and 5,715 heads of slaughter cattle in 2020; 1,189 member farms, 53,155 heads of cattle and 6,664 heads of slaughter cattle in 2021; 1,171 member farms, 53,697 heads of cattle and 6,953 heads of slaughter cattle in 2022; 1,120 member farms, 51,170 heads of cattle and 6,849 heads of slaughter cattle in 2023; and 1,065 member farms, 48,136 heads of cattle and 6,926 heads of slaughter cattle as of November 2024. On average, the cooperative produces 150 tons of roast beef cuts, 140 tons of bone-in products, 25 tons of jerky, 2 tons of sausages, and 1 ton of tteokgalbi annually. Since the cooperative began exporting to Hong Kong in July 2016 and Cambodia in 2017, it has achieved remarkable results: 5,400 kg worth USD 490,000 in 2020; 6,700 kg worth USD 600,000 in 2021; 5,600 kg worth USD 570,000 in 2022; 2,400 kg worth USD 350,000 in 2023; and 3,500 kg worth USD 340,000 as of November 2024. From 2016 to November 2024, the cooperative exported 47,437 kg of beef to Hong Kong, 268 kg to Cambodia in three shipments between 2017 and 2019, and 99 kg in one shipment to Mongolia.
26
New Item
27
横城畜协出口海外的“横城韩牛” 横城韩牛品质一流，是韩国顶级的韩牛品牌产品。2024
牛的优势。饲料直接由畜协统一供应，并采用相同的饲养
2月，连续8年获得韩国第一品牌大奖。3月，连续18年荣
饲养基础，从而可以生产出最高级的牛肉。横城畜协韩牛
年1月，连续十年获得顾客感动经营大奖，登上名誉殿堂。 登韩国产业品牌力量第一名。2023年9月，连续19次获得
优秀畜产品品牌认证。同年12月，在畜产品品牌竞赛中 连续11次获得国家名品认证。2021年，连续12年荣登全
球品牌力量指数榜首。2020年，连续三年获得国家品牌 大奖，验证了其作为顶级韩牛产品的品质。
横城畜协针对横城韩牛从血统管理到饲养、屠宰、加工、 销售建立了完整的管理体系。横城韩牛品牌的打造始于 1995年。为了通过严格的检验确立和维护血统，付出了
许多努力。横城畜协韩牛会对每头牛犊确认血统纯度和 特性后进行血统登记。登记的优质牛犊仅限横城畜协的
牧户方可购买。多年来，以此方式进行血统的维护管理。 同时通过优质血统的基因开发项目，成功通过受精卵移 植诞下了继承最高血统基因的母牛。
统一的饲养方法和科学的质量管理进一步提升了横城韩
管理程序进行喂养。此外，还成功扩充了生产优质阉牛的 的一等级牛肉出现率超过90%，属于韩国最高水平。更值 得一提的是，这90%中有30%为最高等级的牛肉。横城
畜协生产的韩牛肉中只有高等级肉类才可以作为品牌肉 进行销售。此外，还早早引进了从出生、饲养、屠宰、加工 到销售的“生产履历制”。横城畜协韩牛是代表韩国走向 世界的韩牛品牌。
以横城畜协近5年的基本情况来看，2020年销售额约达
1142亿韩元，合作社成员为1188家牧户，饲养数量为 52367头，屠宰的数量为5715头。2021年销售额约达
1275亿韩元，合作社成员为1189家牧户，饲养数量为 53155头，屠宰的数量为6664头。2022年销售额约达
1388亿韩元，合作社成员为1171家牧户，饲养数量为 53697头，屠宰的数量为6953头。2023年销售额达1300
亿韩元，合作社成员为1120家牧户，饲养数量为51170
头，屠宰的数量为6849头。2024年以11月底为准，销售
Hoengseong Hanwoo
量为48136头，屠宰的数量为6926头。每年生产150吨
Hoengseong Hanwoo is recognized as Korea’s finest beef brand, celebrated for its quality and reputation. It achieved multiple accolades in 2024, including a Hall of Fame induction and consecutive awards for customer satisfaction and brand power. The cooperative manages all production aspects, ensuring high standards through pedigree verification and genetic advancements.
