Kimchi King KJ Kim Eyes Indian Market with Jeju-Inspired Five-Colored Barley Kimchi

Seoul/Jeju/New Delhi — In an exciting move that promises to blend cultures and flavors, renowned chef Kim Kap-joong, known affectionately as KJ, is gearing up to introduce his entire range of Kimchi, including the beloved Jeju Five-Colored Barley Kimchi, to Indian consumers. With nearly 55 years of culinary experience under his belt, KJ is not just a chef but a storyteller through food, and now he’s ready to share his passion with a whole new audience.

Having started his culinary journey in the small town of Gimcheon, KJ’s path has taken him to prestigious kitchens in top hotels, including Shilla and Hyatt, as well as to the Blue House, the presidential residence of Korea.

“Customers at the restaurant I ran earlier said that kimchi was so delicious that I started selling it, and I received orders of about 20,000 kilos from restaurants every month, and the restaurant could not handle the orders. So I established a kimchi factory with better facilities and a HACCP facility to provide customers with better facilities, and started delivering nationwide,” said KJ Kim.

His experiences have shaped his unique approach to kimchi, culminating in the creation of his signature Jeju Five-Colored Barley Kimchi. This special recipe stands out for its use of 100% domestic ingredients and its commitment to health — it’s entirely MSG-free and skips the salted fish, making it a cleaner alternative for health-conscious eaters.

“India is such a colorful and dynamic place, and there’s a growing love for Korean cuisine and healthy, fermented foods,” KJ shared, his eyes lighting up with enthusiasm. “I truly believe that our naturally made kimchi, crafted in Jeju’s pristine environment, will beautifully connect with Indian consumers.”

This new venture is born out of a recent expansion, as KJ Food opened a production facility in Aewol-eup, Jeju City, last August. The factory has quickly ramped up production to meet the soaring demand for kimchi, already receiving plenty of orders each month from restaurants across Korea. With this successful launch, KJ is eager to share the flavors of Korea with the world, starting with India.

Kim said, “Our kimchi is like water kimchi that people from all over the world like. It is a healthy fermented food, kimchi, made with five kinds of barley from Jeju Island. There are 10 types of kimchi, including kimjang kimchi, barley kimchi, and kkakdugi. I am a chef so that I can make any food, including gochujang and doenjang.”

KJ Food’s current lineup features ten delightful varieties of kimchi, including barley kimchi, kimjang kimchi, and kkakdugi, all made without artificial additives and designed to highlight the health benefits of fermentation. Shortly, KJ plans to introduce traditional Korean sauces, such as gochujang and doenjang, to the Indian market as well.

Ms. Lee Hyun-sook (Helen), CEO of Saehan Global Consulting Co., Ltd., which is coordinating KJ Food for potential Indian operations, said that KJ Food aims to establish a fully localized kimchi production facility in India, responding to the growing demand for K-Foods.

“They envision a network of restaurants that will further immerse Indian diners in Korean culinary traditions. KJ hopes not only to bring authentic flavors to Indian homes and eateries but also to create local jobs and encourage a rich cultural exchange through food,” Ms. Lee added.

“My dream is enormous,” KJ reflected, a prideful smile on his face. “It’s not just about sharing Jeju’s clean taste with India — it’s about seeing our kimchi enjoyed all over the world. Every jar of kimchi tells a story of tradition, health, and a shared love for wonderful food.”

As India embraces more fermented and plant-based diets, KJ Food’s entry into the market feels timely and promising. With KJ at the helm, it looks like a new chapter is on the horizon, one filled with warmth, tradition, and the vibrant flavors of kimchi.