Kimchi Cook Off Final 2023

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 in the kitchen by Chef Emil Minev, Culinary Arts Director for Le Cordon Bleu London, competitors had an hour and a half to complete their dishes. Chef Emil and the judging panel, which included representatives from Jongga and AMA, 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 Sophie Tang, for her kimchi and cheddar milk buns. Third place went to Ayesa Untalan for her spinach and ricotta malfatti with kimchi tomato sauce, and in second place was Fion Feng for her Vietnamese spring roll on crispy seaweed with Korean fusion dipping sauce. Hieu Phan won first place with his ricotta, kimchi and dill tortellini.

All the finalists received a generous gift from Jongga for taking part, 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.