额约达1145亿韩元，合作社成员为1065家牧户，饲养数
牛肉，140吨牛骨产品，加工食品包括25吨牛肉干、2吨香 肠、1吨牛肉饼。
横城畜协自2016年7月开始向中国香港出口，2017年开 始向柬埔寨出口。过去5年的出口情况：2020年出口约
5400公斤，出口额约达49万美元；2021年出口约6700公
斤，出口额约达60万美元；2022年出口约5600公斤，出口 额约达57万美元；2023年出口约2400公斤，出口额约达
35万美元；2024年以11月底为准，出口约3500公斤，出口
额约达34万美元。按国家分类，自2016年至2024年11月 底，总共向中国香港出口了47437公斤，自2017年至2019 年，分三次向柬埔寨出口了共268公斤，向蒙古出口了99 公斤的牛肉产品。
横城韩牛被公认为韩国最好的牛肉品牌，以其质量和声誉而闻 名。它在 2024 年获得了多项荣誉，包括入选名人堂以及连续获 得客户满意度和品牌力奖项。该合作社管理所有生产环节，通过 谱系验证和基因进步确保高标准。 MANAGING DIRECTOR: Ko Deuk-hyung TEL: +82-33-343 -0005 E-MAIL: ken1021@hanmail.net WEBSITE: www.hbeef.com ADDRESS: 337, Hoengseong-ro, Hoengseong-eup, Hoengseong-gun, Gangwon-do, Republic of Korea
28
KAF Trends
Trend & Products
The
UP CYCLED Food Trend
F
ood upcycling is the process of creating new products or items by reusing other wise discarded or unused food ingredients. Unlike traditional recycling, which repurposes materials at a similar value level, upcycling transforms these ingredients into new, higher-value products. This approach not only reduces food waste generated during production, distribution and consumption, but also maximizes the use of existing food resources, helping protect the environment and promote a sustainable food industry. In South Korea, the market for upcycled food is expanding in parallel with the rapid growth of the food tech sector, with various upcycled products
emerging from the industry. This trend is expected to gain further momentum as consumer awareness of environmental sustainability and value-driven consumption continues to grow. In 2022, the Ministry of Agriculture, Food and Rural Affairs included upcycled food as one of the “10 Core Food Tech Innovations” that the ministry aims to promote. By 2026, a dedicated research and development support center focusing on food upcycling technology and commercialization will be established in Naju. Upcycled food products can be broadly categorized into two main types based on the materials used: those made from food byproducts and those made from imperfect or “ugly” products with low marketability. Ex-
29
amples of products made from food byproducts include RE:HARVEST’s “RE:NERGY Powder” energy bars, which are made by reusing byproducts from beer brewing and Sikhye (traditional Korean rice drink) production, and Pulmuone’s “Earth Diet Tteokbokki,” which are made from tofu scraps and soy pulp. Upcycled products using imperfect products include Bumpy Factory’s “Bumpy Vegetable Pickles,” Korea Pear Agricultural Cooperative’s “Pear Juice,” and Samsung Welstory’s “B. YUMMY” healthy convenience foods, all of which use surplus or
discarded agricultural products. Although the upcycled food sector in South Korea is still in its infancy, it holds immense potential for innovative business models. Unlike the highly competitive traditional food industry, the upcycled food market offers a wealth of untapped opportunities. Companies can leverage unique ideas and cutting-edge technologies to gain a competitive edge in this emerging field. As environmental protection and sustainable development become global priorities, upcycled food will undoubtedly play a pivotal role. Both businesses and consumers must actively engage in and support this important initiative.
