▲ Sagunja Food / CEO Kim Dae-suk

What kind of snacks do Koreans eat? Dalgona (honeycomb toffee), tteok-bokki (spicy stir-fried rice cakes) and hangwa (rice puff) to name a few. The last ones are specially popular among the middle age as they call back their childhood memories. 

Today, they are not eaten daily but occasionally during the national holidays. Recently however, the pouring media articles about people living one hundred years are encouraging people to competitively seek healthy food and snacks. Naturally, many commercial savvies move fast to introduce health-driven traditional Korean snacks for daily treat. 

First opened in 1990 and reopened with the current name in March 2019, Sagunja Food rose to fame with nut-themed traditional snacks. While minimally packed for single consumption nut snacks encourage more and more people to enjoy a pack of nuts a day, Kim Dae-suk, CEO of Sagunja Food, is challenging the market with enhanced freshness and tastes.  

Sajunja Food obtained HACCP (Hazard Analysis Critical Control Point) January this year and is running various snack lines themed on 5 grains, bar rice cake, butter cookies, balloon flower, laver, tofu and grain syrup. They are being sold online stories including Naver and Kakao Makers as well as offline stores including Hyundai department store. 

"I've worked in the field for the last 30 years and I'm determined to bring better nutritioned and tastier Korean snacks to the people. And I can say that you can expect a surprise with every single pack of my Sagunja nuts in taste and quality alike" says Kim. PowerKorea.