BIBIMEDBAP
This Laos Trademark “BIBIMEDBAP” is a public DIP intellectual-property record, filed by DONGWON F&B CO., LTD. on 2024-08-09; current status: Registered. Identifiers include application No. M/1815612; registration/grant No. 64890; DIP id LAM1815612; application type Other. Key dates: publication 2024-11-15; registration 2025-07-24. Nice class(es): 30、29. Goods/services excerpt: Dried noodles; fermented hot pepper paste (gochujang); cereal-based processed products; flour and preparation…. Status labels may change after office actions; refresh or consult primary DIP data before commercial decisions.
M/1815612
Mark
Key facts
- Type
- Trademark
- App. no.
M/1815612- Status
- Registered
- Applicant
- DONGWON F&B CO., LTD.
- Agent
- MUHANN Patent & Law Firm
- Filing date
- 2024-08-09
- Reg. no.
64890- Publication
- 2024-11-15
- Registration / grant
- 2025-07-24
- Nice / IPC classes
- 30 · 29
- Goods / services
-
- Dried noodles; fermented hot pepper paste (gochujang); cereal-based processed products; flour and preparations made from cereals; confectionery; noodles; Korean buckwheat noodles (Naeng-myun); bowl of rice served with toppings; polished cereals; pounded rice cakes (jeolpyeon); rice cakes; cooked dish consisting primarily of sliced oval rice cakes with broth (Tteokguk); rice cakes for cooked dish consisting primarily of sliced oval rice cakes with broth (rice cakes for Tteokguk); cooked dish consisting primarily of stir-fried rice cake with fermented hot pepper paste (Topokki); rice cakes for stir-fried rice cake; instant noodles; spicy sauce; buckwheat noodles; spicy noodles (bibim guksu); cooked rice mixed with vegetables and beef (Bibimbap); bread; sugar; salt; somen noodles; sauces; cooked dish consisting primarily of dough flakes with broth (Sujebi); spaghetti; wheat germ for human consumption; yeast; rice noodles; pounded rice cakes (mochi); Asian noodles; flavored glutinous rice mixed with honey/dates/chestnuts (yakbab); Chinese noodles; udon noodles; instant soba noodles; instant udon noodles; instant Chinese noodles; noodles with black soybean sauce (jajangmyeon); spaghetti [uncooked]; cooked rice; seasonings; sauces [condiments]; instant rice; Chinese-style noodles with vegetables and seafood (jjamppong); spicy cold chewy noodles (jjolmyeon); beverages made of tea; rice dumplings; curry pastes; chopped noodles (kalguksu); cup noodle; pasta; spices.
- Processed eggs; meat extracts; beef soup; cooked dish consisting primarily of soybean paste and tofu (Doenjang-jjigae); foods prepared from bean curds (tofu); prepared side dishes consisting primarily of meat, fish, poultry or vegetable; preserved, frozen, dried and cooked fruits and vegetables; broth; fish stock; soup powders; preparations for making soup.
Process
Steps follow the current public status-
Filed
-
Formal examination
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Substantive examination
-
Gazetted
-
Registered
Related records
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