30
KAF Trends
Trend & Products
31
Re:Nergy Bar RE:HARVEST
Pear Juice Korea Pear Agricultural Cooperative
アップサイクルフードのトレンド
アップサイクルフードとは、廃棄されたり消費されなかっ た食品素材をリサイクルして、新しい食品や製品を作るこ
とを意味する。再利用して従来と同等な価値の製品を作
るリサイクルの概念よりも一段階発展した概念で、 より付
い食品がある。食品の副産物で作るアップサイクルフード には、 ビールやシッケ(発酵米のジュース)の製造過程でで
きる副産物を加工した「リナジー(RE:nergy)パウダー」を
Earth Diet Tteokbokki Pulmuone
原料にして製造するリハーベスト社のエナジーバーや、豆
腐の製造過程で発生するカスやおからを活用して作るプ
加価値の高い新しい製品を作ることである。食品の生産、
ルムウォンの「地球メニュードングルトッポッキ」などがあ
食品資源を効率的に活用することができるため、環境保
品には、WTBTファクトリーの「でこぼこ野菜ピクルス」、韓
流通、消費過程で発生する食品廃棄物を減らし、既存の 護と持続可能な食品産業に貢献することになる。
韓国のアップサイクルフード市場はフードテック市場の拡
大により成長傾向にあり、食品業界では様々なアップサイ
る。 商品価値の低い訳あり農産物で作るアップサイクル製
Bumpy Vegetable Pickles Bumpy Factory
クル製品が発売されている。消費者の環境保護への関心
国梨営農組合の「梨ジュース」、農家で廃棄される農産物
を活用して簡便食品を製造しているサムスンウェルストー
リーの 「ビヨミ」などがある。
韓国国内のアップサイクルフード産業はまだ始まったば
や消費に対する認識の高まりに伴い、 このようなトレンド
かりだが、今後、新しいビジネスモデルを生み出すことが
は今後さらに強まる見通しである。2022年、農林畜産食
できる。従来の食品産業は競争が激しいが、 アップサイク
品部はアップサイクルフードを 「フードテック10大コア技
ルフード市場には新たなチャンスがたくさんある。各企業
州(ナジュ)市にフードアップサイクル技術を開発し商品化
イクルフード市場で競争力を確保することができる。 アッ
術」に選定して支援を開始し、2026年には全羅南道の羅
は、独自のユニークなアイデアと技術を武器に、 アップサ
を進める研究支援センターを設立する予定である。
プサイクルフード産業は、環境保護や持続可能な発展を
アップサイクルフードには素材別活用により食品の製造
過程で生まれるカスなどの「副産物」を原料にして作る新
しい食品と、商品価値の低い「訳あり農産物」で作る新し
追求する現代社会において非常に重要な役割を果たすこ
B. YUMMY Samsung Welstory
とになるはずであり、企業と消費者のいずれも、アップサ
イクルフードに関心を持って努力していかねばならない。
32
KAF Trends
E-Commerce
33
Korean
Red Chili Powder on Japanese Online Marketplaces
Red chili powder, made by drying and grind- ordered this to make my own kimchi. It tastes ing red chili peppers, is an essential spice and excellent” and “It adds a vibrant color to my ingredient in Korean cuisine. It plays a key role kimchi and has a pleasant aroma with a mild, in iconic dishes such as kimchi, stews, salads smooth heat.” and braised dishes, imparting a distinctive spicy flavor. For Koreans who grew up eating kimchi, dishes seasoned with red chili powder 在日本网上商城出售的韩国辣 hold a special place in their hearts. This deep connection is particularly evident during the 椒面 winter kimchi-making season, when families seek out the finest red chili powder, know- 辣椒面是将辣椒晒干后粉碎制成的粉末，是韩国 ing that its quality and quantity significantly 料理中不可或缺的主要调料和食材。辣椒面可以 affect the flavor and overall quality of their 给食物增添辣味，包括韩国代表饮食辛奇在内，广 kimchi. In Korea, regions such as Sunchang 泛用于各种汤类、凉拌菜、炖菜等多种料理。韩国 and Cheongyang are known for producing 人从小吃辛奇长大，对辣椒面情有独钟，可谓无辣 the highest quality red chili powder. In Japan, the growing popularity of Korean 不欢。尤其，到了冬天腌制辛奇的时候，更是不辞 cuisine, driven by the Korean Wave (Hallyu), 辛苦地去搜寻优质的韩国产辣椒面。因为辣椒面 has led to the increased use of Korean red chili 的质量和使用量会直接影响到辛奇的味道和品 powder. Korean food is now widely available 质。在韩国，属全罗北道淳昌地区和青阳地区出 in Japan, with many restaurants in Koreatowns 产的辣椒面最有名。 using authentic Korean ingredients, including red chili powder. Unlike Chinese red chili pow- 在日本，受到韩流热潮的影响，人们对韩国饮食的 der, which is prized primarily for its heat, Ko- 关注度逐渐提高，有不少人逐渐开始使用韩国产 rean red chili powder boasts a more complex 辣椒面烹饪食物。在日本可以很容易地品尝到韩 flavor profile that balances heat with subtle 国料理，韩国人聚居地区的各种韩餐厅也都使用 sweetness. This nuanced flavor has earned Korean red chili powder a premium reputation 辣椒面。相比只有辣味的中国辣椒面，韩国辣椒面 among Japanese consumers. As kimchi con- 同时具有辣味和甜味，以此在日本消费者的心目 sumption continues to grow in Japan, more 中塑造了高级感。随着日本辛奇消费量的增加， consumers are turning to Korean red chili pow- 越来越多的人开始使用辛辣刺激的韩国辣椒面。 der for its bold and authentic flavor. 在日本的网上商城乐天市场和亚马逊日本站 Korean red chili powder is also readily available on Japanese online marketplaces 上可以轻松找到韩国辣椒面产品。主要有清净 such as Rakuten and Amazon Japan. Popular 园 的“太 阳 椒 辣 椒 面”、宗 家 的“国 产 辣 椒 面”、 brands include Chung Jung One’s Taeyang- ( 株 ) H a n S a e n g 的“1 0 0 % 国 产 辣 椒 面”、泉 牌 cho Red Chili Powder, Jongga’s Domestic Red （Sempio）的“辣椒面”等。购买辣椒面的消费者 Chili Powder, HanSaeng’s 100% Korean Red 们纷纷留下了“为了在家做辛奇而买的，味道很 Chili Powder, and Sempio’s Red Chili Powder. “做辛奇时用了辣椒面，颜色很漂亮，也很香， Customers who have purchased these prod- 好”； ucts often leave glowing reviews such as, “I 口感微辣，很棒”等好评。
