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| Jaecheopguk Spread to Asia, America and Europe |
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| STCL Awarded Prize for Export of Local Products |
| Seomjingang Trade Co. Ltd. |
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Lee Sang-il
the president of STCL
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Jaecheopguk is a broth made with cockles collected from Seomjingang River. These shellfish live only in the area of the river where freshwater and seawater meet. A company called ?eomjingang Trade Co. Ltd.?(STCL) produce Jaecheopguk without adding any artificial seasonings or preservatives. This product found Japanese markets recently thorough a buyer whom STCL first contacted 5 years ago. Also at the ?oodex Japan 2006? held in March in Tokyo, there was a large number of visitors to STCL? booth and many inquiries about the product. STCL was founded in 1994, and it is currently producing 5 items: jacheopguk, gulguk (oyster broth), gulgimguk (oyster and laver broth), gulmiyeokguk (oyster and brown seaweed broth), nokcha chueotang (loach stew with added green tea), nokcha jangeotang (eel stew with added green tea), and nokcha daseulgitang (fresh water conch stew with added green tea). In the domestic market, these products are supplied to 45 stores of a hypermarket chain called ?-Mart? And amongst them the most popular is the jacheopguk, which is well known to have good effects on the liver and in relieving hangovers. This product is marketed in 500g pouches and can be stored for 30 days. The following 4 items are exported to Japan, Singapore, America, Canada, and Germany: jacheopguk, gulguk, gulgimguk, and gulmiyeokguk. These products are consumed mainly by Korean expatriates in these areas for nostalgic reasons and as health foods. Sterilized and packaged in retortable pouches, the products can be stored for a year.
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05 . 22 . 2006
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