English
Deutsch
日本語
-130g.png)
-multi-5.png)
Bibigo Mat Kimchi Chinese Cabbage Cut 1kg
Bibigo Mat Kimchi Chinese Cabbage Cut 1kg
- Bibigo Kimchi uses high-quality red pepper powder to capture the delicious color of kimchi
- 100% natural sun salt gives a crispy texture
- Bibigo uses Hasunjung's specially made stew twice with salt to add the rich and rich flavor of kimchi
Please note that despite the cold pack, the cooling function will decrease after a while during transport and it could be delivered defrosted on the way. Please keep it in the refrigerator and consume it as soon as possible.Do not refreeze.
This product is packaged in an Isobox with Ice Pack. Please do not consume Icepack and do not play with them. Follow the disposal instructions. The isobox and icepack is resuable.
Unleash the flavor of Japan & Korea: Bibigo Mat Kimchi Chinese Cabbage Cut 1kg!
Traditional Korean Cabbage Side Dish ♡
Bibigo Mat Kimchi Chinese Cabbage Cut 1kg is a traditional Korean side dish featuring sliced Napa cabbage that has been seasoned with a classic blend of red pepper powder and savory ingredients. The cabbage is already cut into convenient, ready-to-eat pieces, and the 1kg package offers a balanced profile of spicy, savory, and tangy notes.Spicy, Savory Depth and Crisp Texture
The seasoning provides a robust, savory flavor with a satisfying level of spice and tang, characteristic of well-made kimchi. The Napa cabbage pieces maintain a desirable crisp and firm texture, offering a refreshing crunch with every bite. This makes Bibigo Mat Kimchi a great flavorful accompaniment to any meal.How to Enjoy
Serve Bibigo Mat Kimchi Chinese Cabbage Cut 1kg chilled, straight from the package as a traditional accompaniment to rice or noodles. It is also excellent for cooking: integrate it into dishes like kimchi fried rice (Kimchi Bokkeumbap), use it as a topping for ramen, or create a simple kimchi pancake (Kimchijeon).Product description created with the help of AI and reviewed by our team.
Nutrition & Ingredients
| Energy | 114 kJ/27Kcal |
| Fat - of which saturated |
0.5g 0.1g |
| Corbohydrate - of which sugar |
3,9g 0,5g |
| Protein | 1,5g |
| Natrium (Salt) | 1,8g |
Salted napa cabbage 69% (napa cabbage, salt), radish, red chili seasoning paste 10% {garlic, sweetener (sorbitol), water, chili powder, radish, onion, flavor enhancer (monosodium glutamate), salt, ginger, thickener (xanthan gum)}, spring onions, thickener {water, acidity regulator (calcium lactate), thickener (xanthan gum), salt}, fish sauce {anchovy FISH sauce [anchovy (FISH), salt], water, anchovy (FISH), flavored salt [salt, sugar, flavor enhancer (monosodium glutamate, disodium 5'-ribonucleotides), maltodextrin, yeast extract, fructose], salt}, seasoning powder {salt, acidity regulators (calcium lactate, glucono delta-lactone, citric acid), Lactobacillus-fermented powder, artificial flavor}, starter culture, thickener (xanthan gum). Allergens: FISH
Details & Importer
Manufacturer: Bibigo
Panasia DE Handels GmbHRobert-Koch-Str. 1a 63128DietzenbachDeutschland
Recipe Ideas & Inspiration
.png)
Stir Fried Kimchi (bokkeum Kimchi): The Korean Side Dish Upgrade
Korean Stir-Fried Kimchi with Tofu: The Perfect Harmony of Texture and Flavor
Kimchi Jjigae: Your Next Favorite Comfort Bowl
Often bought together
inc. tax plus shipping costs
inc. tax plus shipping costs
inc. tax plus shipping costs
inc. tax plus shipping costs
inc. tax plus shipping costs
Recipe Ideas & Inspiration
Often bought together
inc. tax plus shipping costs
inc. tax plus shipping costs
inc. tax plus shipping costs
inc. tax plus shipping costs
inc. tax plus shipping costs
You can still love this!
So NikanKitchen, these are our customers.
Frequently asked questions
How should I prepare the kimchi immediately after opening the 1kg pack?
After opening, transfer the kimchi to an airtight container to maintain freshness and prevent odor transfer in the refrigerator. Always use clean utensils when serving to maximize shelf life.
What is the optimal technique for cooking Mat Kimchi in a standard Kimchi Jjigae (stew)?
For Kimchi Jjigae, it is best to sauté the kimchi first with a small amount of oil and aromatics like garlic or pork belly before adding broth and boiling. This crucial step deepens the overall flavor profile of the stew.
How can I reduce the sourness of overly fermented Mat Kimchi when using it in cold dishes?
To balance excessive sourness, incorporate a small amount of sugar, honey, or corn syrup into the kimchi before serving. For maximum reduction, you can rinse the kimchi briefly under cold water, although this reduces the seasoning.
What is the main practical difference between using Mat Kimchi (Cut) and traditional whole head (Pogi) Kimchi?
Mat Kimchi is pre-cut into ready-to-eat pieces, eliminating the need for slicing. This makes it significantly more convenient for immediate side dish serving or quick incorporation into stir-fries and mixed rice dishes.
How does the texture of Mat Kimchi change as it ages, and what is the best use for highly aged kimchi?
As Mat Kimchi ages, the cabbage softens considerably and the flavor deepens in sourness. Highly aged, softer kimchi is ideal for cooking applications such as braising (Kimchi Jjim) or making savory pancakes (Kimchi Jeon).
FAQ Note: Content combines real customer questions and AI topics. All answers are verified by our Content Team.