34
KAF Trends
Your K-Food Partner, aT
35
Introduction to
The외식
Korean Foodservice Industry Information
Agricultural and Food Information Platforms Operated by Korea Agro-Fisheries & Food Trade Corporation (aT)
Korea Agro-Fisheries & Food Trade Corporation (aT) operates a number of online platforms to improve accessibility to information in the agricultural and food sector. Among the most prominent of these platforms are the KATI (a specialized website for agricultural and food export information), the FIS (Food Industry Statistics Information), and The 외식 (Korean Foodservice Industry Information).
KATI
Agricultural and Food Export Information Platform
3
1
The KATI platform is designed specifically for Korean agricultural and food exporters, offering a wide range of export-related information in six main categories. The platform provides access to agricultural and food export news, market trend reports, tariff rates, import regulations by country, and more. In addition, it delivers timely insights into global market trends, trade statistics, country-specific regulations, and pressing global export issues.
FIS
Food Industry Statistics Information
2
The FIS provides statistical information covering various areas of the food industry, including food manufacturing, food service, and food consumption. It also offers research reports, publications, and a community function for food industry professionals to share information and communicate.
This platform specializes in providing foodservice market insights and outlook, foodservice business survey results, foodservice training and seminar information, foodservice in dus t r y t re n ds , ove r s e as expansion opportunities for foodservice companies, and reports on business co n di ti o ns an d ingredient purchasing trends.
Each platform delivers in-depth information on various topics in the agricultural and food industries and features intuitive interfaces for ease of use. These online platforms play an essential role in enhancing the competitiveness and development of Korea’s agricultural and food industries and provide a foundation for their sustainable growth and development.
KATI
FIS
The외식
The KATI is a specialized trade information platform for the agricultural and food sectors. It provides essential information for agricultural and food exporters, including overseas market data, foreign food certifications and regulations, export statistics, and import systems. The KATI also provides insights into export procedures, tariff rates, and promising products with the aim to support Korean agricultural and food companies’ expansion into international markets.
The FIS is a comprehensive information system for the food industry, providing a wealth of resources for professionals. These include market trends in the domestic and international food industries, ingredient information, and support programs for food businesses. The FIS delivers its data in various formats, such as files, open APIs and visualizations, ensuring that users can access and use the information easily and conveniently.
The외식 is Korea’s only dedicated portal for the foodservice industry. It provides comprehensive information on domestic foodservice industry trends and outlook, overseas expansion opportunities, daily ingredient price updates, food tourism, and more. The platform gathers and delivers the information that foodservice professionals and consumers seek, while also providing details on various support programs that contribute to the growth and development of the foodservice industry.
