Translation result
◇ Dunkin’ launches ‘Sparkling Americano’
Dunkin’ is turning up the refreshment factor for summer with a Sparkling Americano and a supersized option called the Giant Bucket. The Sparkling Americano, launching on the 3rd, fuses classic Americano coffee with carbonation so you get that lively soda-like fizz alongside bold coffee notes — a bright, unexpected twist on iced coffee.
The Giant Bucket, which drew buzz for its sheer scale, is expanding to locations nationwide after a successful preview at Dunkin’ Wonders specialty stores in April. This extra-large beverage holds 1.4 liters (about 47.3 fl oz) — roughly four times a small coffee — and is available in Dunkin’ Espresso, Iced Blend, or Decaf Blend.
Promotions will roll out in stages: from the 4th to the 7th, customers who pay for an Americano in-store with the Naver Pay QR code can get it for 900 KRW (approximately 0.68 USD). From the 8th to the 14th, Happy Point app users can buy a small iced Americano at 50% off when paying with app points. Beyond iced coffee, Dunkin’ also introduced seasonal options like the Vita Slush (made with UK-sourced vitamin C — 3,000 mg or 3 g in the lemon slush), Giant Bucket Peach, the zesty Coolata, and a single-serve Cup Bingsu that suits solo indulgence trends.
◇ Lotteria rolls out three matcha summer desserts
Lotteria, run by Lotte GRS, expanded its dessert lineup ahead of an early summer with three matcha treats: Tornado Matcha Cookie, Matcha Latte, and Matcha Bingsu. Each offers matcha’s subtle, clean, and refreshing flavor at wallet-friendly prices, and the category has remained a favorite since it emerged as a trend.
The Tornado Matcha Cookie pairs slightly bitter matcha ice cream with sweet, crunchy chocolate cookie flakes for contrast in flavor, texture, and presentation. The Matcha Latte balances the tea’s aromatic depth with creamy milk. The Matcha Bingsu reimagines Lotteria’s signature red-bean shaved ice using matcha syrup, soft serve, rice cakes, and sweet red beans over shaved ice for a refreshing, trend-forward twist.
◇ HiteJinro launches Japan’s No.1 RTD Kirin ‘HYOKETSU’ Lemon flavor in Korea
HiteJinro introduced the lemon flavor of Japan’s best-selling RTD, HYOKETSU, and opened a pop-up at Yeouido Hangang Park. HYOKETSU Lemon highlights the fresh brightness of lemon juice and uses the brand’s signature freezing extraction method: fruit is cold-extracted and clarified so only the pure, clean juice is used, resulting in a crisp flavor without off-notes. The drink is 5.3% ABV and comes in a 500 ml can (about 16.9 fl oz). HYOKETSU Momo, currently sold at 6.3% ABV in 330 ml cans, will also be offered in a 500 ml can.
Launched by Kirin Group in July 2001, HYOKETSU stands for a fresh fruit-forward drink that’s clean and not overly sweet, and its unique production has helped it lead Japan’s RTD category. Marking its 25th anniversary this year, the brand is kicking off a global campaign that starts with Korea’s pop-up and will tour markets including Australia and Taiwan. The Korea pop-up runs 10 days from the 19th to the 28th, weekdays 5 PM–10 PM and weekends 5 PM–11 PM, at the Kirin Ichiban Premium Beer Bar by the Yeouido Hangang Park cruise dock.
The pop-up’s “Ice Magic” concept gives visitors a front-row seat to a playful trick: pour HYOKETSU kept in a special chilled cabinet into a cup and watch it turn into a refreshing slush, then taste it. The event pairs HYOKETSU with new frozen treats from Japan’s Morinaga confectionery and serves Kirin Ichiban premium beer in the same space. Guests can also enjoy dancer performances, photo zones, and other themed experiences.
◇ Haitai releases grilled stick-style nacho ‘Guun Nacho’
Haitai Confectionery launched Guun Nacho, a stick-style corn nacho snack — the first time this globally loved Mexican-inspired treat appears as a stick biscuit in Korea. Made using Haitai’s signature grill technique, these corn sticks deliver a light, toasted flavor and satisfying crunch you can enjoy anywhere.
