The Korean Embassy unveiled the champion of the "Korean Fermentation Culinary Competition 2026," showcasing highly creative fusion ideas that strengthen Thai-Korean relations through the culture of fermented foods aimed at sustainability.
The Embassy of the Republic of Korea in Thailand, in collaboration with the Ministry of Foreign Affairs of the Republic of Korea, the Ministry of Agriculture, Food and Rural Affairs of the Republic of Korea, and the Korean Food Promotion Institute (KFPI), officially announced the competition results and unveiled the champions at the annual Korean culinary contest "Korean Fermentation Culinary Competition: Time in a Jar - Thailand 2026," held on 18 June at the Food Research and Product Development Institute, Kasetsart University, to celebrate "Sustainable Gastronomy Day" as designated by the United Nations.
This year's competition was held under the theme of blending local wisdom with responsible consumption, focusing on showcasing the deep charm of Korean fermented foods such as kimchi, gochujang, doenjang, and ganjang. These are essential elements of Korean food culture reflecting a long tradition of food preservation. Contestants used these as primary ingredients to creatively craft new dishes fused with distinctive Thai flavors and modern fusion concepts. The competition attracted many cooking enthusiasts nationwide who submitted video clips for the online preliminary round under the theme "Kimchi Beyond Borders," from which 11 top teams advanced to the final round.
The final round was lively and intense, conducted as a Live Cooking Competition. The 11 finalist teams had 80 minutes to showcase their skills under the theme "Time in a Jar: Korean Fermentation Cuisine," closely monitored and scored by a panel of distinguished judges, led by Lee Seonju, Director of the Korean Cultural Center and head judge; Lee Hyojin, Customs Attaché from the Korean Embassy in Thailand; Hong Jihee, Chairperson of the Peaceful Unification Advisory Council for Southeast Asia; and Dr. Sasadis Chuchonm, an expert in Korean media communication and tourism. Judging criteria comprehensively covered relevance to the theme, taste, choice and understanding of Korean fermented ingredients, plating, creativity, and cooking techniques.
The judges selected the ultimate master chefs who crafted the finest fusion dishes as follows: The Grand Prize winner was the Jar of Jeong team, Phisit Promkasikorn and Suchanan Paikaman, with their dishes Haesanmul Bibim Guksu (해산물 비빔국수) and The Golden Frost of Joseon, distinguished by the use of kimchi and traditional Korean sauces as key components, winning a cash prize of 30,000 baht. The first runner-up was Natthamon Thanadechboonrit and Nichakorn Tonchan with their dishes Kalbi Jaewon and Fried Pajeon, awarded 3,000 baht. The second runner-up was Phaktsiri Boonyu and Wachirayan Kitcharoenthawornkul with their dishes Bansang (반상) and Yuja-Jeolpyeon with pine nut filling, receiving 2,000 baht.
His Excellency Park Yongmin, Ambassador of the Republic of Korea to the Kingdom of Thailand, expressed congratulations and shared an impressive perspective: "Food is a medium that connects people from different nations and languages, offering opportunities to learn each other's culture and build good relationships. Therefore, the dishes you have created today are not just ordinary food but represent a bridge of friendship between Thailand and Korea. I sincerely hope that Korea and Thailand will continue to strengthen their relationship through food and culture, forming a solid foundation of friendship between Thai and Korean people."
Beyond the culinary competition highlights, the event offered attendees and media a variety of special activities. Starting in the morning, the "Flavors of Korea: Traditional K-Food Experience" booth provided tastings of traditional Korean fermented sauces and cultural insights at Kasetsart University cafeteria. This was followed by a Traditional Liquor Tasting event, offering an aesthetic experience of sampling and pairing traditional and local Korean alcoholic beverages with Thai food, which left a strong impression on participants.