Korea Central News Net

Tag: food

  • Oppadak launches new menu item ‘Agent Black K-Chibap,’ a fresh take on chicken and rice.

    Promotional poster for Oppadak’s new menu item, “Agent Black K-Chibap” | Image provided by ETANG

    Oppadak, a premium Korean chicken franchise operated by ETANG, will release its new menu item, “Agent Black K-Chibap,” on July 16. The dish offers a creative reinterpretation of the classic Korean chicken-and-rice combo, catering to a wide range of customers—from spice-loving 20–and 30-somethings to those seeking a hearty meal.

    “Agent Black K-Chibap” is the brand’s first-ever chicken and rice combo, designed with a narrative that transcends traditional naming conventions. According to the concept, a secret agent—assigned the mission of finding the world’s best chicken and rice—discovers the dish at an Oppadak store in Korea and tries to acquire its secret recipe, adding a playful and unique brand narrative.

    Unlike traditional spicy chicken dishes that rely on gochujang (Korean red chili paste), this new offering features a savory soy-based spicy black chicken topped with a blend of cheeses, enhancing the flavor and umami. Rather than being overwhelmingly spicy, it delivers a deep, addictive heat that keeps diners coming back for more.

    The rice component is also noteworthy. While most chicken brands rely on instant rice, Oppadak’s version uses a chef-created “corn and egg butter rice,” with rich butter flavor and the popping texture of corn kernels, creating a rich and satisfying base that pairs well with the spicy chicken.

    Presented on a sleek black plate, the colorful combination of cheese and sauce makes for a visually appealing dish, perfect for sharing on social media. From the aromatic butter when the plate is served to the spicy kick of the first bite, the dish offers a multi-sensory dining experience.

    Moon Hyuk-ki, Executive Director at Oppadak, stated, “Whenever we develop a new menu, our top priority is delivering a new and satisfying experience through fresh ideas. Agent Black K-Chibap addresses common shortcomings in competitors’ similar offerings while also providing foreign visitors—whose numbers at our stores have surged by over 180% year-on-year—with an opportunity to experience Korea’s spicy chicken and rice together.”

    All of Oppadak’s chicken is made from 100% domestically sourced poultry certified by the Ministry of Food and Drug Safety’s HACCP program. The chicken is cooked using a patented method that avoids deep frying, resulting in a distinctive and healthier flavor.

    “Agent Black K-Chibap” will be available starting July 16 at Oppadak locations nationwide, as well as through delivery apps.

  • Helinox & Nanro unveil ‘Jeolliptu & Stove One’ camping cookware on Wadiz.

    Global outdoor brand Helinox and Korean barbecue science community Nanro have jointly launched their first camping cookware set, “Jeolliptu & Stove One,” exclusively through a crowdfunding campaign on Wadiz. | Photo provided by Helinox

    Helinox, a leading outdoor brand, unveiled its first collaborative camping cookware set with Nanro—a Korean community focused on the science of barbecue—via a limited-time campaign on the crowdfunding platform Wadiz.

    The set, which allows simultaneous grilling and stew cooking to enhance flavor, gained widespread attention even before its launch, with over 5,000 early notifications. The product surpassed its funding goal shortly after the campaign began, which will run exclusively on Wadiz until July 30.

    Sulwho Yayun (Outdoor Feast after a Snow) by Kim Hong-do

    ◇ A collaboration inspired by a historic painting

    The project began in late 2023 when Nanro Chairman Choi Jung-yoon showed Helinox CEO Young La a painting from the late Joseon Dynasty titled “Sulwho Yayun (Outdoor Feast after a Snow)” by artist Kim Hong-do. The idea was to reimagine the festive scene from the 18th century with a modern, stylish twist.

    The result is the Jeolliptu & Stove One set, which draws inspiration from historical scenes of people from various social classes gathered around a brazier to grill meat and enjoy camaraderie, now brought to life through a contemporary lens.

    Nanro contributed over two years of research and experimentation focused on barbecue flavor, while Helinox applied its design and functionality expertise to adapt the concept for camping. After a year and a half of joint development, the final product was completed with a central goal of fostering shared culinary experiences.

    Jeolliptu & Stove One captures the essence of Korea’s traditional grilling culture in a modern format. | Photo provided by Helinox

    ◇ Functional innovation rooted in tradition

    The Jeolliptu griddle features a scientific structure that enhances meat flavor and incorporates an “Oil Road” system that channels drippings into the stew compartment, embodying the harmony of grill and soup inherent in traditional Korean barbecue culture.

