The Korean Cultural Center in Brazil has announced the opening of applications for the Korean Cooking Contest 2025, with this year's theme focusing on "Jang," the traditional Korean fermented sauces and pastes that form the foundation of Korean cuisine. The competition will be held in partnership with three major Brazilian universities: Universidade Anhembi Morumbi, Universidade Presbiteriana Mackenzie, and Centro Universitário Estácio São Paulo.
The contest aims to promote cultural exchange between Brazil and Korea through gastronomy while encouraging talented individuals to showcase their skills in Korean cuisine. The competition will be structured in three distinct stages: an online selection process, in-person semifinals, and an in-person final round. The first two stages will be conducted separately by each participating institution, while the final will bring together the top two semifinalists from each institution for a joint competition.
This year's theme, "Jang," represents centuries of Korean culinary wisdom and fermentation techniques. In Korean cuisine, jang refers to fermented sauces and pastes that connect tradition, nutrition, and flavor in nearly all traditional Korean dishes. The three most iconic types include Ganjang, a fermented soy sauce rich in umami and saltiness; Doenjang, a fermented soybean paste with deep and earthy flavors; and Gochujang, a fermented red chili paste that is slightly sweet and spicy. These products are rich in probiotics and essential nutrients, embodying the principle that good food also nourishes health.
According to UNESCO, the practice of preparing jang encompasses the entire process of making, preserving, and consuming these fermented products, from preparing soybeans and other ingredients to ensuring proper conditions for fermentation, aging, and storage. In traditional Korean households, preparing jang is considered almost a family ritual, passed down through generations. These versatile ingredients can be combined with vegetables, fish, and meat, and are also used for food preservation.
Eligibility requirements vary depending on the participating institution. For the Korean Cultural Center in Brazil, applicants must be 18 years or older, hold a valid passport, and be available to travel to South Korea in December 2025. For university participants from Anhembi Morumbi, candidates must be officially enrolled in a Technologist or Bachelor's degree in Gastronomy, while students from Mackenzie and Estácio must be enrolled in a Technologist degree in Gastronomy. All university participants must also hold valid passports and be available for the South Korea trip.
The competition offers attractive prizes for winners. The first-place winner will receive a comprehensive trip to South Korea, including round-trip airfare, accommodation, transfers, meals, and technical visits. The second-place finisher will receive a basket containing 20 Korean food products, while the third-place winner will receive a basket with 15 Korean food products.
The selection process begins with online applications, which for the Korean Cultural Center in Brazil will run from October 8-26, 2025, until 11:59 p.m. Brasília time. Applications must be submitted through Google Forms, and candidates must provide personal details along with three key materials: a fully completed application form and recipe, a video demonstration of recipe preparation, and a photograph of the finished dish. The center will select five finalists, who will be notified by email within five days after the application period ends.
Evaluation criteria for the online stage will focus on three main areas. Recipe submissions will be judged on clarity and simplicity of measurements, step-by-step instructions, portions, and ingredient balance. The appearance component will be assessed based on plating, color, composition, and visual appeal of the submitted photograph. The preparation process will be evaluated through the submitted video, focusing on technique precision including cutting, fire control, and timing, as well as organization, hygiene, and the candidate's didactic ability while explaining the dish.
The in-person semifinals will be organized independently by each participating institution according to their own schedules, with each semifinal including the five participants selected during the online stage. For the Korean Cultural Center in Brazil, the semifinal is scheduled for November 3, 2025, at the center's location on Avenida Paulista, 460, Bela Vista, São Paulo. The specific time will be announced later.
The final competition will feature eight participants total – two from each participating institution selected from the semifinals. This culminating event is scheduled for November 17, 2025, at 1 p.m. at the Korean Cultural Center in Brazil, though the time is subject to change. The final will take place at the same Avenida Paulista location as the semifinals.
Organizers emphasize that applicants are responsible for any disadvantages resulting from false information, incomplete forms, or missing required documentation. All candidates must review the official announcement on the Korean Cultural Center in Brazil's website before submitting their applications, and no changes will be accepted once applications are submitted. For questions about the competition, participants can contact contest coordinator Mideum Seo at mideum@kccbrazil.com.br.
