Congratulations to the K-Food Lover Cook-off Winners!
On Thursday, September 29th, 2022 at Yangban Society, our contestants’ faced off with their unique K-Food dishes. Seeing the cooks in action, we were inspired to get in the kitchen ourselves! What Korean dish would you reimagine?
Hector De Haro
Kimchi Poseidon Waffle
KBB (Kimchi, Bulgogi, Burger)
Dong Hyun Kim
(San Francisco, CA )
Submit a video of your unique recipe inspired by Korean sauce or ingredients to email@example.com
*Make sure to sign up as an active K-Food Supporter before submitting.
*Your recipe video should be less than 5 minutes and include:
Tell us who you are (Full name, nick name, things that make you happy, your favorite chefs etc.)
A visual explanation of the recipe and your cooking process.
Enter your recipe for a chance to win – 1st place prize is $2,000, 2nd $700, 3rd $300 – plus the priceless opportunity to have your dish featured on LA’s Yangban Society’s menu.
(No purchase required to enter.)
The 3 finalist recipes will be announced on 9/22
The K-Food Lover Cook-Off will be held on
Thursday, Sep 29, 2022
12pm - 4pm
MEET THE JUDGES
Head Chef (Yangban Society, Los Angeles)
Chef Katianna Hong earned numerous accolades for her imaginative and nuanced fine dining approach; during her time at The Restaurant in Meadowood, Hong worked her way up, becoming the first female chef-de-cuisine at a three-Michelin star restaurant in America and was named among Food & Wine’s Best New Chefs in 2018. At Yangban Society, she continues to inspire and redefine the Korean experience through her culinary creations.
(Yangban Society, Los Angeles)
Before opening Yangban Society, second-generation Korean-American chef John Hong worked at three Michelin-starred Alinea and The Restaurant at Meadowood as chef de cuisine, maintaining the restaurant’s three Michelin-star status for three years. In 2016, he was named Asian Business Association’s “Chef of the Year.”
(mökbar & Ms. Yoo, New York City)
From observing her grandmother’s traditional kimchi-making techniques as a child to popularizing her own term ‘kimchify’, which means to ferment any vegetable Korean style, and starting the wildly successful mökbar restaurant brand, chef Esther Choi has redefined Korean cuisine for New Yorker taste buds. As an established food media personality, Choi dominated as a finalist on Iron Chef: Quest for an Iron Legend and appeared as a judge on “Chopped”, “Worst Cooks in America”, and more.
(The Rose, Venice)
After honing his talents at the finest kitchens throughout the U.S. and Europe, chef Jason Neroni returned to California to restore The Rose Venice, a culinary landmark since 1979. The Rose’s lively and free-flowing dining space highlights Neroni’s robust SoCal and Korean fusion dishes, such as the mouth-watering gochujang-glazed Korean fried chicken sandwich.
(République, Los Angeles)
Chef Walter Manzke’s decorated career has taken him through some of the world’s most legendary kitchens and Michelin 3-starred restaurants, enabling him to master a broad range of cuisines. Having earned 2 three-star reviews from the LA Times and abundant praise from critics, Manzke has since opened the flourishing Republiqué, Petty Cash Taqueria, and Wildflour bakery and cafés.
(République, Los Angeles)
James Beard nominated pastry chef and restaurateur Margarita Manzke has opened several critically acclaimed restaurants, such as the Wildflour Café + Bakery chain in Manila and République in LA, whose menu features a best-selling kimchi fried rice. As a tribute to her upbringing, Manzke also owns Sari Sari Store, which specializes in modernized Filipino dishes.
No purchase necessary to enter. All participants must be 18 years of age or older. This contest is subject to and governed by all applicable federal, state and local laws and regulations. Participation in this Contest is void where prohibited or otherwise restricted by law. Entry in the contest constitutes your full and unconditional acceptance of these official rules.