“There is no better drink in the world than this,” asserts Seo Jeong-ok, CEO of Seojung Cooking Co., Ltd. She takes pride in her company’s products, “Slow-brewed Sikhye” and “Slow Sujeonggwa.” These slow-brewed and homemade products offer a superior quality and taste compared to factory-produced alternatives. Seojung Cooking’s unique approach has made its sikhye and sujeonggwa the best traditional beverages representing Korea. Despite being nearly twice as expensive as other products in the market, consumers who prioritize health and authentic taste consistently choose “Slow-brewed Sikhye” and “Slow-brewed Sujeonggwa.”

Seojung Cooking’s beverages are crafted using traditional methods. Instead of the conventional enzyme breakdown method, they use malt in a five-hour saccharification process, allowing them to produce just one bottle in the same time it takes others to produce ten. The products are free from preservatives and chemical additives. Therefore, they must be refrigerated. These are the only sikhye and sujeonggwa in Korea that require refrigeration and are made with unique skills and know-how. That’s why they are the real sikhye and sujeonggwa, not a sikhye-style or sujeonggwa-inspired drink.

The company also offers “Slow-brewed Pumpkin Sikhye,” a health drink made with sweet squash and pumpkin. Slow-brewed Sujeonggwa is boiled in a sot (traditional Korean cauldron) and enriched with persimmon extract to give it a deep, elegant flavor and aroma. Both beverages have a shelf life of 180 days and should be stored in the refrigerator (0-10°C).
“Slow-brewed Sikhye” and “Slow-brewed Sujeonggwa” are Seojung Cooking’s flagship brands, representing traditional Korean beverages. Seojung Cooking has been growing steadily since 2018. The company achieved sales of KRW 3.7 billion in 2018, KRW 4.6 billion in 2019, KRW 5.6 billion in 2020, KRW 6.6 billion in 2021, KRW 8.2 billion in 2022, and KRW 9.4 billion in 2023, with an annual growth rate of over 120%. The company expects sales to reach KRW 12 billion this year. Seojung Cooking supplies sikhye and sujeonggwa to major domestic markets and well-known cooperatives such as Costco, Coupang, Sangha Farm, Mamacook, Dure-coop, and Hansalim, and exports to the United States, Australia, and Canada.

They strive to provide consumers with products made from fresh ingredients with no additives, and respecting the necessary time for each process. Their products are crafted by hand, not mass-produced. CEO Seo Jeong-ok holds a Bachelor’s degree and a Master’s degree in culinary arts and food science, as well as a culinary degree from a UK institution, completed between 1981 and 1985. She also holds a Food Studies License from Harrow on the Hill College. Upon returning to Korea, she dedicated herself to promoting Korean cuisine globally and teaching recipes, leading her to develop her unique methods for making slow sikhye and sujeonggwa.
The “Slow-brewed Sikhye” is rich in enzymes produced through a slow, five-hour saccharification process using malt enzymes, which replicates the homemade method. The “Slow-brewed Sujeonggwa” retains its unique characteristics, made by boiling ginger and cinnamon for a long time before adding dried persimmon. The entire process from production to taste differs significantly from conventional sikhye and sujeonggwa. By embracing the five-hour “Slow Food” method, Seojung Cooking has differentiated itself from competitors, finding success through a method that is not feasible in mass production. This differentiation has been the key to the company’s success.