    Constructed from full three-layer clad metal for superior heat conductivity and retention, the cookware is finished without nonstick coating to preserve the natural taste of ingredients.

    The companion Stove One features a dual-burner system for simultaneous or independent cooking of grill and stew, and is the first in Korea to include a built-in check valve for enhanced safety and usability.

    Its design draws from traditional Korean braziers and paper sliding doors, blending classic aesthetics with modern sensibilities.

    ◇ Gourmet experiences beyond camping

    From planning and design to material selection and cooking tests, this project combines the full expertise of Nanro and Helinox. The set is also ideal for home dining, catering to both culinary novices and gourmet enthusiasts.

    The cookware is available exclusively through Wadiz as a set with portable, easy-to-store accessories. The product is also on display at the Helinox Creative Center (HCC Seoul) in Yongsan, Seoul.

    Helinox, known for its refined design and strong branding, is a globally recognized outdoor brand with a motto of “We’ll elevate your experience.” It creates lightweight, portable outdoor furniture and has expanded into cosmetics, character branding, and cross-industry collaborations with artists, fashion labels, and tech companies. Its flagship products include the Chair One, Table One, Chair Zero, and Cot Tent.

  • Sempio launches four low-sugar Jangs (Korean fermented sauce) products with rich flavor and reduced sweetness using proprietary fermentation techniques

    (From left) ‘Low-Sugar Sun-Dried Gochujang’ made with low-sugar rice fermentation for a clean taste; ‘Low-Sugar Seasoned Ssamjang’ enriched with savory doenjang; ‘Low-Sugar Vinegared Gochujang’ with sweet-and-sour flavor and reduced sugar; and ‘Low-Sugar Bibimjang’ with a cool tang from dongchimi broth | Image provided by Sempio Foods

    Korean food company Sempio Foods has released four new low-sugar jang products that retain deep, rich flavor while significantly reducing sugar content, drawing on 79 years of accumulated fermentation expertise.

    As more consumers carefully examine sugar content in jang products amid the growing “slow-aging” trend, many have expressed disappointment that “low-sugar products don’t taste good.” In response, Sempio introduced four new offerings: ‘Low-Sugar Sun-Dried Gochujang,’ ‘Low-Sugar Seasoned Ssamjang,’ ‘Low-Sugar Vinegared Gochujang,’ and ‘Low-Sugar Bibimjang.’ All four products contain significantly less sugar compared to the top three market leaders in their category, with sugar content ranging from just 2g to 5g per 100g. Notably, ‘Low-Sugar Vinegared Gochujang,’ a summer favorite, has reduced sugar content by 90% compared to conventional versions.

    ‘Sempio Low-Sugar Sun-Dried Gochujang’ features Sempio’s proprietary “low-sugar rice fermentation technology,” which preserves the deep, clean flavor of rice while minimizing naturally derived sugars and calories. The product uses traditionally fermented whole soybean meju, offering a rich, homemade-style umami, and only uses 100% sun-dried chili powder without additional seasoning, delivering a clean and spicy kick.

    ‘Sempio Low-Sugar Seasoned Ssamjang’ is made using “tojang,” a traditional doenjang from aristocratic households, which provides a deep, savory flavor without any overpowering aromas. Ingredients like perilla powder, garlic, and sesame oil are blended in the golden ratio discovered by Sempio’s Korean Taste Research Team, allowing users to enjoy meat and vegetable wraps without adding extra seasoning. The product also uses 0-calorie allulose for a healthier sweetness.

    ‘Sempio Low-Sugar Vinegared Gochujang’ balances sweetness, acidity, and spiciness, unlike conventional versions. It combines expertly crafted gochujang with fermented vinegar made from Korean barley for a smooth tang, while adding pear and lemon juice for a naturally fresh flavor. Toasted sesame seeds and plenty of minced garlic provide depth, making it enjoyable on its own without additional condiments.

    ‘Sempio Low-Sugar Bibimjang’ features a refreshing taste made from dongchimi broth prepared with Korean vegetables, enhanced by the natural umami of fermented soybeans. Premium chili powder, onion, and garlic are blended in optimal proportions, allowing this single sauce to create light, healthy summer noodle dishes like konjac bibim noodles and makguksu.