Daesang Cheongjeongwon JibeuroON Launches Three Regional Specialty ‘Paldo Byeolmi’ Soup Varieties

[Asia Economy Reporter Choi Saeng-hye] Daesang Cheongjeongwon's online specialty brand ‘JibeuroON’ announced on the 16th the launch of three new ‘Paldo Byeolmi’ soup and stew products that fully capture the unique flavors of various regions across the country.

The new Paldo Byeolmi soup and stew products were selected as the most representative and preferred menus among room-temperature soups and stews, featuring distinctive tastes recreated by regional cooking methods. The lineup consists of three types: ‘Seoul-style Yangji Seolleongtang,’ ‘Daegu-style Pa Yukgaejang,’ and ‘Namdo Beef Seaweed Soup.’

Seoul-style Yangji Seolleongtang offers a clean and light broth with low fat content, containing tender beef brisket, making it a perfect health food for the summer season. It is also highly versatile as a base broth for various soup dishes. Daegu-style Pa Yukgaejang features a spicy and hearty broth with generous ingredients such as large green onions, taro stems, and beef brisket, making it a satisfying meal. Both products use broth simmered for three hours with brisket, allowing for a deeper and richer soup flavor.

Namdo Beef Seaweed Soup is made by boiling 100% Wando seaweed and beef brisket, enhanced with the umami of bamboo-aged Namhaean anchovy fish sauce and the rich aroma of perilla oil.

These new products are shelf-stable and can be stored at room temperature, making them convenient not only for home use but also for outdoor activities such as camping and traveling. The preparation is simple: pour into a dedicated container and heat in the microwave for about 4 minutes and 30 seconds, or pour into a pot and boil for 4 to 5 minutes. For a double boiler method, boil water in a pot and place the product as is inside, heating for about 3 to 5 minutes.

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