27³âÀ» À̾î¿Â °íÁý, ¼¼°èÀÎÀÇ ÀÔ¸ÀÀ» »ç·ÎÀâ´Ù

¢ß¸¸Á¡Á· ¸¸Á·¿ÀÇâÁ·¹ß ÀÌÇÑ±Ô ´ëÇ¥ Á¤½ÃÁØ ±âÀÚl½ÂÀÎ2016.12.22

Å©°Ô

ÀÛ°Ô

¸ÞÀÏ

Àμâ

½Å°í

   
¡ã ¢ß¸¸Á¡Á· ¸¸Á·¿ÀÇâÁ·¹ß ÀÌÇÑ±Ô ´ëÇ¥

27³âÀ» À̾î¿Â °íÁý, ¼¼°èÀÎÀÇ ÀÔ¸ÀÀ» »ç·ÎÀâ´Ù
¢ß¸¸Á¡Á· ¸¸Á·¿ÀÇâÁ·¹ß ÀÌÇÑ±Ô ´ëÇ¥

ÆäÀ̽ººÏÀ̳ª ÀνºÅ¸±×·¥ µî ¼Ò¼È³×Æ®¿öÅ©¼­ºñ½º(SNS)ÀÇ È®»ê°ú ÇÔ²² ÃÖ±Ù »ç¶÷µéÀÇ ÀÔ¿¡ °¡Àå ÀÚÁÖ ¿À¸£³»¸®´Â Å°¿öµå´Â ¹Ù·Î ‘¸ÀÁý’ÀÌ´Ù. ¹«ÇÑÈ÷ È®ÀåµÈ Á¤º¸ °øÀ¯ÀÇ ÀåÀÌ ±î´Ù·Î¿öÁø Çö´ëÀεéÀÇ ÀÔ¸À°ú ¸Â¹°¸®¸ç ‘¸ÀÁý ¹®È­’¶ó´Â »õ·Î¿î Æ®·»µå¸¦ ³ºÀº °ÍÀÌ´Ù. ±×·¯³ª SNSÀÇ ´ëÁßÈ­ ÀÌÀü¿¡µµ »ç¶÷µéÀÇ ÀÔ¿¡¼­ ÀÔÀ¸·Î ÀüÇØÁö´ø ¸ÀÁýÀº ¾ö¿¬È÷ Á¸ÀçÇß´Ù. 27³âÀÇ ¿ª»ç ¼Ó¿¡¼­µµ º¯Ä¡ ¾Ê´Â ¸ÀÀ¸·Î ¼¼´ë¸¦ ¶Ù¾î³Ñ¾î ³²³à³ë¼Ò ¸ðµÎÀÇ »ç¶ûÀ» ¹Þ°í ÀÖ´Â ¸ÀÁý, ¹Ù·Î ¼­¿ï 3´ë Á·¹ß Áß ÇϳªÀÎ ‘¸¸Á·¿ÀÇâÁ·¹ß’ÀÌ ¿À´ÃÀÇ ÁÖÀΰøÀÌ´Ù.


¸À¿¡ ´ëÇÑ ÁøÁ¤¼º, °í°´°úÀÇ ¾à¼ÓÀ» ÁöÅ°´Ù
Àú·ÅÇÑ °¡°Ý¿¡µµ ǪÁüÇÑ ¾ç, Â˵æÇÑ ½Ä°¨°ú dzºÎÇÑ ¿µ¾çÀ¸·Î Á·¹ßÀº ¿ì¸®³ª¶ó ±¹¹ÎµéÀÌ °¡Àå ÁÁ¾ÆÇÏ´Â ¾ß½Ä Áß Çϳª·Î ¼Õ²ÅÇô ¿Ô´Ù. ƯÈ÷ ÃÖ±Ù¿¡´Â ÇÑÃþ ´õ ¾÷±×·¹ÀÌµå µÈ ¸À°ú È¿´ÉÀ¸·Î ³²³à³ë¼Ò ¸ðµÎ°¡ Áñ°Ü ã´Â ´ëÇѹα¹ ´ëÇ¥ ¸Ô°Å¸®·Î¼­ ´õ¿í ÁÖ¸ñ¹Þ°í Àֱ⵵ ÇÏ´Ù. ±× °¡¿îµ¥¼­µµ ‘¼­¿ï 3´ë Á·¹ß’ Áß À¯ÀÏÇÑ ÇÁ·£Â÷ÀÌÁî Á·¹ßÀü¹®Á¡ÀÎ ¸¸Á·¿ÀÇâÁ·¹ßÀº º¯ÇÔ¾ø´Â ÀüÅëÀÇ ¸À¿¡ ´õÇØ, º¸´Ù °í°´Ä£È­ÀûÀÎ º¯È­¸¦ À̲ø¾î³»¸ç °ú°Å¿Í ÇöÀ縦 Çϳª·Î ÀÕ´Â ‘¸ÀÀÇ Áø¼ö’¸¦ ÀüÇÏ°í ÀÖ´Ù.