Agricultural and Food Export Information Platform
Food Industry Statistics Information
Korean Foodservice Industry Information
36
On the Table | Photo Essay |
37
K
orea’s street food stalls, known as pojangmacha, are one of the country’s most iconic culinary traditions, with a rich history. These vibrant stalls serve a variety of snacks such as tteokbokki (stir-fried rice cakes), eomuk (fish cakes), gimbap, and sundae (blood sausage) at affordable prices. The unique atmosphere of pojangmacha creates a casual space for people to gather and enjoy quick meals together. Recently, Korean street food has gained international recognition, notably through the Netflix program Street Food: Asia, which highlights the wide range of Korean street snacks. For Koreans, dishes like tteokbokki shared with friends on school streets or near local markets have become nostalgic comfort foods. In Seoul, popular spots for enjoying pojangmacha snacks include Namdaemun Market and Gwangjang Market, with many other street corners across the city offering similar delights.
Taste the
Nostalgia of
Street Food
at Pojangmacha Snack Stalls
38
On the Table
K-Food Recipe
39
Enjo yy ou r
TTEOKKKOCHI Rice Cake Skewers
m
l! ea
Tip
Adjust the amount of gochujang in the sauce to control the heat. For a fun twist, try adding sausage between the rice cakes to make so-tteok so-tteok (sausage and rice cake skewers), a popular snack found at Korean rest stops!
Tteokkochi is a popular Korean street food featuring rice cakes that are skewered, deep-fried, and coated in a spicy-sweet gochujang sauce. Made from rice flour, the rice cakes have a chewy texture and savory taste, and the combination of spicy and sweet flavors distinguishes this dish from tteokbokki (stir-fried rice cakes). Tteokkochi is a simple and versatile dish that can be customized with various ingredients, making it an accessible and enjoyable snack for everyone. It can be enjoyed on its own or as a side dish with beer or soju.
Ingredients
Instructions
200g rice cakes 2 tbsp cooking oil 1 tbsp gochujang (Korean chili paste) 2 tbsp ketchup 1 tbsp sugar 1 tsp minced garlic 1 tsp sesame oil a pinch of sesame seeds
1. Soak the rice cakes in water to soften them, then drain. 2. Lightly coat the rice cakes with oil to prevent them from sticking together.
3. Mix the sauce ingredients together to make the tteokkochi sauce.
4. Heat a generous amount of oil in a frying pan and cook the rice cakes until golden and crispy.
5. Skewer rice cakes and coat both sides with prepared sauce.
40
K-FOOD Recipe
On the Table
41
Related Products Philippine Office Stick Rice Cake NongHyup
Pure Refined Soybean Oil Haepyo
Sunchang Gochujang (red chili paste) Chungjungone
The Philippine office is located in Manila, the capital of the Philippines. It is the 13th most populous country in the world and has a young consumer base with a median age of 25. South Korea and the Philippines have signed a free trade agreement (FTA) to gradually reduce tariffs on agricultural and seafood products, making the Philippines a promising market for the expansion of Korean food products. At the Philippine office, efforts are underway to identify local demand for Korean agricultural and food products and expand their market presence. To this end, the young overseas pioneers actively engage in market exploration and development activities.
