Reinterpreting Late-Night Snacks... CU Launches 4 Types of Fusion Anju

CU Italian Sundae with Basil Pesto and Aglio e Olio. (Photo by CU)

[Asia Economy Reporter Seungjin Lee] CU announced on the 6th that it will introduce four new fusion anju (drinking snacks) that reinterpret street food favorites such as dakbal (chicken feet), gopchang (beef or pork intestines), and sundae (Korean blood sausage).

First, dakbal and gopchang, which tend to have divided opinions, are presented in a Mexican style to appeal to home drinkers. 'Dakbal Cheese Tago' and 'Gopchang Cheese Tago' are fusion dishes where fire-grilled dakbal and spicy stir-fried gopchang are wrapped in tortillas instead of lettuce and dipped in cheese sauce. Each is priced at 6,900 won.

Two types of Italian-style sundae (basil pesto and aglio e olio) combine the basil pesto and aglio e olio sauces typically enjoyed with pasta at Italian restaurants with sundae. The Basil Pesto Italian Sundae features sticky sundae stuffed with glass noodles, topped with cheese powder and basil. The Aglio e Olio Italian Sundae adds garlic and red chili peppers to white sundae for a spicy kick. Each is priced at 3,900 won.

On the 3rd, CU also launched the 'Garlic Gopchang Myeonbok' anju lunchbox in the style of a street food stall, which mixes fresh noodles, spicy gopchang, eggs, perilla leaves, and other toppings with a special tteokbokki sauce.

Kim Mingyu, head of the fresh food team at BGF Retail, said, “These products were planned to be enjoyed by anyone without resistance by adding unique recipes to street food stall menus in line with the recent retro trend. As home drinking, which is simple and convenient at home, is rapidly increasing, we will continue to strengthen differentiated ready-to-eat anju that can only be found at CU.”

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