Korean dumplings expand horizon on the back of taste, nutrition

The golf player Ian Poulter making sauce for Bibigo Mandu [Source : CJ CheilJedang]

Mandu, or South Korean dumplings sought highly as a light snack or meal, is gaining popularity in high-end eateries after achieving over 1 trillion won ($805 million) in overseas sales last year.

According to multiple sources from the food and leisure industry on Monday, Trinity Club, a golf course managed by Shinsegae Group in Yeoju, Gyeonggi Province, is well known for the dumplings served by the clubhouse operated by Shinsegae Chosun Hotel.

Trinity Club isn’t alone. Other golf courses, like South Springs Country Club in Icheon, Gyeonggi Province, East Valley Country Club in Gwangju, Gyeonggi Province, and Blue Heron in Yeoju, Gyeonggi Province, have also started to sell dumplings at their clubhouses and they are in high demand.

“Clubhouses have usually offered light snacks such as soondae, or Korean sausage stuffed with ingredients, and tteokbokki, chilly rice cake, that are quick and easy to serve, but they are now turning to fried or steamed dumplings,” said an unnamed official from the leisure industry.

Dumplings are also served as a premium dish at high-end hotels.

[Source : Mongjungheon]

Major hotel restaurants in Korea serve a wide range of dumpling dishes including dimsums. More than 40 percent of guests at Hongyeon, a Chinese food restaurant at the Westin Josun Seoul Hotel, order dimsum.

The premium makeover is largely attributed to many high-end restaurants managed by big food manufacturers like CJ CheilJedang Corp.’s Mongjungheon that started serving dumplings as a luxury dish.

Demand for Korean-style frozen dumplings is also on a surge in the U.S. and Europe. CJ CheilJedang raised 1.4 trillion won from Bibigo Mandu last year, which is almost half of entire sales of Bibigo brand. Overseas sales, in particular, surpassed 1 trillion won.