Following samgyetang and mature chicken, the Korean chicken (native Korean chicken breeds) is also successfully exported
Premium Korean Chicken Brand “Handak”...Excellent Chewy Taste!
A lot of people in the world love chicken because its white meat with low fat and high protein content is healthy. Recently chicken has also started to come under the spotlight as a diet food because it has fewer calories than pork or beef, and more essential fatty acids and unsaturated fatty acids such as linoleic acid.
The production and exports of Korean chicken are on the rise as well. The Ministry for Food, Agriculture, Forestry and Fisheries (MIFAFF) took the lead and established the “Chicken Export Research Institute” in 2008 for the purpose of producing safe chicken meat for export and opening new export markets. The actual amount of exported chicken last year was USD$26.67m, a 39 percent increase compared to the USD$17.68m of 2009. The importing countries are Vietnam, Japan, China (including Honk Kong), and Taiwan.
“Singgreen Food System” Leading the Exports of Mature Chicken
“Singgreen Food System,” a company located in Iksan, Jeollabuk-do, is getting everybody’s attention with its successful efforts to export Korean Chicken for the first time in the industry’s history.
Mr. Kim Jun-hyeong, CEO of the company, founded Singgreen Food System in 2001 and started exporting chicken processed foods to Japan and Hong Kong in the same year. He has been working for the industry for many years, leading the exports of mature chicken. He set up the meat processing system, which can handle 20,000kg of chicken per day and produce 280 tons of chicken processed foods per month. In 2006, the company exported to Vietnam mature chicken, which until then had only been used in the domestic market for processed foods. The endeavor was successful because the chewy taste and reasonable price of the chicken satisfied the Vietnamese customers.
Starting Exports of Korean Chicken for Upper Class Consumers
If the mature chicken captivated consumers with its reasonable price, the Korean chicken is targeted at the upper class, that is those who are interested in high quality products.
Singgreen Food System signed MOU contracts for exporting and promoting “Handak” (the brand name of the Korean native chicken) with the Korean Chicken Association and the Industry-University Collaboration for poultry farming of Chonbuk National University. Together, they have been working on laying the groundwork for the exports. Handak has a more chewy and savory taste and possesses more collagen amino acid than the non-native species.
The product being exported to Vietnam is “Ginseng-Fed Korean Chicken.” The chickens are fed ginseng powder for one week prior to butchery. Ginseng feed not only makes the chicken quality better, but also improves the taste. The price (USD$3.15/kg) is higher than ordinary products, but the entire amount of the first export deal sold out quickly. After such a successful start, Singgreen was able to export USD$6m of products last year and expects that the amount will go up to USD$10m.
Building the First Slaughterhouse for Korean Chicken
Singgreen Food System is pushing ahead with the plan to build a slaughterhouse for Korean chicken. To make a perfect slaughterhouse not only for Korea but other countries as well, the company employed the Dutch company - Stork -to design the butchery machine. The design was devised through a process of long and frequent discussions between Singgreen Food System and STORK. The construction will start later this year and operations will begin in October 2012.
Mr. Kim proudly said: “The reason why the chicken we produce receives such a great response from customers around the world is because we are honest and passionate in increasing the quality. I expect that the company will meet the USD$30m export mark soon if we export the chicken of the best quality for upper classes in Southeast Asia, which has been swept by the Hanryu (Korean Wave).”
The Premium Korean Chicken Brand “Handak” is...
In Korea, chicken was used to wake up Korean’s morning and serve as the best healthy food for welcome visitors. The one time Korean chicken came close to vanish because of chicken of foreign growth, but now Korean chicken can keep alive by virtue of Korean National institute of Animal Science (NIAS)’s tenacity and effort over 20 years. This Korean chicken’s new name is “Handak.”
Handak contains “Oleic acid”, one of unsaturated fatty acids, many more than regular chicken. And there Handak has a lot of essential amino acids, it is delicious and very nutritious. What’s more, chicken breast of Handak is high in fat, the taste is very aromatic.
Korean Chicken Dishes
There are many chicken dishes around the world: France is famous for “coq au vin” (a dish made by boiling tough chicken meat for a long time), “gongbao” chicken (fried chicken with a spicy sauce) is popular in China, chicken “karaage” (fried chicken with soy sauce) is widely eaten in Japan. Koreans also boast a variety of chicken dishes - samgyetang, dakjuk, Chuncheon dakgalbi, dakbokkeumtang, and many others.
Dakjuk is made by boiling chicken meat in a large amount of water until it becomes soft. Then the broth is boiled again with glutinous rice and torn chicken meat. Dakjuk is a chicken and rice porridge. It is another healthy food for the summer in which the savory taste of chicken permeates into soft rice. Dakjuk digests well, so it is good for the elderly, sick or fatigued people, and test-takers. Sometimes, herbs, ginseng, garlic and various vegetables such as carrots, onions, potatoes, and mushrooms are also added.
Samgyetang is a dish made by boiling down a small-size chicken (400-500g) with ginseng, milk vetch root, dates, and glutinous rice. It is a representative summer food of Korea. Foreign visitors choose it, along with kimchi, bulgogi, and bibimbap, as one of the best Korean foods. The ginseng in samgyetang revitalizes enzymes in the body, increases metabolism, and helps fight fatigue.
▲ Chuncheon Dakgalbi
Dakgalbi is the chicken stir-fried with vegetables in a big frying pan and seasoned with gochujang sauce. Chuncheon is dakgalbi’s original place. From there, the dish spread all around Korea while attracting spicy taste lovers. Thick-sliced cabbage, sweet potatoes, carrots, and green onion are great as sub-ingredients for this dish.
Dakbokeumtang is a spicy dish made of pieces of chicken and potatoes. Koreans enjoy it during all seasons. The cooking method is somewhat in between steaming (Korean: jjim) and making a soup or a stew (Korean: tang). In fact, it is similar to jorim (boiling down in seasonings) dishes. Dakbokeumtang goes well with alcoholic drinks and as special treat for guests.
▲ Yangnyeom Chicken
Yangnyeom chicken (spicy seasoned chicken) is a dish of fried chicken seasoned with a spicy sauce made of ketchup, gochujang, garlic, starch syrup and other ingredients. Koreans love to eat it as a snack, side dish to alcoholic beverages, or just like any other fast food. The chain stores of Genesis BBQ are well known for their “BBQ Chicken” around the world, with 354 stores in 56 countries.
Park Sung Eun email@example.com
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