Nine contestants have made it to the final round of the maiden Korea Food Contest.
They include: Adenike Mogbojuri (Ganjang Jjimdak), Francis A. Apona (Japchae), Mmadubueze C. Nkiruka (Dakbogkeumtang), Victor M. Ogagaoghene (Japchae and Vegan Japchae), Hauwa Ibrahim Nuhu (Kosai with Doenjang, Doenjang Goat Pepper Soup), Jibrin H. Sadiya (Nigerian Gojuchang Beef Stew), Patience V. Berepele (Gochujang Jjigae), Yahya Umar Bindir (Dakganjeong), and the pair Mamofede Tamarautarelayefa and Pearl C. Ogbalu (Ganjang Jjimdak).
Divided into two groups of nine each (18) in the second run, contestants were challenged to create fusion cuisine combining Korean and Nigerian ingredients with Jang (Korean sauce) as the base of the meal.
Ogbalu and Mamofede opted for ‘Gangjang Jjimdak’, a Korean braised chicken comprising ‘Gangjang’ (soy sauce) – adding ‘Stockfish’ and ‘Ugu’ leaves (pumpkin leaves) to achieve the fusion.
Halima Ibrahim made ‘Gochujang Jjigae’ (Korean Stew) – using ingredients such as palm oil, ‘Yaji’ and ground crayfish; while Hauwa Ibrahim Nuhu prepared three dishes – the main meal – ‘Doenjang Jjigae’, side dishes ‘Doenjang Akara’ and Kosai with Doenjang. For a fusion touch, she blended the Doenjang Jjigae with ‘goat meat pepper soup’, and added Doenjang in Akara (bean paste) with a side dip of sesame oil, sesame seed and ‘Yaji’.
Patience Berepele’s ‘Gochujang Jjigae’ (Korean stew) made with soy sauce, sesame oil, infused Nigerian ‘Nchuanwu’ (Scent leaves) and ground crayfish, and served with boiled white yam; Yahya Bindir’s ‘Dakgangjeon’ is mixed with ‘Yaji’ pepper.
Winners of the second round will battle it out at the finale scheduled to hold August 31, 2024, where the top three winners will walk with N1 million, N700,000 and N400,000 cash prizes respectively.
Organized by the Korea Culture Center Nigeria (KCCN), Korea Food Contest is aimed promoting Hansik (Korean cuisine), engendering cultural exchanges, and strengthening cultural relations between Korea and Nigeria through fusion cuisine.
