"Designing Texture" Ottogi Introduces Four Types of Instant Rice 'Texture Satisfaction'

Two Types of White Rice and Two Types of Mixed Grain Rice... Achieving Chewy Texture with Dual Heating Method

[Asia Economy Reporter Eunmo Koo] Ottogi announced on the 6th that it will launch four new instant rice products called ‘Sikgam Manjok’ that diversify the ‘texture’ of rice. Unlike existing products classified by grain type, these are categorized based on texture.

The new Sikgam Manjok line consists of two types of white rice and two types of mixed grain rice. By applying a two-step heating method involving high temperature and high pressure followed by steaming, the chewiness of the rice grains was enhanced. All grains, including white rice, sorghum, and glutinous millet, are 100% domestically sourced.

The two white rice variants of Sikgam Manjok reflect consumer preferences divided between soft and firm rice: ▲‘Chalgi Gadeuk Jinbap’ (Soft and moist rice that is gentle on the stomach) ▲‘Goseulgoseul Doenbap’ (Fluffy rice that preserves the grain texture for a chewier bite).

The two mixed grain rice options include ▲‘Chaljin Heukmi Japgokbap’ (Chewy black rice mixed with glutinous rice, black glutinous rice, sorghum, and other grains for a rich texture) ▲‘Budeureoun Hyeonmi Japgokbap’ (Soft brown rice mixed grain rice with the surface of the brown rice slightly polished to improve texture).

An Ottogi representative said, “We introduced these new products to set a new standard in the instant rice market centered on consumers and to offer a wider range of choices. We plan to continue developing differentiated products in taste and quality and to lead the creation of a healthy food culture.”

This content was produced with the assistance of AI translation services.