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Pogi Kimchi
This is the type of kimchi that everyone recognizes simply as “KIMCHI.” Pogi kimchi is made by fermenting salted napa cabbage with Korean radish, aromatic vegetables, jeotgal (anchovy sauce), red pepper powder, and various seasonings. It is then stored in a container to ferment, and can be kept for months or even longer.
Everyone has their favorite stage of kimchi fermentation. It can be eaten fresh, when it is juicy and delicious, but as it ages, it becomes more sour and better fermented. When kimchi gets old, it becomes an excellent ingredient for various other dishes! The most common dish made with aged kimchi is Kimchi Jjigae (김치찌개, kimchi stew).
Kakdugi
The name “Kkakdugi” originates from the Korean word “kkakduk-sseolgi,” which describes cutting food into cubes. Kkakdugi is a type of kimchi made by salting white radish cubes and then seasoning them with red pepper powder, fermented shrimp sauce, ginger, garlic, and spring onion.
Kkakdugi is commonly paired with main dishes such as Korean ox bone soup (설렁탕, Seolleongtang), beef short rib soup (갈비탕, Galbitang), and Korean knife-cut noodles (칼국수, Kalguksu).
Baek Kimchi
Baek kimchi is a non-spicy variety of kimchi that tastes mild and refreshing. It’s particularly popular among kids and those who are cautious about spicy food. “Baek Kimchi” (백김치, 白泡菜) means “white kimchi.” Unlike regular kimchi, which is made with red pepper powder, baek kimchi doesn’t use any red pepper powder. It pairs well with any Korean dish, but it is especially good with Korean char-grilled BBQ.
Chonggak Kimchi
Chonggak kimchi is another popular type of kimchi in Korea. It’s made with chonggak-mu (young radish), a small variety of white radish with long leafy stems. This radish is firmer and crunchier than larger varieties. The combination of crunchy radish and soft, yet pleasantly chewy stems makes this kimchi unique and tasty. Chonggak kimchi tastes best when it is well-fermented.
Gat Kimchi
Gat kimchi is made from mustard leaves produced in the Dolsan province, known for their soft texture and mild, delicate flavor. The leaves are mixed with anchovy sauce, red pepper powder, garlic, onion, and ginger, giving the kimchi a strong and distinctive taste. The lightly bitter flavor of the mustard leaves, combined with the anchovy base sauce (made from water, anchovy sauce, radish, onion, and kelp), creates an appetizing dish. This sauce contains anchovy, shrimp, and soybean.
Pa Kimchi
Green onions are called “pa” or “jjokpa” in Korean. Jjokpa is a small variety with dark green leaves and slightly bulged white stems. Unfortunately, jjokpa is not very common outside Korea.
Pa kimchi, also known as green onion kimchi or scallion kimchi, is a type of kimchi that Koreans often enjoy as a side dish. It uses medium-thick green onions known as jjokpa, which are fermented to maturity in red pepper powder, garlic, ginger, and seasoned with plenty of jeotgal (anchovy sauce).
Dongchimi
Dongchimi is a mild, water-based kimchi made with radish. It’s typically prepared in late fall, when radishes are in season, and enjoyed during the winter. The word “dongchimi” means “winter water kimchi.” Dongchimi tastes like a light and refreshing cold clear soup. Well-fermented dongchimi should taste slightly salty, sweet, and tangy.
Dongchimi can be served as a side dish with a main meal and pairs well with Korean BBQ, especially the spicy varieties. Koreans also love having Dongchimi with boiled or baked sweet potatoes and porridge, as it is believed to aid digestion. Additionally, fermented Dongchimi broth can be used when making Korean cold noodle soup.
业务性质
出口商
成立年份
2009
年营业额
US$5 Million - US$10 Million
国家/地区
汉城, 韩国
主要产品
Personal Care, Korean Food, Cosmetics...
法律地位
CO., LTD
付款条件
Bank wire (T/T)