Brand SA

The Kimchi Club Story

When Minka Park moved from Seoul to Adelaide as an adult, she brought with her a deep love of Korean food and the tradition of Kim-jang—the annual ritual of making and sharing kimchi. Unable to find high-quality kimchi in Australia, she began making her own using fresh local ingredients. Friends loved it, and demand quickly grew.

In 2018, Minka founded Kimchi Club as a social enterprise to share authentic Korean flavours while creating meaningful work for other Korean migrant women. Today, we’re a small team handcrafting probiotic-rich kimchi and sauces with care, tradition, and premium Australian produce.

More than a food brand, Kimchi Club is a community—celebrating culture, connection, and purpose in every jar. Read more about Kimchi Club here.

View the Discover episode here.

Okonomiyaki with kimchi

INGREDIENTS: (serves 4)
2 eggs
½ thumb-sized piece ginger, finely grated
1 cup plain flour
1 tablespoon caster sugar
1 tablespoon reduced-salt soy sauce
2/3 cup water
1/4 small green cabbage, thinly sliced
4 spring onions, thinly sliced, white and green parts separated
4 tablespoons olive oil
2 tablespoons Kewpie mayonnaise
½ bunch of coriander, leaves picked
1 cup kimchi

For the okonomiyaki sauce:
½ thumb-sized piece ginger, finely grated
¼ cup reduced-salt soy sauce
¼ cup caster sugar
2 tablespoons white vinegar

METHOD
1.  For the okonomiyaki sauce, combine ingredients in a small saucepan over medium heat. Cook sauce, stirring regularly, for 4-5 minutes or until thickened enough to coat the back of a spoon. Set aside.

2. For the okonomiyaki, whisk eggs, ginger, flour, sugar, soy sauce and water together in a medium bowl. Fold through cabbage and white parts of spring onion. Heat one tablespoon oil in a large frying pan over medium heat. Pour in a quarter of the batter and cook for 3-4 minutes each side or until cooked through and golden brown. Remove from pan and keep warm, repeat with the remaining batter.

3. Divide okonomiyaki between serving plates. Drizzle with okonomiyaki sauce and kewpie mayonnaise, then top with green parts of spring onion, coriander and kimchi.