Contrary to the first three sessions which featured professional chefs, this first out of four classes held within the week, comprised more of food lovers who are keen on participating in the competition.
Several discovered the contest via their Instagram accounts set to signal notifications of KCCN activities. They are motivated by their love of food and Korean Popular Culture including K-drama and K-Pop, to apply for the cooking classes organized by the Korea Culture Center Nigeria (KCCN) for professional chefs prior to the competition.
The menu of the day, Bibimbap (rice mixed with vegetables) and Dakbokkeumtang (braised spicy chicken), which are anchored around two main fermented soy sauces – Kookganjang (Light Soy Sauce), Jinganjang (Thick Soy Sauce) and Gochujang (Chili Pepper Paste), gave the participants an idea of what is expected of them at the competition themed: Korea Cuisine Based On Traditional Jang (Fermented Sauce) Culture.