¸¸Á·¿ÀÇâÁ·¹ßÀº Áö±ÝÀ¸·ÎºÎÅÍ 27³â ÀüÀÎ 1989³â, ¼­¿ï½Ãû Àα٠°ñ¸ñÀÇ 2Ãþ °¡°Ô¿¡¼­ Ãâ¹ßÇß´Ù. ºñ·Ï Å×ÀÌºíµµ, °£Æǵµ ¾ø´Â ÀÛÀº °¡°Ô¿´Áö¸¸ ¸À¿¡ ´ëÇÑ °íÁý°ú ³» °¡Á·µµ ¾È½ÉÇÏ°í ¸ÔÀ» ¼ö ÀÖ´Â À½½ÄÀ» ¼±º¸ÀÌ°Ú´Ù´Â ÀϳäÀ¸·Î ²÷ÀÓ¾ø´Â ³ë·ÂÀ» À̾î¿Â °á°ú ¼­¿ïÀ» ´ëÇ¥ÇÏ´Â ¸ÀÁý Áß Çϳª·Î ¼ºÀåÇÏ°Ô µÇ¾ú´Ù. ƯÈ÷ Á·¹ß º»¿¬ÀÇ ¸ÀÀ» ±×´ë·Î Àü´ÞÇÏ°íÀÚ ±¹³» ÃÖÃÊ·Î ¼±º¸ÀÎ µû¶æÇÑ ‘¿ÂÁ·’Àº Á·¹ß ´©¸°³»¿¡ ±æµé¿©Á³´ø °í°´µé¿¡°Ô »õ·Ó°í ±ò²ûÇÑ °æÇèÀ» ¼±»çÇϸç Æø¹ßÀûÀÎ Àα⸦ ²ô´Â ¿äÀÎÀÌ µÇ¾ú´Ù. ¿©±â¿¡ ´õÇØ ²®ÁúÀÇ Â˵æÇÔ°ú ºÎµå·¯¿î »ìÄÚ±âÀÇ ¸ÀÀ» ´õ¿í dzºÎÇÏ°Ô ´À³¥ ¼ö ÀÖµµ·Ï µÎÅùÇÏ°Ô ½ä¸° °í±â, Á·¹ßÀÇ ³¿»õ¸¦ Àâ°í °¨Ä¥¸ÀÀ» »ì¸®±â À§ÇØ »ç¿ëµÈ ¿ÀÇâÀº ¿©¼º°ú ¾ÆÀ̵éÀº ¹°·Ð Çѱ¹À» ãÀº ÀϺ»ÀÎ, Áß±¹ÀÎ °ü±¤°´µéµµ °ÅºÎ°¨ ¾øÀÌ Á·¹ßÀ» Áñ±æ ¼ö ÀÖ°Ô ¸¸µå´Â ºñ°áÀÌ µÇ°í ÀÖ´Ù. ¶ÇÇÑ ¿ÂÁ·ÀÇ µû¶æÇÔÀ» ¿À·§µ¿¾È À¯ÁöÇØÁÖ´Â ¿Â¿­ÆÇ°ú ¹æÂ¥Á¢½Ã, Á·¹ßÀÇ ¸ÀÀ» ´õ¿í µ¸¿öÁִ ƯÁ¦ ¸¶´Ã¼Ò½º, ¶ß²öÇÏ°Ô ¹î¼ÓÀ» ´Þ·¡ÁÖ´Â ¶±¸¸µÎ±¹ µî ±âÁ¸°ú´Â Â÷º°È­µÈ »ö´Ù¸¥ ¸ÀÀÇ Á·¹ßÀ» ¼±º¸ÀÌ°íÀÚ ³ë·ÂÇÏ°í ÀÖÀ¸¸ç, ¿ÀÇ⺸½Ó, ºÒÁ·¹ß, ³ÃäÁ·¹ß µî °í°´µéÀÇ ´Ù¾çÇÑ ÀÔ¸ÀÀ» ¸¸Á·½ÃÅ°°íÀÚ ½Å¸Þ´ºÀÇ ¿¬±¸°³¹ß¿¡µµ Èû¾²°í ÀÖ´Ù. ¹°·Ð ½Å¼±ÇÏ°í °Ç°­ÇÑ Àç·á¸¦ »ç¿ëÇÔÀ¸·Î½á ¹Ï°í ¸ÔÀ» ¼ö ÀÖ´Â ¾ÈÀüÇÑ ¸Ô°Å¸®¸¦ Á¦°øÇÏ´Â °Íµµ À̵éÀÇ Àý´ë ŸÇùÇÏÁö ¾Ê´Â ¿øÄ¢ Áß Çϳª´Ù. ÀÌÇÑ±Ô ´ëÇ¥´Â “Áö³­ 27³â µ¿¾È Á·¹ß ¿Ü±æÀ» °ÉÀ¸¸ç °¡Àå Áß¿äÇÏ°Ô »ý°¢ÇÑ °ÍÀº ¸À¿¡ ´ëÇÑ ‘ÁøÁ¤¼º’À̾ú½À´Ï´Ù. 10³â, 20³âÀÌ Áö³ªµµ º¯Ä¡ ¾Ê´Â ¸ÀÀ¸·Î °í°´µé°úÀÇ ¾à¼ÓÀ» ÁöÅ°´Â °ÍÀ̾߸»·Î ¼º°øº¸´Ù ´õ Áß¿äÇÑ °¡Ä¡¶ó´Â °ÍÀÌ ÀúÀÇ ½Å³äÀÔ´Ï´Ù”¶ó°í ¸»Çß´Ù.

