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'Kimchi Cookoff' in Napa California

연합뉴스 / 2022-10-31 17:58:42

▲This photo shows, contestants final dishes from 'Kimchi Cookoff.' (Yonhap)

▲This photo shows CIA (Culinary institute of America). (Yonhap)

▲This photo, shows, Brad Barnes giving speech at 'Kimchi Cookoff.' (Yonhap)

▲This photo, shows, Contestants of 'Kimchi cookoff.' (Yonhap)

▲This photo shows, contestant Aron Atallah participating at the competition. (Yonhap)

▲This photo, shows, participant at the 'Kimchi Cookoff' cooking with kimchi. (Yohap)

▲This photo, shows one of the participants of 'Kimchi Cookoff' cooking his dish. (Yonhap)

▲This photo shows judges carefully tasting contestants dishes at 'Kimchi Cookoof.' (Yonhap)

▲This photo, shows, the grand prize dish 'Kimchicken, Waffles with 'Fried Green Kimato' of 'Kimchi Cookoff.' (Yonhap)

SEOUL October 31 (Yonhap) -- Known to produce numerous great wines Napa located in the State of California, United States, Korean traditional food Kimchi went through interesting and unique changes, on October 30 (US time).

“Kimchi Cookoff” is a competition which uses Korean traditional food Kimchi as the main ingredient to create a unique and delicious dish.

Over 300 different unique dishes using Kimchi was submitted at the event which South Korean company SF Ed and United State’s well known culinary institute, Culinary Institute of America, shorted as CIA has collaborated to host and the first brand to introduce packaged Kimchi products Jongga financially supported.

Seven of the contestants selected after qualification rounds done through online based on their recipes, photos and videos of the food showcased their unique food in front of the panel.

Although the event was originally planned to showcase more festive mood because its near Halloween, however due to the unfortunate incident happened in Itaewon, the event was held under very calm atmosphere.

Head of the judges, Brand Barnes who is a certified master chef by the Certified Culinary Administrator addressed “I have been to South Korean once, and people there were very kind and caring.”

Continuing on the chef, addressed “I have heard the unfortunate incident in Korea, which reminded my memory of visiting South Korea, it makes me very sad,” adding “For those who have lost their friends or family members due to the incident, I would like to send my deepest condolences.”

Throughout the event contestants were given total of 90 minutes to cook their dishes. Contestants which included three of Korean decedents, two Americans contestants, Hispanic contestants and Vietnam descendent did their best to prepare their dishes.

Contestants who participated at the “Kimchi Cookoff” had various jobs, from being a manager at a restaurant, house wife, student of culinary school, consultant and more.

Aron Atallah who few over to Napa California to participate in the contest stated “I have been introduced to Kimchi as a kid because my dad used to bring back kimchi from the store,” adding “Despite of Kimchi being a side dish, I wanted to try to evolve that into a main dish.”

Kimchi was transformed into a beautiful dish by each contestants. From “Kimchi crusted White Fish with Crispy Kimchi Risotto,” to “Kimchicekn, Waffles with Fried Green Kimato“ which is a collaborative dish between Kimchi and fried chicken various interesting dishes were created by the contestants.

Although the decorations of the dishes were very foreign, the taste and the scent given off from the dish was kimchi itself.

“Taste of the food is very important, however, since the main ingredient of the competition is kimchi therefore showcasing how well the kimchi is represented, and how well one preserved the original taste of kimchi is very important” adding “I think the dishes submitted this year is in a higher quality than of the ones I have seen last year.” addressed judge Brad Barnes throughout the competition.

“Kimchi Cookoff” which consisted of 4 hours ended once the grand prize was awarded to the “Kimchicekn, Waffles with Fried Green Kimato.” The dish which showcased kimchi’s flavoring and scent from the waffle, and to top it all off it had unique spices from Texas, received high scores from the judges.

“Kimchi Crusted White Fish With Crispy Kimchi Risotto” was awarded with second prize, and “Kimchi Carbonara Arancini” took the third place.

“Kimchi Cookoff” first introduced in 2020 in order to introduce Korean culture of making Kimchi every winter and all the healthy benefit Kimchi withholds.

“Although Kimchi is not as popular in united states, it is open to limitless opportunity,” adding “If Kimchi can be made easily with regional products, Kimchi will have easier time becoming more popular.” advised the judge Brad Barnes throughout the “Kimchi Cookoff.”