Sausages are a staple in the South Korean cuisine, and that’s where their popularity really starts to wane.
A number of local restaurants, including South Korean chain Sausaged Sausa, shuttered in 2015, citing the lack of demand and the cost of production.
But that doesn’t mean that there isn’t a lot of demand for the foodstuff.
A recent report by the Korea Institute for Food and Agriculture Research estimates that Korean pork consumption in 2016 reached a record 7.4 million metric tons, up from 6.5 million tons in 2015.
The numbers were even higher when the institute compared that year’s consumption with that of South Korea’s last full year, when pork consumption was 2.8 million metric pounds, according to the report.
The institute also found that South Korea produces enough pork for every adult on the planet.
So why are Sausaging Sausas still popular?
As a result of the South Korea government’s recent decision to restrict imports of soy leciths from China, some of South Korean sausage producers are turning to other sources of protein.
SausingSausas is one of those products, according the Korea Times.
The company sells soy lecanthrin products that are made from soybeans grown in South Korea.
They can be used to replace chicken, beef, or pork, and the companies that make them are not yet available in the United States.
SousVide, a South Korean soy leaker, says they are already in use in a number of restaurants in the country.
The soy lecapthrin is a type of protein that is known to increase muscle mass and boost fat storage, according Sous Vide.
It can be mixed with soy sauce to add extra flavor and flavor enhancers, and in some cases, it can be added to the recipe for an authentic Sausaguita sausage.
“We are happy to share this information to increase awareness of soy sauce products and also to support our industry, which we hope to grow,” SousVeil said in a statement.