JONGGA

Classe 29 — Outros setores

Korean pickled mustard leaves and stems (Gatkimchi); food products made from sweet potato; kimchi made of crepidiastrum sonchifolium; food products made primarily from fruits; kimchi; kimchi jjigae [Korean dish consisting primarily of fermented vegetables, pork and tofu]; liquid salted and fermented sand eel; cubed radish kimchi (Kkakdugi); kimchi made of perilla leaf; frozen fruits; frozen beans; minced garlic, preserved; doenjang jjigae [Korean dish consisting primarily of tofu with soybean paste]; processed beans, namely, bean-based foodstuffs excluding bean curds and foodstuffs made from bean curds; tofu; foods prepared from bean curds (tofu); prepared side dishes consisting primarily of meat, fish, poultry or vegetable; fermented vegetable foods; silkworm chrysalis for human consumption; bottled vegetables; preserved, frozen, dried and cooked fruits and vegetables; preserved onions; preserved vegetables, other than those frozen; soups; edible eggs; jellies for food; edible oils and fats; meat; food products made from fish and shellfish; cucumber Kimchi [Oi-sobagi]; vegetable juices for cooking; processed dairy products; processed meat products; Korean sliced vegetables preserved in soy sauce or soybean paste (Jangajji); jams; gherkins; processed vegetable foods; vegetable salads; vegetable soups; processed edible seaweed.;

Classe 30 — Outros setores

Soya sauce; fermented hot pepper paste (gochujang); hot pepper powder [spice]; cereal-based processed products; confectionery; noodles; Korean buckwheat noodles (Naeng-myun); nurungji [scorched rice crust]; minced garlic [condiment]; polished cereals; doenjang (soybean paste); rice cakes; cooked dish consisting primarily of stir-fried rice cake with fermented hot pepper paste (Topokki); instant noodles; mayonnaise; Korean-style dumplings (Mandu); stir-fried rice; bread; sauces; spaghetti; flour for food; malt for human consumption; starch syrup for food; edible salt; starch for food; edible ices; vinegar; fructose for food; Chinese noodles; meat tenderizers for culinary purposes; oligosaccharides for culinary purposes; udon noodles; seasonings; tea-based beverages; tea; fermented soybean paste (Chonggug-jang); coffee; spices; pepper powder [spice]; leaven; Korean condiment made from salted and fermented seafood (jeotgal).;