“We invite you to Ottogi Curry Village, where the fragrant aroma of curry wafts through the air!”
Everything you need to know about curry from Ottogi Curry, the company that has written the history of Korean curry.

Ottogi Curry was the first product introduced by the global food brand Ottogi on May 5, 1969, along with the company's founding.
Just by looking at the words “Sunday is Ottogi Curry,” a melody comes to mind, and Ottogi is the main player that has led the popularization of curry in Korea.
The story of 'Ottogi Curry', which has been with us for over half a century, is now available in a book.
Ottogi's first brand book, "Ottogi Curry Today," invites readers to "Ottogi Curry Village" filled with interesting stories and valuable knowledge about curry, as well as heartwarming moments shared by people who enjoyed curry.
It will provide an even more special experience, including a tour of a curry factory that you can't see anywhere else and behind-the-scenes interviews.
This book, filled with stories of 'Ottogi', 'curry', and 'us' who enjoy Ottogi curry, will take you on a journey through Ottogi Curry Village, reminisce about everyone's memories of curry, and broaden your perspective and appreciation of curry.

The reason curry has been loved for so long is largely due to its addictive taste, but the perception that curry is a healthy food also played a part.
In India, the birthplace of curry, as well as in China and Indonesia, curry has been claimed to be effective in preventing and treating disease for thousands of years.
And these claims are increasingly being proven medically valid through various studies today.
In particular, it is worth paying attention to the efficacy of 'turmeric', the main ingredient used in curry.
The yellow color of turmeric is due to the alkaloid component called curcumin, which is abundantly contained in turmeric. Curcumin has been found to have antioxidant properties, and medical research is continuing.
--- p.14, from “Introduction to Curry Studies”

The reason why Ottogi's first product was curry was also based on the management philosophy that 'food should be centered around the home, and because homes are filled with love and sincerity, such products should be made.'
The reason the first curry product was made for 5 people was because the average number of people per household in Korea at the time was 5.2.
--- p.25, from “Korean Curry Story”

Watching the products being packed one after another as they ran quickly along the rails, I wondered just how much curry was being made here.
The answer is a whopping 800 tons per month.
This amounts to 9,700 tons per year. Perhaps reading my blank expression in front of the large number, the team leader added, "9,700 tons is equivalent to approximately 390 million people."
Even if we roughly calculate it, it is enough for all citizens of our country to eat it eight times a year.
--- p.49, from “Ottogi Curry Factory Tour”

I always think that 'safe curry is the best curry'.
We pay special attention to sourcing spices to ensure safe curry.
Since spices often originate from developing countries, they require even more careful management.
In addition to hygiene, we must also strictly adhere to standards for residual pesticides and heavy metals.
South Korea is the country with the strictest food-related standards and laws in the world (laughter).
The process of purchasing good spices is not easy, and it is always a real struggle for our procurement department.
--- p.75, from an interview with “The People Who Make Ottogi Curry”

The differentiating strengths of Manseok Dakgangjeong include insisting on using fresh meat slaughtered within 1-2 days, frying the chicken in a large cauldron maintained at a constant 180 degrees, and using a special sauce containing 'Ottogi Curry Spicy' and Ottogi 'Tomato Ketchup'.
In particular, the special sauce was developed by the CEO of Manseok Dakgangjeong himself to promote the menu item Dakgangjeong, so he is especially proud of it.

--- p.111, from “Restaurants with Ottogi Curry”

I think curry has the flexibility to change into a new menu depending on what ingredients are added.
As someone who plans and cooks meals, I have the advantage of being able to think about a wide range of menu options.
It can be used not only in dishes where curry is the main ingredient, but also in a variety of other dishes.
You can mix whipped cream and powdered curry to make a thick dipping sauce, or sprinkle it on grilled fish to remove any fishy smell.
Also, if you add it to fried food, the savory flavor comes alive.
It's also great that you can experiment with creative menus by combining it with various dishes, such as making burritos with powdered curry or making burgers.

--- p.144, from “Everyone’s Curry, Someone’s Curry - Interview with Nutritionist Kim Bo-young”

When I was a new employee, I desperately needed to be converted to a full-time employee.
I worked every day during lunch hours and even worked overtime.
At that time, my meals were mostly '3-minute curry' and instant rice from the steam room.
It was hot after heating it for 3 minutes, so I would heat it for only 1-2 minutes, eat it quickly, and then go back to work.
Then one day, as I was about to take out the curry that had been heated for just one minute, I heard a voice behind me.
“It tastes good when it’s been heated for three minutes!” The lady who reorganizes the office during lunchtime said she often sees me eating alone in a hurry.
He said he felt sorry for me because I was like a daughter to him, and handed me a container full of kimchi, telling me to heat it up and eat it in 3 minutes no matter how busy I was.
After shedding a few tears, I reheated the curry that had cooled down in the meantime for 3 minutes.
That's right.
The curry needed to be warmed for 3 minutes to be fully cooked.
Even these days, when I'm busy, I eat '3-minute curry', but no matter how busy I am, I always make sure to warm it up for 3 minutes.
I know now that I need to take a break, even if it's just for three minutes while the microwave is running, before I can start running again.

--- p.199, from “Curry We Remember”

My grandfather, who lived to be 95 years old, ate curry at least once a day.
You made it yourself too.
Grandfather's secret recipe for making Ottogi curry is similar to what is written on the back of the curry package.
Cut the pork, onion, carrot, and potato into large pieces and stir-fry them in a pan with plenty of cooking oil.
Then, when the onions turn transparent, add curry powder and water and simmer.
But here is Grandpa's special secret recipe.
When stir-frying meat, add two tablespoons of Ottogi Tomato Ketchup and three tablespoons of minced garlic.
The sweetness of ketchup blends exquisitely with the richness of curry, adding a unique savory flavor.

--- p.256, from “Our Home Curry Recipe”