Amook

Having several Amook masters makes SamJin Amook differentiate from other companies in its field. The average length of service of its employee are more than 20 years. There is a master who works in SamJin Amook for more than 40 years. Masters in SamJin Amook lead Amook Bakery Business. They are much more efficient than machine production in small quantity batch production like Amook Bakery business. Since Amook is still perceived as an unsanitary product, SamJin Amook prioritizes high standard of sanitation system. SamJin Amook strictly and precisely manage and organize vegetables, and other sub-ingredients by its date to prevent low level of freshness or low-quality ingredients being used for product of SamJin Amook. The manufacturing plant and all employees are obligated to maintain the highest sanitation level at all costs. Especially, SamJin backery in Busan Yong-Do branch has an open kitchen which allows consumers to witness the manufacturing process of SamJin Amook ...

Samjin Amook Croquettes: Breadcrumbed fried food containing Amook as a main . From 1953 to these days, In Korea, “Busan Amook” commonly sold in food trucks became a trend and one of the most popular fast food in winter season. Even in contemporary Korea, Amook food truck can be easily spotted on major downtown streets. In 2010s, Amook industry in Korea goes through a major transformation from the public perception of Amook as a fast food to a recognized delicacy. In 2013 December, Samjin Amook established an Amook bakery, for the first time in Korea. A store that sell variety kind of Amooks in a bakery style. Up to this day, Samjin Amook solidified unique conception and image of Amook such as "Amook Croquettes". Amook Croquettes is Croquettes covered with fish paste and filled with unique ingredient such as Shrimp, Curry, Cheese, Sweet Potato, Potato, Chili Pepper. Basically i t follows a Traditional Croquettes Style and became a Samjin Amook Bakery's b...

Amook (plural: Amooks) is a Korean food item made with minced white-meat fish and some starch. Usually, it is deep-fried, roasted or steamed before consumption. It is sometimes referred to as “fishcake”. In the past, Amook processors used bycatches as a main ingredient due to the price competitiveness and the lack of available fish stocks. After the outbreak of Korean War, it was nearly impossible for Amook processing plants to procure better ingredients. Such past practices have played a role in building the misconstrued perceptions that Amook cannot possibly have good quality and that no one knows what is in it. In 21st century, however, as the fish stocks have become stable and the demand for better and fresh ingredients has brought about a change in Amook industry. Instead of using the cheap bycatches, most Amook processors began using more credible imported fish species. Now in Busan, most Amooks are made from Alaska Pollock, Pacific Whiting, and Hake. The most common fi...