The Korean Cultural Center in Türkiye successfully hosted the 15th Korean Food Cooking Competition on July 25 (local time) at its outdoor performance venue, with 10 contestants and approximately 100 spectators in attendance.

Held under the theme “Summer Health-Boosting Dishes Using Traditional Korean Fermented Foods,” the competition featured ten participants preparing their own original dishes in a lively and highly competitive atmosphere. Since the concept of boyangsik (health-boosting cuisine) is relatively unfamiliar in Türkiye, each contestant interpreted the theme in their own unique way, presenting creative dishes inspired by the idea of nourishing summer meals.

The contestants showcased a wide variety of dishes using Korea's signature fermented ingredients—including gochujang (red chili paste), doenjang (fermented soybean paste), ganjang (soy sauce), and kimchi—along with diverse ingredients such as meat and seafood. Their carefully prepared recipes reflected the considerable effort and dedication they had invested in the competition.

After an intense 80-minute cooking session, the competition came to an end and the award ceremony began. As the winners were about to be announced, a quiet sense of anticipation filled the venue. With each announcement, the contestants' expressions alternated between joy and disappointment, highlighting the emotional climax of the event.