By Ochiaka Ugwu
The Korean Cultural Centre, Nigeria had concluded plans to hold Hansik cooking competition between Friday and Saturday this week.
Habiba Sharon Yakubu, Officer in charge of Korean Cultural Centre Cooking Classes and events who made this known during a Korean cooking class in Abuja Tuesday, said the Hansik cooking contest was the first of its kind in Nigeria.
According to her, “Nigerians are still getting to understand Korean foods which means that to hold the contest you have to be sure that participants are better informed on what they are doing.
“The cooking class is for the second-round contestants of the Hansik contest. They are coming on Friday and Saturday for the contest itself.
“So, we will make sure that they understand the process of the whole game, we decided to give them a test run to sharpen their skills. They are expected to cook by themselves, read the instruction and follow it to the later. “Someone will be invited to test the food and declare the result. The cooking class is about building their capacity to understand what they want to do during the main competition because they would be left to do the cooking themselves.
“The contest has the option of one registering as a team or as an individual. They are arranged in a very complimentary manner, but working individually.
“People that moved from online round to second round are 18. We have five teams and 13 individuals. We are interested in finding food lovers that are interested in making Korean foods.
“We are also looking at having Korean, Nigerian food fixture. A situation whereby they make food using both Korean and Nigerian ingredients” she said.
One of the contestants, Hauwa Ibrahim said she was attracted to the contest by her love for Korean Culture, noting it was really interesting to encounter Korean Culture.
Victor Mac-Adonai, the only male among the contestants said he developed interest on Korea food based on the specialty of their culture.
Kristen Chinemezu, a student of University of Abuja who paired with Adanna Ananaba as team said that about Korea was special making her to develop interest in their culture.
The following Korean cuisines were prepared, Gochujang-Jjigae: Jjigae were Korean stews that can be customized to one’s liking. There are many varieties typically made with meat, seafood or vegetables in a broth seasoned with gochujang (red chilli paste), doenjang (soy bean paste), ganjang (soy sauce) or saeu-jeot (salted and fermented shrimp). Jjigae is often served as a communal dish.
Another one was Dakgangjeong, it was also called ganjeong chikin. It was a crispy fried chicken dish glazed in a spicy sweet and sour sauce, that is very popular in Korea. Sometimes called Popcorn chicken. Dak means “chicken” in Korean, and gangjeong was a hangwa, a traditional Korean confectionery made from sticky rice flour, fried and coated with honey, seeds, or nuts. The coating can be made more sweet, spicy or mild.
