The annual consumption of kiwifruit in Korea is about 50,000 tons, and the gold-fleshed cultivar has increased to about 30% among cultivated ones, but the green-fleshed kiwifruit is still the most at about 60%. The green-fleshed kiwifruit, which was introduced in the late 1970s, is relatively sour and tasteless for consumers compared to the gold-fleshed one. This acts as an obstacle to the increase in domestic kiwifruit consumption. Therefore, to promote kiwifruit consumption by breeding green-fleshed kiwifruits that are not sour and are delicious. ‘Garmrok’, bred in 2013, is a green-fleshed variety that was officially registered as No. 6038 according to the Plant Variety Protection Act by the Commissioner of the Korea Seed and Variety Service in 2016, and it is being distributed through contracts with the Rural Development Administration (RDA). Field crossing was conducted in 2003 at the Namhae branch of the National Institute of Horticultural and Herbal Science, and the maternal parent was germplasm collection IT233199 (Actinidia deliciosa) introduced in China, and the paternal parent was germplasm collection IT233198 (A. deliciosa) also introduced in China. The 2003-3-152 line with high soluble solid content (SSC) and good taste was first selected in 2009, and it was finally selected in 2013 by a detailed characteristic observation and evaluation through trunk-graft proliferation. It is a variety with less sour taste and higher sweetness compared to the existing dominant green-fleshed cultivar ‘Hayward’. It weighs 80 to 120 g, has a SSC of 14 to 18 °Brix, and has a low acid content of 0.3 to 0.7%. The full blooming is May 15-20, and the harvest season is 160-170 days after anthesis, which is expected to relieve the risk of frost damage during the harvest season.