Gungjung Haemultang Chossijib (hereafter Chossijib), one of Korea’s most iconic seafood stew restaurants, has taken a bold step into the ready-made meal market with the launch of its new Ready-to-Heat (RTH) seafood and fish offal hot pot meals. This move allows consumers across Korea—and potentially around the world in the future—to experience the signature spicy and comforting flavors of Chossijib from the convenience of their own kitchens.
For decades, Chossijib has been celebrated as a household name in Busan, earning a reputation for quality, authenticity, and a dining experience deeply rooted in tradition. Founded in 1959, the restaurant has been passed down through generations and is now run by the second generation of ownership. Over its 65-year history, Chossijib has built its legacy by balancing respect for its culinary heritage with a willingness to embrace innovation.
A Legacy of Flavor Since 1959
Chossijib’s story began in the bustling port city of Busan, a natural hub for fresh seafood and vibrant culinary culture. Since its founding, the restaurant has specialized in Haemultang, a classic Korean seafood stew celebrated for its rich broth, abundant fresh shellfish, fish, and vegetables, and its ability to bring people together around the table.
The restaurant quickly became a local favorite, drawing families, workers, and travelers alike who sought both nourishment and the distinctive flavors of Busan’s seafood cuisine. What set Chossijib apart was not only its generous portions and use of freshly sourced ingredients but also its consistency—guests could always count on the same authentic, fiery broth that defined the house recipe.
Even as Korea’s dining landscape evolved over the decades, Chossijib maintained its place as a trusted institution. Now, more than six decades later, the restaurant remains a beloved name for both locals and visitors seeking a taste of genuine Busan seafood culture.
Innovation Meets Tradition
Recognizing the changing needs of modern consumers, Chossijib made a strategic decision to expand beyond its restaurant walls. In today’s fast-paced world, many people want the comfort and quality of traditional meals but do not always have the time to dine out or prepare elaborate dishes at home. Ready-to-Heat meals bridge that gap, offering both convenience and authenticity.
In 2023, Chossijib established the Chossijib Research Center, a state-of-the-art facility dedicated to menu development, product innovation, and food manufacturing. The center’s mission is clear: to take Chossijib’s signature dishes and adapt them into high-quality, easy-to-prepare formats without compromising on taste. The Research Center has been instrumental in developing the new RTH seafood stew products, ensuring that the flavors are preserved while adapting the preparation process for at-home cooking.
Recognition and Achievements
Chossijib’s dedication to innovation has not gone unnoticed. In 2022, the company secured a patent for its seafood broth preparation method, underscoring its commitment to culinary excellence and originality. This achievement reflects years of expertise in crafting broths that balance depth, spice, and freshness, all of which are hallmarks of a great Haemultang.
Further cementing its role as a leader among small businesses, Chossijib was named a 2024 Busan Star Small Business, a designation that highlights companies that embody both heritage and forward-thinking growth strategies. The restaurant also earned a place in the 2025 Export Voucher Program, signaling its readiness to bring Korean seafood stew culture to international markets.
Chossijib has also become a recognizable name through its appearances on popular Korean television programs, including KBS2’s Live Info Show, KBS1’s Korean Table, and KBS1’s One Neighborhood Tour. These features have helped introduce the restaurant to a broader audience and showcase how it blends tradition with modern business practices.
Ready-to-Heat Meals: A New Chapter
The launch of Chossijib’s Ready-to-Heat seafood stew meals marks a significant milestone for the company. These meals are designed for busy consumers who crave authentic, comforting flavors but prefer the ease of a quick and simple preparation process. By packaging the richness of a decades-old recipe into an RTH format, Chossijib has created a product that honors tradition while addressing modern lifestyles.
Unlike many processed meal options in the market, Chossijib emphasizes freshness and quality, ensuring that its RTH products deliver the same depth of flavor as its restaurant dishes. The broth, which is the heart of Haemultang, is crafted with the same care and methods perfected over generations, while the seafood ingredients are chosen to preserve both taste and texture during reheating.
These products are not only a response to domestic demand but also an opportunity for Chossijib to enter the global food market. Korean cuisine has seen a surge in popularity worldwide, with dishes like kimchi, bibimbap, and Korean barbecue gaining international recognition. Haemultang, with its bold flavors and communal dining style, has the potential to join these icons, and Chossijib’s RTH meals could serve as an accessible introduction for global consumers.
Expanding Horizons
Looking ahead, Chossijib has committed to participating in monthly exhibitions through November 2025, showcasing its products to new audiences, distributors, and potential partners. This effort aligns with the company’s broader strategy to expand market presence both domestically and internationally. By leveraging trade shows and exhibitions, Chossijib is not only marketing its RTH meals but also positioning itself as a representative of Busan’s—and Korea’s—culinary identity.
The company views these exhibitions as opportunities to connect with food industry stakeholders, explore export opportunities, and share the cultural significance of seafood stews. Its participation demonstrates confidence in the universal appeal of its dishes and a readiness to scale beyond its home base.
A Vision for the Future
Chossijib has made it clear that evolution is essential for survival in today’s competitive food industry. The company acknowledges that while traditions form the backbone of its identity, staying relevant requires continuous innovation. Its long-term vision is to not only preserve its heritage but also share it with wider audiences who may never have the chance to visit its Busan restaurant in person.
By creating products that carry 65 years of history in a convenient format, Chossijib is ensuring that its legacy is not confined to one location or generation. Instead, it is inviting new customers—both in Korea and abroad—to experience the taste of Korean seafood stew culture, one Ready-to-Heat meal at a time.
