"CJ CheilJedang Expands Yuksu-type Menu Lineup with Launch of 3 Bibigo Jinguk Yuksu Varieties"

[Asia Economy Reporter Eunmo Koo] CJ CheilJedang is expanding its lineup of broth-type menu items in the Bibigo soup category.

On the 12th, CJ CheilJedang announced the launch of three new broth soup products called 'Bibigo Jinguk Broth,' which are ideal for use as base stocks.

The three types of Bibigo Jinguk Broth?'Beef Brisket Broth,' 'Anchovy Seafood Broth,' and 'Chicken Broth'?are each brewed for an optimal time according to their unique ingredients, embodying the characteristic of Bibigo soups: "rich broth deeply brewed with quality ingredients." They can be used conveniently and quickly in cooking without the hassle of separately brewing ingredients or needing to dilute with water and add seasoning.

Bibigo Beef Brisket Broth is a clear and deep broth brewed for a long time with beef brisket, garlic, and green onions, making it ideal for clear soup dishes such as beef radish soup and shabu-shabu. Bibigo Anchovy Seafood Broth is characterized by a deep and refreshing taste brewed with domestic anchovies, dried pollack, and dried shrimp, perfect for dishes like banquet noodles and soybean paste stew. Bibigo Chicken Broth is brewed with domestic chicken and chicken bones, offering a mild and rich aroma, suitable for chicken kalguksu and chogye noodles.

With the launch of these broth-type products, Bibigo soup dishes now total 27 varieties. According to Nielsen Korea, CJ CheilJedang recorded a market share of 41.4% in the soup, stew, and hot pot market last year and maintained first place with a cumulative 43.3% in the first quarter of this year.

Ji Seunghyun, head of the Bibigo Brand Group HMR team at CJ CheilJedang, said, "The three types of Bibigo Jinguk Broth will be especially welcomed by consumers who enjoy cooking," adding, "We will continue to work harder to expand the usability of Bibigo soups and get closer to consumers."