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The shipment was organised by Alexandra-based New Zealand Premium Goat Meat Ltd (NZPGM), which is run by John Cockcroft, of Clyde, and Dougal Laidlaw, of Alexandra.
The first new restaurant, called Cabra's Kitchen (cabra is Spanish for goat), will specialise in meals made using New Zealand Boer goat, as well as New Zealand beef and lamb and Central Otago wine.
The other two yet-to-be-named restaurants will also use New Zealand Boer goat meat and are planned for Seoul and Gyeonggi province.
NZPGM hosted chef Byung-Woo Lee, of Seoul, and Korean exporter-importer representative Paul Ryu, of Christchurch, at a promotion of goat meat at Olivers Restaurant in Clyde in September.
It was incorrectly reported in Southern Rural Life on September 4 that the new restaurants were part of the Shilla Hotel business.
It turned out that the hotel was not involved in the project.
Mr Lee used to be employed by the Seoul Shilla Hotel, but left to work on the three-restaurant project.
Cabra's Kitchen, in Paju, near Seoul, will open late this month.