Philippine Office SNS QR
@ at_philippines
Ongoing projects in 2024 Project
01
Rich Tomato Ketchup Chungjungone
White Sugar
CJ CheilJedang
Minced Garlic Pulmuone
Project
02
Sesame Oil Ottogi
Sesame Seeds
Ottogi
Project
03
2024 Philippine Agro-Food Sales Roadshow Period: May 15 –18, 2024 Location: Manila, Philippines Participants: 12 exporters and 40 buyers Key Achievements: 1) 139 meetings with Philippine importers and distributors, achieving a total consultation value of USD 33.24 million, including a long-term supply contract worth USD 30 million (over five years) and an onsite contract worth USD 500,000 for Youngpoong Yopokki products. 2) Hosted a large-scale local buyers’ meeting to faciliate connections between major Philippine buyers and small and medium-sized Korean food exporters, strengthening their business networks. K-Food Promotion Event in Collaboration with a Major Philippine Shopping Mall Objective: To celebrate the 75th anniversary of Korea-Philippines diplomatic relations by hosting a large-scale event featuring Korean agro-food tasting and experiential activities. The goal was to enhance awareness and sales of K-foods in the Philippine market. Period: May 4 – 5, 2024 Location: SM Mall of Asia, Pasay City, Metro Manila Scale: A booth at the SFFF venue (4m x 5.5m). Products: Beverages, instant noodles, Youngpoong’s Yopokki, Bioport’s Yuja tea, Maeil Dairies’s Seventeen-brand tteokbokki and snacks, Moguchon’s Samgyetang, Yuja tea, Hallabong tea, and more. Target Audience: Over 200,000 daily visitors at the B2C event. Offline Promotion Event for Korean Paprika in the Philippines Period: July 11 – August 11, 2024 Location: Manila, Philippines [Landmark stores (5 locations) and S&R (1 location)] Promotion Strategy: To celebrate the first successful export of Korean paprika to the Philippines and help identify new sales channels through promotions, marketing campaigns and in-store events.
Products: Korean paprika Target Audience: Event attendees, including 30,255 daily visitors and over 500 club officials.
Farewell Message for the Closure of
Dear readers of Korea Agrafood Magazine, We would like to express our heartfelt thank you to all of you who have loved and supported Korea Agrafood over the years. Thanks to your unwavering interest and encouragement, Korea Agrafood has played an important role in raising awareness of the agricultural and food sectors and fostering a deeper understanding of agriculture and food. Regrettably, due to various circumstances surrounding us, we are sad to announce the end of our 30-year journey with the last issue of Korea Agrafood, No. 350, in December 2024, marking the end of a legacy that began on April 26, 1995. We have been proud to share diverse news and information while working together to advance Korea’s agriculture and food industry. It is with a heavy heart that we deliver this final issue. Agriculture and food continue to have a profound impact on our lives, and their importance will only grow in the future.While the magazine is coming to an end, we remain committed to repaying the support and love you have shown us.You can still access agriculture and food information related to export on our website (as referenced in the Your K-Food Partner, aT section). Finally, we would like to thank you once again for the unwavering love and encouragement you have given to Korea Agrafood. The time we shared with you will be cherished and remembered for a long time. Thank you.
gulariaz One of my favorite memories with Agrafood Magazine was when I stumbled upon a recipe for a traditional dish that had always wanted to master but never quite could. The step-by-step guide and helpful tips made the process feel effortless, and the result was nothing short of magical. It was more than just a recipe, it became a new family tradition, bringing everyone together around the dinner table with smiles and laughter. The magazine has always been a source of inspiration, spark-ing culinary quests and flavor explorations in my kitchen, and I'll forever treasure those moments of discovery that Agrafood made possible.
Global Networks 20 Office Asia 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: 86-10-6410-6120~1 070-4617-5090~1, 7377 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 070-7077-6197, 6199, 6205 FAX: 86-21-3256-6328
Dalian Branch Office Room 1302, Xiwang Building,NO136 Zhongshan Road,Zhongshan District,Dalian 116001 (大连市中山区中山路136号希望大厦 1302号)
E-Mail: dalianat@at.or.kr TEL: 86-411-3960-3361~3 070-4617-3278 FAX: 86-411-3960-3362
Hongkong Branch Office
ran_arim_11_ I can’t believe Korea Agrafood Magazine is closing its doors. It’s been such a reliable source of information and inspiration for us farmers and food enthusiasts. I’ll always remember the feature of eco-friendly farming practices that changed our work. Thank you for everything!
