Well, in all Korean families, kimchi holds immense significance. It’s a staple that accompanies every meal, adding flavor to every bite - a Korean table without kimchi is unimaginable. When I expressed my yearning to reconnect with my Korean heritage, my mother guided me through the process of Oh Na Mi’s kimchi recipe. She once told me a story; as a schoolgirl, when lunch started, the students would gather together, and begin trading kimchi with one another. Everyone knew who had the best kimchi, and which kimchi was less desirable. Whose kimchi was really salty? Whose was sour? Extra spicy? Or Just right?
And in our household, kimchi found its way to our table regardless of the meal. Growing up in America, just about all of our dishes were a fusion since they all came with a Korean touch.
I’ve dedicated a decade of my life to refining and expanding Oh Na Mi, blending cultural authenticity with my personal touch.
From the roots of Oh Na Mi Kimchi to the expansion of Oh Na Mi’s Korean Kitchen, this journey has been an inspiring fusion of tradition and innovation. With each new product, I have the opportunity to ignite a passion for Korean cuisine and its transformative flavors. It is these transformative flavors that will soon find their way into households across the globe.
My name is Alexander Kim Boyce, an Amsterdam-based American with a deep connection to my Korean heritage, and this is my Korean Kitchen - a place for the flavor-seekers to connect and find their flavor.
Missing the flavors and reminiscing over the memories made in my mother’s own Korean Kitchen, I embarked on a journey to reconnect with my Korean roots.
If you were in Europe before 2014, outside of Korean restaurants or Asian supermarkets, you would be hard-pressed to find kimchi on a menu, or a store shelf. Even I’d forgotten about it over the years.
I was working as a chef in a popular restaurant in the city. I made a batch of kimchi just for fun, and eventually, it ended up just sitting around. It was time to put it into action. The first recipe was simple: Fresh oysters, served with kimchi and mignonette. After the dishes came back, I would run to the dishwashers to check if the customers had eaten the kimchi.
This dish got me thinking: “How many other restaurants in the city are serving such a dish right now? In the country? In France? In Spain Germany? Probably not.
I couldn’t imagine another place that would be serving this. But, the combination seemed so right, and also felt like it had always been.
So, why isn’t kimchi everywhere yet? This became the vision I had for the future. Kimchi in everyone’s fridge, and a household name.
This pivotal moment happened nearly 10 year ago with kimchi. Since then, my passion has only grown, and with a strengthened personal identity and unique flavor, I’ve created a Korean Kitchen that my grandma would be proud of. And now, as it comes together, we can share it with you.
Infusing my own personality into the family recipe, I’ve made it my own while continuously seeking guidance from my Korean mother along the way. Fueled by my adventurous palate and profound appreciation for culture, Oh Na Mi has evolved into a collection of products that tell a compelling story. From the original Oh Na Mi kimchi to our tantalizing kimchi sauce, gochujang, and more, Oh Na Mi’s Korean Kitchen is just getting started.
My name is Alexander Kim Boyce, an Amsterdam-based American with a deep connection to my Korean heritage, and this is my Korean Kitchen - a place for the flavor-seekers to connect and find their flavor.
Missing the flavors and reminiscing over the memories made in my mother’s own Korean Kitchen, I embarked on a journey to reconnect with my Korean roots.
If you were in Europe before 2014, outside of Korean restaurants or Asian supermarkets, you would be hard-pressed to find kimchi on a menu, or a store shelf. Even I’d forgotten about it over the years.
I was working as a chef in a popular restaurant in the city. I made a batch of kimchi just for fun, and eventually, it ended up just sitting around. It was time to put it into action. The first recipe was simple: Fresh oysters, served with kimchi and mignonette. After the dishes came back, I would run to the dishwashers to check if the customers had eaten the kimchi.
This dish got me thinking: “How many other restaurants in the city are serving such a dish right now? In the country? In France? In Spain Germany? Probably not.
I couldn’t imagine another place that would be serving this. But, the combination seemed so right, and also felt like it had always been.
So, why isn’t kimchi everywhere yet? This became the vision I had for the future. Kimchi in everyone’s fridge, and a household name.
This pivotal moment happened nearly 10 year ago with kimchi. Since then, my passion has only grown, and with a strengthened personal identity and unique flavor, I’ve created a Korean Kitchen that my grandma would be proud of. And now, as it comes together, we can share it with you.
Infusing my own personality into the family recipe, I’ve made it my own while continuously seeking guidance from my Korean mother along the way. Fueled by my adventurous palate and profound appreciation for culture, Oh Na Mi has evolved into a collection of products that tell a compelling story. From the original Oh Na Mi kimchi to our tantalizing kimchi sauce, gochujang, and more, Oh Na Mi’s Korean Kitchen is just getting started.
Well, in all Korean families, kimchi holds immense significance. It’s a staple that accompanies every meal, adding flavor to every bite - a Korean table without kimchi is unimaginable. When I expressed my yearning to reconnect with my Korean heritage, my mother guided me through the process of Oh Na Mi’s kimchi recipe. She once told me a story; as a schoolgirl, when lunch started, the students would gather together, and begin trading kimchi with one another. Everyone knew who had the best kimchi, and which kimchi was less desirable. Whose kimchi was really salty? Whose was sour? Extra spicy? Or Just right?
And in our household, kimchi found its way to our table regardless of the meal. Growing up in America, just about all of our dishes were a fusion since they all came with a Korean touch.
I’ve dedicated a decade of my life to refining and expanding Oh Na Mi, blending cultural authenticity with my personal touch.
From the roots of Oh Na Mi Kimchi to the expansion of Oh Na Mi’s Korean Kitchen, this journey has been an inspiring fusion of tradition and innovation. With each new product, I have the opportunity to ignite a passion for Korean cuisine and its transformative flavors. It is these transformative flavors that will soon find their way into households across the globe.
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