Gomo Kimchi

The driving force behind Gomo Kimchi, Eddie Kim, was inspired by his Gomo (paternal aunt) – who moved from Seoul to the States with nothing more than a little cash and a small jar of her mum’s kimchi starter to remind her of home. 

According to Eddie, “Korean people only need two things for a meal – rice and kimchi.”  Sadly, the cultural significance of making kimchi skipped a generation, leaving Eddie clueless when it came to making kimchi.  Conscious of not being able to pass on his own culinary heritage, Eddie pestered his Gomo to teach him.  So, with a small camera strapped to his head, he set about learning the intricacies of kimchi. 

“The tricky thing about kimchi is that it can be difficult to know exactly how it’s going to turn out.  It takes time and experience to learn what kimchi tastes like at different stages – something I hadn’t fully appreciated and probably the reason my aunt was so resistant to teaching me in the first place!”  Eddie Kim, Gomo Kimchi. 

When Eddie moved to Glasgow in 2020, he set out to find kimchi that “scratched that homemade flavour itch.”  Returning disappointed but undeterred, he decided to start making his own.  As word got out about Gomo’s kimchi and Eddie’s ‘ugly delicious’ approach to food, it wasn’t long before Eddie set up his own business.