By Diplomacy Journal Kayla Lee | There is someone who has developed this kimchi not merely as a food item, but as a healthy dish embodying Korean culture and science. That person is Kimchi Master Kim Soon-ja, CEO of Seohan Food Co. The 40-year-old kimchi master brand, previously known as ‘Hansung Food’, has declared its full-scale leap into the global market under its new name, ‘Seohan Food Co.’

 

 

This company name change is seen not merely as a brand refresh, but as a milestone elevating the Korean kimchi industry to a new level. It builds upon CEO Kim Soon-ja's 40 years of accumulated fermentation technology, artisan spirit, and hygiene management philosophy.

 

 

The power of ‘authentic kimchi’ crafted by 40 years of fermentation expertise

Founded in 1986, Seohan Food has grown into a leading domestic kimchi manufacturer. With its headquarters in Bucheon and factories in Seosan, Chungcheongnam-do, and Jeongseon, Gangwon-do, it produces 100 tons of kimchi daily and employs 180 staff. Over 40 domestic and international awards and certifications, including ISO22000, HACCP certification, the Agricultural Food Export Tower, and selection as a Strong Small Enterprise, attest to Seohan Food's standing.

 

 

Its kimchi lineup comprises products that best understand Korean palates, including alttari kimchi, whole cabbage kimchi, white kimchi, green onion kimchi, mixed vegetable kimchi, and bitter lettuce kimchi. Particularly praised for its “freshly homemade taste,” it has established itself as a trusted brand across all generations.

 

CEO Kim Soon-ja's philosophy: “Only honest kimchi, clean kimchi, lasts long.”

 

CEO Kim Soon-ja has adhered to the same standards for 40 years. She uses only the finest ingredients. She upholds traditional fermentation principles. She never compromises on hygiene and safety. She delivers authentic taste to consumers. The kimchi she personally develops and oversees combines honesty, dedication, and fermentation science. It maintains the authenticity of Korean kimchi while evolving into a modern, healthy food.

 

 

“Seohan Food heads to the world”

 

Demand for K-kimchi has surged recently in markets like the US, Japan, and Southeast Asia, rapidly elevating kimchi's status in the global food industry. CEO Kim Soon-ja states, “Building on Hanseong Food's 40 years of technical expertise, we will establish the prestige of Korean kimchi in the global market under our new name, Seohan Food.” Seohan Food has already established itself as a brand competing in the global market and holds a vision to expand into a comprehensive K-fermented food company centered around kimchi.

 

 

No changes to price or lineup... “Customer trust comes first”

 

CEO Kim emphasized that price, quality, and manufacturing principles will not waver by even 1%.

 

Examples of popular items

 

Baek (white) Kimchi 10kg 35,000 won
Altari (whole radish) Kimchi 5kg 50,000 won
Pogi (whole cabbage) Kimchi 1kg 8,000 won
Yeolmu (young summer radish) Kimchi 1kg 10,000 won
Dongchimi 1kg 8,000 won
Green Onion Kimchi 1kg 10,000 won
Godeulppaegi (bitter lettuce) Kimchi 1kg 30,000 won
Patented Kimchi 1kg 40,000 won
All products are manufactured and shipped on the same day as the order, maintaining Seohan Food's unique competitive edge that harmonizes the ‘warmth of home cooking’ with ‘factory hygiene and technical expertise’.

 

 

The future of Korean kimchi... “Artisanal Spirit + Science + Globalization”

 

1) Over 270 varieties of kimchi, a fermented food gaining global attention
Kimchi is a globally recognized health food rich in lactic acid bacteria, dietary fiber, and antioxidants. With over 270 varieties created through different ingredients, seasonings, and fermentation temperatures, its diversity gives it competitive edge on global tables. The patented kimchi was developed as a healthy option, reducing salt content and balancing vegetable nutrients so it can be enjoyed without worry by pregnant women and patients.

 

 

2) Kids' kimchi, low-salt kimchi, fusion kimchi... Change spanning generations
Reflecting generational and cultural shifts, CEO Kim has developed children's kimchi with added fruit sweetness, simple kimchi easy for beginners to make, and jangajji/pickled kimchi varieties that maintain a crisp texture longer. Notably, low-salt, low-stimulus kimchi tailored to foreign palates has gained significant traction in overseas markets.

 

 

3) Kimchi-based dishes... 'Tradition to fusion'
Kimchi is evolving beyond a simple side dish, transforming into a fusion ingredient enjoyed globally. It now graces Korean main dishes like porridge, noodles, and hot pots, and even Western menus such as pork cutlets and steaks. To make kimchi more accessible to younger generations and foreigners, Seohan Food is actively developing kimchi sauces and kimchi recipe collections.

 

 

“The future of Korean kimchi grows stronger with CEO Kim Soon-ja”

 

The ‘Seohan Food era’ is dawning, preserving the tradition of a kimchi master house while strengthening its global market sense and strategy. CEO Kim Soon-ja's tenacity, philosophy, and spirit of challenge are the solid driving force expanding Korea's kimchi industry worldwide. The next 40 years of Seohan Food, and the future of Korean kimchi, are highly anticipated.