ü°èÀûÀÎ Á¶¸®½Ã½ºÅÛÀ¸·Î Àü±¹ ¾îµð¼­³ª µ¿ÀÏÇÑ ¸À ±¸Çö
ÀÌÇÑ±Ô ´ëÇ¥ÀÇ ÀÌ·¯ÇÑ ½Å³äÀº ÇÁ·£Â÷ÀÌÁî ¹ýÀÎÀÎ ¢ß¸¸Á¡Á· ¼³¸³ ÀÌÈÄ¿¡µµ ±×´ë·Î À̾îÁ³´Ù. ´«¾ÕÀÇ ÀÌÀÍÀ» ÁÀ¾Æ ¹«¸®ÇÏ°Ô °¡¸ÍÁ¡À» È®´ëÇϱ⠺¸´Ù´Â ³»½ÇÀ» ´ÙÁö´Â µ¥ Áö³­ ¸î ³âÀ» ÅõÀÚÇÑ °ÍÀÌ´Ù. ±×´Â °¡¸ÍÁ¡À» ¸ðÁýÇϱâ ÀüºÎÅÍ ´ë±Ô¸ð ÀÚü CK °øÀåÀ» ¸ÕÀú ¼³¸³ÇÏ°í, Àü±¹ ¾îµð¼­³ª º»Á¡°ú µ¿ÀÏÇÑ ¸ÀÀ» ³¾ ¼ö ÀÖµµ·Ï °£ÆíÇÏ°í ü°èÀûÀÎ ¸Þ´º¾óÀ» ¸¸µå´Âµ¥ ÁÖ·ÂÇß´Ù. ÀÌ ´ëÇ¥´Â “¶È°°Àº »ç¶÷ÀÌ Á¶¸®ÇÏÁö ¾Ê´Â ÀÌ»ó ¸ÅÀ帶´Ù ¾î´À Á¤µµ ¸À¿¡ ÆíÂ÷°¡ ÀÖÀ» ¼ö¹Û¿¡ ¾ø´Ù´Â °ÍÀÌ ±âÁ¸ÀÇ Åë³äÀ̾ú½À´Ï´Ù. ÇÏÁö¸¸ Á¦°¡ ¿øÇÏ´Â °ÍÀº ¾î´À ¸ÅÀåÀ» °¡´õ¶óµµ º»Á¡¿¡¼­ ¸Ô´Â °Í°ú °°Àº ‘¸¸Á·¿ÀÇâÁ·¹ß’¸¸ÀÇ Ç³¹Ì¸¦ ´À³¥ ¼ö ÀÖµµ·Ï ÇÏ´Â °ÍÀ̾ú½À´Ï´Ù. ±×°ÍÀÌ ÀúÈñ ¸ÅÀå¿¡ ¹æ¹®ÇÑ °í°´µé°ú ÀúÈñ ºê·£µå¸¦ ¼±ÅÃÇØ ÁØ °¡¸ÍÁ¡ÁÖµéÀÇ ¹ÏÀ½°ú ½Å·ÚÀ» Àú¹ö¸®Áö ¾Ê´Â ±æÀ̶ó »ý°¢ÇÕ´Ï´Ù”¶ó°í ¹àÇû´Ù. 

