
Taepyeongone is attracting the attention of foodies by introducing steamed chicken products that satisfy both modern health needs and deliver traditional Korean flavors. Notably, the representative products that embody Taepyeongone’s technical expertise and philosophy are the “Traditional Andong Steamed Chicken,” “Nengi Mushroom Andong Steamed Chicken,” “Traditional Braised Chicken,” and the convenient “Chicken Ribs.”
Taepyeongone’s Traditional Andong Steamed Chicken is made with chicken, glass noodles, soy sauce, syrup, potatoes, carrots, etc. It can be stored, and refrigerated for five days from the date of manufacture. Nengi Mushroom Andong Steamed Chicken contains chicken and 10% nengi mushrooms, adding deeper flavor and health benefits. Traditional Braised Chicken is a harmonious blend of chicken, soy sauce, potatoes, and rice cake. These products are all classified as meat-containing processed foods and are packaged in polyethylene.
The most distinctive feature of Taepyeongone’s products is their health benefits. The basic sauce, made by simmering for two hours using Yeonjabang, which was highly praised in Donguibogam, a famous Oriental medicine book, and 12 carefully selected natural herbal ingredients, adds depth and flavor to the steamed chicken.
No synthetic seasonings are used, and they contain only natural ingredients to ensure that consumers can enjoy the products. In particular, Nongi Mushroom Andong Steamed Chicken is made with nongi mushrooms, known as a natural digestive aid, which brings out the flavor of chicken and helps settle the stomach after consuming it.
Cooking convenience is also a main strength of Taepyeongone’s products. It is as easy as cooking instant noodles. The chicken and sauce are packaged together, so all you have to do is boil them in water.
Starting as a steamed chicken restaurant in Andong in 2013, Taepyeongone won the National Star Product Development Competition hosted by the Ministry of SMEs and Startups and E-Mart in 2017. It has developed products for export for 25 years.
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