Suji’s to Debut Bulgogi Patties, Bentos, Grill-Ready Kalbi
Suji’s Korean Cuisine will launch a number of new frozen products at the Summer Fancy Food Show in New York City, which is slated to run from June 30 to July 2 at the Javits Center. Bulgogi patties in beef, chicken and spicy pork varieties will be among them.
Also debuting at the B2B trade fair will be Korean Style Bento Boxes in four nine-ounce varieties: Beef Bulgogi Bento with Rice; Kimchi Rice Bento with Bacon; and Chicken Bulgogi Bento with Vegetables and Rice.
Additionally, Suji’s is rolling out a new vegetarian Korean Bento, Japchae with Sugar Snap Peas and Red Bell Peppers. Each Bento features thinly sliced meat that has been prepared in true Korean barbecue tradition – marinated and grilled over a hot flame.
Along with the patties and Bentos, Suji’s is introducing a one-pound pack of Kalbi to complement the two-pound club packs of Korean short ribs introduced last year. Adhering to tradition, meat on the cut-across the rib bones is pre-marinated in a rich marinade made of Asian pear, rice wine vinegar, garlic and soy sauce, reflecting the nuanced flavors that have made Korean barbecue popular throughout the world. Consumers will appreciate the ease of preparing the dish in minutes by simply grilling or cooking in a hot skillet.
Company founder Suji Park will be at Booth 3703 to talk about the new products, while Korean chefs prepare her signature grilled kalbi and bulgogi patties for sampling.
“I’m proud that our products give today’s consumers what they most want in food – authentic, really delicious flavors, made with no preservatives,” said Park. “All of our offerings are clean label with ingredients you can pronounce. They’re also easy to prepare, which is perfect for how people cook today.”
According to Park, the secret to real Korean food is not in excessive heat. It is rather in the layers of flavor, with a light spiciness or a rich, savory quality.
“Our premium products feature only the best meats and poultry, such as USDA beef seared on an open fire in the tradition of real Korean barbecue,” she explained. “When we make our bulgogi, the meat is taken directly from the grill and lightly coated with a sauce we’ve perfected with the same ingredients that have been used in Korean cooking for centuries.”
Based in Seattle, Washington, the company was founded in 2013, by the Korean-born entrepreneur known for bringing America’s New York-style deli to Korea and Tokyo. She also started Suji’s Korean Grill in Omaha, Nebraska, the first restaurant in an upscale Korean restaurant chain. Suji’s Korean Cuisine is available in major warehouse club and food retail channels across the USA.