Pulmuone VP: Focusing on 'Proper Food' Over Fleeting Trends for Sustainable Eating Habits

Pulmuone is charting a course beyond transient food fads, with Vice President Yoon Myung-rang championing a philosophy of "proper food" for sustainable eating habits. Yoon emphasizes the enduring value of healthy food culture over short-lived trends, a principle guiding the company's future strategy.

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We want to help consumers experience the sustainable diet that Pulmuone aims for through an offline space.

To bring this vision to life, Pulmuone has established "Tasty Pulmuone," an independent offline cooking space within its headquarters. This initiative aims to offer consumers a hands-on experience with sustainable dietary practices. The company plans to expand these programs to include vulnerable populations and foreigners, viewing this as a social contribution rather than a profit-driven venture.

Pulmuone adheres strictly to a principle of minimal processing, prioritizing natural ingredients. This commitment extends to transparent information sharing, with QR codes on products providing clear details about their origins. Yoon stated that marketing costs are being reduced to invest more in product quality, citing the example of their "건면" (dry noodles) which, despite higher production costs, are kept at a stable price for consumers.

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We are reducing marketing costs to invest in the product itself.

Globally, Yoon aims to present Korean cuisine not just through its spicy flavors, but as a refined and nutritious healthy food. He highlighted the use of advanced freezing technology for bibimbap products to maintain the integrity of vegetables, enhancing the visual appeal and reflecting the neatness of Korean food. Pulmuone seeks long-term, sustainable growth rather than short-term sales boosts driven by temporary trends.

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We want to clearly convey the essence of Korean food as a healthy dish that is refined and rich in nutrients.