Guun Nacho is the 12th entry in Haitai’s baked stick series, which began in 2002 with baked potato snacks. Expanding from potato and sweet potato bases into corn, the product translates nachos into a portable stick format that pairs perfectly with beer or dipping sauces. The packaging channels Mexico’s vibrant energy with geometric patterns inspired by traditional motifs set against a green background.
◇ DongSuh Foods launches two ‘Post Oreo O’s Bar’ varieties
DongSuh Foods introduced Post Oreo O’s Bar, a convenient bar version of the beloved chocolate cereal Post Oreo O’s, which has been a favorite since 1997. The lineup includes the standard Post Oreo O’s Bar and Post Oreo O’s Bar Deep Choco. The classic bar mixes mini Oreo O’s rings with marshmallow for that signature sweet-and-crispy bite, while the Deep Choco variant coats the mini rings in reduced-sugar chocolate to deliver a richer chocolate punch with less sugar.
◇ Twosome Place reinterprets tropical cocktail vibes in two new frappes
Twosome Place translated tropical cocktail vibes into two summer frappes: the Pina Colada Frappe and the Golden Medalist Frappe. Blended with fruits like pineapple, raspberry, and banana plus ice, these drinks are designed to be sweet, refreshing, and crowd-pleasing. Bright, resort-inspired visuals and generous nata de coco (coconut jelly) toppings add chewy texture and visual appeal.
The Pina Colada Frappe reimagines the classic cocktail with tangy pineapple juice and creamy coconut for an instant beachy escape. It’s finished with a rosemary sprig and nata de coco for an exotic look. The Golden Medalist Frappe captures lively midsummer energy with tart-sweet raspberry and smooth banana, presented in a cheerful pink hue and topped with rosemary and nata de coco for an Instagram-ready treat.
◇ Baskin-Robbins launches ‘My One Whatchu One’—choose five flavors to build your cake
Baskin-Robbins introduced My One Whatchu One, a DIY ice cream cake that lets customers pick five flavors to craft a personalized cake. This update to the signature Whatchu One cake features a base cake made of four flavors, topped with up to five scoops chosen by the customer — perfect for customizing to individual tastes or pleasing a group.
Two base options are available. The Vanilla Berry My One Whatchu One pairs vanilla with Very Berry Strawberry for a sweet-and-tart profile, while the Choco & Cookies My One Whatchu One stacks chocolate mousse, chocolate, and Cookies & Cream for an indulgent chocolate experience. The five chosen flavors are served as 50 g scoops from the shop’s ice cream lineup and the cake is finished with star-shaped chocolate and colorful sprinkles, making it ideal for birthdays, parties, and other celebrations.
◇ Outback introduces limited Winnie the Pooh–themed menu in collaboration with Disney Korea
Outback Steakhouse, part of Dining Brands Group, partnered with The Walt Disney Company Korea to launch a limited Winnie the Pooh–themed menu nationwide. The collaboration includes six menu items, all featuring 100% honey to bring out natural, layered sweetness. For mains, the Black Label Chef’s Edition couple/family set pairs sirloin or ribeye steak with king prawns and a honey-cheese garnish. The menu also features Honey Crunch Baby Back Ribs — Outback’s signature baby back ribs glazed in honey with a crunchy finish.
Appetizers include Honey Crunch Aussie Cheese Fries, which top Outback’s classic Aussie fries with 100% honey and walnut candy for extra crunch, and Honey Crunch Kookaburra Wings, which balance honey’s sweetness with savory soy and walnut candy texture. A special Real Honeycomb topping is available to add a honeyed note to any dish. For dessert, Honeycomb Thunder from Golden Wonder piles a honeycomb atop a rich brownie with creamy ice cream and sugar candy crunch. The beverage lineup finishes with a Honey Grapefruit Tea Special Sparkling — sweet honey, tart grapefruit, and fizzy bubbles.
Outback locations nationwide will get a Winnie the Pooh makeover: photo zones with Pooh, Tigger, and Piglet installations outside, interior touches that echo the storybook world, and themed coasters and menu picks so guests can soak up the campaign vibe from the moment they sit down.
Reporter Shin Dana shindana@viva100.com{vi94}
Most Commented