Beyond the Roll: A Feasibility Study of
Kimbap-adobo Fusion
at Paradahan 1, Tanza, Cavite
“Mapapa-kimbap ka sa Sarap”
By:
Olaguer, Kyle Azhley A.
Alota, Eunice C.
Facundo, Arlene Joyce
Mondoyo, Jasmine Claire
Gawat, Irish
Sioson, Samantha
Sanchez, Joarnie Jane
Caballero, Mark
Fabio, Alyza
January 2025
INTRODUCTION
As consumers become more interested in developing their food preferences, the
fusion of flavours and cultures has become a trend in today’s culinary landscape. This
feasibility study endeavours to introduce a new product, kimbap rolls with an adobo filling.
Kimbap is one of the well-loved Korean dishes combined with the rich, savory taste of
Filipino cuisine’s own adobo, this innovative food is a wonderful blend of Filipino-Korean
cuisine.
Kimbap rolls with adobo fillings are designed for adventurous food enthusiasts who
would love to have something new and exciting in terms of flavor combination. Additionally,
this product isn’t just a showcase for how fresh and imaginative international and local
cuisines can be, it also makes a statement about the role of Filipino cuisines as flavorful steps
in groundbreaking places in global dishes.
With the growing demand for convenient yet nutritious meals, our Kimbap rolls
balance taste, portability, and nutritional value. Our kimbap-adobo, with its own special
identity, seeks to fulfill the many sensibilities of today’s consumer through its main dish but
also to meet the craving for the emerging fusion dishes raised to suit the current tastes and
lifestyles. This healthy and culturally resonant option we hope to draw the interest of the
modern consumer wishing to taste a tradition and innovation in their food choices.
BACKGROUND OF THE STUDY
In today's world of innovative ideas of food, the researchers would like to catch the
interest and cravings of the consumers with the unique and mouth-watering fusion of Korean
dish and Filipino cuisine offering a delicious, unforgettable taste and experience. This fusion
of very much Korean and Filipino ingredients consumes a good meal, as it explains the
diversification between the two food cultures, Florendo et al. (2024). We researchers would
like to highlight the best flavor we formalize with both traditional cuisine. With the tangy and
savory taste of Filipino Adobo and crunchy vegetables wrapped with the umami-rich flavor
of Korean seaweed that you will surely crave everyday.
Tanza's rich cultural background, combined with its expanding exposure to global
culinary trends in today's world makes it a perfect venue for introducing fusion cuisine. The
area surrounding Paradahan, Tanza is home to a diverse population of Filipinos who cherish
traditional flavors while also being open to trying modern and international twists, such as the
Filipino-inspired Kimbap. The researcher not only intends to measure the approval of the
fusion cuisine, but also assess the community's growing food preferences and create a bridge
between cultural appreciation and culinary innovation, Sunaina Nanda (2023).
At Paradahan 1, Tanza, Cavite, a potential issue that we might face is that it may be
hard to sell our products to our consumers especially students due to the different local stores
that offer similar products like ours. Consumers may not like the idea of our product: a
combination of Korean and Filipino cuisine.
To address these issues, we researchers will use the Consumer Behavior Theory,
(Howard & Sheth, 1969). Consumer behaviour theory is the study of how people make
decisions when they purchase, helping businesses and marketers capitalise on these
behaviours by predicting how and when a consumer will make a purchase. It helps to identify
what influences these decisions, as well as highlight strategies to proactively manipulate
behaviour.
Offering free samples can help overcome initial doubt to customers, allowing them to
experience the product firsthand without risk (Schindler & Kibarian, 2003). Additionally,
conducting tastings or special promotions through the use of social media can generate
curiosity and attract more customers (Chandon, Wansink, & Laurent, 2000). Staying unique
and creative with our product will help us to stay in the competition and make our business
grow even more. This study is all about exploring the history of two awesome dishes: Adobo
from the Philippines and Kimbap from Korea. It’s not just about the recipes but also what
these foods mean to the people who make and eat them. The goal is to compare how they’re
prepared, their cultural importance, and how they’ve gone global over time. Hopefully, this
research will show how food isn’t just food—it’s a way to share stories about identity and
culture. In the end, it’s about helping people see why these dishes and the cultures behind
them are so special. It’s also a way to show how food can bring people together and create
connections across different parts of the world. In understanding the history and development
of these dishes, we understand how tradition is kept, passed on and revered through
something as fundamental and global as food.
REFERENCES:
Chandon, P., Wansink, B., & Laurent, G. (2000). A benefit congruency framework of sales
promotion effectiveness. Journal of Marketing, 64(4), 65–81.
https://journals.sagepub.com/doi/10.1509/jmkg.64.4.65.18071
Florendo, Romel Brian & Esguerra, Yvonne. (2024). Feasibility Study on Introducing a
Gimbap Haven Infused with Filipino Flavors in Cabuyao, Laguna: A Culinary Fusion
Exploration. https://doi.org/10.13140/RG.2.2.18383.91049.
