Orion snacks on sale in China. The company released flavors such as Mexican BBQ Turtle Chips in China to appeal to local tastes. [ORION]
Korean food companies are finally emerging from the shadow of the unofficial Chinese boycott on Korean products following the deployment of the U.S.-led Terminal High Altitude Area Defense (Thaad) antimissile system.
Korean food exports to China reached a record $1.51 billion last year, according to data released by the Korea Agro-Fisheries & Food Trade Corporation last December. In 2017, Korea only exported $1.36-billion worth of food products to the country, 7.7 percent less than the previous year.
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Food exports are recovering on the back of strong sales of classic Korean snacks, such as Orion’s Choco Pie and popular instant noodles Shin Ramyun and Buldak Bokkeummyeon.
According to Orion, its Chinese subsidiary posted 141.6 billion won ($125.8 million) in operating profit last year, or seven times more than in 2017. The operating profit margin also recovered to pre-Thaad levels, reaching 15 percent in 2018.
The confectioner launched 15 new snacks, including Turtle Chips and strawberry-flavored Choco Pie in China last year, introducing such flavors as Mexican BBQ Turtle Chips exclusively in China to appeal to local tastes. Turtle Chips were especially successful, raking in 4 million in sales volume within the first seven months after launch. Steady sellers, such as Choco Pie, also helped Orion pull through.
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“Our company is performing better thanks to recovering sales at small local stores, ” said Lee Young-kyun, a managing director at Orion. “We will try to bring revenue and profitability to pre-Thaad levels by introducing over 10 new products this year and continuing to improve our business structure and management.”
Instant noodle maker Nongshim also demonstrated strong performance last year. From the first quarter last year, Nongshim’s Chinese subsidiary Shanghai Nongshim Foods turned around its losses from the Thaad shock and posted gains ever since. Thanks to improved sales online, its Chinese subsidiary racked up $280 million in revenue last year, 23 percent more than in 2017.
It sold 5-million-yuan ($720, 000) worth of goods during the 24-hour annual shopping festival on Alibaba’s shopping site Tmall, 25 percent more than on Singles Day the previous year. Nongshim’s online sales last Nov. 11 was over 10 times higher than the daily average.
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Samyang Foods, another noodle maker, recently secured access to China’s vast retail network by teaming up with Chinese trader Ningshing Ubay International Trade last month. Through the partnership, Ningshing will become the main distributor of Samyang Foods in China and stock its items across 1, 600 convenience stores and supermarkets.
Samyang’s Buldak Bokkeummyeon is at the vanguard of the Korean food offensive. The spicy ramyeon was the No. 1 best-seller among Korean food products at Tmall’s foreign product site, according to the Korea Agro-Fisheries & Food Trade Corporation’s report last November.
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A Very Asian Guide To Korean Food
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Seit jeher glauben die Koreaner, dass Nahrung und Medizin den gleichen Ursprung haben und daher die gleiche Funktion erfüllen, getreu dem Sprichwort „Nahrung ist die beste Medizin“. Sie glauben, dass Gesundheit und Krankheit gleichermaßen von der Nahrung herrühren, die sie konsumieren, und wie sie sie essen, und diese Idee hat eine entscheidende Rolle bei der Entwicklung der traditionellen koreanischen Medizin gespielt, deren Grundprinzip lautet, dass wir Medikamente erst anwenden sollten, nachdem die Nahrung versagt hat.
Now beginning to gain a worldwide reputation as a representative food of Korea, kimchi has been praised for its anti-carcinogenic properties and nutritional value, as well as numerous variations that create excitingly diverse flavors and tastes. The most common type of kimchi is made by mixing salted white cabbage with kimchi paste made of chili powder, garlic, spring onion, Korean radish ginger, fish sauce and other ingredients like fresh seafood. Kimchi can be eaten fresh but is normally consumed after fermenting it for several days. Kimchi is normally eaten after fermenting it for several days although some prefer called mugeunji, (ripe kimchi) which is fully fermented for over one year.
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The ingredients of kimchi vary according to each region and its special local produce and traditions. Seoul, for instance, is famous forgungjung kimchi(royal kimchi), bossam kimchi(wrapped kimchi), chonggak kimchi(whole radish kimchi), andkkakdugi(cubed radish kimchi), while Jeolla-do Province is well known for itsgodeulppaegi kimchi(Korean lettuce kimchi) andgat kimchi(leaf mustard kimchi).
In 2001, the Codex Alimentarius Commission listed Korean kimchi in the internationally recognized standards, and in 2012 officially recognized the term kimchi cabbage, which had previously been referred to as Chinese cabbage until then. In 2006, a US health magazine, Health Magazine, selectedkimchias one of the five healthiest foods on earth.
There are many different varieties of kimchi in Korea. It is a traditional Korean dish made from fermented vegetables, typically Napa cabbage, and a variety of seasonings such as chili peppers, garlic, and ginger.
Delicious Korean Food Import In Various Flavors
There are hundreds of different types of kimchi, and the specific ingredients and seasonings used can vary widely depending on the region, the season, and the personal preferences of the person making it. Some common types of kimchi include baechu kimchi (Napa cabbage kimchi), ggakdugi (diced radish kimchi), and oi sobagi (cucumber kimchi).
In addition to these traditional types of kimchi, there are also many modern variations that incorporate a wide range of ingredients such as seafood, fruit, and even chocolate.
Overall, the variety of kimchi in Korea is vast and diverse, with something for everyone to enjoy. Whether you prefer the classic flavors of traditional kimchi or want to try something more experimental, there is a kimchi out there for you.
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Koreanisches Nationalgericht aus fermentiertem Gemüse und mit verschiedenen Gewürzen, das die Koreaner seit 3000 Jahren essen. Es gilt als fast unverzichtbare Beilage, wird aber auch als Grundlage für die Zubereitung vieler Gerichte verwendet. Angeblich ist der regelmäßige Verzehr von Kimchi einer der Gründe für ihre schlanke Figur.
K-Beauty is to cosmetics what K-Pop is to the world of music. A reworked version - adapted to local tastes, refreshed and rich in multiple influences, particularly Japanese - of what big international labels were offering until then. And with this original and innovative offer, the Land of the Morning Calm has recently established itself as the world’s third-largest cosmetics exporter after France and the United States.
Korean women are known to have very soft skin in general; however, many Korean women desire more translucent and porcelain-like glass skin.
Korean Food Shin Ramyun Hot & Spicy
To fulfill their dearest wish, they invest considerable time and money in cosmetics and beauty products to take care of their skin—which explains where the famous multi-step face-care regime is coming from.
It is difficult to say what Korea is best at as the country has a rich and diverse culture with many strengths and achievements. Some of the things that Korea is known for include:
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