À̸¦ Áõ¸íÇÏ´Â ´ëÇ¥ÀûÀÎ »ç·Ê Áß Çϳª°¡ ±¹³» ¾î¶² Á·¹ß ÇÁ·£Â÷ÀÌÁî¿¡¼­µµ ã¾Æº¸±â Èûµç ‘¿ø°ÝÁ¾¹°Á¡°Ë½Ã½ºÅÛ’ÀÌ´Ù. ‘Á¾¹°’À̶õ Á·¹ßÀ» »î´Â À°¼ö¸¦ ¸»ÇÏ´Â °ÍÀ¸·Î Á·¹ß ¸ÀÀ» °áÁ¤Áþ´Â °¡Àå Áß¿äÇÑ ¿ä¼Ò Áß Çϳª´Ù. ÀÌ Á¾¹°À» ¾î¶»°Ô °ü¸®ÇÏ´À³Ä¿¡ µû¶ó Á·¹ßÀÇ ¸ÀÀÌ ÃµÂ÷¸¸º°·Î ´Þ¶óÁö±â ¶§¹®ÀÌ´Ù. ÀÌ¿¡ ¢ß¸¸Á¡Á·¿¡¼­´Â ¿ø°ÝÁ¾¹°Á¡°Ë½Ã½ºÅÛÀ» ÅëÇØ °¢ ¸ÅÀå¿¡¼­ÀÇ ¸ÀÀÇ ÆíÂ÷¸¦ ÃÖ¼ÒÈ­Çϴµ¥ Èû¾²°í ÀÖ´Ù. ¶ÇÇÑ ¿ÀÇ Àü 2ÁÖ ±³À°, ¿ÀÇ ÈÄ 1ÁÖ°£ÀÇ Áö¿øÀ» ÅëÇØ °¡¸ÍÁ¡ÀÇ ºü¸¥ ±â¹Ý ±¸Ãà°ú ¾ÈÁ¤ÀûÀÎ Á¤ÂøÀ» µ½°í ÀÖ´Ù. ÀÌ·¯ÇÑ ³ë·Â¿¡ ÈûÀÔ¾î ÇöÀç ¸¸Á·¿ÀÇâÁ·¹ßÀº Á÷¿µÁ¡°ú °¡¸ÍÁ¡À» ÇÕÃÄ Àü±¹ 30°³ ¸ÅÀåÀÌ ¿î¿µµÇ°í ÀÖ´Ù. ÀÌ ´ëÇ¥´Â “¸Å³â ¼ö¸¹Àº ÇÁ·£Â÷ÀÌÁîµéÀÌ À¯Çàó·³ »ý°Ü³µ´Ù »ç¶óÁö±æ ¹Ýº¹ÇÕ´Ï´Ù. ÀÌ·¯ÇÑ ±¸Á¶ ¼Ó¿¡¼­ ±× ÇÇÇØ´Â °í½º¶õÈ÷ °¡¸ÍÁ¡Áֵ鿡°Ô µ¹¾Æ°¡´Â °ÍÀÌ ¿ì¸®³ª¶ó ¿Ü½Äâ¾÷½ÃÀåÀÇ Çö½ÇÀÔ´Ï´Ù. ÀúÈñ´Â ‘¸¸Á·¿ÀÇâÁ·¹ß’À̶ó´Â ºê·£µå°¡ Á¡ÁִԵ鿡°Ô Ä¿´Ù¶õ ¼º°ø±îÁö´Â ¾Æ´Ï´õ¶óµµ Èñ¸Á°ú ¾ÈÁ¤ÀÇ »ó¡ÀÌ µÇ±æ ¹Ù¶ø´Ï´Ù. ¸î ³â ¹Ý¦ÇÏ°í ¸¶´Â À¯Çà ¾Æ´Ñ, 100³âÀ» °¥ ¼ö ÀÖ´Â ¸íÇ° ºê·£µå¸¦ ¸¸µå´Â °ÍÀÌ ÀúÈñµéÀÇ ²ÞÀÌÀÚ ¸ñÇ¥ÀÔ´Ï´Ù”¶ó°í °­Á¶Çß´Ù.

