On August 15, seven Nigerian youths demonstrated their Korean cooking skills in Abuja, preparing five traditional Korean dishes. The event, organized by the Korean Cultural Centre in Nigeria, aimed to prepare participants for the second round of a competition scheduled for August 16 and 17.
The dishes featured included Ganjang Jjimdak (Andong Jjimdax), Bibimyeon, Gochujang Jjigae, Tteokbokki, and Japchea. Participants expressed excitement about the opportunity to showcase their skills and gain insight into Korean cuisine. They noted the importance of time management and preparation in their culinary practice.
Ms. Pearl Ogbalu, who prepared Ganjang Jjimdak, mentioned the challenge of ensuring the dish met taste expectations, while Ms. Julia Anams enjoyed preparing Gochujang Jjigae and highlighted her extensive experience with Korean culture. Ms. Esther Raymond found preparing Bibimyeon straightforward and rewarding, and Ms. Cynthia Mmadubueze was pleased with her experience making Tteokbokki.
Habiba Yakubu from KCCN emphasized the importance of understanding Korean cooking techniques and time management, encouraging participants to integrate both Nigerian and Korean ingredients in their creations.
