Kimchi Beyond the Basics 

Nowadays, kimchi had already gone mainstream in North America. It’s the one you’ll find not only at H mart, but also at Costco and Trader Joe’s. You could even spot it at regular local American supermarkets so easily. 

Napa cabbage kimchi (Image source: mckennadaniels.com)

For most North Americans, kimchi simply means napa cabbage kimchi. For Koreans, however, kimchi isn’t just one thing—it’s a whole world of flavors, textures, and even moods! Today, we are going to explore the world of kimchi deeply to help you get ready for your next time kimchi hunting trip to H mart!

When I was doing my PhD in the U.S., I lived in a small university town nearly two hours away from the closest H Mart. That distance made every trip to H Mart feel like a Korea pilgrimage. And I never drove all that way just for basic napa cabbage kimchi! My real mission? To find the other kinds of kimchi. The ones you rarely see outside Korea but that every Korean shopper secretly hunts down at H Mart.

Shop Kimchi like a Korean insider next time.  Here are five must-buy kimchis at H Mart that go way beyond the basics. Plus, I wil also be sharing some kimchi and food pairing tips for each kind of kimchi!

Baek Kimchi (White Kimchi)

Baek kimchi (Image source: gongu.copyright.or.kr)

If napa cabbage kimchi is the fiery rock star of the family, baek kimchi (literally “white kimchi”) is the elegant, understated sibling. Made without chili powder, its clear, tangy brine makes it taste almost like Korea’s answer to sauerkraut—but lighter, fresher, and with a subtle sweetness that feels more like a palate cleanser than a punch. 

In my opinion, what makes baek kimchi special is how well it pairs with bold, spicy dishes.

Korean spicy pork (Image source: gongu.copyright.or.kr)

When served alongside Korean spicy pork (gochujang-marinated pork bulgogi) or other chili-heavy mains, mildness of baek kimchi balances out the heat, letting you enjoy the spice without overwhelming your palate. It’s the kind of kimchi that quietly transforms a meal, proving that not all kimchi has to set your mouth on fire.

Chonggak Kimchi (Young Radish Kimchi)

Chonggak kimchi (Image source: gongu.copyright.or.kr)

Then, I’d grab a container of chonggak kimchi, made from small, crunchy young radishes with their leafy tops still attached. The roots stay firm and snappy, while the greens soak up the spicy seasoning, giving you two different textures in every bite. It’s the kind of kimchi Koreans call a bap doduk—literally, a “rice thief”—because it makes you eat more rice than you ever intended.

Chonggak kimchi pairs surprisingly well with curry. Match it with a steaming plate of Korean- or Japanese-style curry rice—what we usually call kare rice—and the spicy crunch of the radish balances perfectly with the rich, slightly sweet curry sauce.

Kare rice & chonggak kimchi (Image source: http://www.youtube.com/@러쉬앤라이프)

In Korean, “chonggak” means an unmarried young man while “cheonyeo”means an unmarried young woman. My grandmother, who loved making dad-joke–style puns, had often teased me whenever I was devouring chonggak kimchi. She laughed and said, “So funny— a cheonyeo (unmarried young woman) eating chonggak (unmarried young men)!” A sexy family joke. It was her way of reminding me that food in Korea often comes with wordplay, laughter, and a story at the table.

Pa Kimchi (Scallion Kimchi)

Pa kimchi (Image source: 10000recipe.com)

Among the many varieties of kimchi, pa kimchi, or scallion kimchi, is one of the boldest. Long scallions are coated in a spicy, garlicky kimchi sauce that clings to every layer, creating a sharp, fragrant bite. It’s not as commonly found outside of Korea, but once you taste it, you’ll understand why it’s a beloved side dish at Korean tables.

Here’s a pro tip: to really enjoy pa kimchi, head over to H Mart’s ramen aisle and grab a pack of Nongshim Chapagetti, the Korean-style black bean ramen. The rich and sweet black bean sauce balances perfectly with the punchy bite of scallion kimchi. Trust me—eating the two together feels like discovering a secret menu combo Koreans have known all along.

