Experience KIA through the taste

KIA's brand identity

Experience KIA through the taste

One of the world’s top chefs, Jean-Georges, and his wife Marja have collaborated to create a new ‘Taste of Kia’ and to provide customers with an astonishing experience.

An introduction to a 'Taste of KIA'

"Kia’s taste is easy to approach and at the same time fancy and luxurious. Also it is young and alive. These characteristics of Kia are similar to my taste in food. This is because my food is easy to understand, but also alive and has unique characteristics. That is why various people love my food."

- Jean-Georges Vongerichten -

An introduction to Signature Recipes

Crab Salad

Crab Salad
  • Crab Salad seasoned with dried seaweed and soy-sauce, which are Korean elements
  • The key is to taste the balance of sweet & sour chili sauce and fresh lemon-soy dressing
  • Expresses Kia’s young and fresh image through the soft & crunchy texture

Beef Tenderloin with Gochujang-butter Sauce

Beef Tenderloin with Gochujang-butter Sauce
  • Best quality beef served with a signature sauce - mixture of Gochujang (Red pepper paste), butter and lime juice
  • Delivers Kia’s global image by adding Korean elements to the steak

Black and White Chocolate Mousse with Berries

Black and White Chocolate Mousse with Berries
  • Uses Kia’s signature colors, red and white
  • Various ingredients with textures, such as chocolate, mousse, ice cream and berries, give bountiful flavors which express the liveliness of Kia

An introduction to Outdoor Recipes

Lobster Slider
  • Using lobster, it reinterprets a popular outdoor menu
  • Using herbs and chili, it expresses the fresh young image of Kia
Grilled Chicken Skewers
  • Grilled chicken served with Gochujang (pepper paste) sauce, which reflects Kia’s signature color red
  • 'Ssam' is used as a Korean element that can be used globally, because salads are common

Experience the recipes

Lobster Slider


400g Shrimp Mousse (275g Shrimp, Peeled, Deveined / 2g Salt / 140g Butter, True room temp), 310g Lobster knuckles, 2g Rosemary, 5g Microplaned Lemon zest, 1g Chili Flakes, 8 Green Jalapenos, 200g Orange, 8g Salt, 150g Lemon mayo, 1pc Sesame bun, 8ea Chili pickles, 1ea Medium leaf Boston lettuce, 1ea Slice gruyere, a little flour

For the Lobster patty

  • For the shrimp mousse: 275 g Shrimp, peeled, deveined 2 g Salt 140 g Butter, true room temp. In the blender process shrimp and salt to a fine paste. Add butter and process to emulsify.
  • Prepare lobster to cut in 1/2 at the joint.
  • Rosemary and Lemon zest chop finely.
  • Put the 400g shrimp mousse, 310g Lobster knuckles, 2g Rosemary, 5g Microplaned Lemon zest, 3g Salt, 1g Chili Flakes to the bowl and mix well.
  • Form into 5oz (140g) burger patties on parchment.

For the chili mayo

  • Prepare 8 Green Jalapenos, 1/2 seeded, stemmed.
  • Combine the Jalapenos, 200g Orange (Peel and all pith removed) and 8g Salt in blender and process to smooth.
  • Put in a very narrow container and wrap with plastic wrap - let sit at room temp for 24 hours.
  • Pour into a deep perforated hotel pan lined with coffee filters and let drain for 5 hours.
  • Make chili mayo - Add 150g lemon to 45g Green chili paste (first mixture) and mix well.

To make lobster slider

  • Dust burger with flour and cook in a hot pan with grape-seed oil until well caramelized and cook in the center.
  • Place a piece of cheese on top and let it melt.
  • Toast a burger bun and spread chili mayo on both sides.
  • Arrange the lettuce and pickles on the top side.
  • Place burger on the bottom and assemble.
Grilled Chicken Skewers


1lb (400g) Chicken thigh & breast, 5 tbsps Soy sauce, 2 tbsps Soju, ¼ cup Pineapple juice, ½ cup Gochujang (Red Pepper Paste), 2 tbsps Gochugaru (Red Pepper Flakes), 2 tbsps Brown sugar, 2 cloves finely minced Garlic, 1 tbsp finely minced Ginger

  • Cut chicken thigh & breasts into 1 inch pieces.
  • Add all ingredients except chicken in a blender and mix all together thoroughly.
  • Skewer chicken thigh and breast pieces one by one.
  • Brush the sauce on the chicken skewers before grilling.
  • Cook each side thoroughly (3-5 minutes and more if needed) - Brush more sauce 2-3 times while cooking.
  • Enjoy grilled chicken skewers with vegetables according to your preference.

An introduction to Chefs

Jean-Georges Vongerichten and Marja Vongerichten

Jean-Georges Vongerichten

  • Born in France and resides in NYC
  • Michelin 3 star-awarded chef
  • Commands 21 restaurants in 5 countries including the United States, France and more

Marja Vongerichten

  • Born in Korea and resides in NYC
  • Hosts a PBS TV series, 'The Kimchi Chronicles' a travel and cooking show (2011)
  • CEO and Founder of ‘Kimchi Goddess’ in American Univ. located in Washington D.C.