Daesang Cheongjeongwon Launches New Product 'Matseonsaeng Soup Base'

New product of Daesang Cheongjeongwon Matseonsaeng broth-making tea bags. From the left, Agwi Cheongyang Pepper Tea Bag (72g) and Vegetable Broth-making Tea Bag (72g). (Photo by Daesang)

[Asia Economy Reporter Eunmo Koo] Daesang Cheongjeongwon announced on the 14th that it will launch new products, ‘Matseonsaeng Broth-making Tea Bags’ and ‘Matseonsaeng Broth-making Tablets.’ The tea bags come in two types: Agwi Cheongyang Chili and Vegetable Broth, while the tablets come in three types: Anchovy Dried Pollack, Vegetable, and Beef Bone Broth.

Cheongjeongwon Matseonsaeng Broth-making Tea Bags use roasted pieces of raw materials, allowing for a clean broth to be easily brewed in a short time. Additionally, the tea bags are made from corn starch, making them eco-friendly.

The Agwi Cheongyang Chili tea bag is made by carefully selecting and roasting agwi (monkfish) to remove any fishy smell. It is then combined with domestically grown Cheongyang chili peppers, resulting in a refreshing and spicy flavor. It is perfect for dishes that require a deep and rich broth, such as soybean sprout soup, dried pollack soup, and knife-cut noodle soup.

The Vegetable Broth tea bag contains vegetables such as napa cabbage, radish, onion, garlic, and carrot in a golden ratio based on Cheongjeongwon’s unique know-how. It is suitable for dishes with a light and clean taste, such as beef radish soup, baby food, and banquet noodles.

New Product from Daesang Cheongjeongwon Matseonsaeng Soup Base Granules. From left: Anchovy Dried Fish (100g), Beef Bone (87.5g), Vegetable (100g) (Photo by Daesang)

The solid-type Matseonsaeng Broth-making Tablets can be easily used by simply adding one tablet to boiling water without the need to remove it afterward. Each pack contains 25 individually wrapped tablets for hygienic use.

The Anchovy Dried Pollack Broth tablet contains more than five types of domestic natural ingredients, including anchovies and dried pollack, which provide umami flavor without bitterness and serve as the basic ingredients for broth dishes. It is ideal for dishes requiring a deep and rich broth, such as banquet noodles, soybean paste stew, and steamed egg custard.

The Beef Bone Broth tablet is made by adding carefully selected vegetables to high-pressure extracted Australian beef bones. Notably, the content of beef bones in the raw materials is increased to over 80%, enhancing the rich umami flavor. It is perfect for dishes that bring out the deep flavor unique to beef bone broth, such as dumpling soup and rice cake soup.

The Vegetable Broth tablet contains four types of vegetables?onion, green onion, napa cabbage, and radish?along with domestic shiitake mushrooms, delivering a clean and refreshing taste. It pairs well with light dishes such as baby food, beef soup, and mushroom hot pot.

A Daesang official said, “In response to customers’ needs for various broths, we have launched two types of clean broth-making tea bags and three types of tablets with rich and deep umami flavor. We hope that consumers can cook more deliciously and easily with these new products carefully made with Cheongjeongwon’s know-how.”

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