"One Meal for the Earth, Made by My Hands"... Ulsan Office of Education Hosts Low-Carbon Cooking Contest

Yeompo Elementary 6th Grader Kang Gimu Wins Top Award and More

The Ulsan Metropolitan Office of Education (Superintendent Cheon Chang-su) Climate Crisis Response Education Center hosted the 'Low-Carbon Cooking On-Site Competition' on the 10th, where Kang Ki-moon, a 6th-grade student at Yeompo Elementary School, won the grand prize.

The dish Kang prepared was 'Shiitake Mushroom Seaweed Perilla Porridge and Grilled Mushroom Tomato Salad,' which minimized energy use during the cooking process and actively utilized local ingredients.

The excellence awards went to Jang Ji-min, Go Myung-seo, Woo Ji-hyun, and Choi Seo-jin from Sinseon Girls' High School for their 'Mushroom Seaweed Noodles and Chive Salad,' and Park So-yeon and Son Ye-won from Oesol Middle School along with Jo Jae-hyuk from Oesol Elementary School for their 'Hearty Meatless Meal.'

The encouragement awards were given to Kim Da-woon and Kim Ah-reum from Deoksin Elementary School for their 'Hearty and Delicious Mushroom and Seaweed Meal,' Park Seo-jin from Namchang High School for 'Mushroom Seaweed Hot Pot,' and Yoon Yi-an from Oesol Elementary School and Kim Yeon-seo from Taehwa Elementary School for 'Mushroom Bibim Noodles with Seaweed Flat Dumplings.'

The winning teams received local agricultural products such as seaweed and pears as prizes, with partial sponsorship from Seosaeng Nonghyup.

This competition was organized to promote students' carbon neutrality practices by utilizing local ecological resources.

Six teams that passed the first round of recipe competition presented creative low-carbon meals using mushrooms and seaweed as main ingredients. Participants introduced various ways to reduce carbon emissions from ingredient selection to the cooking process.

The competition provided an opportunity for students and citizens to directly experience various methods to minimize carbon emissions from ingredient selection to cooking, raising awareness of the importance of healthy and sustainable eating habits using local ingredients.

Kang Ki-moon, who received the grand prize that day, said, "Realizing the seriousness of the climate crisis has increased my interest in low-carbon cooking," adding, "I hope that low-carbon cooking methods, which can be easily practiced in daily life by many households, will be widely known so that we can respond to climate change together."