Chipotle's Seoul store uses long-grain rice developed by Sejong University professor
Locally grown long-grain rice is gaining attention after U.S. restaurant chain Chipotle selected it for use at its first location in Asia. The long-grain variety used in Chipotle’s burritos and burrito bowls in its restaurant in Seoul is less sticky and has longer, more slender grains than the short-grain rice commonly consumed in Korea. The variety remains unfamiliar to many Korean consumers.…
U.S. fast-casual restaurant chain Chipotle has chosen a locally-grown long-grain rice variety, developed by a professor at Sejong University, for use at its first Asian location in Seoul. The long-grain rice, known as IPS, is less sticky and features longer, slender grains compared to the short-grain rice typically consumed in Korea.
Although unfamiliar to many Korean consumers, efforts to cultivate and commercialize the rice began in Haenam, Jeonnam-Gwangju Special Metropolitan City in 2021. The new rice, an indica variety developed by Chin Joong-hyoun, a professor at Sejong University, aims to tackle climate change-induced challenges like flooding and fertilizer shortages.
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