‘Samgyetang’ to be exported to America

Korea has paved the way for its signature energy-boosting “samgyetang” (chicken stew with ginseng) to be exported to the United States as the traditional food passed a quarantine inspection on sanitation levels and other requirements.

The Ministry of Foreign Affairs and Trade (MOFAT) said Monday that U.S. inspectors visited facilities of two processed samgyetang makers in Korea ㅡ Harim and Maniker ㅡ and gave them the green light to export their products to America.

The ministry officials said that following the visit, Washington is now taking steps to lift the import ban on the food, trade officials confirmed Monday.

“The U.S. has prohibited imports of samgyetang due to domestic makers’ sanitation levels that failed to meet the requirements of the importing state,” said a MOFAT official familiar with the issue. “But the latest inspection confirmed that this is not the case anymore.”

The official was uncertain when exports will begin, citing MOFAT’s limited access to information regarding an amendment by the U.S. government. But Korean Trade Minister Park Tae-ho was quoted as saying in a news report that “Good news will come this year.” Japan is one of a few countries importing samgyetang.

Officials said domestic samgyetang makers have repeatedly asked for the ban to be scrapped since 2000 and their calls gained impetus following the effectuation of Seoul-Washington free trade agreement (FTA) in March.

Some analysts view Washington’s sudden policy shift as sort of a thank you gift to Seoul that put the FTA into practice despite internal discontent with it, particularly from opposition party politicians and activists.

Analysts predicted a rosy outlook for the two authorized samgyetang makers as an estimated 2.17 million Koreans living in the U.S. are potential consumers.

Samgyetang is one of the most famous summer energy-boosters in Korea. The traditional dish is a widely loved recipe for both locals and foreigners, with its hot stew, soft meat and the delicate rice hidden inside the chicken. <The Korea Times/Park Si-soo>

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