Daesang's Jongga Successfully Wraps Up 2025 'Kimchi Cook Off' in New York City

A Culinary Showcase of Kimchi Excellence

Daesang Corporation's prominent kimchi brand, Jongga, recently celebrated a major milestone with the conclusion of the 2025 'Jongga Kimchi Cook Off' held in New York City. Co-hosted by the renowned Institute of Culinary Education (ICE), this event has mirrored a growing cultural appreciation for kimchi across the United States, bringing together culinary enthusiasts from all walks of life.

The cook-off took place on September 30, 2025, and stood out as the most competitive yet, showcasing a record 561 entries from aspiring chefs. This diverse group of contestants included not only professional chefs but also individuals from various professions like accounting, architecture, and even medical students. This breadth of participation is emblematic of the increasing interest in Korean cuisine and particularly in kimchi as a versatile ingredient in modern cooking.

Among the highlights of this year’s cook-off was a special appearance by Steven Gao, a culinary influencer boasting 870,000 followers on social media. Gao demonstrated unique recipes featuring Jongga's U.S.-exclusive Sanhowon Kimchi and Cucumber (Oi) Kimchi, captivating the audience and drawing attention to the versatility of kimchi.

Judging Excellence
The panel of judges, composed of leading lights in the culinary world, included Richard La Marita, Lead Chef-Instructor of Culinary Arts at ICE, and Chef Samantha Landwehr, alongside guest judge Chef Sungchul Shim, who runs a prestigious fine dining restaurant in New York. Their shared expertise and deep knowledge of Korean cuisine provided a rigorous evaluation framework, focusing on creativity, artistry, and the harmony of flavors with kimchi.

The winner of this year's grand prize was Brooklyn-based chef Zofia Gallick, who impressed the judges with her refreshing