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Jeotgal Producer with 45 Years of Tradition Gobaufood

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Only Uses Natural Ingredients, No Food Coloring or Preservatives

Salt and fish are easily available in Korea as the Korean Peninsula is surrounded by water on its three sides. That is why fermented foods, such as fermented salted seafood, developed in Korea to such a great extent. Jeotgal is fermented salted seafood made with fish, fish eggs, intestines, etc. 
Jeotgal comes in many types according to the main ingredient: saewoo-jeot (with shrimp), ojingeo-jeot (with squid), myeongnan-jeot (with pollack egg), and so on.
Gobaufood is a jeotgal producer located in Sokcho City of Gangwon Province. It has been offering jeotgal products since 1969.
The company was born when its founder, originally from Hamgyeong Province in North Korea, moved to Sokcho City and started producing myeognan-jeot.
The factory of Gobaufood is equipped with a HACCP (Hazard Analysis and Critical Control Point) certified, automated system. But the products are made in the traditional way: people - not machines - wash, weigh, and mix ingredients. Thanks to this production process, in 1997 Gobaufood became the first in their field to receive certification for its products as “certified traditional food.”
As a company making products in a traditional way, Gobaufood pays particular attention to hygiene. Thorough inspections are conducted at each step: in addition to a freshness check, foreign substance removal is carried out with metal and X-ray detectors during washing, dehydration, and first and second seasonings. Park Seung-geun, a director at Gobaufood, explained, “We remove foreign substances from all ingredients, main and sub, such as salt and vegetables. And we perform hygiene checks at all our facilities every day.”

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Premium Jeotgal Uses Only Natural Ingredients


Fresh ingredients are the main virtue of Gobaufood Jeotgal. The seasonings such as red pepper are obtained from the National Agricultural Cooperative Federation. Only solar salt is used, so the taste of the products is simple while the salinity is kept low (around 4 percent). For the consideration of consumer health, every product is made with natural ingredients. No food coloring or preservatives are used. Mr. Park said, “For years, we’ve been cooking with vinegar made from fruit even though it’s quite costly. Even the water we use to make the premium joetgal is not regular but the deep sea water.”

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First Export to the US…Consultations with a Japanese Importer


Along with jeotgal products of several other local producers, Gobaufood Jeotgal was first exported to the US last year. The company is planning to expand its overseas business. Mr. Park said, “Last year, we participated in a food expo held in Korea and received a good response from Japanese buyers. We are currently exploring the possibility of exports to Japan. We are targeting the Japanese consumers who are looking for premium-quality jeotgal.”

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Plus Information


Gobaufood offers eight different kinds of jeotgal, the most popular among them are ojingeo-jeot (with squid), nakji-jeot (with small octopus), and changnan-jeot (with pollack tripe). Made with the fresh squid from the East Sea, ojingeo-jeot is nicely salted and has a chewy taste. Nakji-jeot is made with the tender flesh of small octopi and home-style seasonings; it is rich in taurine. Changnan-jeot, made of pollack tripe washed with solar salt, is a great side dish.

Inquiries   Gobaufood        Tel   +82-33-631-7690       
Fax   +82-33-631-7692       
Website   www.gobaufood.com                   

Park Sung Eun  parkse@agrinet.co.kr

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