Walkerhill Hotels & Resorts is accelerating its global expansion of Korean kimchi, extending distribution across the United States and into Australia just one year after making its first overseas shipment.
Walkerhill began exporting its Walkerhill Hotel Kimchi to the U.S. in September 2025, initially shipping about seven tons to the West Coast. The company expanded sales nationwide in February 2026 and entered the Australian market the following month.
As of August, Walkerhill’s cumulative overseas kimchi exports had reached approximately 82 tons, putting the company on track toward its annual target of 100 tons.
The company has also moved beyond its mainstream Walkerhill Hotel Kimchi to introduce a premium product line overseas.
In July, Walkerhill exported its SUPEX Kimchi to the United States for the first time, shipping approximately one ton of three varieties: napa cabbage kimchi, mustard leaf kimchi and green onion kimchi.
The name SUPEX is derived from the SK Group’s management philosophy, “Super Excellent Level,” referring to the highest level attainable through human capability.
Walkerhill said its growing overseas business is backed by nearly four decades of expertise in kimchi production. The company established its Kimchi Research Institute in 1989 and has since developed expertise covering the entire production process, from ingredient selection and salting to seasoning and fermentation.
Hotel chefs are directly involved in overseeing flavor and production processes, while ingredients are selected according to strict quality standards. The system is designed to maintain consistent taste and quality across production batches.
Walkerhill has also modified its products to accommodate overseas distribution conditions.
For shipments to the U.S., the company introduced functional valves designed to manage fermentation gases and prevent changes in product quality caused by external air during long-distance transportation.
The recipe for SUPEX Kimchi was also adjusted for the U.S. market. Instead of beef brisket stock, the product uses a proprietary stock made from mushrooms and vegetables to meet local customs and import requirements while maintaining the kimchi’s overall flavor profile.
Walkerhill plans to build on the steady demand it has established in the U.S. by expanding its distribution channels. The company is particularly targeting Korean-American consumers who are already familiar with Korean kimchi, while also exploring opportunities to expand into Southeast Asia and the Middle East.
To mark the first anniversary of its U.S. exports, Walkerhill recently held tasting events at four major Korean supermarkets in the Los Angeles area from September 17 to 20.
Consumers at Hannam Chain in Los Angeles, Hannam Chain in Fullerton, Galleria Market in Los Angeles and Zion Market in Irvine were able to sample five Walkerhill products, including two varieties of Walkerhill Hotel Kimchi—napa cabbage and radish kimchi—and three varieties of SUPEX Kimchi.
Walkerhill’s Kimchi Chef Jae-hak Kim and distribution manager Yong-hyeok Lee also took part in the events, introducing the products and explaining the company’s production and quality-control expertise directly to local consumers.
“We believe the expansion of our sales regions and product lineup within just one year of entering the U.S. market reflects the consistent quality and distinctive flavor of Walkerhill Kimchi,” said Lee, manager of Walkerhill’s Store Team.
“We will continue creating opportunities for consumers around the world to experience Walkerhill Kimchi and further expand its presence in global markets.”
