(C) Hong Kong Banjom

SEOUL — South Korea’s vibrant food and beverage industry continues to evolve as major players introduce innovative seasonal menus and convenient meal solutions. This week, industry giants Theborn Korea and Daesang Group announced new product launches that cater to the diverse palates of modern consumers, ranging from fusion Chinese cuisine to ready-to-eat traditional side dishes.

Hong Kong Banjom 0410 Unveils "Shrimp Toowoomba Jjamppong"
Hong Kong Banjom 0410, the popular casual Chinese restaurant franchise under the leadership of celebrity chef Paik Jong-won, has introduced a bold new seasonal dish: the "Shrimp Toowoomba Jjamppong." Available as a limited edition until February 2025, this menu item is a fusion of the spicy Korean seafood noodle soup (jjamppong) and the rich, creamy flavor profile of Toowoomba sauce.

The dish is characterized by its thick, savory texture and a spicy kick that balances the creaminess. To add a premium touch, it is garnished with two pieces of crispy fried shrimp, enhancing both its visual appeal and taste. To ensure the optimal texture of the noodles and the thick sauce, the company announced that this specific menu item will be available for dine-in only, with delivery services excluded to maintain quality standards.

Daesang’s "Chungjungone" Simplifies Traditional Banchan
Simultaneously, Daesang Corporation has targeted the growing "convenience-seeking" consumer segment by launching four types of "Crunchy Jangajji" (pickled vegetables) under its flagship brand, Chungjungone. The new lineup includes widely popular Korean pickles: Myeong-yi (King's Starwort), Chili Peppers, Assorted Garlic, and Gungchae (Mountain Jellyfish).

Packaged in portable pouches, these products utilize Chungjungone’s signature naturally brewed soy sauce to deliver a deep umami flavor while maintaining the crisp texture of the vegetables. The launch is a direct response to the rise in single-person households and busy professionals who desire authentic Korean side dishes (banchan) without the time-consuming preparation process.

"We introduced the Crunchy Jangajji series to provide a convenient yet delicious meal solution for consumers juggling busy daily lives," said Kim Ji-hyun, head of the Fresh Food Team at Daesang. "Our focus was on preserving the traditional taste while maximizing accessibility through pouch packaging."

Market Implications
These releases highlight two significant trends in the 2025 Korean food market. First is the "Fusion Craze," where traditional dishes are reimagined with global flavors like Toowoomba sauce to attract younger generations. Second is the "HMR (Home Meal Replacement) Evolution," where traditional, labor-intensive side dishes are being transformed into ready-to-eat formats that do not compromise on quality.

As the winter season peaks, industry experts expect these new offerings to see strong demand, particularly from consumers looking for "small luxuries" in their daily meals.