Trademark: TTANGCHO HOT FOOD 2407590
Word
TTANGCHO HOT FOOD
Device Descrption:
CHILLI,CARTOON THRU ANNULUS BETWEEN KOREAN CHARS.
ID
2407590
Trademark Type
Figurative
Status
Protected: Registered/protected
Application Date
23 June 2023
Registration Date
23 June 2023
Renewal Date
23 June 2033

Service

Goods and Services:
Class 29:
Processed, dried and cooked fruit and vegetables used for cooking stir-fried rice cake with fermented hot pepper paste (Topokki) and used for dishes with the main ingredient being edible chicken feet with hot pepper; kimchi used for cooking stir-fried rice cake with fermented hot pepper paste (Topokki) and used for dishes with the main ingredient being edible chicken feet with hot pepper; pickled radishes used for cooking stir-fried rice cake with fermented hot pepper paste (Topokki) and used for dishes with the main ingredient being edible chicken feet with hot pepper; tomato juice for cooking used for cooking stir-fried rice cake with fermented hot pepper paste (Topokki) and used for dishes with the main ingredient being edible chicken feet with hot pepper; fried tofu used for cooking stir-fried rice cake with fermented hot pepper paste (Topokki) and used for dishes with the main ingredient being edible chicken feet with hot pepper; processed beans, namely, foodstuffs made from beans (excluding bean curds and foodstuffs made from bean curds) used for cooking stir-fried rice cake with fermented hot pepper paste (Topokki) and used for dishes with the main ingredient being edible chicken feet with hot pepper; frozen vegetables used for cooking stir-fried rice cake with fermented hot pepper paste (Topokki) and used for dishes with the main ingredient being edible chicken feet with hot pepper; frozen fruit used for cooking stir-fried rice cake with fermented hot pepper paste (Topokki) and used for dishes with the main ingredient being edible chicken feet with hot pepper; frozen meat used for cooking stir-fried rice cake with fermented hot pepper paste (Topokki) and used for dishes with the main ingredient being edible chicken feet with hot pepper; processed meat products used for cooking stir-fried rice cake with fermented hot pepper paste (Topokki) and used for dishes with the main ingredient being edible chicken feet with hot pepper; edible eggs used for cooking stir-fried rice cake with fermented hot pepper paste (Topokki) and used for dishes with the main ingredient being edible chicken feet with hot pepper; cheese used for cooking stir-fried rice cake with fermented hot pepper paste (Topokki) and used for dishes with the main ingredient being edible chicken feet with hot pepper; edible oils and fats used for cooking stir-fried rice cake with fermented hot pepper paste (Topokki) and used for dishes with the main ingredient being edible chicken feet with hot pepper; edible insects, not live used for cooking stir-fried rice cake with fermented hot pepper paste (Topokki) and used for dishes with the main ingredient being edible chicken feet with hot pepper; preserved fish used for cooking stir-fried rice cake with fermented hot pepper paste (Topokki) and used for dishes with the main ingredient being edible chicken feet with hot pepper; seaweeds for food (preserved) used for cooking stir-fried rice cake with fermented hot pepper paste (Topokki) and used for dishes with the main ingredient being edible chicken feet with hot pepper; fish and shellfish (preserved) used for cooking stir-fried rice cake with fermented hot pepper paste (Topokki) and used for dishes with the main ingredient being edible chicken feet with hot pepper; soups used for cooking stir-fried rice cake with fermented hot pepper paste (Topokki) and used for dishes with the main ingredient being edible chicken feet with hot pepper; prepared side dishes consisting primarily of meat, fish, poultry or vegetable used for cooking stir-fried rice cake with fermented hot pepper paste (Topokki) and used for dishes with the main ingredient being edible chicken feet with hot pepper.
Class 30:
Flour and preparations made from cereals used for cooking stir-fried rice cake with fermented hot pepper paste (Topokki) and used for dishes with the main ingredient being edible chicken feet with hot pepper; seasonings used for cooking stir-fried rice cake with fermented hot pepper paste (Topokki) and used for dishes with the main ingredient being edible chicken feet with hot pepper; chocolate products used for cooking stir-fried rice cake with fermented hot pepper paste (Topokki) and used for dishes with the main ingredient being edible chicken feet with hot pepper; polished cereals used for cooking stir-fried rice cake with fermented hot pepper paste (Topokki) and used for dishes with the main ingredient being edible chicken feet with hot pepper; flour for food used for cooking stir-fried rice cake with fermented hot pepper paste (Topokki) and used for dishes with the main ingredient being edible chicken feet with hot pepper; cereal preparations used for cooking stir-fried rice cake with fermented hot pepper paste (Topokki) and used for dishes with the main ingredient being edible chicken feet with hot pepper; leaven for cooking stir-fried rice cake with fermented hot pepper paste (Topokki) and used for dishes with the main ingredient being edible chicken feet with hot pepper; confectionery for cooking stir-fried rice cake with fermented hot pepper paste (Topokki) and used for dishes with the main ingredient being edible chicken feet with hot pepper; bread for cooking stir-fried rice cake with fermented hot pepper paste (Topokki) and used for dishes with the main ingredient being edible chicken feet with hot pepper; spices used for cooking stir-fried rice cake with fermented hot pepper paste (Topokki) and used for dishes with the main ingredient being edible chicken feet with hot pepper; sugar used for cooking stir-fried rice cake with fermented hot pepper paste (Topokki) and used for dishes with the main ingredient being edible chicken feet with hot pepper; rice cakes used for cooking stir-fried rice cake with fermented hot pepper paste (Topokki) and used for dishes with the main ingredient being edible chicken feet with hot pepper; fermented hot pepper paste (gochujang), fermented soybean paste (doenjang and chonggug-jang), seasoned bean paste (ssamjang), Chinese soybean paste (chun-jang), and fermented hot pepper paste with vinegar (cho-jang) used for cooking stir-fried rice cake with fermented hot pepper paste (Topokki) and used for dishes with the main ingredient being edible chicken feet with hot pepper; sauces used for cooking stir-fried rice cake with fermented hot pepper paste (Topokki) and used for dishes with the main ingredient being edible chicken feet with hot pepper; salt used for cooking stir-fried rice cake with fermented hot pepper paste (Topokki) and used for dishes with the main ingredient being edible chicken feet with hot pepper; tea used for cooking stir-fried rice cake with fermented hot pepper paste (Topokki) and used for dishes with the main ingredient being edible chicken feet with hot pepper; coffee used for cooking stir-fried rice cake with fermented hot pepper paste (Topokki) and used for dishes with the main ingredient being edible chicken feet with hot pepper; tea beverage used for cooking stir-fried rice cake with fermented hot pepper paste (Topokki) and used for dishes with the main ingredient being edible chicken feet with hot pepper; ice used for cooking stir-fried rice cake with fermented hot pepper paste (Topokki) and used for dishes with the main ingredient being edible chicken feet with hot pepper; cooked dish consisting primarily of stir-fried rice cake with fermented hot pepper paste (Topokki) with edible chicken feet and hot pepper.