Shinsegae Food exports 'Olban Meat-Free Dumplings' to North America, Australia, and more

[Asia Economy Reporter Choi Saeng-hye] Shinsegae Food announced on the 28th that it has developed four types of export-oriented ‘Olban Meat-Free Dumplings’ and has started exporting them to North America, Australia, and other regions.

Shinsegae Food focused on the growth trend of the global frozen dumpling market and the increasing popularity of Korean-style dumplings overseas. According to the global market research firm Industry Research, the global frozen dumpling market is expected to grow at an average annual rate of 7.9%, from $2.32 billion last year to $3.66 billion in 2024. In particular, due to the recent impact of COVID-19, consumers seeking frozen foods have rapidly increased mainly in the United States and Canada. Compared to Chinese or Japanese dumplings, Korean-style dumplings, which are rich in vegetables, are recognized as a healthy food, and demand is steadily increasing.

Accordingly, Shinsegae Food developed Olban Meat-Free Dumplings, which enhance taste, texture, and healthiness by using tofu, mushrooms, seafood, and vegetables instead of meat, and began targeting overseas markets. The newly released ‘Olban Meat-Free Dumplings’ include four types: ‘Savory Myeongran Dumplings,’ ‘Spicy Jjamppong Dumplings,’ ‘Galbi-flavored Dumplings,’ and ‘Seafood Water Dumplings.’ These products apply the meat-free type developed independently by Shinsegae Food to the dumplings previously introduced domestically.

‘Savory Myeongran Dumplings’ feature chewy dumpling skins made with glutinous rice flour, filled with popping myeongran (pollock roe) and savory mayo sauce, providing a rich umami flavor. The ‘Spicy Jjamppong Dumplings’ are a unique product filled with spicy jjamppong broth made with squid, chives, cabbage, garlic, and more.

‘Galbi-flavored Dumplings’ use tofu, king oyster mushrooms, chives, green onions, and onions instead of meat to create a rich texture, and include Korean-style BBQ sauce favored by overseas consumers to maximize umami. The ‘Seafood Water Dumplings’ contain tofu, king oyster mushrooms, cabbage, and seafood, offering a rich aroma and texture. They are convenient to cook by boiling in water like wontons or frying in an air fryer for a snack-like experience.

Shinsegae Food selected the United States, Canada, and Australia as the first export countries for the four types of ‘Olban Meat-Free Dumplings’ and shipped the first batch of 30,000 packs on the 20th. Starting in August, Shinsegae Food plans to sell the four types of Olban Meat-Free Dumplings primarily in the Korean market, including H Mart, the largest Asian supermarket chain in the U.S., and then expand sales channels based on market response. The company aims to expand exports of Olban dumplings to various countries such as China, Singapore, and Mongolia in the future.

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