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Ten finalists were challenged to develop innovative kimchi-based recipes and cook these dishes in one of the institute’s state of the art kitchens. The version of kimchi people may be most familiar with is made using cabbage, but there are over 20 types with ingredients varying to reflect the different tastes, seasons and regions of Korea. Kimchi can be combined into a huge range of dishes, so entrants were challenged to design a delicious and unique new kimchi dish.
Overseen by Chef Emil Minev, Culinary Arts Director for Le Cordon Bleu London, competitors had an hour and a half to complete their dishes, which included kimchi and sausage shakshuka, kimchi gazpacho, and kimchi cauliflower mac and cheese filo pie. Chef Emil and the judging panel then evaluated each entry based on taste, presentation, creativity, and originality.
The winners were announced at an awards reception where the finalists and guests enjoyed drinks and canapes created by Le Cordon Bleu chefs. First, the Jongga Special Award was presented to Bethany Weller, third place went to Luke Rensch and in second place was Valerie So.
Charttrapat Hirunsiri won first place with her coconut kimchi curry and beef recipe, inspired by her time growing up in Thailand and was named a “clear winner” by the judges.
All the finalists received a generous gift of delicious Jongga products, and the four main prize winners received cash prizes.
If you'd like to learn the skills it takes to develop your own recipes, browse our programmes page and start your culinary journey today.
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