CJ CheilJedang Launches 'Bibigo Whole Shrimp Dumplings'... "Leading Domestic Market Rebound"

Achieving Restaurant-Style Dumpling Taste and Quality by Using Whole Shrimp
Consolidation of Technology Built Through Development of Restaurant-Style Dumplings

CJ CheilJedang is revitalizing the mature frozen dumpling market with a major new product, ‘Bibigo Whole Shrimp Dumplings,’ following the success of ‘Bibigo Wang Gyoza.’

On the 7th, CJ CheilJedang announced the launch of ‘Bibigo Whole Shrimp Dumplings,’ which, unlike existing shrimp dumplings that used finely chopped shrimp, contain whole shrimp to replicate the taste and quality experienced in dining out.

Bibigo Whole Shrimp Dumplings embody Bibigo’s differentiated technology accumulated over years of developing restaurant-style dumplings. The texture of the shrimp remains elastic even after freezing, thawing, and cooking. Additionally, a special premix was developed exclusively for whole shrimp dumplings to provide a crispy dumpling skin when pan-fried and a moist skin when steamed.

Following the launch of ‘Bibigo Whole Shrimp Dumplings,’ CJ CheilJedang plans to expand new product releases based on innovative research and development (R&D). Next year, they plan to introduce king-sized dumplings with a fluffy skin achieved through advanced fermentation technology, as well as handmade-style dim sum to broaden the frozen dumpling category.

Notably, the newly introduced product was produced at a global production base and exported to neighboring countries using a C2C (Country to Country) production and export method. It was manufactured at the Kidsna factory in Vietnam and then re-exported to Korea. It was first launched domestically, using the Korean market as a testbed to gauge consumer response before expanding exports to other countries.

CJ CheilJedang previously dominated the domestic frozen dumpling market in 2013 with ‘Bibigo Wang Gyoza,’ which preserved the texture of the filling by dicing meat and vegetables instead of mincing them. In 2019, they created a premium dumpling market with restaurant-style products like ‘Bibigo Handmade Dumplings,’ which appeared hand-crafted. In 2021, they expanded consumer choices by launching plant-based dumplings.

Kim Suk-jin, head of the Bibigo brand group at CJ CheilJedang, stated, “We aim to grow Bibigo Whole Shrimp Dumplings into a major new product following Wang Gyoza to revive the stagnant domestic frozen dumpling market. After verification in Korea as a testbed, we plan to expand into the global market. Through various borderless attempts between countries, we will fulfill our role as the number one player in the frozen dumpling market.”

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