Âø½ÇÇÑ ³»½Ç ´ÙÁö±â¸¦ ÅëÇØ ²ÞÀ» ÇâÇØ ³ª¾Æ°¡·Á´Â À̵éÀÇ ³ë·ÂÀº ¹ú½áºÎÅÍ Á¶±Ý¾¿ °¡½ÃÀûÀÎ ¼º°ú·Î ³ªÅ¸³ª°í ÀÖ´Ù. ±× ù ¹ø°°¡ Áö³­ 11¿ù 1ÀÏ, ‘¹Ì½¦¸° °¡ÀÌµå ¼­¿ï’ °ø½Ä À¥»çÀÌÆ® ¿ÀÇ°ú ÇÔ²² °ø°³µÈ ‘º÷ ±¸¸£¸Á(Bib Gourmand) ·¹½ºÅä¶û’ ¼±Á¤ÀÌ´Ù. ¼¼°èÀûÀÎ ±ÇÀ§ÀÇ ·¹½ºÅä¶û Æò°¡ ¾È³»¼­ÀÎ ¹Ì½¦¸° °¡À̵忡¼­ ¼±Á¤ÇÏ´Â ‘º÷ ±¸¸£¸Á ·¹½ºÅä¶û’Àº ÇÕ¸®ÀûÀÎ °¡°Ý¿¡ ÈǸ¢ÇÑ À½½ÄÀ» ¼±»çÇÏ´Â ·¹½ºÅä¶ûÀ» ÀǹÌÇÏ´Â °ÍÀ¸·Î ¼­¿ï¿¡¼­ 36°÷, ¼­¿ï 3´ë Á·¹ßÁý °¡¿îµ¥¼­´Â ¸¸Á·¿ÀÇâÁ·¹ß¸¸ÀÌ À¯ÀÏÇÏ°Ô ¼±Á¤µÆ´Ù. ¸À¿¡ ´ëÇÑ À̵éÀÇ Ã¶µÎö¹ÌÇÑ °íÁýÀÌ °í°´µéÀÇ ÀÎÁ¤À» ¹ÞÀº °ÍÀÌ´Ù. »Ó¸¸ ¾Æ´Ï¶ó ÃÖ±Ù¿¡´Â ÀϺ» ³» ÇÑ½Ä Àü¹® ±â¾÷ÀÎ ‘ÄÚ¶óº¸(Kollabo)’¿ÍÀÇ Á¦ÈÞ¸¦ ÅëÇØ ¼º°øÀûÀÎ ÀϺ» ½ÃÀå ÁøÃâ±îÁöµµ ÀÌ·ï³Â´Ù. ¿ì¸® Á·¹ß ÀüÅëÀÇ ¸ÀÀ» À¯ÁöÇϸ鼭µµ ÀϺ» ¼ÒºñÀÚÀÇ ´«³ôÀÌ¿¡ ¸ÂÃá ÇöÁöÈ­ Àü·«ÀÌ Á¦´ë·Î ¸ÔÇô µé¾î°£ °ÍÀÌ´Ù. À̵éÀÌ ÁغñÇÑ 1¸¸ ¿ø´ëÀÇ ¸¸Á·¿ÀÇâÁ·¹ß°ú ¸Å¿îÁ·¹ß ¸Þ´º´Â ÇöÀç ÀϺ» µµÄ츦 Áß½ÉÀ¸·Î 15°÷ ÄÚ¶óº¸ ¸ÅÀå¿¡¼­ ÆǸŵǰí ÀÖÀ¸¸ç, Çѱ¹ À½½Ä¿¡ Àͼ÷ÇÏÁö ¾ÊÀº ÀϺ»Àε鿡°Ôµµ ÁÁÀº Æò°¡¸¦ À̲ø¾î³»°í ÀÖ´Ù. 

