Kyochon, South Korea’s go-to chicken chain, is quietly shedding its single-menu image and reinventing itself as a diversified food‑tech company. Beyond supplying ingredients to franchises, the brand is building a bold new portfolio that blends cutting‑edge robotics, data‑driven biotech and centuries‑old fermentation know‑how.
Projects run the gamut — from eco-friendly packaging built for global environmental standards (PearlTech) to export‑ready K‑sauces (BHN Bio), regionally rooted traditional liquors and condiments (Fermentation Workshop), and a premium craft‑beer operation (Moon Bear Brewery). I toured the four production sites Kyochon says will fuel its next century of growth.
◆PearlTech — the high‑tech packaging set to replace plastic
PearlTech’s plant in the Chungju Advanced Industrial Complex sits on 6,600 m² (about 71,050 sq ft / 1.63 acres). Backed by more than 30 billion KRW (about 22.5 million USD), it’s Kyochon’s ESG flagship, developing 100% pulp‑molded packaging to replace paper boxes and plastic containers.
The process uses only pulp, vacuum‑formed without chemical adhesives or vinyl coatings. That means no endocrine‑disrupting chemicals even if you reheat your meal in a microwave or air fryer — and the container biodegrades completely after use.
PearlTech’s R&D team is laser‑focused on designs that boost flavor and usability. They’re testing a concept inspired by a dandelion’s deep roots to echo Kyochon’s grit, and experimenting with a fine wave pattern on the base that channels oil and crumbs away from food.
The goal is scientific packaging that preserves crunch during delivery by improving airflow. Practical touches — like a compartment for discarded bones — are being added as the team refines the ideal container.
What sets PearlTech apart is extreme automation. Two robot arms lift 16 molds every 30 seconds, ferrying them to a high‑heat dryer and producing roughly one package per second. With monthly output of 4.5 million units, Kyochon plans to roll this eco‑friendly container out globally.
◆BHN Bio — the beating heart of K‑sauce
Located in the Sincheok Industrial Complex in Jincheon, BHN Bio’s smart sauce factory covers 9,100 m² (about 97,930 sq ft / 2.25 acres) and can produce 12,000 metric tons of sauce a year. It’s one of the country’s most advanced sauce operations, home to more than 600 proprietary recipes — from Kyochon’s signature soy, red and honey sauces to a broad product lineup for global markets.
The facility operates with semiconductor‑grade controls. To prevent bacterial growth, the plant is run as a dry‑floor facility with no standing water. A positive‑pressure air system keeps out dust and pests by maintaining higher indoor pressure than outside.
BHN Bio was the first domestic sauce plant to invert cups and vacuum‑suck their interiors, and it uses layered filtration — from coarse sieves to metal detectors (X‑ray) — for double and triple checks.
The sourcing model is built on genuine farm partnerships. Key ingredients like peppers and garlic come from 100% contract‑grown domestic supplies. To mitigate climate risk, growing areas are spread across the country — from Cheongyang in Chungnam to Yeongyang in Gyeongbuk and Haenam in Jeonnam.
Rather than just buying crops, Kyochon rewards high‑quality farms and supports them with pest‑control supplies and other inputs. Over the past three years the company purchased 2,200 metric tons of Cheongyang red peppers, 610 metric tons of garlic and 250 metric tons of acacia honey — a total of 3,060 metric tons. The program earned recognition from the Korea Agro‑Fisheries & Food Trade Corporation (aT). With halal certification in place, BHN Bio is scaling B2B deliveries and exporting to six countries.
◆Reviving 360 years of fermentation science — Fermentation Workshop
Perched near Jusil Village in Yeongyang County, the Fermentation Workshop is Kyochon’s culinary time machine. It carries the legacy of the historic “Yeongyang 100‑Year Brewery,” founded in 1926, and has faithfully revived the 360‑year‑old gamhyangju (sweet aromatic wine) recipe recorded in Korea’s first hangul cookbook, Eumsik Dimibang.
By using almost no added water and creating a spoon‑thick, dessert‑style liquor, the team modernized gamhyangju into a premium takju called “Silver River 12.” It won the top prize in the high‑alcohol takju category at Korea’s Our Liquor Competition and was chosen as an official APEC sponsor drink — proof that traditional Korean spirits can shine on the world stage.
The Fermentation Workshop also drives Kyochon’s premium pastes under the “Gudeul” brand. With ambitions to be the “Google of fermentation,” Gudeul uses only top‑grade peppers grown in lime‑rich, mineral‑heavy soils of Yeongyang to make premium gochujang and ssamjang.
A highlight is “Daengcho Ssamjang,” which blends contract‑grown Cheongyang pepper juice pressed at BHN Bio with Yeongyang doenjang in a precise ratio. It’s a showcase of Kyochon’s distinct fermentation expertise. The company’s investment has prompted Yeongyang County to upgrade bridges and access roads around Jusil Village, creating a strong public‑private partnership.
The Fermentation Workshop will complete a 1,000‑pyeong (about 35,583 sq ft / 0.82 acres) underground “smart integrated fermentation platform” by the first half of next year, keeping structures low (under an 8.5 m height limit) so the project won’t disrupt the village’s scenery.
◆Moon Bear Brewery in Goseong — mastery through fundamentals
Kyochon’s love affair of chicken and beer gets meticulous treatment at Moon Bear Brewery in Goseong, Gangwon Province. The brewery sits on 3,300 pyeong (about 117,420 sq ft / 2.70 acres) and, with an experienced team of 11, can produce 1,000,000 liters of craft beer a year (roughly 264,172 U.S. gallons).
The facility automates malt handling, uses an evaporator that boils wort above 100°C (212°F) for 60 minutes, and stores beer in large maturation tanks optimized for yeast recovery and fermentation.
Moon Bear invested in a high‑end mash filter — rare among domestic craft breweries — to extract wort precisely and efficiently.
The brewery’s philosophy comes from a 20‑year master brewer who insists on the basics. He rejects artificial fruit aromas and fads, sticking to a purity‑focused approach — water, malt, hops and yeast — to capture authentic pale ale, IPA and lager flavors with top‑tier ingredients.
The results speak for themselves: all four beers Kyochon submitted to a respected international competition in the U.K. won country‑winner golds. Brewed with uncompromising craft, Kyochon’s beer lineup is moving beyond franchise shops into luxury hotels and premium golf courses as distribution expands fast.
