If I were his World Cup Chef: Hong Yong-Jo (North Korea)

This story is #12 of 32, in my "If I were their World Cup Chef" series. Each post honors one world football player from each of the 32 national teams at the 2010 World Cup in South Africa. As my muses, each inspires a recipe that I am privileged to offer as my gift ... to thank them for making the world more beautiful.

Hong Yong-Jo’s national team is half-ridiculed as the sacrificial lamb in the Group of Death. That is, in their first World Cup in 44 years, they share a little pod in the first round of matches with world football giants Brazil, Portugal, and Africa’s Ivory Coast.

North Korea (“short” for Democratic People’s Republic of Korea ~ PRK) is considered the most private and even mysterious of all 32 teams, to the press’s chagrin especially. Their manager is tight-lipped at best, and their country’s social culture almost seems to forbid emotion or emotional displays. Much of what is written about them is sadly, quite unkind.

In light of all that, I positively adored watching them play Brazil in their opening match. To begin, teammate Jong Tae-Se couldn’t help but emote, quite openly, while his anthem played. They not only held Brazil to 0-0 at halftime, they scored once in the second half and, were very emotional. Maybe the World Cup can bring out that kind of authentic best in everyone, and I love that that seemed to happen for PRK’s native sons.

I also love that their team is named Chollima which refers to a magical horse, like Pegasus. It seems like only good can come from that.

There is very little information available about my muse Hong Yong-Jo, but I do understand that he is the Golden Boy of the squad. He may not have World Cup experience but, unlike most of his teammates, he has played for teams outside of his country. Now playing in the Russian league, he has also played in Serbia and, he has five years’ experience with PRK’s national team. His experience with 2006 World Cup qualifiers especially, challenged him to compete alongside European teams, which gives him an edge now.

Small in stature, he plays close to the ground, perhaps similar to Argentina’s Lio Messi. Taller players have trouble interrupting his dribbling. He is said to be the one that will give Korean TV editors something they can use. His “hammer-blow strikes” are one way he distinguishes himself. He prefers to just kick rather than perform fancy footwork or tricks.

If I were his World Cup Chef, I would probably not be inclined to play tricks, either. I understand that all teams - or at least the vast majority of them - bring their own chefs to cook for the players with foods and ingredients from their countries, and PRK is no exception. Players need to consume foods that they are used to, and have eaten during training. I’d want to put something familiar before him, but still add my own signature.

Bibimbap is a popular Korean dish and was known as Goldongban when it was served only to royalty. It is made by mixing boiled rice with steamed vegetables, roasted beef, and a fried egg. Variations of the dish have colorful vegetables placed adjacent to each other for visual appeal, and chicken or seafood substituted for the beef (and, maybe no fried egg). Something royal certainly seems like that which all muses are worthy of ~ at least mine!

I’d twist up my own version with a Western influence, make it as beautiful to the eyes as possible, and have it be equally delicious in the stomach. When he tasted it, ideally my shy Korean muse could appreciate my heartfelt intention that went into the preparation ... the World Cup really is about one ball bringing the world together.

East-Meets-West Bibimbap, for Hong Yong-Jo

4 cups cooked wild&brown blended rice
1 cup finely chopped purple cabbage
1 cup finely chopped white cabbage
1 red bell pepper, cored, seeded, diced
1 yellow bell pepper, cored, seeded, diced
12 fresh spinach leaves, julienned
2 large carrots, peeled, diced
1 cup fresh yellow corn kernels
1 small jicama, peeled, diced
4 small roasted chicken breasts, boned, sliced
6 Tbsp white balsamic vinegar
1/3 cup extra-virgin olive oil
Freshly ground sea salt, black pepper

Place one cup rice in each of four soup-style bowls. Mix purple and white cabbage. Evenly distribute each variety of vegetables by placing in individual mounds to top rice; arrange colors to compliment each other as desired. Place slices of chicken breast on top of each serving. Whisk vinegar and oil in small bowl to emulsify, add salt and pepper to taste. Drizzle dressing over each bowl's contents to serve. Yields 4 servings.

Where to shop ~
for specialty ingredients and pantry staples, I love Monsieur Marcel
for produce, Farm Fresh and Farm Boy Produce
for breads, Thee's Continental Pastries, Monsieur Marcel, Breadworks
for fresh seafood, Bob Tusquellas Seafood Market
for meats, Huntington Meats, Marconda's Meats
for things hot, Light My Fire