Jeonnam Agricultural Research and Extension Services Achieves Both Taste and Health in Controversial Tteokbokki

Development of Taro Tteokbokki with Reduced Acrid Taste
Completion of Stick-Type Frying Powder
Technology Transfer to Local Processors

Tteokbokki meal kit with taro cultivated in Gokseong. Provided by Jeonnam Province

Tteokbokki, a top-selling snack that has long been mired in health controversies, has been transformed into a new health food by meeting Gokseong taro from Jeollanam-do.

The Jeollanam-do Agricultural Research and Extension Services announced on the 9th that it has developed a taro tteokbokki meal kit with reduced acrid taste and a stick-type frying powder to promote the consumption of taro, which is Gokseong's representative specialty crop.

Gokseong taro accounts for 58% of the national production and is a representative specialty product of Jeollanam-do, designated as Geographical Indication No. 108.

Taro is rich in minerals such as potassium and calcium, essential amino acids, vitamin C, and dietary fiber.

However, taro is mostly distributed in its raw form or peeled and frozen, with a short storage period of 5 to 6 months. Its unique acrid taste also makes it difficult for various age groups to consume.

To solve these issues, the Jeollanam-do Agricultural Research and Extension Services collaborated with the Gokseong-gun Agricultural Technology Center and conducted two years of research to develop a dried powder ingredient that reduces the acrid taste component by 30% compared to the raw product, thereby increasing convenience and palatability.

The taro tteokbokki meal kit uses this reduced-acrid-taste taro powder ingredient and features specially developed Jorongi rice cakes and tteokbokki sauce, making it enjoyable for people of all ages.

In addition, the stick-type taro frying powder was upgraded from existing taro frying powder products in collaboration with Gokseong Farmya, a company based in Jeonnam Youth Start-up Town, making it more convenient and suitable for single-person households and campers, in line with the latest trends.

Kim Haengran, Director of the Jeollanam-do Agricultural Research and Extension Services, said, "We expect that by transferring the technology of these newly developed taro processed products to local processors and making them more accessible to consumers, it will promote taro consumption and increase farmers' income."