Please introduce “Kongbbugak.”

Kongbbugak is a handmade bean snack brand that breaks old stereotypes about beans with a satisfying crunch and revives fried beans, a traditional local dish from Daejeon, as a snack enjoyed across generations. The founders, two sisters born and raised in Daejeon, continue their family business with a mission to revive the region’s forgotten dishes through a modern lens. As Daejeon’s only specialty shop for crispy fried beans, the brand shares local stories and fun experiences through its 16 flavors of bean snacks and its regional mascots, “Kongdeok-i” and “Kongsim-i,” which embody the charm of the Chungcheong region.

What inspired the creation of “Kongbbugak,” and how did the product come about?

Kongbbugak began with a simple question: “What if we turned fried beans into a snack?” We thought that transforming fried beans, which had long been eaten only as a traditional side dish, into an everyday snack would allow more generations to enjoy them. At the same time, amid the global K-food trend, we set out to create a souvenir that captures Daejeon’s unique character. As a result, Kongbbugak has become a brand that fuses traditional flavors with modern sensibilities - a name that evokes the sound of crispiness itself.

What did you focus on most when developing the product?

Above all, authenticity and texture were our top priorities. To keep the snack crispy for a long time without becoming soggy, we conducted hundreds of experiments and developed a unique production method, which later evolved into a patented “glutinous bean manufacturing process.” We also incorporated the humor and warmth unique to the Chungcheong region into the design through our mascot, Kongdeok-i, naturally expressing Daejeon’s distinct local identity. All products are made with 100% Korean-grown beans, helping promote local agriculture and consumption.

You mentioned that you even hold a patent for your “glutinous bean manufacturing method.” What was the biggest challenge in developing this technology?

Traditional kong twigim was difficult to turn into a snack because of its hard texture and complicated production process. To overcome this, we completely broke down the original method and rebuilt the process from the ground up. After hundreds of failed attempts, we finally developed the patented technology used today.

How did you develop as many as 16 flavors?

Developing the flavors was quite a challenge. To preserve the traditional taste while appealing to modern palates, we experimented with over 40 variations and continuously incorporated consumer feedback gathered from exhibitions and tasting events. As a result, we created a lineup of 16 flavors that combine the nuttiness of traditional snacks with contemporary tastes such as cheese, caramel, and wasabi. “A flavor for everyone to choose from” - that’s the direction Kongbbugak strives for.

What are your future plans and vision?

The goal of Kongbbugak is clear—to become a signature Daejeon souvenir. Our dream is to be remembered as “the must-buy snack when visiting Daejeon.” Looking ahead, we plan to expand zero-waste store operations and develop new products made with locally grown ingredients, contributing to the sustainable growth of the local community. Kongbbugak will continue to evolve as a brand that revives forgotten foods shares new stories of local identity.