The Korean Cultural Center in Brazil hosted the final round of the Korean Cooking Contest 2025: Jang on November 17, bringing together eight talented finalists from four participating institutions. The competition featured two representatives each from Universidade Anhembi Morumbi, Universidade Presbiteriana Mackenzie, Centro Universitário Estácio São Paulo, and the Korean Cultural Center itself, all competing for prestigious prizes in a celebration of Korean culinary traditions.
The stakes were high for the competitors, with the grand prize winner receiving an all-expenses-paid trip to South Korea, complete with technical visits and immersive culinary experiences. Second and third-place winners were awarded generous baskets of Korean products, containing 20 and 15 items respectively, providing them with authentic ingredients to continue exploring Korean cuisine.
A distinguished panel of four culinary experts served as judges for the competition. Chef Regina Hwang, owner of Portal da Coreia restaurant in the Liberdade neighborhood and previously featured in VEJA magazine, brought her expertise in Korean cuisine. Chef Gregório Kang from Bicol restaurant in Aclimação, which was founded by his grandparents, represented traditional Korean culinary heritage. The panel also included Chef Rodrigo Freire from Preto restaurant, a Salvador native who has been nominated for the Chef Revelação award by VEJA magazine, received the Taste and Fly award, and appeared on Exame's list of the 100 best restaurants in Brazil. Carlos Eduardo Oliveira, a respected food journalist and author of "Coreia do Sul: Cores & Sabores," which inspired the CCCB's current exhibition "In Search of Hansik," completed the judging panel.
The eight finalists represented diverse culinary backgrounds and approaches. From the Korean Cultural Center (CCCB), Elizabeth Arum Yoon and Rafael Lee showcased their skills. Universidade Anhembi Morumbi was represented by Carolina de Ferro, Brussi Ferrante da Silva, and Marcela Cavalcanti de Faria Vieira Motta. Centro Universitário Estácio São Paulo sent Thiago Madela and Felipe O. Gama, while Universidade Presbiteriana Mackenzie was represented by Sara Raquel Andrade Melo and Gabriel Novaes Lima Batista.
The competition began with participants starting their cooking at 2:00 p.m., followed by the judging tasting session at 3:30 p.m. The variety of dishes presented impressed all four judges, as the creations explored innovative ways of incorporating jang into both sweet and savory recipes. Contestants successfully combined elements of Korean and Brazilian cuisine, demonstrating creativity and cultural fusion in their culinary approaches. Mário Kang served as the event host, conducting interviews with finalists and providing commentary throughout each stage of the competition, while family members and friends filled the audience, creating an engaging and supportive atmosphere.
After careful evaluation by the expert panel, Gabriel Novaes Lima Batista from Universidade Presbiteriana Mackenzie emerged as the champion with his innovative dish "Feijoada Seoul." His winning creation cleverly incorporated doenjang into Brazil's traditional feijoada, representing a perfect marriage of Korean fermented flavors with iconic Brazilian cuisine. Elizabeth Arum Yoon secured second place with her creative reinterpretation of Korean fried chicken featuring gochujang-based sauces, while Rafael Lee earned third place with his expertly prepared dish of pork ribs and purée.
The event concluded at 7:00 p.m. in a celebratory atmosphere shared by participants, judges, and guests alike. In her closing remarks, Chef Regina Hwang emphasized the significant importance of competitions like this in expanding knowledge and appreciation of Korean cuisine among Brazilian cooks. She highlighted the remarkable success of the collaboration between different educational institutions and reaffirmed the ongoing need for initiatives that bring the Brazilian public closer to Korea's rich culinary traditions, fostering greater cultural understanding through food.
