This kimchi fried rice is extremely versatile, which may be the reason it has long been a staple of Korean family cooking. Both the meat and vegetables can be subbed to suit your tastes and budget; just make sure you use kimchi baechu to keep it authentic!

This sauce is as picante as it is colorful! To be used in moderation if you have a sensitive palate, its fresh, complex taste will surprise you.

Fresh cucumbers, flavorful garlic, zesty scallions and a hint of dill from the pickle brine: this vinaigrette truly has it all! Keep a jar in the refrigerator in the summer: we guarantee it’ll soon become an inseparable companion to your salads!

Cucumbers, dill and a little salt: as far as fermented condiments go, you can’t do much simpler than this one. And yet, after trying this relish, we promise you’ll never look back.

These kimchi pancakes are delicious both as a snack and as an appetizer. Plus, they’ll be ready in a snap, and to boot, they’re a great way to use kimchi that has fermented a bit too long and has developed a strong, pungent taste.

As small as they are delicious, summer radishes are a seasonal Korean favorite. This dish is often served with rice or cold noodles.

As its name—which literally means winter kimchi—suggests, this kimchi is traditionally made shortly before the beginning of winter, as radishes picked during this time are at their firmest and sweetest.

This traditional Korean dish, whose name means mixed rice, is made with warm white rice, sautéed vegetables and gojuchang. 

Kimchi jjigae can be eaten with a variety of sides depending on your taste; just make sure you serve it with rice! 

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