N. Korea defector-turned-entrepreneur seeks tofu rice globalization
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Dewbab’s tofu rice set menu, comprised of tofu rice, “dongchimi” juice and sauce. / Courtesy of Dewbab
By Choi Ha-young
Kang Min, 31, was one of the “kkotjebi,” or homeless children in North Korea. As a starving child, he used to steal other people’s tofu rice while roaming the streets, but now he operates a tofu rice restaurant in Goseong, Gangwon Province, in South Korea after defection.
Along with the restaurant, he launched a food brand “Dewbab,” a compound word combining “dubu” meaning tofu in Korean and “bap,” rice. Like a hamburger set menu composed of a burger with ketchup and soda, the restaurant offers a set menu ― a tofu rice ball instead of a burger, “dongchimi” (watery radish kimchi) juice in place of soda, and spicy sauce for the rice instead of ketchup.
“South Koreans are so accustomed to artificial tastes which lead to many diseases. I invented the fusion food to make something healthy,” Kang told The Korea Times. He launched the restaurant June 23 in the border area between the two Koreas. There, he meets many tourists who are on their way to the Unification Observatory where they can view the isolated nation, Kang’s homeland.
Kang Min, a North Korean defector who runs Dewbab, cooks tofu rice in his restaurant in Goseong, Gangwon Province. / Courtesy of Dewbab
Dewbab is motivated by a popular street food in the North. “I add local vegetables in season or mushrooms to the rice ball. It may look awkward to drink dongchimi through a straw, but this is really good for digestion. If you eat tofu regularly, you will no longer crave greasy pork,” Kang said.
Kang is looking forward to the PyeongChang Winter Olympics to be held next year in the province, which will attract more tourists possibly including some North Korean athletes. Now he is making a promotion video to post on YouTube with English subtitles.
“Like bibimbap gained popularity in Western countries, I’m confident Dewbab has international competitiveness. Tofu can attract vegetarians, and foreigners would enjoy white kimchi.”
The ambitious businessman plans to expand the restaurant as a franchise brand. “Once I fully automate the cooking machines and complete design stuff, I will start presentations to attract investment from January next year.”
Kang designed the Dewbab logo on his own and runs its website based on a website administration tool that he developed. In the mountainous town, the young entrepreneur is helping senior farmers find customers online.
“My first business idea was importing chokeberries. Based on my experience dealing with agricultural products, I established an online shopping mall to pioneer a market for elderly farmers.”
Kang, who left the North in 2007 and arrived in the South in 2010, hopes to be a businessman who can provide free meals to starving young people in both Koreas. “I know how painful starving is. I believe the power of rice can revive their hope.”