wang KOREA

Classe 29 — Outros setores

Prepared meat; kelp, processed; processed bellflower root; processed fish; processed black beans; fish roe, prepared; edamame, processed; processed lotus roots; vegetables, processed; pulses, processed; soy sauce marinated crab (ganjang-gejang); potato dumplings; potato-based snack foods; potato fritters; sheets of dried laver (hoshi-nori); dried edible seaweed (hoshi-wakame); dried fish and shellfish; dried edible mushrooms; dried pieces of agar jelly (kanten); imitation crab meat; fruit and vegetable salads; grilled pork belly (samgyeopsal); baked beans; roasted chestnuts; oysters, not live; vegetable and seaweed laver chips; kimchi; kimchi jjigae [Korean dish consisting primarily of fermented vegetables, pork and tofu]; frozen fish; meat, frozen; frozen shellfish; frozen nuts; pickled radishes; chicken gizzards; chicken heart; chicken breast fillets; dak galbi [Korean dish consisting primarily of chicken stir-fried in a fermented hot pepper paste]; Korean deep-fried chicken with sweet and sour sauce; sweet and sour seasoned chicken; dates, processed; teriyaki chicken; pork cutlets; marinated grilled beef ribs; cooked dish consisting primarily of soybean paste and tofu (doenjang-jjigae); tofu-based snacks; soya milk; powdered fermented soybeans; preserved, frozen, dried and cooked fruits and vegetables; preserved, frozen, dried and cooked fruits; preserved, frozen, dried and cooked vegetables; meat, preserved; laver, preserved; ginger, preserved; preserved fish; adzuki beans, preserved; seafood preserves; fish and shellfish (preserved); roasted nuts; spicy sausage stew (budae jjigae); bulgogi; beef steaks; pork rib hangover soup; broth concentrates of cattle bone; pickled ginger; fish; fish stock; fish-based foodstuffs; prepared dishes consisting principally of fish; ox bone based broth (seolleongtang); cooked dish consisting primarily of stired-fried beef marinated in soy sauce (sogalbi); beef stock; sausages; soups; processed algae for human consumption; oils and fats for food; meat; vegetables in vinegar; fish cakes; food products made from fish and shellfish; dried shredded squid; dried squid; yogurt; fruit-based concentrate for cooking; milk products; spicy beef broth (yukgaejang); processed meat products; processed organ meat; seasoned laver (jaban-gim); salted and fermented seafood (jeotgal); shellfish soup; cooking oil; seasoned squids; dried filefish fillet; vegetable-based snack foods; pickled vegetables; cooked dish consisting primarily of rich soybean paste and tofu (cheonggukjang-jjigae); loach soup; corn dogs; soybean soup; beans cooked in soy sauce (kongjaban); croquettes; canned or bottled vegetables; tinned meat, fish, vegetables and fruits; fish, canned; vegetables, canned; cold cuts; packaged meats; pork steaks; seafood soup; prepared entrees consisting primarily of seafood; processed seaweed products; laver-based snack foods; flounder, not live; salted mackerel; hairtail, not live; Korean pickled mustard leaves and stems (gatkimchi); dried anchovy; dried fish and shellfish; dried cuttlefish; dried fruit and vegetables; vegetables, dried; mackerels, not live; radish cubed kimchi (kkakdugi); dried laver for food; seasoned laver for food; processed laver for food; alaska pollack, not live; shrimps, not live; squid fritters; edamame, prepared; yellow croakers, not live; chonggak kimchi [kimchi made from young radish].;

