Prepared according to the traditional recipe of the Jongga brand, an essential reference for kimchi in Korea, this condiment offers a perfect balance between freshness, spiciness, acidity and umami flavors. The cabbage is brined, seasoned with a blend of spices, garlic, ginger and chili, then fermented to develop its full aromatic richness.

The Kimchi Classic Jongga 350 g is ideal for accompanying Korean dishes, rice bowls, noodles, grilled meats, ramen or for preparing many traditional recipes such as kimchi fried rice or kimchi jjigae.

Tasting notes

The Kimchi Classic Jongga has a crunchy texture thanks to its generous pieces of fermented Chinese cabbage. On the palate, the first notes are slightly tangy before giving way to the sweetness of the cabbage, the aromas of garlic and ginger, then a moderate heat from the Korean chili. The fermentation develops a beautiful depth of flavor and a pleasant umami touch that characterize the best traditional kimchis. Its balance between freshness, spices and acidity makes it an accompaniment as delicious as it is authentic.

How to use Kimchi Classic Jongga?

The Kimchi Classic 350 g Jongga is a very versatile food that can be enjoyed both cold and hot.

You can use it:

• as a side with white rice or bibimbap;

• with grilled meats at a Korean barbecue (Korean BBQ);

• in a bowl of ramen or udon to add a fermented and slightly spicy flavor;

• to prepare kimchi fried rice (Kimchi Bokkeumbap);

• in a Korean soup such as the famous Kimchi Jjigae;

• as a topping on a sandwich, burger or hot dog for an original twist;

• with scrambled eggs, an omelette or a revisited fried rice.

Kimchi also pairs very well with tofu, sautéed vegetables and vegetarian dishes.

Recipe: Kimchi Fried Rice (Kimchi Bokkeumbap)

Ingredients (serves 4)

• 250 g Kimchi Classic Jongga

• 300 g cooked rice (preferably cold)

• 2 eggs

• 150 g pork belly or ham (optional)

• 1 onion, thinly sliced

• 1 tablespoon of sesame oil

• 1 tablespoon of soy sauce

• 1 spring onion, thinly sliced

• Sesame seeds for garnish

Preparation

1. In a pan with a little oil, sauté the onion and meat.

2. Add the kimchi cut into pieces and stir-fry for 3 to 4 minutes.

3. Add the rice, soy sauce and sesame oil, then mix thoroughly.

4. Cook the fried eggs separately.

5. Serve the fried rice topped with an egg, sesame seeds and spring onion.

Simple, quick and delicious, this iconic Korean dish perfectly showcases the flavors of kimchi.

The strengths of Kimchi Classic Jongga

• Authentic Korean recipe crafted according to Jongga's traditional expertise.

• Naturally fermented Chinese cabbage (Napa cabbage).

• Balanced flavor between acidity, chili, garlic, ginger and umami.

• Crunchy and generous texture.

• Ideal as a side dish, in soups, ramen, fried rice or with grilled meats.

• Natural source of lactic acid bacteria from fermentation.

The Kimchi Classic 350 g Jongga is a staple of Korean gastronomy. Ready to eat, it brings an authentic touch to your meals and makes it easy to discover the unique flavors of traditional fermentation. Whether you are a fan of Asian cuisine or curious about new culinary experiences, this kimchi will naturally find its place in your refrigerator.