The taste of Korean rice cake can be described in this: chewy chewy sticky sticky soft and tender. It was commonly enjoyed on family gatherings in the past but as a wellbeing snack for daily enjoy today. Entrepreneurs with keen eye on catching the trend is moving fast and introducing Korean rice cake presented and packed uniquely by making the most of the newly coined trendy term ‘newtro’ – new + retro -. One of them is Kim Hong-sun, CEO of Hongblanc Food.

Newtro rice cake is presentably mixed with cheese and chocolate to captivate hearts of especially the feminine youth. And what makes these young women drawn to Hongblanc is this: cheddar cheese white rice cake, mozzarella-full cheese rice cake, dark chocolate white rice cake, and bell muffin fermented rice cake, to name a few. 

To buy one or more of Hongblanc’s, you need to order in bulk on SNS. So it is order to made. But you must hurry as soon as the ordering is finished before noon every Friday, all possible quantity of cakes normally exhaust in 10 minutes. Indeed, the order makes you tiresome a little but the tiresome pays back with worthiness when you received and tasted. 

“We take orders, make and send once a week. Ordering is not very customer-friendly I know so it is overwhelming for us to still receive overflowing amount of orders. Feeling guilty, we take extra orders on Wednesday occasionally for those who couldn’t on Fridays” says CEO Kim. 

Kim’s parents and their parents ran a rice cake shop and she took it over; it is a third generation family business for 32 years this year. “Healthiness and taste are what have made our business as successful today as before” says Kim, and her mother nods head with her eyes closing shortly. 

Healthiness and taste have always been intact at Hongblanc for the last 32 years and almost none of those who have tasted it once complained about the quality but voluntarily spread its excellence to others. “Kim’s choice of ingredients is so particular and even I myself sometimes get tired” says her mother.