To many Koreans, samgyeopsal (pork belly) is the most common and popular dish. They have it with colleagues after work and when eating out with their families. One franchise company has transformed the folksy samgyeopsal into haute cuisine and converted samgyeopsal pubs into family restaurants similar to steak houses in western culture. Hanam Pig, the franchise brand of Hanamfnb Co. Ltd., is receiving much publicity for its efforts to open a new era of premium samgyeopsal restaurants and touching off a boom of ripened pork belly.
An Artisan Spirit and a Mind of Service Behind the Top-notch Taste
The strengths of Hanam Pig start from the pork itself. Only fresh, refrigerated pork produced in Korea is used for the restaurant’s dishes. It comes from pigs raised on farms in an eco-friendly way and abiding by the standards of animal welfare.
The pork is first roasted in a special place encased by large panes of glass so that all customers can observe the roasting process. Hanamfnb Co. Ltd., use high quality charcoal. The charcoal heated in 1,200℃ at charcoal kiln for seven days. Thanks to this charcoal, the meat cooked in 500℃. The pork is cooked for the second time by customers themselves, over a hot grill on the table. Kimchi is regarded a perfect match to pork belly, and the restaurants of Hanam Pig serve kimchi made by a Korean kimchi master.
Furthermore, since bad cutting may ruin the shape of meat and cause a loss of natural juices, the restaurants offer a service where customers can request larger pieces of meat cut for them. Finally, after roasting, the pork is moved to a thermal stainless board which keeps it warm.
Preparing for the Second Leap to Become a World-Famous K-Food Brand
The vision of the company has been successfully made into reality. Since June 2012 when Hanam Pig started its franchising business, it has grown into a network of 187 franchisees (as of the end of July 2016) throughout the country. The sales have been demonstrating a sharp upward trajectory, reaching KRW 101.2 billion last year.
The company is getting ready for the next step, from a popular pork belly brand in Korea to a Korean food brand recognized around the world. Hanam Pig is preparing to advance to the US, mainland China, Taiwan, and other markets.
#Additional Information/ Representative Dishes of Hanam Pig
·Pork Belly: The flagship of Hanam Pig is pork belly cut into long strips 20mm thick, considered the best for charcoal roasting. The meat is juicy and tastes particularly good thanks to the ideal ratio between lean meat and fat.
·Collar Butt: The dish challenges the common notion that collar butt is dry and tough. Roasted over charcoal at 500℃, the meat retains a lot of juice and gives a pleasant chewing sensation. It lets customers feel the true taste of fresh pork.
·Pork Ribs: Seasoned with sun-dried salt, the pork ribs of Hanam Pig are the favorite of many customers. It also gives a pleasant chewing sensation.
·Jowl Meat: This is a popular special cut giving the eater an excellent mouthfeel. Although it is roasted, the meat tastes soft as if it were fried. It makes a superb match to roasted kimchi.
·Mother’s Stew: The dish was inspired by the traditional gochujang-jjigae (stew with red pepper paste). Its taste is strong yet savory. In the refreshing broth, the spiciness mitigates the greasiness of the pork. Mother’s Stew is one of Hanam Pig’s best-sellers.
· Cold Buckwheat Noodles: Hanam Pig serves buckwheat noodles in cold kimchi broth which is made by mixing meat stock with the liquid of dongchimi (radish kimchi) coming from Yang-gu in Gangwon Province. Pollack prepared at a low temperature in the Sokcho area of Gangwon Province is added to the noodles along with the seasoning of fruits and vegetables. The dish tastes clean and spicy.
Hanamfnb Co., Ltd.
Park Sung Eun email@example.com
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