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Our Story
bibigo is the global #1 Korean cuisine brand dedicated to sharing authentic and modern Korean flavors with the world
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  • 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.


- Kimchi -

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    Kimchi, which continuously changes over time, is a culture in itself and embodies the soul of the Korean people.
    Kimchi is a food full of history and wisdom. The origin of Kimchi begins with the salting of vegetables by Korean ancestors, who tried to achieve a balance between health and nutrition by consuming the nutrients of fresh vegetables even in colder seasons. Over time, various spices and seasonings were added to the pickled vegetables, and the basis of Kimchi was formed. Subsequently, it has evolved into various types according to regions and tastes, and is now completed with numerous types of Kimchi that we enjoy and are indispensable today. Kimchi, which has developed in various ways according to the times and environment, while retaining its taste and nutrition, contains the soul and life of the Korean people.
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    Kimchi is a food of harmony and balance.
    Kimchi has always been with us no matter when or where we are. Although it has changed in various ways according to the people who enjoy it, seasons and climate, it has always been placed on our table while maintaining its original values. Even though ingredients may differ from region to region and the degree of fermentation or seasoning change, Kimchi always goes well with other foods and no meal would be complete without it. Kimchi is very versatile and blends in with the flavors of other dishes well, and as such the value of harmony and balance of Kimchi has always been present in our diet and is woven into our lives.
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    The secret to the best tasting Kimchi starts with fresh seasonal ingredients that come directly from nature.
    Each Kimchi, which is made with at least fifteen different ingredients, respects the natural taste of each ingredient. bibigo makes Kimchi by carefully selecting the freshest and most delicious high-quality raw ingredients for each season and constantly strives to make delicious Kimchi all year round with bibigo's own secret seasoning and fermented lactic acid bacteria.
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    Kimchi is the representative fermented food of Korea.
    Kimchi, Korea's representative food, is an excellent fermented food that is recognized worldwide. Unlike salted vegetables that are common in many countries around the world, Kimchi is fermented by mixing it with red pepper powder, garlic, ginger, green onion, and a seasoning made from salted fish and starch paste. Then, the Kimchi is placed in a jar, buried in the ground, and lactic acid bacteria begin to actively grow and ferment at a constant temperature. Only after going through this fermentation process does Kimchi develop its own deep flavor, and refreshing and savory taste.
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