Ottogi and Korea Culinary Science High School Hold the 12th Cooking Competition

[Asia Economy Reporter Lim Hye-sun] Ottogi announced on the 6th that it held the ‘12th Ottogi Cooking Contest’ at Korea Culinary Science High School (hereinafter Hanjo High School) located in Gwarim-dong, Siheung-si, Gyeonggi-do on December 27 last year.

This cooking contest was conducted with the purpose of developing innovative recipes using Ottogi products together with students who dream of becoming future chefs. Approximately 240 students from Hanjo High School participated in the contest, divided into 80 teams. The participating students showcased various recipes under the theme of using Ottogi X.O. Dumplings in five varieties. This year’s judging panel consisted of six judges, including chefs Lee Yoo-seok and Jang Jong-won, as well as Ottogi researchers, adding professionalism to the evaluation.

At the awards ceremony held on January 4 this year, the highest honor, the ‘Ottogi Award,’ was given to the dish ‘Dumplings Rolled into Rice Paper,’ made using Ottogi’s ‘X.O. Gulrim Dumplings’ and ‘X.O. Gyoza Shrimp & Red Crab Meat’ products. The gyoza dumplings received high scores for enhancing the crispy texture of fried dumplings by using rice paper. Additionally, the dish was highly praised for its diverse composition with three different sauces: tomato, balsamic, and red wine.

A total of 26 winning teams, including the Ottogi Award recipients, were awarded prizes, and the winning recipes will be introduced on Ottogi’s recipe site ‘O’Kitchen’ and operated as seasonal menu items at Ottogi’s brand space ‘Rollipoli Cotto’ for sale.

This content was produced with the assistance of AI translation services.