Howard & Sheth, (1969). Consumer Behavior Theory.
(https://fastpayltd.co.uk/blog/consumer-behaviour-theory-how-has-it-changed/
Schindler, R. M., & Kibarian, T. L. (2003). Image of store brands and product line extensions.
Journal of Retailing, 79(4), 307-314.
https://www.researchgate.net/publication/271622055_Image_Communicated_by_the_
Use_of_99_Endings_in_Advertised_Prices
Sunaina Nanda (2023). Exploring the Melting Pot: An In-Depth Review of Fusion Cuisine in
Contemporary Gastronomy and Its Cultural, Nutritional, and Culinary Innovations.
International Journal for Multidimensional Research Perspectives, 1(3), 2584 -0029.
https://chandigarhphilosophers.com/index.php/ijmrp/article/view/102
Beyond the Roll: A Feasibility Study of
Kimbap-adobo Fusion
at Paradahan 1, Tanza, Cavite
“Mapapa-kimbap ka sa Sarap”
By:
Olaguer, Kyle Azhley A.
Alota, Eunice C.
Facundo, Arlene Joyce
Mondoyo, Jasmine Claire
Gawat, Irish
Sioson, Samantha
Sanchez, Joarnie Jane
Caballero, Mark
Fabio, Alyza
January 2025
TECHNICAL ASPECT OF THE STUDY
This study outline the technical aspects of this business, this includes: (1) the
production process; (2) equipment and materials used; (3) accessibility and security to ensure
safe and smooth operation; (4) competition and business rates that impacts market position;
(5) skill base in the area and potential growth that supports operations and expansion and; (6)
plant location and layout to enhance our workflow.
PRODUCT DESCRIPTION
Kimbap-adobo is a fusion of dishes from Korea and in the Philippines. This
innovative dish is made with soft rice, fresh vegetables, crabstick, egg, and tender slices of
chicken adobo, all rolled together in a seaweed wrapper .
The chicken adobo as a filling is rich and savory, marinated with soy sauce, vinegar,
and some spices to make it extra flavorful. Its different taste adds a unique Filipino twist to
the traditional Korean kimbap, making every bite satisfying.
The Process of making the Kimbap-adobo
1. Prepare the chicken adobo filling
INGREDIENTS
½ Kilogram Chicken
5 Tablespoon Soy sauce
3 Tablespoon Vinegar
4 Cloves Garlic
1 Pc. Ginger
1 TeaspoonPepper
2 Bay leaves
1 Pack Monosodium glutamate (MSG)
PROCESS OF MAKING
a. Prepare the ingredients. Mince the garlic, slice the onion into thin pieces as
well as the ginger.
b. Marinate the chicken: In a bowl, combine soy sauce, garlic, black pepper, and
the chicken and marinate for at least 30 mins for better flavor.
c. Heat oil in a pan. Remove the chicken from the marinade and sear the chicken
until golden brown on all sides.
d. In a different pan/pot, sauté the garlic, onion, ginger, wait until fragrant. Add
the chicken.
e. Pour the marinade and simmer. Let it cool for at least 30 mins or until the meat
is tender and the sauce has reduced.
f. Once the sauce has thickened, sauté the meat further to make it more flavorful.
g. Taste and adjust seasonings if needed.
h. Remove the heat, shred that chicken into smaller pieces and set aside to cool.
2. Season the rice
INGREDIENTS
5 ½ Cup of Short grained rice or Japanese rice
2 TablespoonSesame oil
1 Teaspoon Salt
1 ½ Cup Adobo soup
PROCESS OF MAKING
a. In a large bowl, mix the freshly cooked short grained rice with sesame oil, salt,
and the adobo soup.
b. Let it cool for easier handling.
3. Prepare the other ingredients
a. Wash and cut the vegetables into thin strips. Season it in the pan with sesame
oil and salt.
b. Cook an omelet and slice into thin strips.
c. Place all the ingredients within an easy reach for assembling.
4. Assemble the kimbap-adobo
INGREDIENTS
½ Kilogram Shredded adobo
10 Piecces Nori sheets
5 ½ Cup Seasoned rice
10 pieces Pickled radish
10 piecesCarrots strips
10 pieces Omelet strips
10 pieces Crabstick
PROCESS OF MAKING
a. Lay a nori sheet on a bamboo mat.
b. Evenly spread a thin layer of the seasoned rice over the nori, leaving 1-2
inches space to seal.
c. Arrange the shredded adobo, vegetables strips, omelette strips, and crab stick
horizontally on the top of the rice.
5. Roll the Kimbap-adobo
a. With the use of bamboo mat, carefully lift the edge of the nori sheets and roll
it over the fillings.
b. Continue rolling to create a firm roll.
c. With the use of a pastry brush, swish the brush in the sesame oil and brush it
all over the roll.
6. Slice and serve
a. Using a sharp knife, slice the roll for at least 1 inch thick.
b. Arrange neatly on a platter/packaging and serve fresh.