Classe 30 — Outros setores

Processed garlic for use as seasoning; processed seeds for use as a seasoning; processed herbs [seasonings]; processed cereals; processed corn; powder of soya sauce; powder of fermented soybean paste (chonggug-jang); powder of Chinese soybean paste (chun-jang); soya sauce; dried noodles; dried pasta; cinnamon [spice]; powdered red pepper; gochujang; confectionery; toasted corn kernels; noodles; noodle-based prepared meals; oat porridge; glass noodles in seaweed; laver sushi; kimchi pancakes; gruel made of powdered sesame; chewing gum; confectionery in frozen form; frozen noodles; Korean buckwheat noodles (naeng-myun); minced garlic [condiment]; sweet red bean porridge; tea substitutes; flowers or leaves for use as tea substitutes; bowl of rice served with toppings; polished cereals; soybean paste (doenjang); rice cakes; cooked dish consisting primarily of sliced oval rice cakes with broth (tteokguk); cooked dish consisting primarily of stir-fried rice cake with fermented hot pepper paste (topokki); instant noodles; stir-fried rice cake with ramen noodles (rabokki); garlic powder; mayonnaise; buckwheat noodles (makguksu); mandu [Korean-style dumplings]; dumpling skins; seasoned salt; cold buckwheat noodles (memil naengmyeon); buckwheat vermicelli; wheat flour; wheat noodles (milmyeon); wheat-based snack foods; dough flour; processed sprouted grains for human consumption; germinated brown rice; polished rice; barley meal; pearl barley; stir-fried rice; spices in the form of powders; fish-shaped bread; bibimbap [rice mixed with vegetables and beef]; biscuits; biscuit mixes; bindaetteok [Korean-style pancakes made with mung beans]; bread; breadcrumbs; candies; rice glue balls; dressings for salad; ginger paste [seasoning]; ground ginger; sweet pounded rice cakes (mochi-gashi); salt; somen noodles; soba noodles; sauces; cooked dish consisting primarily of dough flakes with broth (sujebi); snack confectionery; potato flour; sweet potato starch for food; meal; farinaceous food pastes for human consumption; malt for human consumption; starch syrup [for food]; starch for food; vinegar; fructose for food; rice; rice flour; rice crackers; rice-based snack food; rice crackers [senbei]; seasoned bean paste; ice cream; vegetable rice porridge; Korean traditional cakes made from wheatflour/oil and honey (yak-kwa); flavored glutinous rice mixed with honey/dates/chestnuts (yakbab); yeot (Korean hard taffy); Chinese noodles; udon noodles; coffee bean paste; fried tofu rice balls (yubu chobap); job's tears flour; ginseng tea; ja-jang (black soybean sauce); noodles with black soybean sauce (jajangmyeon); stir-fried noodles with vegetables (japchae); jeon [Korean-style pancakes]; jeonbyeong [Korean style crepes]; abalone rice porridge (jeonbok juk); cooked rice; seasonings; Chinese-style noodles with vegetables and seafood (jjamppong); spicy cold chewy noodles (jjolmyeon); tea concentrates; tea extracts; tea; tea-based beverages; tea leaves; glutinous rice; glutinous rice cakes; fermented soybean paste being seasoning; pills of fermented soybean paste (chonggug-jang); fermented hot pepper paste with vinegar (cho-gochu-jang); fermented hot pepper paste with vinegar (cho-jang); churros; Chinese spring rolls (chungwon); egg roll; Chinese soybean paste (chun-jang); chili powder; instant noodles sold in a cup container; cookies; cookie mixes; crackers; cream pies; taiyaki [Japanese fish-shaped cakes with various fillings]; fried dough cookies; batter mixes; popcorn; shaved ice with sweetened red beans; pancake mixes; pancakes; pretzels; Korean traditional sweets and cookies (hankwa); hot dogs (sausages in a bread roll); seaweed [condiment]; malt extracts for use as flavorings; spice mixes; spices; Chinese pancake stuffed with sugar (hotteok); peppers [seasonings]; jiaozi; fried dumplings; frozen dumplings; green tea; solomon's seal tea; spicy sauce; beer vinegar; sauces for barbecued meat; barbecue sauce; baekseolgi [Korean white rice cakes with strawberries]; shrimp dumplings; ginger tea; theine-free tea sweetened with sweeteners; celery salt; steamed rice cakes (sirutteok); cooking salt; citron tea; adlay tea; instant udon noodles; injeolmi [glutinous rice cakes coated with powdered beans]; chocolate for confectionery and bread; confectionery chips for baking; instant rice; nonglutinous rice cakes; batter mixes; green tea mixed with brown rice; pumpkin rice cakes.;