Nigerians Share Personal Stories Making Hansik Ahead of the Korean Food Content In March

Nigerians have shared both silly and significant stories about their experiences making Korean food ahead of the Hansik Contest in March.

The occasion arose during the first Hansik Cooking Class of the Korea Culture Centre Nigeria (KCCN) for the year, during which the nine participants were taught to make Tteokguk (Korean Rice Cake).

Discussions about the chewiness of the Tteokguk, which is complemented by a delicious broth, turned to the participants’ experiences making Korean (Hansik) food. For some, it was significant, for others it was silly. But in general, fun.

Hansik Cooking Class Instructor, Sharon Babale Pwavi, said it was an adventure of the palate, one where she gets to try a new way of cooking and eating and diversify her food pantry. Conversely, it’s put her off spicy food, which is a mainstay of many Nigerian dishes.

“It makes for an interesting palate, where one can enjoy two widely different cuisines – the Korean and Nigerian dishes, and see how that diversifies my food pantry. The funny thing is that I am now having challenges eating pepper, because Nigerian dishes can be very peppery. So, I find myself often exclaiming, “Oh Lord! This dish is quite peppery. It’s interesting how one can have these different experiences by virtue of how much cultural exposure they have.”

At the opposite end of the spectrum is Evelyn Eneh. Although a Korean culture enthusiast and a Hansik lover, she is sticking to her Nigerian palate. “I am a Nigerian. Of course, I prefer spicy and flavorful food. But for me, it’s the curiosity of making something new. I am more enthusiastic about the ingredients, the cooking process and the food itself.”

No joke, Eneh experiments by incorporating Korean ingredients into the typical Nigerian dishes. “I use the gochugaro to make Jollof rice. I also use Gochujang, sesame oil and soy sauce to make Nigerian food at home. And it turns out great. You should try it sometime.”

Occupied by her post-graduate studies, Eneh, who made it to the finale of the second Hansik Contest last year, won’t be participating this year. Emmanuel Okwuegbulem will, though. As the only male in the class, Okwuegbulem is blessed among the women and isn’t intimidated. So far, he has chosen the Hansik dish Japchae for the preliminary level of the competition, which is virtual and ongoing.

“I have settled on Japchae, and I am still in the process of acquiring the Jang (a type of Korean sauce). I am practising at home.”

While new converts to Korean culture, Queen Esther Maxi and Oyebode Faridat Oyedamola are staying out of the competition, Oyedamola already has her own silly experience around Hansik to tell. “At the first Hansik Cooking Class I attended, we made Kimchi. It was nice and tasty. But the aroma, in particular, the garlic, was strong. I had issues with my sister about that. She liked the Kimchi, but the garlic, she said, was disrupting the dynamics of her kitchen and fridge. I had to enclose the Kimchi in layers of containers to mask the smell. But I loved Kimchi and would like to try it again.”

The above illustrates the importance of cultural exchange activities, as they allow people to share their experiences with the cultures they come into contact with. Before the maiden edition of the Hansik Contest in 2024, KCCN hosted several intensive Hansik cooking classes for Nigerians on how to make Korean food, especially Jang-based cuisines. By the second edition, the preparatory classes were reduced, and today, it’s down to one.

Pwavi attributes this to the centre’s monthly Hansik Cooking class and the contest’s increasing popularity among Nigerians.

“It really looks like our monthly classes are beginning to yield results. By the second competition, we noticed a level of proficiency amongst K-food lovers. We have seen a lot of diversity and experience. We are honouring that proficiency by ensuring the competition is even fairer.

The Preliminary level of the 2026 Hansik Contest runs from February through the first week of March. Participants whose dishes scale through the virtual process will compete in the finale scheduled for March 28.