Set up the cooking test

Use the buyer's tteokbokki sauce, hot-pot broth or stir-fry process and record preparation, water or sauce ratio, cooking time and heat level.

Assess softness, chewiness, centre texture, sticking, splitting and flavour absorption.

Evaluate holding performance

Foodservice products may remain in sauce or broth after cooking. Recheck texture, swelling, breakage and surface condition at realistic service intervals.

Meal-kit instructions should be tested with the actual consumer pack and preparation equipment.

Choose the correct storage program

Do not mix ambient, chilled and frozen specifications. Confirm the selected process, unopened storage, after-opening condition and temperature requirements.

Link the 12-month claim to shelf-life evidence for the approved formula, seal and storage condition.

Approve 270 g and custom packaging

Define bag material, seal, coding, units per carton, carton net and gross weight, dimensions, pallet and loading data.

For private label, approve product identity, ingredients, allergens, preparation, storage and artwork before releasing printed packaging.

Important: Product specifications, import rules and required documents vary by SKU and destination. Confirm the applicable requirements with the selected supplier, importer and qualified local advisers before ordering or printing labels.

Need a product-specific quotation?

Send Longki Foods your target product, pack, quantity and destination market. We will identify the information that still needs confirmation.

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