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SHARE KOREAN FLAVOR
bibigo is the global #1 Korean cuisine brand dedicated to sharing authentic and modern Korean flavors with the world
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SHARING THE CULTURE AND FLAVORS OF KOREA, THE GLOBAL KOREAN FOOD BRAND “bibigo”
  • bibigo, created by CJ CheilJedang, the No.1 food company in Korea with years of expertise in Korean food, takes 5,000 years of delicious Korean food history and updates it for today ’s modern lifestyles. Inspired by authentic recipes, bibigo is sharing the best in Korean foods and flavors, a healthy culture that is created from nature and man, with the whole world. korean food 1
  1. 01Korean cuisine comes from a healthy and fresh food culture that embraces ‘Korea’s nature’.

    Korean cuisine reflects the nature of Korea. From fresh seasonal vegetables and herbs that can be enjoyed in various ways depending on the season, to healthy fermented foods that are aged according to nature's timetable by embracing the cold and heat, to various natural ingredients grown in the sea on three sides of the Korean peninsula, mountains and green fields, and special recipes for each region, Korean cuisine is healthy food nurtured by the sky, embraced by the earth, and made by people.

  2. 02Korean cuisine is a food of harmony and balance.

    It is largely based on serving rice, soup, and side dishes as one complete meal. The harmony of color and taste of the various dishes satisfies the five senses while eating, and each meal is nutritinoally balancend between carbohydrates, protein, and fiber in each dish to maintain healthy lifestyle.

  3. 03Korean food contains the philosophy of ‘Bibim’.

    ‘Bibim’ refers to the act of communicating with each other, sharing what is good, and filling in what is lacking. Bibimbap, a combination of rice, vegetables, herbs, meat, and fermented sauce, embodies the philosophy of bibim, which symbolizes harmony and balance, creating a perfect balance of taste and nutrition within a single bowl.

Jang

- Sauce&Paste -

  • Doen-jang (soybean paste) images
    The taste of fermentation,
    Jang (Sauce&Paste)
    Korean cuisine uses fermented foods Jang to a great effect, bringing a balance of flavor and nutrition. Just like the old proverb of Jang determining the taste of the household, Jang and its historic presence are simply inseparable from Korean cuisine. Korean Jang is made by bringing together the fruit of the earth and the essence of the sea, recreating the generosity of nature on Korean dining tables. The fermented sauces of Doen-jang (soybean paste), Gan-jang and Go-chu-jang(red pepper paste) create depth and complexity of flavor through accumulated days and months of fermentation and help bolster the immune system and slow down aging.
  • Doen-jang , Go-chu-jang  image
    A magic ingredient on dining tables jang
    Jang is the magic ingredient that transforms ordinary dining tables into special ones and generic ingredients to perfect meals for all. Go-chu-jang (red pepper paste), a traditional sauce, is made from sun-dried red chili powder, rice powder, salt, and Meju (fermented bean block). One of the defining ingredients for spiciness in Korean cuisine, Go-chu-jang’s usage runs the whole gamut, from bibimbap, stir-fry dishes, soups, and stews to dipping sauces. Doen-jang(soybean paste), which is made from boiled beans fermented together with salt and water, is arguably the foremost and most popular sauce in Korean cuisine. It has a complex, nutty, and deep flavor with an excellent nutritional value. It is used most often in soups and stews. Ssam-jang, which is made by mixing Doen-jang with such ingredients as chili pepper, garlic, onion, chives, and sesame oil is the favorite sauce for Ssam (vegetable wraps) and grilled meat.
  • Go-chu-jang image