Originally written as part of the World Cup 2014 cooking project.
Football:
Arguably the most successful football team in Asia, the Korean Republic (or South Korea) has now made it 8 consecutive World Cup appearances. Their most notable heroics was in 2002 when they went on an amazing run only coming short in the semi-finals to a single goal from Germany’s Michael Ballack. I will never forget the sea of red that supported the team during that World Cup, which was co-hosted by Japan and Korea, especially in that quarter-final in which they knocked out the fancied Spain on penalties. This time round they are ranked 2nd lowest in the tournament, but this ranking does hide the fact that they can be a very dangerous team. Look out for the emerging players Son Heungmin and Koo Jacheol, and their captain Bolton Wanderers’ Lee Chungyong.
Just as a note, I have always loved reading out the Korean team, ever since having a Panini sticker book during the 1986 World Cup Finals in Mexico; it’s like reading poetry as each line flows in to the next, more often than not in rhyme.
The Dish:
Before I was heavily in to food and cooking I lived in London, in the midst of a South Korean community, and shamefully I have to say I never ate out once at a Korean restaurant. But in recent years I have been enlightened and adore it as one of my favourite Asian cuisines. I wanted to make some Kimchi to go with this dish but alas time has determined otherwise; although, I do have some fermenting right now. Kimchi, for those unaware, is to Koreans what Messi is to scoring goals – it’s a love affair. In fact Kimichi can almost be classed as a food group itself, it being common to serve it with breakfast, lunch and dinner. In summary, it is made of fermented cabbage seasoned with other ingredients, such as radishes and carrots. It’s a must to try it.
So, the World Cup dish for the Korean republic? I just happened to be eating in a Korean restaurant the other day and straight away I was inspired to make this dish, bulgogi. The tender beef marinated in salty and sweet fruity flavours and then sizzling in a cast iron dish was magic and I thought that is just what the World Cup is asking for. I have served it in a lettuce leaf and garnished it with toasted pine nuts and white sesame seeds, and a garlic chilli sauce.
