Ottogi holds 17th creative cooking contest with Korea Culinary Science High School

Ottogi announced Wednesday that it held the 17th Ottogi Creative Cooking Contest at Korea Culinary Science High School in Siheung, Gyeonggi Province.

A total of 70 teams — each made up of three second-year students, 210 in all — competed in the contest. This year's theme was creative dishes using Ottogi ramyun, and participants crafted original recipes featuring products including Jin Ramyun, Yeol Ramyun, Jin Jjamppong, Jjaseulaeng and Bibimmyeon. Lee Yu-seok, a master chef at the Ottogi research institute, and chef Park Chan-il joined as special judges, lending the competition added prestige.

The top Ottogi Award went to a team of Bang Su-bin, Seo Ji-yun and Seo Hae-rang. Their entry centered on a Chinese-fusion set meal featuring three dishes: "Jin Jjam-man," a Chinese-style mandu seasoned with Jin Jjamppong liquid broth; "Jinsun Haemultang," a reinterpretation of seafood nurungji soup; and "Yeolla Youtiao," a Chinese-style twisted doughnut coated in crushed noodles and deep-fried. Five other teams also received awards, including two runners-up and three merit prizes.

An Ottogi official said the company would expand its engagement with future talent in the food and restaurant industries and provide broader hands-on experience through support with a range of products.