Bibigo Juk Challenges Premium Juk Specialty Stores... Launches 3 New Products

[Asia Economy Reporter Lee Seon-ae] CJ CheilJedang announced on the 21st that it will launch three types of ‘Bibigo Premium Juk’ that use premium ingredients abundantly to elevate the taste and quality to a higher level compared to existing products. These products are premium menu items popular even at juk specialty stores, expected to raise the standards and dignity of commercial juk and lead market growth and change.

‘Bibigo Bulnak Juk’ contains richly flavored beef broth with thickly sliced beef bulgogi and chewy octopus in generous amounts. ‘Bibigo Samseon Haemul Juk’ is made with deeply flavored seafood broth and abundantly includes three premium seafood items such as scallops and shrimp. ‘Bibigo Nakji Kimchi Juk’ is a spicy premium hangover juk featuring chewy octopus, well-fermented kimchi, and bean sprouts. The three premium juk varieties come in 450g portions suitable for 1-2 servings, priced at 4,980 KRW (consumer price), about half the price of specialty store menus.

These products were created through CJ CheilJedang’s accumulated R&D and differentiated technology. Using domestically produced rice stored at low temperatures to enhance freshness and deeply flavored broth as the base, the company carefully selected top-quality ingredients such as steak-grade neck meat and scallop adductor muscles. The size and amount of toppings are more than doubled compared to existing products, allowing consumers to clearly feel the richness. The sodium content is even lower than that of existing Bibigo juk and competing products on the market, delivering delicious taste without being overly stimulating.

The premium juk also secures unique taste quality. The beef bulgogi in Bibigo Bulnak Juk is prepared with a technique that mimics grilling over charcoal, producing a natural smoky aroma and flavor. The scallops in Bibigo Samseon Haemul Juk are treated with a texture preservation technology that maintains the scallops’ appearance and soft texture even after sterilization heat treatment. The bean sprouts in Bibigo Nakji Kimchi Juk retain their characteristic crisp texture through a vegetable low-temperature pre-treatment technology.

CJ CheilJedang plans to introduce various premium menu items throughout this year, starting with the launch of the three premium juk varieties. While focusing on creating and expanding the ambient pouch juk market since the launch of Bibigo Juk, the company now aims to lead market expansion by broadening its range to include premium products that meet the increasingly sophisticated consumer standards and demands.

To commemorate the launch of the three Bibigo Premium Juk varieties, a special event titled ‘Newly Introduced Bibigo Juk Specialty Store’ will be held at CJ The Market from the 22nd until July 11th. Customers who purchase the products will be entered into a draw to win an organic spoon and chopsticks set.

Jung Young-cheol, head of the Bibigo Juk team at CJ CheilJedang, emphasized, “Premium juk faithfully reproduces the popular premium menu items of dining-out specialty stores, allowing consumers to experience a ‘premium class’ product,” and added, “We will lead the entire juk market worth 500 billion KRW by spearheading premium juk that combines specialty store-level taste and quality with cost-effectiveness.”

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