"The Artisan Ramen Embodies Harim's Philosophy and Technology"
"The Kitchens That Left Home Have Become a Communal Kitchen"
Eggs Make All the Difference: Eggs Laid Today, Shipped Today
Kim Hongguk, chairman of Harim Group, stated on the 26th, "It only takes 100 to 150 won to make a single packet of ramen soup base."
At a press conference for '2025 in Iksan' held at Harim First Kitchen in Iksan, Jeonbuk on this day, Chairman Kim emphasized, "We simmer chicken, beef bone, and kelp at low temperatures for over 20 hours to make liquid soup base. This process costs us 1,000 to 1,500 won, but we chose this path to ensure an honest flavor." He explained that the reason why Harim Group's 'The Gourmet Artisan Ramen' is priced higher is because it uses premium ingredients compared to competitors.
He added, "The Gourmet Artisan Ramen is not just a well-selling product, but a creation that embodies Harim's philosophy, principles, technology, and responsibility. Since there are consumers who prefer traditional ramen flavors, we also produce ramen with dried soup base, which costs 100 to 150 won, in parallel to offer more choices."
Kim Hongguk, chairman of Harim (center), is attending the opening ceremony of 'NS Food Festa 2025 in Iksan' held at Harim First Kitchen in Iksan, Jeonbuk on the 26th. Photo by Asia Economy
Chairman Kim stressed, "The essential value of food lies in its taste, and the best taste comes from the freshness of the ingredients. If it’s not fresh, it doesn’t enter; if it’s not the best taste, it doesn’t go out. We run our food business based on this principle."
Since breaking ground in 2018, Chairman Kim has built processing plants and advanced logistics centers, transforming Iksan into a comprehensive food complex. He said, "As the cooking function gradually disappears from home kitchens, that function has moved to food processing plants. The communal kitchen created by these 'kitchens that have left home' is what we call First Kitchen." He added, "Just like a home kitchen, we openly display the ingredients and transparently show the manufacturing process, even accepting feedback from consumers."
Inside First Kitchen, there is a dedicated tour path for customers. Visitors can observe the entire process from ingredient input to manufacturing, packaging, and shipping. Chairman Kim said, "Just like a home kitchen, transparent disclosure is essential to building customer trust. Trust is what guarantees pride and responsibility in the food business."
Since last year, Harim has been operating a smart logistics center called FBH (Fulfillment By Harim). The production plant and FBH are directly connected by conveyor. Products are placed in tote boxes and move straight through inspection, picking, packaging, and shipping. Steps like pallet packing at the factory, truck transport, storage at the logistics center, and repackaging have been eliminated.
Chairman Kim explained, "The reason we eliminated warehouse storage is to uphold our philosophy. If it’s not fresh, it doesn’t enter; if it’s not the best taste, it doesn’t go out."
Based on FBH, Harim also operates the 'ODD GROCER' platform. When a customer places an order, the order information is simultaneously sent to the production farm and FBH. For example, if sesame oil is ordered, it is immediately pressed at a partner factory, sent to FBH, and shipped out the same day. Thanks to this system, eggs laid today can be delivered within 24 hours.
FBH is also equipped with combined packaging technology, allowing room-temperature, refrigerated, and frozen items to be shipped together in a single box. Even if one- or two-person households order small quantities of various items, they can experience 'real freshness produced today.'
Meanwhile, the food culture festival 'NS Food Festa 2025 in Iksan' marks its 18th year this year. The event is co-hosted by Iksan City and Harim Group's NS Home Shopping, and is a governance-type food festival involving the local community.
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