Nongshim Chapagetti & pa kimchi (Image source: http://www.youtube.com/@ummajoommaTV)

And here’s a cultural twist. In Korean, there’s an expression: “to become pa kimchi.” The phrase describes the feeling of being so exhausted that you collapse in a heap—just like a once-fresh, perky scallion that has wilted after being salted and turned into kimchi. During my anthropology PhD coursework, I felt exactly that way: drained, overworked, and barely standing, and I named my home Wi-Fi network “Pa Kimchi.” 

Ssi-seun-mu-geun-ji (Aged and rinsed napa cabbage kimchi)

Ssi-seun-mu-geun-ji (Image source: https://m.blog.naver.com/elarpi/223348882777)

Now, here’s another unique kimchi that is also extremely popular in Korea. Ssi-seun-mu-geun-ji. When most people picture kimchi, they imagine bright red cabbage, crunchy and fresh, with the fiery punch of chili flakes. But ssi-seun-mu-geun-ji—aged and rinsed kimchi—is a completely different character. This is kimchi that has been resting for several years, deep in clay pots or kimchi refrigerators, slowly transforming. Then, its thick seasonings that once coated the cabbage are rinsed away. What remains is just the tender, cleanly sour leaves. In this state, ssi-seun-mu-geun-ji carries the deep soul of fermentation.

Now, here’s where it gets really interesting. Pair that rinsed, aged kimchi with sushi.

Ssi-seun-mu-geun-ji & sushi (Image source: https://www.facebook.com/people/사번출구/100054265010205)

At first, it sounds unusual—Korean kimchi and Japanese sushi sitting side by side. But once you try it, the combination feels completely natural. The acidity of the ssi-seun-mu-geun-ji slices right through the richness of the fish and rice, refreshing the palate in a way that keeps you coming back for the next bite. It turns a plate of sushi into something new, something layered with unexpected harmony. ssi-seun-mu-geun-ji sushi is a cultural meeting point, where Korean and Japanese traditions find each other on the same table!

Yeolmu Kimchi (Radish greens kimchi)

Yeolmu kimchi (Image source: 클립아트코리아)

If ssi-seun-mu-geun-ji is the wise elder of the kimchi family, yeolmu kimchi is its fresh and lively younger sibling. Made with young summer radish greens, yeolmu kimchi is crisp, refreshing, and slightly peppery, carrying just enough tang to awaken the palate without overwhelming it. Unlike the deep, fermented flavors of aged kimchi, this variety feels light and vibrant—like a cool breeze on a hot day. The broth it produces during fermentation is often slightly fizzy and invigorating.

The magic really happens when yeolmu kimchi meets the famous Korean dish, bibimbap.

Yeolmu kimchi on bibimbap (Image source: 한옥마을 비빔밥 & 솥밥)

The crunchy radish greens mix seamlessly with rice, vegetables, and a spoonful of spicy gochujang, creating a perfect balance of textures and flavors. Each bite carries a refreshing snap that cuts through the richness of sesame oil and egg yolk, turning an already beloved Korean dish into something even more addictive.

5 Must-Buy Kimchis at H Mart

• Beak kimchi (White kimchi)
• Chonggak kimchi (Young Radish kimchi)
• Pa kimchi (Scallion Kimchi)
• Ssi-seun-mu-geun-ji (Aged and rinsed kimchi)
• Yeolmu kimchi! (Radish greens kimchi)

When it comes to exploring Korean flavors, H Mart is a treasure chest waiting to be opened. Beyond the classic napa cabbage kimchi, the varieties we’ve covered in this list each offer something unique. Trying these lesser-known styles of kimchi at H Mart is about discovering the wide, flavorful world of Korean cuisine right in your neighborhood. A kimchi-hunting trip to H Mart in search of these must-buy kimchis can be a weekend foodie adventure all on its own. So the next time you head to H Mart, which of these must-buy kimchis will you try first?

Written by Boh Chun