Daesang Cheongjeongwon Anjuya, Ready-to-Eat Room Temperature Snacks 'Perfect for Home Drinking and Camping'
[Asia Economy Reporter Lim Hye-sun] Daesang Cheongjeongwon is expanding its reach from the frozen anju (drinking snacks) home meal replacement (HMR) market to the ambient anju HMR market.
Last year, Daesang Cheongjeongwon launched the ‘Anjuya’ ambient product that can be eaten immediately without any cooking, and this month released two new products under the ‘Baro eat Anjuya (夜)’ line. This brings the total number of ambient anju HMR products to five, including the existing ‘Whole Garlic Spicy Pork Skin,’ ‘Soyang Pork Intestines,’ and ‘Whole Garlic Spicy Pork Backbone Cartilage.’
The new products are two types made primarily from beef: soy sauce beef tendon and spicy beef small intestines with rice cake. As the number of people enjoying drinking alone or at home has increased recently, these products can be enjoyed as convenient drinking snacks without any burden and are perfect for various outdoor activities. The soy sauce beef tendon uses tendon and shiitake mushrooms as main ingredients, with added soy sauce tendon seasoning. The spicy beef small intestines with rice cake combines beef small intestines and ddeokshim, a delicacy cut from ribeye, mixed in a spicy secret sauce.
The biggest advantage is that they can be consumed as is without any special cooking or heating, allowing for easy enjoyment anytime and anywhere. Additionally, they can be stored at room temperature for up to nine months in their packaging.
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Cheongjeongwon pioneered the frozen anju HMR market with Anjuya in 2016. By thoroughly removing the unique odors of byproducts such as intestines and small intestines and maintaining strict hygiene management and research and development (R&D), it gained a reputation for restaurant-level taste and quality, selling rapidly.
In May last year, they launched the ambient Anjuya, marking a full-scale entry into the ambient anju HMR market, and in November, they newly launched the Anjuya Home Pub line and expanded their product range by releasing six types of fried anju.
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