Pulmuone Takes First Step Toward Commercializing Land-Based Seaweed Farming... First Menu is 'Perilla Water Seaweed Kalguksu'

Goal to Commercialize Seaweed Products Using Land-Based Seaweed Cultivation Technology Within 3 Years

Pulmuone announced on the 14th that it has taken the first step toward the commercialization of land-based gim (seaweed) farming by launching a new menu item, 'Perilla Seed Mulkim Kalguksu,' made using mulkim harvested through land-based aquaculture.

A researcher at Pulmuone Technology Institute is examining terrestrial aquaculture seaweed being cultivated in a tank called a bioreactor.
[Photo by Pulmuone]

Facing increasing difficulties in securing high-quality gim through marine aquaculture due to rising seawater temperatures, nutrient depletion, and frequent typhoons, Pulmuone has been developing land-based aquaculture technology since 2021. In 2022, Pulmuone signed a joint research agreement with Jeollabuk-do Province in the field of fisheries aquaculture and plans to launch products utilizing land-based gim farming technology within three years.

Land-based gim farming is a technique of cultivating gim on land by growing and harvesting it in large tanks called bioreactors. These tanks replicate the same growing environment as the sea. Through meticulous management, land-based gim farming can prevent gim diseases and allows for year-round cultivation, resulting in high productivity. This makes it a key technology for the future gim aquaculture industry. Currently, Pulmuone produces more than 10kg of land-based mulkim monthly at its Pulmuone Technology Institute in Osong, Chungbuk, after obtaining a land-based tank seawater aquaculture permit in March.

Pulmuone is introducing 'Perilla Seed Mulkim Kalguksu' as its first menu item using land-based mulkim at its vegan-certified restaurant, Plantude COEX branch. This dish uses land-based mulkim, harmonizing the fresh ocean aroma of the mulkim with the nutty flavor of perilla seeds. Mulkim, which refers to gim in its raw state, has traditionally been enjoyed mainly in winter gim-producing regions due to its sensitivity to the environment and difficulty in storage. However, with this menu launch, consumers can now enjoy land-based mulkim, which has excellent protein content, throughout the year.

A representative from Pulmuone Technology Institute stated, “Offering a menu featuring land-based mulkim is significant as both a market test aimed at consumer research and awareness enhancement and as the first step toward the commercialization of land-based gim farming technology.” They added, “Pulmuone will continue to raise awareness of land-based gim based on sustainable and responsible aquaculture technology and contribute to consumer satisfaction through future product launches.”

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