KOREA.NET: Fourth-generation Sikhye maker finds familiar flavors in Malaysia

This article is part of the Food & Drinks Malaysia by SIAL (FDM2026) series

Published on Korea.net’s ​Site for ​Honorary Reporter​s on September 8, 2026

Fourth-generation Sikhye maker finds familiar flavors in Malaysia

2026-09-08
By Honorary Reporter Ing Yeen Oh from MalaysiaPhoto by = Ing Yeen Oh

   

   

Dressed in bright orange and yellow and wearing a crochet headpiece, Soyeon Park  stood out at a recent international food and beverage trade exhibition.

The chief executive officer (CEO) of Youjin Agricultural Co Ltd, a fourth-generation family business from Changwon, Gyeongsangnam-do, was among the Korean exhibitors at Food & Drinks Malaysia by SIAL 2026, held at the Malaysia International Trade and Exhibition Centre (MITEC) from July 21 to 23.

Youjin Agricultural CEO Soyeon Park and her grandmother, who accompanied her to the event, introduced two signature products: Eumjeon Sikhye and Persimmon Gochujang. (Photo taken at Food & Drinks Malaysia by SIAL 2026 at the Malaysia International Trade and Exhibition Centre (MITEC) on July 22. Photo by Ing Yeen Oh.) 

More than her colorful outfit, Park's warm and bubbly personality drew visitors to her booth. 

“This is our first overseas exhibition. I chose to come to Malaysia as I can see the potential. Malaysia is a central hub, a gateway to the SEA region.”

In an interview at the exhibition, Park and her grandmother, who came along with her for the event, introduced two signature products: Eumjeon Sikhye, a traditional Korean beverage made with rice and barley, and Persimmon Gochujang, a traditional gochujang made with persimmon.

Youjin Agricultural CEO Soyeon Park said she chose Malaysia as her company's first overseas exhibition because she sees the country as a gateway to Southeast Asia. (Photo taken at Food & Drinks Malaysia by SIAL 2026 at the Malaysia International Trade and Exhibition Centre (MITEC) on July 22. Photo by Ing Yeen Oh.) 

The Sikhye contains no preservatives, artificial additives, artificial colors or artificial flavors, according to the company.

A Family Tradition Since 1945

The family tradition dates back to 1945, when Mrs. Lee Eumjeon began sharing her homemade Sikhye and persimmon gochujang with family and neighbors. According to the company, the products were also enjoyed by prominent figures in the region over the years, helping carry the family tradition across generations. 

According to Park, “Eumjeon” combines eum (音), meaning “sound,” and jeon (全), meaning “whole” or “complete.” The name reflects the family's hope that their grandmother's love and sincerity, along with warm stories and connections, will reach people around the world. 

“We also wish to share warm hearts with everyone who tastes it and become cherished neighbors who remain together for a long time.”

The logo used on Eumjeon Sikhye and Persimmon Gochujang. (Photo taken at Food & Drinks Malaysia by SIAL 2026 at the Malaysia International Trade and Exhibition Centre (MITEC) on July 22. Photo by Ing Yeen Oh.) 

Park researched the Malaysian market and noticed similarities between her company's products and local food, which influenced her decision to choose Malaysia for the company's first overseas exhibition. 

“Our persimmon gochujang is like Malaysia’s sambal, and our signature sikhye is like sugarcane drink.” Sambal is a popular spicy chili-based sauce or paste used in Malaysia and some other Southeast Asian countries. 

Her comparison of Sikhye to sugarcane drink and persimmon gochujang to sambal made the Korean products easier for Malaysian visitors to relate to.