If I were his World Cup Chef: Park Ji-Sung (South Korea)

This story is #22 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 (even after the 2010 World Cup has ended).

When it comes to cleverly wrapping food twists around the World Cup, it's better late than never for my last 11 muses to get the time, attention, and the inspired recipe they deserve.

South Korea surprised fans in the tournament, with captain Park Ji-Sung having played a significant role in their advancement to the rounds of 16. Uruguay admitted that Korea has come far as a football nation, and felt that its team fought hard for their victory that eliminated Korea.

At 29, Park may have played in his third and final World Cup, but he knows what this 2010 call has meant to his country. By now he is one of the highest-profile Asian players to enjoy grand international success. Everyone from his national coach to rabid local fans who weathered bitter weather to come outdoors and watch matches on big screen TVs, believes that their national team's future looks brighter than it ever has.

His own professional career has certainly been an inspiration to Korea's native sons. He is considered a tireless midfielder and is nicknamed a double-hearted oxygen tank, as he seems to never stop running. He began playing in neighboring Japan, then transferred to the Netherlands. Five years ago he made a spectacular landing at Manchester United. With England's Premier club his important firsts as an Asian player include the opportunity to have once captained the team, and to play in a Champions League final. He was the first Korean player to win the UEFA Champions League, in 2008.

Already considered by many to be one of Korea's legendary athletes, he is known and respected as being very polite, kind, and the passionate heart of Manchester United by fans, staff, and especially teammates. He also speaks English quite well.

I loved finding food notes while discovering the one-and-only documentary about the personal Park. As a youngster he was thought to be too small to be a good athlete. His mother said, We thought in the least we'd be able to feed him all the meat we could, so his father quit his job and became a butcher. We never sold the best quality meat, it all went to Ji-sung. Another note indicated that he caught and ate frogs to get bigger.

If I were his World Cup Chef, I'd nix preparing (legs of) frog ~ not my strong suit anyway. Beef is regarded as the most prized of all meats in Korea. I'd revisit that best quality level once reserved for him, just so he'd know how special he continues to be.

My savory Korean-style-glazed steak sliders would be delicious ~ and fun ~ served up alongside multi-colored oven-baked fries since in England, chips can go with everything. The East-meets- West that I used for his DPK counterpart would be my theme again.

My pure intention would still be to make the world smaller, by bringing internationals to the table around something incredibly delicious.

East-meets-West Steak Sliders and Fries, for Park Ji-Sung

1 lb. mixed purple/red/Yukon gold potatoes, scrubbed, sliced for steak fries, patted dry
Vegetable oil
Asian spice rub (i.e., NoMU) or sea salt

1 Tbsp sesame oil
1 tsp grated fresh ginger
1 clove garlic, crushed
1/2 cup pure maple syrup
1/2 cup soy sauce
1/3 cup chopped scallions

2 lbs high-quality (boneless) Spencer steak
Asian (ideally Korean) spice rub, i.e., NoMU
Extra-virgin olive oil
White cabbage, shredded
Bakery-fresh miniature sandwich/dinner rolls

Preheat oven to 475F. Line baking sheet with foil, and coat lightly with cooking spray. Toss potato pieces lightly with vegetable oil and spice rub or salt, transfer to baking sheet, in single layer. Bake for 25 minutes, until lightly browned.

In saucepan over medium flame, heat sesame oil. Cook ginger and garlic for 30 seconds, add syrup and soy sauce. Cook until reduced and thickened to a glaze, about 15 minutes. Stir in scallions.

Prepare grill for medium-high heat. Rub steaks with spice rub and a little olive oil. Grill about 6-8 minutes on each side, or until desired doneness. Slice steak on the diagonal into small pieces.

Serve sliders by placing shredded cabbage on rolls, top with meat pieces, spoon glaze over. Enjoy with oven fries on the side.

Yields 4 servings.