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FINAL DECISION TRANSACTION PROCESSED BY IB
08/09/2022
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Official data from USPTO
DONGDAEMUN YUPDDUK
Did you know this trademark is already registered in United States?
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Active USPTO registrationType: CombinedOffice: US
Quick snapshot
ST13
US500000079309380Class
29, 30, 35, 39, 43
Filing
79309380
Registration
6635182
Risk and opportunity diagnosis
Executive reading for naming, filing, and monitoring decisions.
USPTO status
Active USPTO registration
Case type
Application and registration
Recorded events
30
Latest update
08/09/2022
Classification
Registered
Trademark type
Combined
Nice classes
29, 30, 35, 39, 43
Filing date
02/16/2021
Registration date
02/08/2022
Expiration date
-
Recommended action
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Next step
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Complete case details
Structured fields from the responsible authority and the official record.
Status date
02/08/2022
Last transaction
02/08/2022
Responsible office
United States Patent and Trademark Office
Status code
700
Official register
Principal Register
Drawing code
3
Owner type
03
Owner location
KR
Examiner
THOMPSON, HEATHER
Law office
L90
Current location
PUBLICATION AND ISSUE SECTION
Mark description
The mark consists of the word "DONGDAEMUN" in black over the word "YUPDDUK" in black in the lower left, with stylized Asian characters in white on a red background in the upper left and lower center; stylized red Asian characters are located in a center, and stylized black Asian characters are to the left and right of the stylized red Asian characters.
Holders and representatives
Holders
hotseasoner Co.,Ltd
Representatives
James C. Watson Traskbritt, P.C.
Technical classification
Nice Classes
Class 29Class 30Class 35Class 39Class 43
Vienna Codes
No Vienna codes available.
Goods and services
Class 29
Fishnot liveused 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; 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; 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; 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 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; processed 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; 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; 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; processed 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; processeddried 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; prepared side dishes consisting primarily of meatfishpoultry 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; 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
Class 30
Cooked dish consisting primarily of stir-fried rice cake with fermented hot pepper paste (Topokki) with edible chicken feet and hot pepper; flour and preparations made from cereals in the nature of pounded rice cake 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; polished cerealspounded rice cake 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 in the nature of pounded rice cake 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; 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)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
Class 35
Retail store services featuring coffee roastedpowderedgranulatedin drinks; retail store services featuring processed seaweed products; retail store services featuring cereal preparations; retail store services featuring food products made primarily from fruits; retail store services featuring fruit-based beverages; retail store services featuring confectionery; advertising; retail store services featuring egg processed foods; retail store services featuring processed beansfoodstuffs excluding bean curds and foodstuffs made from bean curds; retail store services featuring foods prepared from bean curds (tofu); retail store services featuring rice cakes; retail store services featuring prepared side dishes consisting primarily of meatfishpoultry or vegetable; retail store services featuring sugar; retail store services featuring food products made from fish and shellfish; retail store services featuring processed meat products; retail store services featuring cooked dish consisting primarily of stir-fried rice cake with fermented hot pepper paste (Topokki); retail store services featuring condiments; retail store services featuring kitchen utensils; retail store services featuring tea; retail store services featuring processed vegetable products
Class 39
Processed food delivery; delivery of food by restaurants; delivery servicesnamely delivery of mealsfoodgroceries; bottling services; transport and delivery of goods; packaging of goods; delivery of meals; storage of food or beverages; refrigerated transportation of food; delivery of lunch by means of on-line orders; delivery of processed foods by means of on-line orders; truck transport; food delivery; prepared foodstuffs delivery; warehousing; pizza delivery
Class 43
Restaurants featuring home delivery; snack-bar services; tourist home services; rental of rooms as temporary living accommodations; western style restaurants; rental of tableware; restaurant services provided by franchised restaurants; preparation of food and beverages; providing campground facilities; rental of cooking apparatus; Japanese restaurant services; bakery; pubs; Chinese restaurants; cafe services; coffee house services; fast-food restaurant services; carry-out restaurants; Korean restaurants; provision of conferenceexhibition and meeting facilities
Publications
History of USPTO decisions and trademark events.
30 publications found
FICS
FINAL DISPOSITION NOTICE SENT TO IB
07/18/2022
FIMP
FINAL DISPOSITION PROCESSED
07/18/2022
FICR
FINAL DISPOSITION NOTICE CREATED, TO BE SENT TO IB
05/08/2022
R.PR
REGISTERED-PRINCIPAL REGISTER
02/08/2022
GPNX
NOTIFICATION PROCESSED BY IB
12/13/2021
NPUB
OFFICIAL GAZETTE PUBLICATION CONFIRMATION E-MAILED
11/23/2021
PUBO
PUBLISHED FOR OPPOSITION
11/23/2021
OPNS
NOTIFICATION OF POSSIBLE OPPOSITION SENT TO IB
11/17/2021
OP2R
NOTICE OF START OF OPPOSITION PERIOD CREATED, TO BE SENT TO IB
11/17/2021
NONP
NOTIFICATION OF NOTICE OF PUBLICATION E-MAILED
11/03/2021
RFNT
REFUSAL PROCESSED BY IB
10/30/2021
CNSA
APPROVED FOR PUB - PRINCIPAL REGISTER
10/19/2021
XAEC
EXAMINER'S AMENDMENT ENTERED
10/19/2021
GNEN
NOTIFICATION OF EXAMINERS AMENDMENT E-MAILED
10/19/2021
GNEA
EXAMINERS AMENDMENT E-MAILED
10/19/2021
CNEA
EXAMINERS AMENDMENT -WRITTEN
10/19/2021
TEME
TEAS/EMAIL CORRESPONDENCE ENTERED
10/15/2021
CRFA
CORRESPONDENCE RECEIVED IN LAW OFFICE
10/15/2021
TROA
TEAS RESPONSE TO OFFICE ACTION RECEIVED
10/15/2021
RFCS
NON-FINAL ACTION MAILED - REFUSAL SENT TO IB
10/01/2021
RFRR
REFUSAL PROCESSED BY MPU
09/30/2021
RFCR
NON-FINAL ACTION (IB REFUSAL) PREPARED FOR REVIEW
09/15/2021
CNRT
NON-FINAL ACTION WRITTEN
09/14/2021
DOCK
ASSIGNED TO EXAMINER
09/11/2021
CORR
CORRECTION FROM IB ENTERED - NO REVIEW REQUIRED
06/02/2021
CRCV
CORRECTION TRANSACTION RECEIVED FROM IB
05/29/2021
MAFR
APPLICATION FILING RECEIPT MAILED
04/27/2021
NWOS
NEW APPLICATION OFFICE SUPPLIED DATA ENTERED
04/23/2021
REPR
SN ASSIGNED FOR SECT 66A APPL FROM IB
04/22/2021
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