On Wednesday in Abuja, seven Nigerian youths took part in a cooking event where they prepared five Korean dishes.

The event, organized by the Korean Cultural Centre in Nigeria, featured the preparation of Ganjang Jjimdak (Andong Jjimdak), Bibimmyeon, Gochujang Jjigae, Tteokbokki, and Japchae.

The program is designed to prepare the talented Nigerian participants for the second round of the competition, scheduled for August 16 and 17. Participants noted that the Korean Cultural Centre not only provided them with a platform to showcase their creativity but also helped them explore their potential in Korean cuisine.

Ms. Pearl Ogbalu, who made Ganjang Jjimdak (Andong Jjimdak), expressed her excitement at preparing the dish for the first time. She mentioned the ingredients included Dangmyeon (Korean glass noodles), boneless chicken, soy sauce, fish sauce, dark soy sauce, sugar, and white vinegar.

Ogbalu added that cooking the dishes had better prepared her for the upcoming competition. Despite some feedback that the dish was a bit too spicy, she viewed this as constructive criticism that would help her refine her skills. She also emphasized the importance of time management during the competition. She noted that she and her teammate had been watching tutorials and practicing task division to improve their chances of winning. She praised KCCN for providing numerous opportunities for Nigerian youths to display their talents.

Ms. Julia Anams, another participant, was thrilled to prepare Gochujang Jjigae, a Korean stew known for its delicious taste. She described the dish as a spicy stew made from Gochujang chili paste, seasoned with Gochugaru chili flakes and soy sauce. She highlighted that the stew, made with zucchini, potatoes, mushrooms, carrots, red chili, and beef, paired perfectly with white rice. Adams shared that she had been learning about Korean culture and language for six years, including attending language classes, conversation classes, K-pop classes, and now cooking classes, and praised KCCN for its diverse educational activities.

Ms. Esther Raymond also reflected positively on her experience preparing Bibimmyeon, noting that it was a straightforward dish to make even for those unfamiliar.

The ingredients for the dish included Gochujang, rice or apple vinegar, sugar, sesame oil, soy sauce, Gochugaru, grated garlic, and Korean wheat noodles. Additional ingredients were cucumber, julienned vegetables, boiled egg (cut in half), and crushed sesame seeds. I followed the recipe and prepared the dish, and to my delight, it was well-received and praised by everyone,” she said.

Ms. Cynthia Madubueze, who made Tteokbokki, described her experience as excellent, noting that she had watched numerous online videos before preparing the dish. She also credited the recipe handbooks provided by KCCN for helping her improve her cooking.

The Tteokbokki recipe included Tteokbokki rice cakes, fish cake, cabbage, onion, green onion, carrot, garlic, sesame seeds, water, Gochujang, Gochugaru (chili powder), soy sauce, sugar, starch syrup, and sesame oil, she explained.

Ms. Habiba Yakubu, Culture and Event Officer at KCCN, shared that the recent Hansik (Korean food) cooking class was designed to introduce Nigerians to the culture of “Jang,” which encompasses Korean sauces like Gochujang, Kanjang, and Cheonggukjang used in the class. She noted that familiarising contestants with the culture of ‘Jang’ would help them in the second round of the competition.

Yakubu explained that the cooking class aimed to prepare contestants for the second round by helping them manage their time effectively during cooking. Rather than instructing them directly, the class allowed participants to practice independently, emphasizing the importance of time management and creativity.

She added that contestants are expected to prepare Nigerian and Korean dishes, using ingredients from both cuisines to showcase their creativity. She encouraged contestants to be punctual, highlighting that punctuality is important, and reminded them that Korean cuisine differs significantly from Nigerian food.

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