About us

ARE YOU FEELING LUCKY TODAY?

Our journey is built on the foundation of family, a celebration of our culture through food, and the pursuit of the American dream. In the 1970s, we began as a small restaurant in the heart of Oregon, committed to serving delicious and wholesome meals crafted from fresh, local ingredients. Over the past five decades, we have evolved from those humble beginnings into a respected international brand, renowned for our unwavering commitment to quality and authenticity. Today, we proudly offer a diverse array of Asian-inspired products that beautifully blend traditional flavors with modern culinary practices. Despite our remarkable growth, our core values remain unchanged. We ensure that every product embodies our promise of delivering wholesome, high-quality offerings made from simple and clean ingredients. We believe that good food has the extraordinary power to bring people together, creating cherished moments and connections. We are grateful to our loyal customers and community for being integral to our continued success. We hope to bring you a lucky day with our delicious food.

GOOD
ingredients

Nothing sketchy here! Just simple ingredients you can trust, with no weird additives. We keep it clean, like the kind of food you’d make at home for your favorite people.
GOOD
flavors

Every table deserves big, bold Korean flavors. From classic dishes to creative twists and plant-based options, we’ve got something to Koreanize your dish.
GOOD
vibes

Eating well should be a feel-good thing, not a chore. We’re here to keep it easy, tasty, and packed with flavor to make your wellness journey as fun as it is delicious!

Kimchi 101

Find some more information as well in our FAQ!

Kimchi is a Korean side dish made from fermented vegetables. In can come in hundreds of variations, but is most typically made with cabbage. Traditionally, Kimchi was stored underground to keep it cool while fermenting, but thanks to modern technology, we now store kimchi in the refrigerator.
Our kimchi has a shelf life of 7 months from the time it was made. The best by date can be located on the top of the jar.
Seoul Kimchi is unique in that we pack it fresh so you can control the length of fermentation, and ultimately, the flavor and texture. If you like a mild, crispy Kimchi, we suggest eating it right away.If you enjoy the bold, bubbly flavor of a nicely fermented Kimchi, then store it in the refrigerator until it has matured to your liking. The recommended shelf life is printed on the top of the jar.
Traditional Kimchi often includes fish sauce or shrimp paste that adds an extra kick of umami.
Vegan Kimchi skips the seafood, keeping all the flavor and goodness. So you get the tangy, spicy kick with plant-based ingredients for that same delicious flavor.
In most grocery stores, Kimchi is usually kept in the refrigerated area of the produce section.
From time to time, we’ve heard our Kimchi does a magic trick and grows out of the freshly opened jar. Our favorite was when a customer referred to it as a pleasant version of “snakes in a can.” This natural phenomenon is caused by the fermentation process. What appears to be magical growing kimchi is actually the release of gases that have built up in the jar while your kimchi has been nicely fermenting. We always recommend opening your jar over the sink or a bowl in case your Kimchi decides to put on a magic show.

Kimchi is a Korean side dish made from fermented vegetables. In can come in hundreds of variations, but is most typically made with cabbage. Traditionally, Kimchi was stored underground to keep it cool while fermenting, but thanks to modern technology, we now store kimchi in the refrigerator.
Seoul Kimchi is unique in that we pack it fresh so you can control the length of fermentation, and ultimately, the flavor and texture. If you like a mild, crispy Kimchi, we suggest eating it right away.If you enjoy the bold, bubbly flavor of a nicely fermented Kimchi, then store it in the refrigerator until it has matured to your liking. The recommended shelf life is printed on the top of the jar.
In most grocery stores, Kimchi is usually kept in the refrigerated area of the produce section.

Our kimchi has a shelf life of 7 months from the time it was made. The best by date can be located on the top of the jar.
Traditional Kimchi often includes fish sauce or shrimp paste that adds an extra kick of umami.
Vegan Kimchi skips the seafood, keeping all the flavor and goodness. So you get the tangy, spicy kick with plant-based ingredients for that same delicious flavor.
From time to time, we’ve heard our Kimchi does a magic trick and grows out of the freshly opened jar. Our favorite was when a customer referred to it as a pleasant version of “snakes in a can.” This natural phenomenon is caused by the fermentation process. What appears to be magical growing kimchi is actually the release of gases that have built up in the jar while your kimchi has been nicely fermenting. We always recommend opening your jar over the sink or a bowl in case your Kimchi decides to put on a magic show.

Kimchi is the heart of who we are.

We don’t play favorites, but Kimchi is more than a dish. It’s a piece of our roots, filled with stories that shaped us, both sweet and bold.

Oregon

Our Kimchi is crafted right here in Oregon, United States. We’re dedicated to delivering authentic Korean flavors made fresh on local ground.
Small Batch

Our kimchi is made in small batches daily for the perfect crunch, zing, and vibrancy you only get from freshly made kimchi.

Aging like fine wine

Kimchi’s flavor deepens with time, just like a good wine. From fresh and crunchy to rich and bold, kimchi evolves, offering a flavor journey that just gets better and better.

Fresh

(0-2 months)

At this stage, kimchi is crisp and refreshing, with bright, vibrant notes of fresh veggies and garlic. This is where the fermentation journey starts!

Fermenting

(2-4 months)

Here’s where the flavors start to deepen. Bold, balanced, and packed with a perfect blend of tangy, savory, and spicy notes. It’s at its peak fermentation!

Aged

(4+ months)

Now we’re talking rich and complex! With deep umami and pungent layers, aged kimchi is a delicacy on its own or an amazing ingredient in Korean cooking.