Daesang Launches Kimchi in the U.S. in Collaboration with Michelin 3-Star Chef Corey Lee
On December 19, Daesang, under its “Jongga” brand, announced the launch of two premium kimchi varieties in the U.S. in partnership with Corey Lee, the first Korean chef to receive three Michelin stars. This initiative aims to introduce the appeal of kimchi to the rapidly growing American market.
Corey Lee, known for operating the Michelin 3-star fine dining restaurant Benu and the 1-star casual Korean restaurant San Ho Won in San Francisco, has joined forces with Daesang to introduce kimchi under the San Ho Won brand.
Daesang explained that this collaboration is part of an effort to spread the appeal and value of kimchi in the U.S., where demand is rising rapidly. The new products include two varieties: original kimchi and white kimchi, both packaged in 680-gram sizes. The kimchi is pre-sliced for convenience and comes in resealable pouches, making it easy to store leftovers in the refrigerator.
The San Ho Won kimchi will be sold through major U.S. retail channels, including H-Mart.
Jang Chan-ki, Head of Daesang’s Global Kimchi Marketing Team, stated:
“We planned this special collaboration to promote the charm and value of kimchi in the rapidly growing U.S. market. We hope this will further elevate the reputation of Jongga Kimchi in the local market.”
Kimchi Exports to the U.S. Reach Record Highs
This year, kimchi exports to the U.S. are expected to reach an all-time high. According to trade statistics from Korea Customs Service, exports of kimchi to the U.S. during the first half of the year totaled 6,600 tons, representing an approximately 20% increase compared to the same period last year.
In terms of export value, Daesang’s Jongga brand accounted for 75% of kimchi exports to the U.S. as of November.
