Side dishes are an integral part of Korean cuisine, offering a diverse range of flavors and textures. They are often served alongside the main course, providing a complementary and flavorful experience. The contestants are facing a unique challenge: to create a side dish that is both visually appealing and delicious. They must consider factors like color, texture, and aroma, all while adhering to the contest’s specific rules and regulations.

The contestants are divided into two main groups: those who are re-featuring their previous dishes and those who are trying out new dishes. The re-featuring group is comprised of contestants who have already participated in the previous tester class and are familiar with the process. They are confident in their ability to present a refined and polished version of their dishes. The new dish group is comprised of contestants who are less experienced and are still figuring out their approach to the competition. They are exploring different ingredients and techniques, and are still in the process of developing their dishes.

Apona, known for his culinary skills, presented a three-course meal featuring a starter, main course, and dessert. Ogagaoghene, a young chef, showcased his culinary prowess with a four-course meal, including a starter, main course, dessert, and a unique ‘Okra and Coconut’ soup. The competition was judged by renowned chefs, including Michelin-starred chef, Alain Ducasse. The judges were impressed by the creativity and originality of the dishes, as well as the high quality of ingredients used.

Pwavi, a renowned chef and culinary expert, emphasizes the importance of time management in competitive cooking. He suggests that contestants should prioritize prepping and stir-frying techniques to maximize their time during the final hour. Pwavi’s approach is based on the principle of “prepping first, stir-frying later.” This strategy allows contestants to complete the most time-consuming tasks early in the competition, freeing up valuable time for the final hour.