Brand Identity

Since 1987
We have been leading rich and healthy dietary culture
In Korean tradition, recipes are passed down from generation to generation,
this strong tradition is called

So, Jongga symbolizes the tradition of Korean Food.
Jongga is a brand that conveys deep tradition, bringing the delight of Korean Food to the people of Korea and beyond.

This explains the symbolizing of Jongga’s logo.

We utilize the shape of a Korean-style roofing tile which is a symbol of Korean traditional culture as the new logo.
When our ancestors lived in a Korean-style tiled-roof house, They started making Kimchi using the clay pot.
This clay pot has many advantages in making Kimchi and It has played a important role in our succession of Kimchi.

The clay symbolizes natural materials, Using clay vessels allow’s for the flow of air, but prevents the introduction of contaminants. This makes it ideal for the fermentation of food.

Careful preparation of ingredients; the anticipation of waiting for the flavors to emerge; this is charm of clay vessel.

There are 3 key elements that have developed over the 30 years of the history of Jongga
  • Using modern techniques to re-interpret traditional Korean Food

    The secret of healthy food is fermentation. We maintain the time-tested tradition of fermentation, while introducing modern processes to elaborate and standardize new means of fermentation. We are leading the globalization of Korean food through extensive research and development of anti-virus, antioxidant and antibacterial materials, and development of lactic acid bacteria including ‘the world’s first patented lactic acid bacteria’, ‘long-term kimchi starter’, ‘100% natural antimicrobial agent‘

  • Prepared with carefulness

    Jongga develops products that are standardized for the highest quality and freshness

  • Natural taste

    Korean fermented foods enhance raw flavor and nutritional content through their life, as opposed to processed foods, which lose them. Recently, the raw food has taken off. We continuously study techniques that can minimize the cooking process by utilizing minimal heat, while maintaining and even enhancing the character of raw ingredients.. Kimchi in which continuous to be the essential food in Korean cuisine, is not made by heat or to be cooked; It is a product made by fermentation which can enhance nutrition content of the raw ingredients through the fermentative aging process.