JONGGA

Classe 29 — Outros setores

Preserved, frozen, dried and cooked fruits and vegetables; soups; jellies for food; meat; frozen beans; frozen garlic; processed fruit foods; processed vegetable foods; jams; kimchi; fruit-based snack food; bottled vegetables; fermented vegetable foods; preserved onions; Korean sliced vegetables preserved in soy sauce or soybean paste (jangajji); gherkins; preserved vegetables, other than those frozen; vegetable soups; vegetable salads; Korean pickled mustard leaves and stems (gatkimchi); cucumber kimchi [oi-sobagi]; minced garlic, preserved; kimchi jjigae [Korean dish consisting primarily of fermented vegetables, pork and tofu]; doenjang jjigae [Korean dish consisting primarily of tofu with soybean paste]; kimchi made of perilla leaf; kimchi made of crepidiastrum sonchifolium; cubed radish kimchi (kkakdugi); prepared peanuts; vegetable juices for cooking; foods prepared from bean curds (tofu); tofu; Korean-style fermented soybeans (meju); food products made from beans (excluding bean curds and foodstuffs made from bean curds); beans cooked in soy sauce (kongjaban); frozen fruits; eggs; edible eggs; processed meat products; ham; sausages; pork cutlets; grilled short rib patties; chicken ball; bacon; bouillon; dried beef; samgyetang [Korean ginseng chicken soup]; meat boiled down in soy sauce; spicy beef broth (yukgaejang); short rib soup (galbi tang); milk products; processed dairy products; cheese; yogurt; edible oils and fats; food products made from oil and fat; sesame oil for food; silkworm chrysalis for human consumption; fish and shellfish, not live, for food; liquid salted and fermented anchovy; liquid salted and fermented sand eel; processed edible seaweed products; laver-based snack foods; processed brown seaweed; toasted laver; processed sea tangle; processed green laver; seasoned laver (jaban-gim); food products made from fish and shellfish; fish cutlet; fish sausages; smoked fish and shellfish; fish cakes; tuna, canned; loach soup.;

Classe 30 — Outros setores

Seasonings; polished cereals; flour for food; starch for food; wheat flour; frying flour; capers; cereal-based processed products; Korean-style dumplings (mandu); cooked dish consisting primarily of stir-fried rice cake with fermented hot pepper paste (topokki); noodles; spaghetti; Chinese noodles; udon noodles; Korean buckwheat noodles (naeng-myun); instant noodles; pizzas; hot dogs (sausages in a bread roll); processed cereals; nurungji [scorched rice crust]; noodles with black soybean sauce (jajangmyeon); pasta; somen noodles; dried noodles; buckwheat noodles; cooked dish consisting primarily of dough flakes with broth (sujebi); buckwheat noodles (makguksu); malt for human consumption; natural sweeteners; starch syrup for food; sugar; fructose; oligosaccharides for culinary purposes; rice cakes; injeolmi [glutinous rice cakes coated with powdered beans]; rice cakes for stir-fried rice cake; rice cakes (joraengi); stick of rounded rice cakes (garaetteok); fermented hot pepper paste (gochujang); doenjang (soybean paste); seasoned bean paste for use as a condiment; ja-jang (black soybean sauce); Chinese soybean paste (chun-jang); soya sauce; fermented soybean paste (chonggug-jang); sauces; vinegar; dressings for salad; mayonnaise; ketchup [sauce]; spices; hot pepper powder [spice]; curry [spice]; mustard meal; pepper powder [spice]; ground ginger; wasabi powder [Japanese horseradish]; minced garlic [condiment]; edible salt; tea; barley tea; corn tea; coffee; tea-based beverages; edible ices; meat tenderizers for household purposes; confectionery; ice cream; bread; Korean condiment made from salted and fermented seafood (jeotgal); frozen gingers [condiments].;