EQUIPMENT AND MATERIALS
● Rice Cooker The rice cooker is used for preparing the
rice, which is a key component of the
dish— Kimbap-Adobo.
● Pot The pot is used to cook the main filling of
our kimbap which is the adobo.
● Frying Pan The frying pan helps us prepare flavorful
and perfectly textured fillings.
● Mixing Bowl The mixing bowl helps evenly distribute
seasonings, especially for rice. And it keeps
the preparation process organized and tidy.
● Bread and Regular Knife The knives ensure precision, clean
presentation, and ease of handling the
ingredients and finished kimbap. It’s
indispensable for creating the neat, uniform
slices characteristic of this dish.
● Cutting Board The cutting board is a surface where we
slice the ingredients. The cutting board is
crucial for maintaining precision,
cleanliness, and efficiency during the
kimbap-making process.
● Bamboo Mat The bamboo mat is specifically designed to
help roll the ingredients neatly and tightly.
● Pastry Brush The pastry brush ensures an even
application of sesame oil for a polished and
appetizing look.
● Gloves The gloves offer a clean, practical, and
mess-free way to prepare kimbap while
maintaining proper food hygiene.
● Ladles The ladle helps in portioning rice which is
important for keeping the rolls consistent
and manageable. It is also used in the
making of adobo.
ACCESSIBILITY AND SECURITY
This location is conveniently accessible, situated near the school. Its proximity to the
highway, a popular route for students who walk to wait for a ride, makes it easily reachable.
Its strategic position allows for effortless travel to and from home.
Make sure that the place is in the right spot for our business. We need to ensure that
the spot is safe or not because it will be necessary to spend on CCTV cameras and other
alarm systems.
COMPETITION AND BUSINESS RATES
Kimbap competes with quick lunch options such as sandwiches, fast food, and
convenience store snacks, which are cheap and easy. Other Korean dishes have similar
flavors, which attract people who want familiar tastes. Food delivery apps make it easier to
order different types of food. Also, many people choose healthier foods like salads, even if
they are not as convenient. These options compete with kimbap by being cheaper, easier, or
healthier.
Our business must know and include rent, utilities, taxes, permits, and other local
fees. It’s important to calculate these costs, including possible extras like garbage or security
fees, and compare it to our expected income to ensure financial stability. This helps our
business grow smoothly without risking losses or financial issues.
SKILL BASE IN THE AREA AND POTENTIAL GROWTH
At Paradahan 1, Tanza, Cavite, the skill base of food and customer service can
support the growth of our Kimbap-Adobo fusion product, ensuring flavorful, high-quality,
and unique taste. The area's proximity to residential communities and schools presents a large
potential customer base. Additionally, the growing trend of food stalls and community
markets provides an opportunity to introduce the product to a wider audience and increase
sales potential.
With the use of social media platforms like Instagram, Facebook, and Tiktok this will
showcase and help us to reach a wider audience, use these social media platforms to sell our
product online.having a cost efficiency and maintaining a quality product are essential to
building a strong foundation within the local community. Over time this can lead to increased
revenue, business growth. This product could truly make an impact and stand out in the
market.
PLANT LOCATION
The plant location shall be located at the corner of Ciudad Verde Homes, Paradahan 1,
Tanza, Cavite. directly fronting the highway and within walking distance of a nearby school,
Tanza National Trade School.
PLANT LAYOUT
The plant layout showcases the arrangement of essential areas such as the kitchen,
ordering counter, and dining areas. The design ensures a smooth workflow, from carrying out
an order to preparing an order. The store highlights the cohesive and functional design,
offering a practical and aesthetic understanding of the space.
PERSPECTIVE FLOOR PLAN
BACK COUNTER/KITCHEN ORDERING COUNTER
● BACK COUNTER/KITCHEN
It is the heart of the store where the products are being made. It has cabinets filled
with tools and equipment needed for the preparation. This layout has enough space separated
from the sitting area for a safe and clean operation.
● ORDERING COUNTER
It is the point of sale or the order station where the customer places their orders. It has
a cash register and menus for customers to browse and choose their desired order. It is
positioned in the center facing the dining area and the kitchen allowing the staff and
customers to interact easily.
DINING AREAS DECORATION AND AMBIANCE
● DINING AREAS
The dining area has a unique table setting with earthy colors that relax diners
and with the view of the open kitchen. There is also an option for intimate dinner
which is at the sides of the entrance and at the counter or for a large group which is
the round table. The dining area intentionally has a lot of spaces to provide privacy
and make movements easier for the customers and staff.
● DECORATION AND AMBIANCE
The place has Rustic features with wooden wall designs that are neutral colors
for a warm and inviting appeal. The layout was also planned with clear pathways for
servers and guests. The seating arrangement is intentionally arranged with enough
space to maintain a peaceful environment and ensure comfort.The place also features
artwork and relevant decors for uniqueness.
MARKETING ASPECTS OF THE STUDY
