Utilizing Local Specialties... Coexistence with Agricultural, Livestock, and Fisheries Producers
[Asia Economy Reporter Lim Chun-han] CU announced on the 7th that it will launch three types of ready-to-eat meals made with Beolgyo cockles, a representative regional specialty of the southern provinces.
Cockles are rich in protein and essential amino acids, low in fat content, allowing enjoyment without calorie concerns. They are also high in vitamins and taurine, which help relieve fatigue, making them a health food that acts as a natural tonic.
CU will introduce Beolgyo Cockle Bibimbap Lunchbox and Beolgyo Cockle Triangle Gimbap on the 8th, and Beolgyo Cockle Yubu Sushi on the 15th. Taking advantage of the season, the firm and chewy texture of Beolgyo cockles is seasoned with a sweet and spicy gochujang sauce, using savory and salty cockle salad as the main ingredient.
This cockle lunchbox was developed by actively reflecting customer feedback. Instead of using plain white rice, the bibimbap is mixed with seasoned cockle sauce, topped generously with 20% more cockles and Cheongyang chili peppers compared to previous products, and includes a separate packet of sesame oil to enhance the savory flavor of the cockles, completing a hearty meal that satisfies both taste and quantity.
Since 2018, CU has released a series of ready-to-eat meals using Beolgyo cockles every winter. The cockle set lunchbox ranked second in sales within the lunchbox category immediately after its first release and has become a steady seller released every winter.
A BGF Retail official said, “We have prepared a rich seasonal ready-to-eat meal series so that customers can easily enjoy winter delicacies at convenience stores,” adding, “We will continue to launch ready-to-eat meals using regional specialties to develop differentiated menus and strive for mutual growth with local agricultural, livestock, and fishery producers.”
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