From Busan to your kitchen: Chossijib’s RTH meals bring back traditional Korean flavors

Gungjung Haemultang Chossijib, a seafood hotpot institution with a six-decade legacy in Busan, has taken its first major step into consumer packaged goods by launching a Ready-to-Heat (RTH) meal range. The new product line, developed at the company’s dedicated R&D center, aims to recreate the bold, comforting flavors of its signature Haemultang (Korean seafood stew) for in-home dining across South Korea and beyond.

Founded in 1959 and currently helmed by the second generation of its founding family, Chossijib is known for its fish offal and spicy seafood broths that have drawn loyal customers for decades. With the growing demand for convenient, restaurant-quality meals at home, the company’s shift into RTH products is a strategic play designed to preserve heritage while embracing modern food consumption trends.

Why is a 65-year-old seafood stew restaurant entering the ready-to-heat meal category in 2025?

Chossijib’s move into packaged meals is driven by a clear understanding of how South Korean consumers—especially younger generations and working families—are changing the way they eat. The rise of convenience foods, accelerated by the COVID-19 pandemic and a generational shift in cooking habits, has created a robust domestic market for ready-to-cook and ready-to-heat offerings.

According to institutional food analysts, the Korean HMR (home meal replacement) sector has grown consistently at double-digit CAGR over the past five years, particularly in the premium segment. Products that capture authentic regional or restaurant-based flavors are emerging as a fast-growing niche, with consumers willing to pay more for quality and traceability.

By introducing its signature Haemultang recipes as RTH meal kits, Chossijib is not only diversifying its revenue streams but also bringing the richness of Korean culinary culture to those who may not have the time or resources to prepare traditional dishes from scratch. The brand’s commitment to retaining the original taste profile—based on its long-standing method of broth preparation—has helped position the products as more than just convenient; they aim to be emotionally and culturally resonant.

How has Chossijib translated its restaurant heritage into a scalable packaged meal format?

The transformation from a sit-down restaurant model to consumer-ready meals has been several years in the making. In 2023, Chossijib inaugurated the Chossijib Research Center, a facility built to support R&D, food innovation, and small-batch manufacturing. Located in Busan, the center is responsible for developing scalable versions of the restaurant’s top-selling seafood hot pots while ensuring shelf stability, food safety, and ease of reheating.

At the heart of this innovation effort lies a patented seafood broth preparation technique, which Chossijib secured in 2022. This proprietary method allows the company to maintain the depth and complexity of its traditional broths even after industrial production and packaging. The R&D team has also worked on ingredient calibration, packaging design, and heating protocols to ensure customers enjoy an experience as close to the restaurant version as possible.

The initial rollout of the RTH meals includes flagship items such as spicy Haemultang with fish offal, mild seafood stews for children, and variations tailored to different spice levels and dietary needs. Each meal is vacuum-sealed and comes with a timed heating guide to replicate the original taste and texture.

What recognition has Chossijib received for its innovation and brand modernization?

Chossijib’s entry into the packaged food market has not gone unnoticed. In 2024, the company was selected as a Busan Star Small Business, a distinction awarded to high-potential SMEs demonstrating innovation and cultural significance. The brand was also inducted into the 2025 Export Voucher Program, giving it access to export promotion support as it explores overseas markets.

Domestically, Chossijib has gained wide media recognition. It has been featured on several high-profile Korean television programs including KBS2’s Live Info Show, KBS1’s Korean Table, and KBS1’s One Neighborhood Tour, all of which have highlighted the brand’s unique position at the intersection of heritage dining and food innovation.

With monthly exhibition participation planned through November 2025, Chossijib is actively marketing its RTH product line to distributors, retailers, and institutional buyers. The company’s strategy involves blending nostalgic storytelling with practical use cases—positioning its meals not only for home kitchens but also for travel, gifting, and small-scale hospitality settings.

How are institutional investors and regional policymakers viewing this kind of traditional-to-modern food evolution?

While Chossijib remains a family-owned business and has not indicated any intention to raise external capital, institutional observers view its model as a compelling example of how regional heritage brands can scale without diluting authenticity. Policymakers in Busan and across South Korea have consistently encouraged small and medium enterprises (SMEs) to modernize traditional assets through innovation, particularly in the food sector, which is rich in cultural export value.

For local economies, the transformation of heritage restaurants into product brands offers multiplier benefits: job creation, tourism promotion, and export potential. Analysts note that Chossijib’s vertical integration—from restaurant to R&D to manufacturing—creates a blueprint for other legacy businesses to follow, especially in categories like kimchi, temple cuisine, and seasonal banchan.

What does the future look like for Chossijib’s RTH products and its broader business strategy?

The launch of Chossijib’s Ready-to-Heat meals is only the first step in a longer roadmap to globalize Busan-style seafood stew. The company has hinted at potential international expansion, with a focus on Korean diaspora populations in North America, Japan, and Australia. Export partnerships through the 2025 voucher program are expected to support this effort, with frozen and shelf-stable versions being tailored for long-haul logistics.

Domestically, Chossijib plans to expand its SKUs across more grocery chains and online platforms. While the current product line is still in early-stage distribution, consumer response has reportedly been strong, particularly from younger urban professionals and health-conscious consumers seeking nutritious, protein-rich meals with minimal additives.

The company’s next phase could include developing plant-based or low-sodium versions, tapping into the wellness food market. A seasonal menu is also in development, bringing Chossijib’s traditional New Year or festival offerings into the ready-made space. Continued investment in the Chossijib Research Center suggests that the business sees food innovation as a permanent strategic pillar—not just a short-term diversification play.

As Korea’s culinary culture continues to be popularized globally through K-dramas, social media, and travel, Chossijib’s story reflects a broader movement to digitize and distribute cultural heritage through modern food channels.