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Choi's Kimchi is hand-crafted using a small batch process that has been handed down from generation to generation.  We source the finest farm-fresh produce and appropriately, our roots begin in the farmers market.

Kimchi is a traditional fermented Korean food composed of various vegetables and seasonings. Widely considered one of the world's healthiest foods, Kimchi is rich in vitamins, low in calories, and packed with lactic acid making it a rising star in probiotic foods. 

 

"I once read an article about a person who first started to bake cookies for the joy of giving them to neighbors, eventually this simple act grew into a successful business. Likewise, I would often make Kimchi for friends and neighbors, and it would be such a joy to see how much they loved the taste of my Kimchi. One rainy, but memorable morning in 2011, my son Matt and I took our first Kimchi sample to the Portland Farmers Market and I strongly sensed that this was going to be a turning point in my life.
 
I love the vibrant atmosphere of the farmers market in downtown Portland, where there is an abundance of fresh produce, food, music, and people enjoying life. I'm always inspired by the farmers market and want to share my Kimchi with this community that I adore.
 
I often talked about starting a Kimchi business. The farmers market was a perfect place to begin. To me, Kimchi is not just food - it represents my country, Korea. I make my Kimchi with pride, knowing each batch contains the roots of my heritage."
 
-Chong Choi, Founder of Choi's Kimchi Co.
 
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Phone

(503) 839–0891

 

Address

12755 SE Whitaker Way
Portland, OR 97230

 

Contact Us

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You can find our kimchi at the following locations:

Portland State University, Every Saturday

Portland State University, Every Saturday

Oregon location

Oregon location

 
All Portland metropolitan & SW Washington locations

All Portland metropolitan & SW Washington locations

Retailers: Please contact matt@choiskimchi.com if you're interested in carrying our kimchi.

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Press

Kinfolk Magazine | Slow Foods Issue 10, December 2013

Kinfolk Magazine | Slow Foods Issue 10, December 2013

Click to play video!

The Oregonian | Food Day | Family Concocts Crave-Inducing Kimchi June 2012

The Oregonian | Food Day | Family Concocts Crave-Inducing Kimchi June 2012

OPB | Food|Oregon | How to Make Napa Cabbage Kimchi March 2013

OPB | Food|Oregon | How to Make Napa Cabbage Kimchi March 2013

The Food Lover's Guide to Portland | Portland Pantry December 2012

The Food Lover's Guide to Portland | Portland Pantry December 2012

The Oregonian | Food Day/Living | Things We Love Jan 2012

The Oregonian | Food Day/Living | Things We Love Jan 2012

MIX Magazine | How to Make Kimchi January 2013

MIX Magazine | How to Make Kimchi January 2013

MIX Magazine | Celebrating World Flavors January 2013

MIX Magazine | Celebrating World Flavors January 2013

Click to play video!

OPB | Cook It at Home Video March 2013

OPB | Cook It at Home Video March 2013

Alberta Co-op Grocery | Spicy Fermented Deliciousness April 2012

Alberta Co-op Grocery | Spicy Fermented Deliciousness April 2012

Portland Farmers Market | Lil' Kimchi March 2011

Portland Farmers Market | Lil' Kimchi March 2011

Portland Culinary Alliance | Hands-On Kimchi Class May 2013

Portland Culinary Alliance | Hands-On Kimchi Class May 2013

Edible Portland | Local Hero Awards November 2011

Edible Portland | Local Hero Awards November 2011

Recipes

Kimchi Jjigae (Soup) 

(makes approximately 4 servings)

Ingredients

  • Approx. 1/2 pound of pork belly (or your choice of protein)
  • 1 jar of Choi’s Napa Cabbage Kimchi
  • 1/2 tbs. sugar
  • 1 tsp. of hot pepper flakes (gochugaru)
  • 1/2 tbs. of hot pepper paste (gochujang)
  • 1/4 onion (sliced)
  • 1 green onion (sliced)
  • 1/4 package of tofu (sliced into cubes)
  • Approx. 1-1.5 cups of water

Instructions

  1. In a pot, add the entire jar of kimchi.
  2. Add sliced onion, hot pepper flakes, hot pepper paste, sugar, green onions, and pork belly (or your choice of protein).
  3. Pour water over top or until all the ingredients are submerged.
  4. Close lid and boil on high for 10 minutes. Afterwards, turn heat to medium and boil for 10 minutes.
  5. Add tofu and boil for 5 minutes.

Kimchi  Jeon (Pancake) 

(makes approximately 6 servings)

Ingredients

  • 1.5 cup of all-purpose flour
  • 1/2 cup of ground flax seed
  • 1/2 onion, chopped
  • 12 oz. of Choi's Napa Kimchi with 3 tablespoons of kimchi juice (kimchi juice is the "brine" that forms during fermentation that remains in a jar of kimchi)
  • 3 stalks of scallion, cut into 2-3 in. lengths
  • 1/2 teaspoon of salt
  • 1/2 cup of water
  • Oil, for pan frying

Instructions

  1. Prepare the batter by mixing the water, flour, flax seed, salt and kimchi juice in a large mixing bowl. 
  2. Stir the batter to blend thoroughly. Then combine the onion, kimchi, scallion together and mix well.
  3. Heat up a pan on medium to high, and coat it with oil. 
  4. Ladle some batter onto the pan and spread it thinly and evenly to form a round shape.
  5. Pan fry for a couple minutes until the bottom becomes golden, brown, and crispy.
  6. Turn it over and cook the other side until it also becomes golden, brown and crispy. 
  7. Repeat steps 4-6 for the remaining batter.

 

Cooks Note: You can make your Kimchi Jeon whatever size you wish. You may also add optional ingredients such as pork, red bell peppers, or jalapeño. Using more fermented (older) kimchi will give the pancake a more flavorful taste.