"Familiar yet Fresh"...Reinterpreting Traditional Foods Draws Attention to 'K-Food'

Food Industry Reinterprets Traditional Food and Beverages
Targeting MZ Generation Consumer Preferences

As the craze for 'Halmaennial (Halmae + Millennial generation)' and 'Newtro (New + Retro)' continues among the younger generation, foods that reinterpret traditional beverages and snacks are gaining popularity. The food industry is also capturing consumers' attention by introducing products that preserve traditional flavors while adding familiar tastes and considering convenience for easy consumption in line with these trends.

According to the industry on the 17th, Jeong Food recently launched 'Mogwa Ssanghwa,' a delicious blend of Ssanghwa tea and fragrant mogwa (quince). It features Ssanghwa, which combines 10 traditional ingredients such as angelica, jujube, and peony, enhanced with domestic mogwa to create a refreshing taste. Rich in zinc, which is necessary for normal immune function, and including beta-glucan extracted from flower mushrooms, it is a product that allows easy health care during the upcoming seasonal change. The bitterness unique to Ssanghwa drinks is reduced, and the fragrant mogwa flavor can be enjoyed deliciously by people of all ages, either chilled or warm according to preference.

SPC Samlip released a snack called 'Yakgwaja,' inspired by yakgwa (traditional Korean honey cookie). This snack mimics the traditional shape of yakgwa and harmonizes the subtle cinnamon scent and sweet taste unique to yakgwa. It uses roasted brown rice and rice flour to create a savory flavor, and rice syrup is applied to the surface for a crispy texture. The snack is bite-sized, making it easy to eat one by one or as a topping on ice cream.

Pulmuone Orga Whole Foods also drew attention by launching 'Brown Rice Bugak,' created in collaboration with a bugak master, recognizing that gim bugak (seaweed chips) is gaining popularity as a healthy traditional snack. Made with Master Artisan Oh Hee-sook, Food Artisan No. 25, 'Master Artisan’s Savory Brown Rice Bugak' is good as a snack or as a side dish with rice. It is carefully made using the traditional method of coating selected seaweed and kelp with glutinous rice paste, drying, and frying, preserving the original nutrition of the ingredients while delivering a savory and crispy texture.

Yonsei Dairy launched 'Yonsei Milk Banana Fresh Cream Rice Cake,' which uses domestically produced glutinous rice to enhance a chewy texture. This product was created inspired by the trend among young people of visiting dessert cafes specializing in rice cakes, known as 'Tteokji pilgrimage.' It is made with 100% domestic glutinous rice. Additionally, Orion recently introduced 'New Rungji,' a rice snack made from 100% domestic rice. Developed to promote rice consumption, this product is baked in an oven rather than fried, allowing for a healthier enjoyment.