ÀÌÇÑ±Ô ´ëÇ¥´Â “¼¼°è¿¡ ÁøÃâÇÑ ¼ö¸¹Àº Çѱ¹À½½Äµé°ú ÇÔ²² ‘Á·¹ß’ÀÌ ´ëÇѹα¹À» ´ëÇ¥ÇÏ´Â À½½Ä Áß Çϳª·Î ÀÚ¸® ÀâÀ» ¼ö ÀÖµµ·Ï ±â¿©ÇÏ´Â °ÍÀÌ ÀúÈñµéÀÇ ±Ã±ØÀûÀÎ ¸ñÇ¥ÀÔ´Ï´Ù. ±×¸®°í ±×µéÀÌ Çѱ¹½Ä Á·¹ßÀ» ¶°¿Ã¸± ¶§ ÀúÈñ ¸¸Á·¿ÀÇâÁ·¹ßÀ» ù ¼Õ¿¡ ²ÅÀ» ¼ö ÀÖµµ·Ï ÃÖ¼±À» ´ÙÇØ ³ë·ÂÇÏ°íÀÚ ÇÕ´Ï´Ù”¶ó°í ¹àÇû´Ù. ‘¸ÀÀº °¡Àå °­·ÄÇÑ ±â¾ï’À̶ó´Â ¸»ÀÌ ÀÖ´Ù. À̵éÀÌ Ãß±¸ÇÏ´Â Á·¹ß ¸ÀÀÇ Áø¼ö°¡ ±¹³»¸¦ ³Ñ¾î ¼¼°èÀεéÀÇ ¸Ó¸´¼Ó¿¡ ´ëÇѹα¹ÀÇ À̸§À» °­ÇÏ°Ô °¢ÀνÃÅ°´Â °è±â°¡ µÇ±â¸¦ ±â´ëÇÑ´Ù.


27 years of single path in pig’s feet captivates the hearts of people
CEO Lee Han-gyu of Manjok Ohyang Jokbal
Authenticity keeps consistency in taste

Jokbal (pig’s feet) is one of the most beloved snacks for many Koreans thanks to its chewy taste and nourishment as well as good price and generous servings. It is attracting more people today with upgraded taste and functional value. Manjok Ohyang Jokbal is one of the three most famous jokbals in Seoul but is the only brand succeeding a franchise with its traditional taste and customer-friendly trend.  It was first opened on the second floor of a store in an alley near the city hall in 1989. It was a small restaurant with no signboard and tables but the passion and pride in taste had made it one of the three most popular jokbals in Seoul. ‘Onjok’ especially was the contributing menu to waking up the taste bud of the customers thanks to its removal of unique unpleasant smell by Chinese five spices remaining only the clean authentic taste. Its chewiness of the skin and the tender part of inside have not only captivated the heats of Koreans but also foreigners. The jokbal is served on the warm plate and brass tableware with special garlic sauce. The rice cake and dumpling soup is also good enough to satisfy your stomach’s desire for hot broth as a side. Other new menus such as Chinese five spice jokbal wrap, fiery jokbal and chilled vegetable jokbal are soon to be released. All ingredients used in Manjok Ohyang Jokbal are fresh and healthy. “I’ve walked this single path for the last 27 years with the authenticity of taste as the top priority. The taste will never change even after 10 to 20 years and we always have kept our promise with customers in terms of the taste and quality. This, Lee emphasizes, has been the driving force of my success.”

