Joe Kim’s Kim Chee

Gotta love the fact that Joe Kim has his own Kim Chee. I would have spelled it as Kimchi.


Joseph C Kim



Joe Kim Kimchee, Inc. 15-0027

Joe Kim Kimchee, Inc. 15-0027 is listed as an approved vendor for the US Army:

Approved for: kimchee (won bok, cabbage type), takuan (pickled radish), & vegetables (processed)

IRC: 1510

The military must like eating kimchi!

Kimchi can cause stomach cancer

There was a medical research study performed by scientists in Korea. They found that in a certain population of patients, “a high consumption of kimchi, soybean paste, and stews was associated with an increased risk of gastric cancer.”

More specifically:

Stratified according to the NAT2 acetylator status, high consumptions of kimchi, stews, and soybean paste showed higher risks of gastric cancer in slow/intermediate acetylators than in rapid acetylators. The odds ratios for the slow/intermediate acetylators were 4.82 (95% CI: 3.23-7.19) for kimchi, 2.34 (95% CI: 1.64-3.34) for stews, and 1.82 (95% CI: 1.29-2.58) for soybean paste, respectively. The odds ratios for the rapid acetylators were 3.03 (95% CI: 2.00-4.62) for kimchi, 1.60 (95% CI: 1.07-2.38) for stews, and 1.42 (95% CI: 0.95-2.10) for soybean paste.

Nitrate levels are high in kimchi.

The full article can be found here:

Int J Cancer. 2009 July 1; 125(1): 139–145.
Effects of Dietary Factors and the NAT2 Acetylator Status on Gastric Cancer in Koreans
Yan Wei Zhang, Sang-Yong Eom, Yong-Dae Kim, Young-Jin Song, Hyo-Yung Yun, Joo-Seung Park, Sei-Jin Youn, Byung Sik Kim, Heon Kim, and David W. Hein

doi: 10.1002/ijc.24328
PMCID: PMC2766547

Kimchi jjigae 김치찌개

What happens if you mix some kimchi, tofu, pork, vegetables, rice cakes, and other great ingredients into a hot spicy stew? You get kimchi jjigae      김치찌개

This popular disk is enjoyed by many Koreans in both cold and hot weather. Of course, it’s more popular during the cold winter monthchigaes. After all, you’ll warm up by eating this delicious hot and spicy stew!

Should you make or buy kimchi?

Let’s face it: it takes a long time to make kimchi. Plus, it’s a lot of work. You need many different ingredients, and the process can be messy and smelly. Then again, kimchi smells, so it would make sense that it would smell as you’re making it.

I grew up in a home where my family made kimchi. Now, we just buy it at a local Korean grocery store. It’s easier. It’s quicker. It’s simpler. We just go to our local Hmart to get our kimchi.

How about you?

I’m Dr. Joseph Chaiwhan Kim and I love eating kimchi.