About Kimchi & Rice
Korean home cooking in Vienna’s 7th district since 2019.
Our Story
Kimchi & Rice began as a six-table place at the quieter end of Neubaugasse. Ji-woo Park had cooked in Jeonju, in Seoul and then for eleven years in Viennese hotel kitchens, and wanted to serve the food she actually ate at home: a bowl of rice, a hot stew, and whatever banchan the week had produced.
The room is bigger now, but very little else has changed. We still ferment our own kimchi in the cellar, still make the gochujang marinades in-house, and still put three small dishes on every table before anyone has ordered anything.
The kitchen
Almost everything is made on site. The napa cabbage kimchi ferments for three months before it reaches a jjigae; the younger batch goes out as banchan. Our kimchi is made without fish sauce, so it suits vegetarian guests — a small departure from tradition that we think is worth it.
Vegtables come from a grower in the Weinviertel, beef from a butcher in Meidling, and the perilla leaves from a Korean supplier in Frankfurt, because nobody grows them here in the quantities we need.
Eating with Us
- Banchan
- Three side dishes come with every main. They change weekly and are refilled free.
- Sharing
- Korean meals work best shared. Order a stew, a grill dish and a pancake between two.
- Heat
- Spicy dishes are marked on the menu. We can reduce the gochujang on request.
- Vegetarian
- Six dishes are vegetarian as served. Several others can be adapted — just ask.
Find Us
We are on Neubaugasse in the 7th district, two minutes from the U3 and a short walk from the Spittelberg lanes. Full directions and opening hours are on the contact page.