Room 1003, 10F Jubilee Centre, 18 Fenwick Street, 46 Gloucester Rd, Wanchai, Hong Kong E-Mail: hkatcenter@at.or.kr TEL: 852-2588-1614~6 070-4617-2696, 7116 FAX: 852-2588-1919
Qingdao Branch Office
Jakarta Branch Office
Room 705, Yuanxiongguojiguangchang Building, No.26, Hongkong Middle Road, Qingdao, 266071, China
The Energy Building 20th FL, Zone F, SCBD Lot.11A JL.Jenderal Sudirman Kav 52-53, Jakarta 12190 Indonesia
(中國 山東省 靑島市 市南區 香港中路 26 号 远雄国际广场 705户)
E-Mail: qingdao@at.or.kr TEL: 86-532-5566-8870~3, 5 FAX: 86-532-5566-8873
Qingdao aT logistics Co., Ltd 266108, Qingdao aT logistics Co., Ltd 3 Baishawan Rd., Liuting Street, Chengyang, Qingdao, China (青岛市 城阳区 流亭街道 白沙湾路3号 青岛爱特物流有限公司)
E-Mail: qingdao_logistics@at.or.kr TEL: 86-532-6696-2229 070-7938-0863~4 FAX: 86-532-6696-2181
Ha Noi Branch Office
E-Mail: jakarta@at.or.kr TEL: 62-21-2995-9032~3, 9035, 9094 070-4617-2695 FAX: 62-21-2995-9034
15 East 40th Street Suite 701 New york NY 10016, USA
Suite 6-04, 6th Floor, Menara Hap Seng, Jalan P. Ramlee, 50250 Kuala Lumpur
E-Mail: newyork@at.or.kr TEL: 1-212-889-2561 FAX: 1-212-889-2560
E-Mail: atcenterkl@at.or.kr TEL: 60-3-2706-4299 070-5223-4901, 070-4617-7238 FAX: 60-3-2706-4301
Los Angeles Branch Office
Singapore Branch Office 1 Wallich Street #14-01 Guoco Tower, Singapore 078881 TEL: 65-9855-8277
Tokyo Branch Office
E-Mail: hanoi@at.or.kr TEL: 84-24-6282-2987 070-4617-7101~2, 7256~7258 FAX: 84-4-6282-2989
(東京都新宿区四谷4-4-10 KOREA CENTER ５F)
CJ Building, Floor 3, 2 Bis 4-6 Le Thanh Ton Street Ben Nghe Ward, District 1, Ho Chi Minh City E-Mail: atcenterhcmc@at.or.kr TEL: 84-28-3822-7504 070-4617-3276, 070-8098-6514 FAX: 02-838-227-503
Bangkok Branch Office #2102 Level 21, Interchange 21, 399 Sukhumvit Road, North Klongtoey, Wattana, Bangkok 10110 Thailand E-Mail: bangkok@at.or.kr TEL: 66-2-611-2627 070-4617-7226~7 FAX: 66-2611-2626
New York Branch Office
Kuala Lumpur Branch Office
#1213, 12th floor., Keangnam Hanoi Landmark 72 Tower, Plot E6, Pham Hung Str., South Tu Liem Dist., Ha Noi., Viet Nam
Ho Chi Minh Branch Office
Pan America
Korea Agro-Trade Center, Tokyo Korea Center 5F, 4-4-10 Yotsuya, Shinjuku-ku, Tokyo, 160-0004, Japan
12750 Center Court Drive South, #255, Cerritos, CA 90703, USA E-Mail: losangeles@at.or.kr TEL: 1-562-809-8810 FAX: 1-562-809-1191
São Paulo Branch Office Av Paulista 1636, 10andar, #1008 – São Paulo CEP 01310-000 E-Mail: saopaulo@at.or.kr TEL: 55-11-3283-0089, 55-11-3286-0059
Europe
E-Mail: tokyo@at.or.kr TEL: 81-3-5367-6656 070-4617-7061~2, 070-8287-3060 FAX: 81-3-5367-6657
Paris Branch Office
Osaka Branch Office
E-Mail: paris@at.or.kr TEL: 33-1-4108-6076~8, 6095~6 FAX: 33-1-4108-2016
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 070-7000-4138 FAX: 81-6-6260-7663
Dubai Branch Office 57528 Office #48, Sunset Mall, Jumeirah Beach Rd, Jumeira 3, Dubai, UAE E-Mail: dubai@at.or.kr TEL: 971-4-339-2213 FAX: 971-4-456-1155
Korea Agro-Trade Center, 89 Rue du Gouverneur Général Eboué (1er etage), 92130, Issy-les-moulineaux, France
Moscow Branch Office 123610, Moscow, Krasnopresnenskaya naberezhnaya 12, 6th floor, 608 office E-Mail: atmoscow@at.or.kr TEL: 7-924-007-1528 070-4617-3277
44