Kyochon F&B, the operator of the Kyochon Chicken franchise, said on the 14th it will open a large-scale pop-up store (temporary shop) on basement level one of the Hyundai Department Store Pangyo branch. The pop-up will run for 10 days from the 17th to the 26th.
According to Kyochon F&B, the pop-up store's concept is "Blossom Cheeknic," reflecting the spring outing season. Based on "our good taste," which Kyochon Group pursues, the group's core brands will gather in one place to present a variety of food cultures.
All major brands will take part, including the flagship Kyochon Chicken, ▲ the craft beer brand "Moonbear," ▲ the agricultural corporation "Fermentation Lab 1991," which makes traditional liquor and sauces, ▲ Kyochon's sauce company "BHNBIO," and ▲ "K&PFood," which makes vinegar and pickled radish. In particular, they plan to showcase pairing compositions that leverage synergy among the brands.
First, it will introduce three kinds of boneless chicken, including "Cheonggyul Boneless." The three boneless chicken items, which first gained traction in overseas markets such as the United States, are being introduced in Korea for the first time. They are paired with "Moonbear craft beer," brewed with clean bedrock water from Gangwon Province, and premium makgeolli from "Fermentation Lab 1991," which was selected as the dinner wine for the APEC (Asia-Pacific Economic Cooperation) Ministerial Meeting on Trade. The aim is to spread a "chimak (chicken + makgeolli)" culture following the "chimaek (chicken + beer)" culture.
There will also be a giveaway event for "Potato Chips Kyochon Soy Sauce Chicken Flavor," which drew attention through a collaboration with Nongshim.