Pulmuone Launches Three Types of 'Yori Yuksu'... Expanding the Broth Market

[Asia Economy Reporter Lim Hye-sun] Pulmuone announced on the 13th that it is expanding the broth market by launching a new concept 'Cooking Broth.'

Recently, as the number of home cooks who prepare meals at home has increased and consumers seeking broths that enhance the deep flavor of soup dishes have grown, the domestic broth market has expanded to about 200 billion KRW. Although various types of broth-related products such as concentrates, powders, coin-shaped solid broths, broth bags, and pouches have been released, there were inconveniences such as long time required to make or brew the broth.

Pulmuone's 'Cooking Broth' allows you to simply pour it directly without adding water or seasoning separately, completing soup dishes easily. It is available in three types: Sagol (beef bone), Seafood, and Jeongol (hot pot), making it usable for all kinds of soup dishes. It saves cooking time as it requires no ingredient preparation, separate cooking, or food waste disposal.

'Cooking Broth' is contained in a six-layer aseptic paper pack that completely blocks light and oxygen, preserving the taste and nutrition as is. It can be stored at room temperature for up to 9 months before opening, and despite its large 1L capacity, it can be stored upright like a milk carton, so there is no worry about taking up space.

'Cooking Broth Sagol' is a deep and rich broth made by simmering Korean beef bones and infusing four kinds of domestic vegetables: napa cabbage, green onion, onion, and radish. It is especially suitable for dishes like doenjang jjigae, kimchi jjigae, budae jjigae, sagol mandu guk, and hwangtae guk, providing a deeper and richer soup flavor.

'Cooking Broth Seafood' delivers a refreshing taste using abundant seafood such as clams, blue crab, dried pollack, and kelp, enhanced with two root vegetables?garlic and radish?and three vegetables?onion, napa cabbage, and green onion?for a deep flavor. It is ideal for any seafood-based dishes like seafood ramen, seafood tteokbokki, banquet noodles, clam kalguksu, and saengtae tang.

'Cooking Broth Jeongol' is a broth exclusively for hot pot dishes, which has not been seen in the market before. It is based on a clear broth brewed from brisket and flavored with kelp for umami, enriched with two root vegetables?garlic and radish?and three vegetables?onion, napa cabbage, and green onion?for a deep soup flavor. Its clear umami taste allows you to make various hot pot dishes such as shabu-shabu, sujebi, and jeongol.

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