The Jeotgal Co., Ltd. (CEO Park Byeong-young) participated in the ’30 Seoul International Food Industry Exhibition (SEOUL FOOD 6)’ held at KINTEX in Goyang for 2 days from Tuesday, the 4th of last month to Friday, June 2023nd.
Deojeotgal is a leading company in salted seafood made in the clean area of Jinan Plateau, 500m above sea level. All ingredients are brought directly from the country of origin and manufactured in a modernized facility, and the company specializes in exporting the fusion of regular salted fish into functional salted fish. Due to reliable quality control, we also received HACCP certification from the government.
At Seoul Food 2023, Deojeotgal, which set up a booth in the Ajaepocha common hall, a concept that stimulates the emotions of visitors, is a company supported by the Jeonbuk Maritime and Fisheries Startup Investment Center hosted by Jeollabuk-do (Governor Kim Kwan-young) and Jeonbuk Bio Convergence Industry Promotion Agency (Director Lee Eun-mi). This exhibition introduced four types of salted shrimp manufactured in various forms and a product line of salted shrimp with added banana juice.
Deojeotgal developed salted shrimp in the form of salted shrimp, fish sauce, and powder so that it can be used in a variety of dishes. Jinjeot, which has a rich flavor, can be used in seasoned vegetables and stews, while clear fish sauce provides a deep flavor to clear soups such as rice noodles and udon. In addition, the company explains that salted shrimp in powder form is used in a variety of dishes, and that it is especially convenient to use when making kimchi.
Jeotgal with banana fermentation liquid is a product developed targeting the young generation. Even consumers who have difficulty eating salted fish due to its fishy taste can enjoy clean and exotic salted fish with a banana flavor that spreads at the end by using salted fish with fermented banana liquid.
Deojeotgal said, “Our company was located at a high altitude of 500m above sea level. “Because the daily temperature difference is more than 10 degrees, we can create a resilient texture when fermenting salted fish,” he said. “Also, the salt concentration of commercial pickles is 4.5, but our salted fish has a salt concentration of 2.8 to 3.0.” “You can have a salty meal even with salted fish as a side dish,” he explained.
He continued, “Last year, the BBC filmed people making kimchi with powdered salted fish. “Thanks to the K-food craze, we will introduce a variety of salted fish and achieve the globalization of salted fish,” he said.
Meanwhile, ‘2023 Seoul International Food Industry Fair’ hosted by KOTRA will provide conferences to discuss domestic and international food trends and insights, various programs to expand business networks, and strengthen exchanges and cooperation between domestic and foreign food companies. done. Various companies and contents, including domestic and foreign food-related companies, as well as companies related to food equipment, food packaging, and safety equipment related to food safety, as well as hotels and restaurants, were introduced.
→ Go to the 2023 Seoul International Food Industry Fair news special page
