The product groups overseas buyers ask us about most, with the questions that matter for each. All can be sourced as existing products or developed as private label.
Buyers usually specify spice level, cut style, fermentation stage at shipping, pouch or jar size, and whether fish sauce or shrimp is allowed. Vegan and mild versions are common requests for Western retail.
Traditional jang ages for months; brewed versions are more consistent for food service. Ask about the soybean origin, wheat content and container format (tubs, squeeze bottles, bulk pails).
Private-label sauces are one of the easiest K-Food OEM projects: recipe matching, bottle or pouch format and label design can usually be handled by the same factory.
Rice cakes harden when chilled, so export formats are usually vacuum-packed with extended shelf life or frozen. Instant noodle buyers often ask for halal and vegetarian seasoning options.
Frozen products need reefer shipping and an importer that can handle cold chain. Meat content can trigger extra import rules in many markets, so vegetable versions are often the first export item.
Shelf life is usually 6–12 months, which makes snacks easy for consolidation with other ambient goods. Ask for nutrition data early — you will need it for your label.
Korea is one of the largest producers of laver. Seasoned gim is shelf-stable and popular in retail; ask about oil type (sesame, perilla, olive) and salt level.
Fruit "tea" jars (yuja, ginger, jujube) are a classic gift and retail item. Beverage factories can usually do bottles, cans and pouches; check minimum batch sizes per format.
Health claims are regulated differently in every market. Korean HFF approval does not transfer automatically — plan to position the product under your own market’s supplement or food rules.
Retort (shelf-stable) pouches are the easiest way to export Korean meals without cold chain. Meat-based retort products face stricter import rules than vegetable or seafood ones in many countries.
Ask for origin information (Korean vs. imported raw material) and residue test reports where your market requires them.
Live makgeolli needs cold chain and has a short shelf life; pasteurized makgeolli ships ambient. Alcohol imports require licensing in most countries — your importer handles this side.