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Chongga Mat Kimchi In Jar (Cut Cabbage Kimchi) 300g <br> 宗家切片泡菜罐裝
Chongga Mat Kimchi In Jar (Cut Cabbage Kimchi) 300g <br> 宗家切片泡菜罐裝

Chongga Mat Kimchi In Jar (Cut Cabbage Kimchi) 300g


Cooking suggestions:

Kimchi Fried Rice:

  • 1 cup kimchi, cut into thumbnail size pieces
  • 150g / 5.3 ounces bacon, cut into thumbnail size pieces
  • (optional) 1 pack enoki mushrooms (200g, 7 ounces), root removed, rinse the mushrooms in cold water and drain.
  • 3 cups steamed white short/medium grain rice – if it is freshly cooked, leave it out for 5 to 10 mins at room temperature to cool down before cooking.
  • 4 x-large eggs, cooked sunny side up or per your preference
  • 1/2 tsp minced garlic
  • 1/4 cup kimchi juice – this liquid is from the bottom of the kimchi container
  • 1/2 Tbsp sesame oil(Ottogi)
  • 1/2 Tbsp cooking oil
  • 1 to 2 Tbsp roasted sesame seeds, to garnish
  • (optional) 1/2 stalk green onion, thinly sliced
  • (optional) roasted seasoned seaweed, shredded


  • On medium high heat preheat a pan/wok and once heated, add the cooking oil and spread it well with a spatula.
  • Add the garlic, stir it fast for about 10 seconds. Then add the bacon and stir it well until half of it is cooked.
  • Add the Kimchi and stir until 80% of it is cooked.
  • (Optional) Add the mushrooms and mix them well for a few seconds. Reduce the heat to medium-medium low.
  • Add the rice and the kimchi juice. Mix all of them together well and thoroughly.
  • Add the sesame oil and mix them well. Remove from the heat.
  • Serve the Kimchi fried rice on a plate. Garnish with the sesame seeds, green onion and seaweed strips. (Garnish is all optional). Place the cooked egg on top. Enjoy!

Kimchi Omelet:

  • 2 eggs
  • 1 teaspoon sweet rice wine
  • 1 teaspoon cooking oil
  • 1/4 zucchini sliced very thinly in half-moons
  • 1/2 stalk green onion green part only, cut into 1 1/2" lengths
  • 2 tablespoons chopped kimchi plus more for serving
  • salt and pepper to taste
  1. In a bowl, beat the eggs together with the mirin.
  2. Heat a nonstick skillet over medium-high heat with the cooking oil. Add the zucchini, green onion and the chopped kimchi and saute for 2 minutes.
  3. Pour in the egg mixture, season with salt and pepper. Turn the heat to medium and cover skillet. Cook for 2 minutes, or until the egg is nearly set. Fold omelet in half and cook until done. Serve with additional kimchi on the side.