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Our Story
bibigo takes 5000 years of delicious Korean cuisine and updates it for today’s modern, non-stop lifestyles.
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A healthy cuisine created by nature
and humans, Korean cuisine
  • korean food 1 Korean cuisine offers a beautiful harmony of colors and an equally healthy and balanced nutrition. It also represents the flexibility of Korean culture, where different cultures are taken in, understood, and drawn together to create new developments. Our goal is to share the philosophy of “bibim” with the world through bibigo restaurants and products to shape a new, healthy cuisine for everyone.


- Kimchi -

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    The history of Kimchi is the history of a Korean soul.
    Kimchi is, in essence, a living history. The origins of Kimchi, or vegetables salted for preservation, are rooted in the wisdom of ancient Koreans. Ancient Koreans have searched for a way to enjoy fresh and nutritious vegetables even in the coldest days of winter. Today’s form of Kimchi is the product of numerous attempts at combining spices and flavors, developing along the regional and individual characteristics of numerous years in history. We at bibigo aim to recreate the finest and most healthy Kimchi from the wisdom of our ancestors, who knew the best ways to enjoy Kimchi and its offerings. A product of harmonious adaptations and the steadfast dedication to taste and nutrition, Kimchi is truly the embodiment of Korean culture.
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    Kimchi is a food of balance and harmony.
    Kimchi can be found anywhere on the Korean Peninsula. While different tastes, seasons, and regions allowed it to assume numerous forms, Kimchi has stood true to its value as a mainstay on Korean tables. As can be seen from the numerous variations and differences that coexist within the idea of Kimchi, Kimchi is a harmonious and versatile dish. The value of balance inherent in Kimchi reflects the philosophy of the Yin-Yang and the Five Elements theory. The five flavors of Kimchi (sour, bitter, salty, sweet, and spicy) and their balance likewise permeates every facet of Korean life. Kimchi, in that sense, acts as a constant for the history of the Korean people and its roots.
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    The taste of Kimchi depends on the quality of ingredients.
    Even the most simple Kimchi use more than 15 ingredients, but no ingredient is left out in terms of its natural taste. The Kimchi from bibigo utilizes the best that Korea’s four seasons have to offer. The best napa cabbages of Korea, selected every season by our dedicated experts, meet the sun-dried fire of Yeongyang’s chili peppers and the pure goodness of sea salt, dried and washed by nature’s caress. Furthermore, the quality of bibigo Kimchi is backed by the expert research and vetting process of CJ CheilJedang, which is also used to pave the future by developing the Kimchi variety of the common cabbage for a wider audience.
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    Kimchi is Korea’s foremost fermented food, minimizing nutrient loss while maximizing the beneficial lactobacilli.
    Once Kimchi is placed into an earthenware pot, it undergoes an active fermentation process under the ground. Our process makes use of heavy stones to fully submerge all parts of Kimchi in the fermentation solution. This process removes germs and harmful bacteria while enriching the number of helpful lactobacilli to create numerous health benefits. It goes without saying that the taste of Kimchi is made even more profound as a result. The inclusion of a carbonated palate offers the coveted sixth flavor of Kimchi, a fizzy palate that rounds off the taste. Unlike other examples of salted vegetables seen around the world, Kimchi uses a sauce made with chili powder, garlic, ginger, spring onions, fermented fish, and starch paste. As a result of these perfections in technique, Kimchi has become Korea’s first fermented food and a stellar example of healthy fermentation in human culinary history, minimizing nutrient loss while maximizing the beneficial lactobacilli.
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