Systematic cooking system keeps the same taste of all branch restaurants  
Lee established Manjumjok, a franchise corporation. He had done several years of investment and secured a CK factory and made a simple yet systematic manual to keep the same taste of all branch restaurants before starting to recruit partners. “People might think that the taste can differ from branch to branch but I wanted exactly the same taste regardless by whom it was made at which branch. This way, I could keep the consistency in taste and trust from customers.” Lee introduced ‘remote stock check-up system’. The system adds supplements when differences are found. Those who wish to join the business are given a 2 week training and 1 week support before opening a restaurant for building faster yet stable management system. Currently, there are 30 Manjok Ohyang Jokbal restaurants nationwide. “I don’t say that I can guarantee a big success but a steady profit and growth at least. And I’m ambitious to grow the business as the best jokbal franchise in Korea by working together with my partners.”

Lee’s ambition actually is already showing a good sign; it listed its name in Bib Gourmand released by Michelin Guide Seoul on 1 November. A restaurant must satisfy the standard of quality food provided at a rational price to be listed in Bib Gourmand. 36 restaurants listed their name with Manjok Ohyang Jokbal as the sole one among the three jokbals in Seoul. CEO Lee also recently signed a partnership with Kollabo, a Korean food company in Japan, to pioneer the market. The jokbal menus around KRW 10,000 are sold in 15 Kollabo restaurants at the moment and they are receiving a good response from the Japanese who have tried. “It is my goal to make the Japanese automatically remind of Manjok Ohyang Jokbal when they hear the word.” Some say that “taste is the strongest memory of all.” <Power Korea> hopes that Lee’s dream will come true. 
 


Á¤½ÃÁØ ±âÀÚ  jungsijun@naver.com
<ÀúÀÛ±ÇÀÚ © ¿ù°£ÆÄ¿öÄÚ¸®¾Æ, ¹«´Ü ÀüÀç ¹× Àç¹èÆ÷ ±ÝÁö>

Á¤½ÃÁØ ±âÀÚÀÇ ´Ù¸¥±â»ç º¸±â
°¡Àå ¸¹ÀÌ º» ±â»ç
¿©¹é
¿©¹é
½Å¹®»ç¼Ò°³¤ý±â»çÁ¦º¸¤ý±¤°í¹®ÀǤýºÒÆí½Å°í¤ý°³ÀÎÁ¤º¸Ãë±Þ¹æħ¤ýû¼Ò³âº¸È£Á¤Ã¥¤ýÀ̸ÞÀϹ«´Ü¼öÁý°ÅºÎ
¢ß´º½º¾Ø¸Å°ÅÁø ÆÄ¿öÄÚ¸®¾Æ ´ëÇ¥ ¹éÁ¾¿ø  |   ¼­¿ïƯº°½Ã ±¤Áø±¸ Á߰ 162-3¹øÁö 2Ãþ  |  ´ëÇ¥ÀüÈ­ : 02-466-5085  |  Æѽº : 02-444-0454
´ëÇ¥¸ÞÀÏ/Á¦ÈÞ±¤°í¹®ÀÇ : bridgekorea@naver.com  |  °³ÀÎÁ¤º¸°ü¸®Ã¥ÀÓÀÚ : ¹éÁ¾¿ø(bridgekorea@naver.com)  |  »ç¾÷ÀÚµî·Ï¹øÈ£ : 591-87-01957
û¼Ò³âº¸È£Ã¥ÀÓÀÚ : ¹éÁ¾¿ø
Disclaimer: PowerKorea makes an article based on the information of products and/or services provided in paper and/or in interview by the company, the organization or the person that is solely responsible for the information.
Copyright © 2008 - 2024 ¿ù°£ÆÄ¿öÄÚ¸®¾Æ. All rights reserved.