Real kimchi. Made crispy.

Punch up
your menu.

Kimchi you can sprinkle.Top it, mix it or cook it into dishes your guests already love.

How to Punch Foodservice
Kimchi ranch in a shallow bowl with celery, carrot and cucumber sticks, a carrot stick mid-dip
Photo needed Kimchi ranch + celery / carrot / cucumber
Full-bleed vertical. Tight crop, bowl slightly off-centre.
Red crumble clearly visible through the ranch.
One stick mid-dip. Natural light, slightly imperfect.
What is Kimchi Punch?

Real kimchi.
A new way
to use it.

Real kimchi, freeze-dried into a crispy crumble. Sweet, tangy, savory, with a gentle kick.

A stack of three Kimchi Punch blocks beside crumble pouring from a Crispy Kimchi Crunch sachet
5 gSingle-serve sachet. 0.18 oz.
01

Packed with kimchi

Approx. 25–30 g of kimchi goes into every 0.18 oz (5 g) pack before freeze-drying.

02

Freeze-dried

Moisture removed to create a dry, crisp format.

03

Break & use

Break it to the texture you want.

04

Shelf-stable

No refrigeration required. Stores dry at room temperature.

Texture spectrum

One packet.
Every texture.

The bigger the piece, the louder the crunch. The finer the crumb, the deeper the flavor goes into the dish.

One Kimchi Punch block broken down in four steps: whole block, big crunch, small crumble and powder

Crunch

How to Punch

Three ways in.
Start with the first.

Occasions

One product.
More everyday occasions.

Where it fits on your menu. Pick a plate type and see the recipes.

Potato chips coated in Kimchi Punch crumble against a red background

01Snacks

Shake it on. Crunch on crunch.

ChipsPopcorn ChickenCheese BallsFries

See recipes
Scrambled eggs with toast, tomato and bacon, finished with Kimchi Punch crumble

02Everyday meals

An easy finish for familiar meals.

EggsSaladsBagelsToast

See recipes
Kimchi cream cheese spread onto toasted sourdough

03Cool & creamy

Mixes easily into creamy bases and dips.

Cream CheeseRanchDips

See recipes
Glazed roast chicken leg with fries and a ramekin of Kimchi Punch crumble

04Hot & savory

Finish hot plates with crunch, or cook it in.

ChickenBurgersMac & CheeseFried Rice

See recipes
Foodservice

Built to work
across a menu.

One shelf-stable kimchi ingredient that works across your menu. No new SKU for every dish, and no walk-in full of kimchi.

A gloved hand finishing a plate on the pass, sprinkling Kimchi Punch over it, with a full gastronorm of crumble beside the station
Photo needed Operator context — gloved hand finishing a plate
on the pass. Dark, hard light, real kitchen.
Not a styled restaurant shot.

Try it on your own menu first.
Request a sample kit of 0.18 oz (5 g) individual packs, or browse the foodservice menu book for recipe ideas.

Request a Sample View the menu book
On the Menu

Already on the menu.

Partner kitchens serving Kimchi Punch today.

Fried cheese ball in a takeout box, topped with Kimchi Punch crumble
Tea & snack café · CaliforniaKimchi Cheese BallsTop it
Kimchi udon pasta in a creamy orange sauce in a grey stoneware bowl
Izakaya Kopan Sushi & RamenKimchi Udon PastaCook it
Product Specs

Specs at a glance.

Foodservice bulk format. Full spec sheet available on request.

Kimchi Punch single-serve sachet, Crispy Kimchi Crunch
0.18 oz (5 g) individual pack
Product typeShelf-stable freeze-dried kimchi ingredient
UseTop it, Mix it, Cook it
Unit size8.82 oz (250 g)
Portion format50 × 0.18 oz (5 g) individual packs / unit
Case pack5 units / case
StorageAmbient / dry storage
Shelf life12 months
Country of originRepublic of Korea
AllergensShellfish · Fish · Soy · Wheat

Certifications, UPC, MOQ and lead time available on request.

Request spec sheet
Punchfinder

What did
you punch?

Found a combination worth sharing? Send it in. We test community discoveries in the Punch Kitchen. The ones that earn it get PUNCHED — and may join the Punch Library.

Cheese balls + Kimchi Punch 01
Fried cheese ball pulled apart with stretchy cheese, topped with Kimchi Punch crumble
Punch.
Chicken tender + ranch + Kimchi Punch 02
Crispy chicken tender dipped in ranch, Kimchi Punch crumble falling around it
Punch.
Kimchi udon pasta, for Japanese menus 03
Creamy kimchi udon pasta in a stoneware bowl
Punch.

Didn't work this way? Try another. Change the base, the build, or the method. There may be another way to Punch it.

Want to
punch a menu?

Start with one dish. Tell us what you serve, and we'll help you find where Kimchi Punch fits.

Request a Sample Explore Foodservice

How much prep
fits your menu?

Start with no prep.
Go further when your kitchen is ready.

See all recipes

Start with
a familiar base.

Turn everyday sauces into a Kimchi Punch signature. Adjust the intensity to fit your menu and your operation.

Your baseA familiar sauce, spread or glaze.
Kimchi PunchCrumbled or ground, built to your menu.
Signature flavorA familiar base with kimchi character.

01Start here: 4 signature bases

Photo needed

    02The base for everything else

    Water poured into a bowl of Kimchi Punch crumble, softening it into a paste
    Paste · Add water

    Kimchi Paste

    Kimchi Punch+Water=Paste

    Add a little water and Kimchi Punch turns into a paste. Rehydrating wakes up the real kimchi aroma and flavor in minutes, and it goes deeper into the dish than dry crumble. Use it as the base for any sauce or dish.

    1 pack + 2–3 tbsp water.
    Adjust the water to the thickness you need.

    03Choose by format

    The Foodservice Menu Book 2026 has all four bases plus nine menu builds with 1, 50 and 100-serving yields.

    View the menu book
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