Sponsorship by Jongga Jip, Successful Completion of 'Jongga Jip Kimchi Blast' in the UK and France

France Jonggajip Kimchi Blast Jonggajip Booth

[Asia Economy Reporter Seungjin Lee] Daesang announced on the 21st that the ‘Jongga Jip Kimchi Blast,’ sponsored by Jongga Jip and jointly hosted by the world-renowned culinary schools ‘Le Cordon Bleu’ and ‘CIA,’ SF Ad, and the French AMA Association, was successfully concluded in the UK and France.

The ‘Jongga Jip Kimchi Blast’ was held to promote the excellence of kimchi and lead global food culture trends. Kimchi cooking competitions and various side events were organized across three countries: the UK, France, and the United States. Among them, the UK and France successfully completed the kimchi cooking competitions through collaboration with ‘Le Cordon Bleu,’ one of the world’s top three culinary schools. In the United States, a cooking competition is scheduled to take place in early November in collaboration with CIA.

At the UK competition held on the 5th (local time), 10 finalists were selected from about 150 participants to compete in the final cooking battle. The grand prize went to ‘Fernando Ortiz Rosas,’ who presented a creative dish of ‘grilled pork with white kimchi and kimchi broth jelly.’ Following that, a dish inspired by Sri Lanka’s street food ‘Kottu’ and a dish made by replacing meat with kimchi fried rice in the UK’s representative snack ‘Scotch egg’ took second and third place, respectively.

Winner Fernando Ortiz Rosas said, “I am pleased to have been introduced to kimchi and Korean cuisine through this cooking competition,” adding, “I will continue to strive to learn more about excellent Korean kimchi.”

At the competition held in France on the 14th (local time), 11 finalists were selected from about 400 participants to determine the final winner. First place went to ‘C?cile Ma,’ who presented a ‘kimchi cake’ made with perilla leaves and Emmental cheese whipped cream, accompanied by cognac. Additionally, a kimchi-flavored hot dog with sausage containing onion and ginger paired with cream cheese and a Korean-style spanakopita made with kimchi took second and third place, respectively.

Fabrice Daniel, Vice Dean of Le Cordon Bleu and a judge at the French cooking competition, stated, “As a chef and professor, I was freshly inspired by the attempt to apply kimchi not only to main dishes but also to cocktails and tarts.”

Meanwhile, in addition to the kimchi cooking competitions, side events aimed at popularizing kimchi attracted attention. Graduates and faculty from Le Cordon Bleu’s wine-related departments exhibited wine pairings that go well with Jongga Jip kimchi. In France, at the Kimchi Festival held in Paris, a Jongga Jip kimchi booth showcased the Kimchi Kick Seasoning product, which allows people to easily enjoy kimchi flavor by sprinkling it on food, receiving enthusiastic responses on-site.

A Daesang official said, “We are pleased to promote the excellence of Korean kimchi through this Jongga Jip Kimchi Blast,” adding, “We will continue to work hard to elevate the status of Korean kimchi in more regions.”