A new company is making waves at home and abroad with "Kimchi V," a freeze-dried block that allows Korean kimchi to be incorporated into various dishes. CEO Park Jin-soo, who ventured into the business in his mid-40s, spent 20 years studying hotel cuisine, food nutrition and chemical engineering before founding the company. With extensive experience as a chef, researcher, and consultant at a renowned Italian restaurant and a global food company, Park, a graduate of the 4th class of the Export Master Course at the aT Distribution Training Center, founded Open Source Lab on September 1, 2021. Kimchi V' undergoes a unique preparation process in which kimchi is stir-fried with extra virgin olive oil, apples, tomatoes and onions at 120 degrees in an open-flame pot to achieve a crunchy texture and enhance the umami flavor. Using vacuum freeze-drying technology at -40 degrees, Kimchi V can be quickly restored to stir-fried kimchi, even in cold water. This versatile product can be used in block, flake and seasoning forms.

Creating a variety of kimchi dishes is a breeze with Kimchi V. Combine two blocks of Kimchi V with 160ml of water, then mix in 80g of flour. Fry the mixture in a pan with plenty of oil until crispy on both sides to make kimchi pancakes. Enjoy them with soy sauce, or customize the flavor by mixing in red pepper powder, vinegar, sugar, and sesame seeds. Kimchibap is another simple treat. Thoroughly wash 320 g of rice, soak in water for an hour, and marinate 150 g of beef, chicken, or pork with a dash of pepper, garlic, and 5 ml of sesame oil. Cook the rice with two blocks of Kimchi V, the meat, and about 550-600 ml of water. Kimchi V' can be used in a variety of rice-based dishes such as kimchi fried rice, risotto, bibimbap, onigiri, paella, and nasi goreng.
Making kimchi stew (Kimchi Jjigae) with Kimchi V is easy. Combine three blocks of Kimchi V with 350 ml of water, 200 g of pork or Spam, tofu, and green onions to taste. Marinate the meat with pepper, garlic and sesame oil before adding to the pot. Cook until the meat is tender, then add the tofu and green onions. Kimchi V' can also be melted and used in broths, soups and sauces such as cup ramen, pasta, rice noodles, minestrone, ramen, udon, goulash and tom yang kung. It is also an excellent ingredient in baking, as a curry or corn dog topping, and in salads. You can add it to sausage, dumplings, ravioli, and hamburger patty mixes.

Sprinkle Kimchi V on grilled and fried foods or mix with tomato sauce, curry ketchup, hot sauce and spreads to create flavorful sauces. When used as an ingredient in condiments such as rubs, cumin and pickles, it imparts a unique umami and spicy flavor. Kimchi V can also be used as a topping or sauce for kimchi spread, bibimbap, tacos, quesadillas, bruschetta, hummus, kimbap, California rolls, hamburgers, pizza, tortillas, rice paper rolls, ratatouille, and more.

All 13 ingredients in the kimchi block, including cabbage, radish, apple, kelp glutinous rice, and red pepper powder, are domestically sourced. The core technology is protected internationally with an international PCT application, and patent registration in Germany, the United Kingdom and Canada has been completed. Patent registration in Japan and the United States is in progress. In Korea, trademark and technology patent registration has been completed in 2021. The "Kimchi Block" won the "Grocery Savory Products Award" for delicious food at the world's largest food exhibition, the "2022 Sial Paris Innovation Gran Prix". Kimchi Block has been exported to Germany, Japan, the United States, Russia, etc., and 'Vegan Seasoning', 'Ginseng Pepe' and 'Kimchi Tteokbokki' will be released soon.