[Distribution Hot People] The Secret of Yangban Pouch Porridge: "29 Years of Tradition and Know-How, The Rice Grains Are Alive"

Kang Kyung-ah, Deputy General Manager at Dongwon F&B Food Science Research Institute
Preserving Rice Grain Texture... Selecting Complementary Ingredients
Dongwon F&B Completes Production Line... Leaps to Leading Brand

[Asia Economy Reporter Lee Seon-ae] “The secret to ‘Yangban Pouch Juk’ lies in putting rice and various raw ingredients together in a pouch and stirring while boiling.”

Kang Kyung-ah, Deputy Manager of Development Team 1 at Dongwon F&B Food Science Research Institute, who has been in charge of developing Yangban Juk for several years, gave a very concise answer about the secret of the number one brand. Dongwon F&B’s juk brand ‘Yangban Juk,’ launched in 1992, has maintained the number one market position for over 20 years because it properly preserves the ‘texture’ by keeping the rice grains intact.

As the leader in the domestic container juk market, Dongwon F&B solidified its position as the leading brand in the domestic ambient juk market by launching ‘Yangban Pouch Juk’ last year, which can be eaten immediately after opening the package, thus actively entering not only the container juk market but also the pouch juk market.

Deputy Manager Kang emphasized, “We strived to maximize the texture while ensuring easy digestion through the optimal blending ratio of glutinous rice and non-glutinous rice,” adding, “As a result, the rice grains remain intact and can be counted one by one.” ‘Yangban Pouch Juk’ is made using a ‘stirring and heating method’ that embodies 29 years of tradition. This method, inspired by traditional juk cooking techniques, minimizes damage to rice grains and raw materials while maintaining the texture.

Great care is also taken in selecting the rice variety, the main ingredient of juk. Kang explained, “We used ‘Sindongjin’ rice from Gimje, Jeonbuk, which has large and firm grains with a good texture,” adding, “Although it is more expensive than regular rice, we chose texture over cost.”

Not only rice but also the secondary ingredients, which determine the type of juk, were very important. First, it was necessary to meticulously check whether various secondary ingredients matched well with the juk. Then, through various tests, they examined how to compose the quality, size, and blending ratio of the selected raw materials to enhance the taste of the juk. Kang said, “Some unexpected ingredients significantly improved the taste of the juk or seemed to go well, but in some cases, they actually lowered the taste,” emphasizing, “This kind of experience can only be gained through thorough testing.”

Before developing ‘Yangban Pouch Juk,’ Kang did not hesitate to visit famous juk restaurants nationwide for a year to obtain delicious juk recipes. He said, “I personally taste at famous restaurants and utilize unique menus in product development,” adding, “We also reflect recipes from famous juk restaurants during new product development.”

Dongwon F&B also made large-scale facility investments to make delicious juk. In 2018, Dongwon F&B took a second leap by completing a Yangban Juk production line of about 3,000 pyeong at its Gwangju factory in Jeonnam. Beyond simple completion, new technologies and facilities were introduced to improve taste and quality compared to existing manufacturing processes. Deputy Manager Kang said, “The persistence in continuously improving taste and quality since launch has been the secret to being loved by consumers for a long time,” adding, “This year, we will target the juk market with even more competitive new products.”

This content was produced with the assistance of AI translation services.