(PowerKorea) Cha Jae-suk used to be an officer worker before setting up his own business Ddukhamji 10 years ago. After 10 years, his challenged has turned out to be successful and the business is enjoying a boom more than ever at the moment. His son Cha Min-woong now is in charge of the business to respond the fast changing trend of the young. But the brand Ddukhamji already has built a good share of recognition in the traditional Korean rice cake market.
CEO Cha points out quality and technique as the two decisive factors of success. The core ingredient wormwood is supplied from Jeju Island. The wormwood is trimmed and steamed as it is in raw state without grinding so that its unique fragrance and taste is alive in the cake. Adzuki bean, also the core ingredient of the wormwood rice cake, is made no other than at Ddukhamji to secure freshest quality.
“Consumers nowadays are very smart. They know which brand uses better ingredients and which brand poor. In other words, without quality at first hand, no food can possibly survive for a long time in the fiercely competitive Korean food market. This is the reason that I point out quality and making technique as the two decisive factors of success” says Cha.
Apart from wormwood and adzuki bean, quality sticky rice, bay salt and sugar are used to increase density. All wormwood rice cakes made at Ddukhamji strictly follows ‘the day made and sold policy’. Thanks to this quality management, many purchasers are regulars who want to have light meal time to time instead of heavy meal; many of them also order for a gift.
Two offline stores are currently run in Jamsil and Daechi, Seoul and you can receive on the same day if you order before noon. Keep it in the freezer when received as it de-freezes itself to be nicely chewy after sometime when outside.
Ddukhamji wormwood rice cake is being sold at two local marts in Australia and Koreans in Hawaii make a bulk order to share around every month.
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