Notifications
Back
COMPANY
The unique conviction of Daehan Foods 
01
State-of-the-art facilities 
Factory within the Naju General Industrial Complex spanning 3,800 pyeong
Establishment of large-scale nurungji (scorched rice) production lines
(A Wing: Ovens #1–5 / B Wing: Ovens #6–9 / C Wing: Ovens #1–4)
Rice is cooked directly using rice cookers and then processed into nurungji. 
02
Rigorous hygiene and quality standards 
A Rigorous Quality Management System Aligned with HACCP Standards 
Hygienic facility management through a dedicated quality control team (operating an in-house laboratory and managing claim histories for proactive risk prevention) 
Regular hygiene audits conducted by major external corporations (at least once a month), with results immediately integrated to establish a highly effective production management system 
Hygiene and quality control verified through scientific methods (ensuring food safety via quality testing by accredited external agencies) 
03
Exceptional taste 
Supplying to the organic specialty distributor Chorokma 
Supplying to Lotte Mart 
Supplying to E-Mart Traders 
Sales broadcasts via Home & Shopping 



Supplying tea products to E-Mart (corn tea, barley tea) 
Supplying to Korea Seven convenience stores 
Online sales through CJ O Shopping, Auction 
Supplying to CJ CheilJedang and Coupang (CPLB) 
Nurungji Production Process 
Nurungji Processing
01 Raw Material Intake
02 Raw Material Storage
03 Raw Material Weighing
04 Mixing
05 Soaking
06 Dehydration 
07 Filling 
08 Cooking 
09 Forming and Heating 
Finished Product Packaging 
10 First Visual Inspection  
11 Drying
12 Weight Measurement 
13 Primary Packaging 
14 Metal Detection  
15 Final Product Inspection
16 Box Packaging 
17 Shipping Inspection 
18 Storage and Shipping  
Introduction to Key Processes
01
Raw Material Intake - Weighing Process 
Rice, which is the raw material of the cauldron, is received in paper or sacks.(Cold storage below 20°C) All measuring tools are made of stainless steel. I can rest assured that there is. Quality Control Presence Warehousing Inspection We are stocking after progress.


02
Mixing - Dehydration Process 
Rice is mixed and washed and soaked for hygiene Access to the outside world is restricted.
03
Cooking - Forming Process
During the process of cooking rice and roasting nurungji, the temperature of the nurungji oven is measured using an infrared thermometer. The temperature at the exhaust outlet is maintained between 220 °C and 225 °C, while the internal temperature is kept between 250 °C and 270 °C to roast the nurungji using a direct flame method. 
04
Inspection - Crushing Process 
Roasted nurungji is selected, dried, and then crushed. Increased lighting enhances the efficiency of visual inspections during product selection. 

DaeHan Food co., LTD.

Representative : Han Yoon-Kyung     Business Registration Number : 412-81-28651     
Mail-Order Business Registration Number : 2005-00023     Email : dhf9411@hanmail.net    
Phone : (061) 337-9411 / (010)-6470-9511    Fax : (061) 337-9611
Business Address : 62-18, Dongsu Nonggongdanji-gil, Naju-si, Jeollanam-do, Republic of Korea 


Copyright 2024. DaeHan Food inc. all rights reserved.

Main Contact Number

061.337.9411

Consultation Hours AM 09:00 - PM 06:00

Lunch Break PM 12:00 - PM 01:00