We’ve Moved


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We’ve had lots of inquiries about where we’ve gone. Don’t worry, we’re still here- just on a bit of a hiatus. We moved our home from Englewood, NJ to Ridgefield, NJ. More details to come. In the meantime, we want to thank you for your patience as we take the time to get started again.

Happy 2012


Arirang Kimchi wishes everyone a safe and joyous new year! See you in 2012!

Kimchi Fact: Kimchi is neither vegan nor vegetarian


Oftentimes people ask me if kimchi is vegetarian. What’s more disturbing is that many vegans/vegetarians have been consuming kimchi under the assumption that it’s a vegetarian/vegan food. I felt the need to educate. Traditionally, kimchi is not a vegetarian/vegan- friendly food. Some of kimchi’s base ingredients include fish sauce, salted shrimp, anchovy sauce or some kind of seafood. With that said, if you’re a pescatarian, then you’re in the clear but if your diet consists of a strict no meat, no animal by-product rule, then you probably can’t eat most of the kimchi that’s out there. :(

Fortunately, Arirang Kimchi offers a most tasty vegetarian/vegan-friendly option. No seafood is included but we do put the same exact amount of Tender Loving Care into making it. It’ll be entering stores slowly but if you’d like to make an order online, just email us and ask. I had a couple of my very strict vegan friends be my taste-testers and they approve 100%. We expect many orders coming in very soon. Until next time, stay fresh, stay delicious!

Kimchi demo at The Brooklyn Kitchen


The Brooklyn Kitchen and Arirang Kimchi is a match made in heaven! Who knew the loyal customers of The Brooklyn Kitchen would also be so inclined to love our kimchi as well? Well, in turn, we say thank you to all who are purchasing Arirang Kimchi and we hope to see you there tomorrow!

Arirang Kimchi will be hosting a demo at The Brooklyn Kitchen on Saturday, 9/17 at 1:30pm. Free samples of our kimchi will be given out as well as some DELISH Arirang Kimchi fried rice with Spanish Chorizo. You definitely do not want to miss out on this one. Come by and say hi! :)

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Recipe of the day: Kimchi Ravioli


Kimchi is such a versatile food, you really can consume it by cooking it, topping it, layering it, stuffing it or eating it straight out of the jar! Today we bring you Homemade Kimchi Ravioli! Hand-made ravioli from scratch, stuffed with a kimchi-ricotta filling and drenched in a kimchi bolognese sauce. You’d think that the kimchi in both the filling and the sauce is redundant, but with the perfect balance of ingredients, just you wait and see how delicious it can be!

Good times, good times…


After the great opportunity we had with Liza De Guia (, our video has been picked up by Huffington Post and Serious Eats! These are VERY exciting times for us and we thank you all for the support, the questions and comments! If you happen to have suggestions or questions, please feel free to contact us directly through the site and we will make sure to get back to you asap. :)

Also, please please please come by this weekend to the Northside Market in Williamsburg, Brooklyn. You can purchase a delicious jar of kimchi goodness for $5 or take your pick between the most tasty pork belly sandwiches you will ever come across or the most scrumptious kimchi burgers ever OR… just try ’em all!!

an Arirang Kimchi short…


Great news everybody! Arirang Kimchi had the pleasure of working with Liza De Guia of Food Curated ( She claims that she loved our kimchi so much that she had to do a piece on us. When we were asked to do it, our prompt answer was a big, fat “YES!”. A big THANK YOU to Liza and we hope you enjoy the video.

Yay for Korean Food!


Congratulations to Social Eatz for coming out the winner for GREATEST BURGER IN AMERICA! Who woulda thought to combine BiBimBap with the good ‘ol American burger??

Isn’t it great to know that Kimchi and Korean food is getting the attention that it deserves more and more everyday? The following is just a few of the Food Vendors/Designers that are trending and giving Korean food a yummy name.

Be sure to check them out!

Social Eatz

Kimchi Taco

Korilla BBQ



And for you vegetarians out there, Korean food has an ample amount of vegetarian dishes to choose from. Observe:

New recipes!


I’m always thinking of recipes to incorporate kimchi into. It’s such a versatile food that it can be used in a variety of ways. I’ve decided, however, to post general recipes and if they go with kimchi, I will include ways to eat it with kimchi. Just to let you know, I’m a “taste-as-you-go” person which means measurements will rarely be used. The one thing to remember when cooking is to always taste as you go.

Sounds like a plan!

Kimchicken Quesadilla

– Chop up (2) tomatoes and (1 avg-sized) onion and mix in a bowl
– Chop up cilantro. Add into bowl with tomato and onions
– Lastly, add a little s+p and lime juice ( a whole small lime should suffice)

Boneless chicken breast (I used 2 large breasts)
Onion, cut into little pieces (half of 1)
Garlic, chopped (1 large or 2 smaller cloves)
Kimchi, chopped ( about 8 oz.)
Shredded cheese (I used cheddar, but other cheeses can definitely be used)

– Cooking chicken is tricky. There’s a fine line between cooked and over-cooked and due to paranoia of stomach illness, I always tend to overcook it. Anytime you saute chicken, I would recommend first cooking the whole breast to medium rare (very pink on the inside) and then shutting the fire off. It will continue to cook for a couple of minutes after you shut the fire off. (At this stage, we want it to be a little undone because we will place it on the fire later on).
– Leave the chicken aside. Take chopped garlic and add it into about three tablespoons of Olive oil into a saute pan. Let garlic cook and marinade in the heated oil for about 5 to 10 mins (until it starts to brown just a bit).
– Add chopped onions and chopped kimchi into the garlic olive oil and saute until the onions look a little translucent.
– Cut half-cooked chicken into about 1″ long and 1/4″ thick pieces. Throw into the kimchi, onion, garlic saute. Mix everything around on low-med heat for another few minutes then shut fire off.
– Place another smaller pan on low heat and place a tortilla onto it. Heat up both sides and then sprinkle a little cheese onto one side.
– Onto one side of the tortilla, place some of the kimchicken saute onto it (not too much because you don’t want it spilling out when you fold it over). Fold the tortilla over. Press with spatula slightly on both sides until cheese looks melted.
– Take off fire and serve with salsa, guac, and sour cream. Enjoy!

Kimchi Party!!


A couple of weeks ago, my friends and I decided to get creative and throw a “kimchi party”! What does that mean, you ask? Basically, it means to think of a recipe (non-Korean) and kimchi MUST be an ingredient in your dish. The following are the yummy creations that everyone came up with (tell me these look scrumptious!!):

Also, I will be posting recipes up shortly. If you’d like them beforehand, do not hesitate to contact me :)

Pork Belly Sandwich with kimchi mayo ( topped w/cilantro, spinach, sauteed onion & scallion)


Kim-balls w/baked Parmesan-Reggiano cheese

Baked Potato disks topped with sauteed chorizo & kimchi w/a little sour cream and chives


And the finale…