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Thursday, July 15, 2004

(Small businesses) Creating a selling menu item (from whose recipe?)

Seeing the apparently informative and useful "Job-A" page about job-seeking and employment kept by Chosun Ilbo, I can understand why many who grind teeth at the editorial line of the paper cannot but admit that the paper's got resources of which it sometimes/often puts out a quality product.

고추장 닭발볶음Anyway, the article in Chosun that led me to those pages was about the often arduous routes it takes to create successful menu products. Interesting pieces of info, but I couldn't help paying attention to what was told about creating an anju called koch'ujang takpalpokkûm, grilled chicken legs with chili paste. There is or was a granny keeping a p'ojangmach'a Cheonho-dong in Gangdong-gu, Seoul whose grilled chicken legs were widely told to be tasty. So the company "Chicken-cooking village" (Tak ingnûn maûl) sent people to find out about it. The granny wouldn't reveal the recipe, the amounts of seasonings were never exact, and it changed from day to day according to her mood, so finding out it well enough to have a marketable recipe took more than 10 visits to the granny's drinking tent and the company people's aching stomachs and burning mouths.

Oh well, and what did the granny get from having her recipe developed into a marketable product, except well-spending customers for some time? The text says that the recipe was "handed down by" the granny (chônsu patta), but on the other hand she wouldn't tell the exact ingredients... But (sarcastically speaking) she was just a drinking tent granny, whose right to her own recipe didn't need to be acknowledged.
(The last sentence corrected a bit.)

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