The Born Korea said on the 13th that on the 12th, Paik Jong-won, CEO of The Born Korea, visited restaurants in the United States to introduce chefs to TBK (TheBornKorea) sauces and menu examples using them, and discussed potential cooperation with overseas local restaurants.
Paik visited the Osi Gye restaurant in the Los Angeles (LA) area and introduced menu examples using 11 types of TBK sauces, and discussed product supply and usage plans with store officials.
TBK sauces are B2B (business-to-business) products developed by The Born Korea to make it easy to consistently reproduce the taste of Korean cuisine overseas. They consist of 11 types, including kimchi powder sauce, seasoned fried chicken sauce, and galbi marinade sauce, and provide standardized Korean recipes and cooking methods via a QR code for each product.
The Born Korea said the visit was made to expand B2B consultations, which had focused on food and distribution corporations in various countries, to overseas local restaurants that actually cook menu items.
At the TBK sauce launch briefing in Sep. last year, Paik said he would personally visit overseas sites to introduce the products and, along with sauce supply, propose menus and cooking methods using local ingredients.
Right after the launch briefing, Paik visited Thailand, Taiwan, China, the United States, and Canada from Sep. to Nov. for about two months, continuing discussions with local food and distribution corporations on product supply and business cooperation.
Since Jun., a global Korean food YouTube channel, "TBK," using CEO Paik Jong-won's IP (intellectual property), has been open, introducing ways to use TBK sauces to target chefs running restaurants overseas and consumers.
A The Born Korea official said, "Paik is personally visiting overseas sites to introduce TBK sauces to local corporations and restaurant operators and to confirm market demand and cooperation potential," and added, "While fleshing out talks with local corporations in the United States and Thailand, we will also widen our touchpoints to individual restaurant locations and continue discussing product application methods that combine sauces, recipes, and cooking techniques."