World Cup Bento Team Diet: Chicken for Lunch, Beef for Dinner

Two Chefs Accompanying the World Cup for 4 Consecutive Years Serve Korean Cuisine
Pork Ban Prevents Import... Difficult to Remove Odor Without Alcohol Use

Wearing face shields, 'Captain' Son Heung-min and other players of the national football team are listening to coach Paulo Bento at the Al Egla training ground in Doha, Qatar, on the morning of the 16th (local time). Photo by Yonhap News

[Asia Economy Reporter Kim Jung-wan] Qatar, the host country of the 2022 FIFA World Cup, is an Islamic nation that strictly prohibits the consumption of pork. Not only is it forbidden to eat, but it is also a banned item from being brought into the country.

Accordingly, the Korean national team is replenishing their energy with meals using other types of meat. According to the meal plan for the team from the 14th to the 19th, released by the Korea Football Association on the 17th, chicken, beef, and duck are served as the main meats. Especially, chicken is always served at lunch, and beef is always included at dinner.

Kim Hyung-chae (49), the head chef who has been responsible for the national team’s meals for four consecutive World Cups since the 2010 South Africa World Cup, told the Korea Football Association, "Players don’t particularly prefer special menus; these days, since they manage their health and diet well, we prepare meals so they can consume a balanced diet." He added, "Since dinner is a 'jeongol culture' (hot pot style), we try to make it enjoyable to eat at the table by introducing some variety and paying close attention."

Chef Shin Dong-il (39) said, "Players prefer Korean food the most. We also checked the dishes served in previous tournaments and the players’ preferences." He added, "We verify what the hotel provides to ensure players get balanced nutrition." He also mentioned, "Since we cannot use alcohol in cooking, it’s a bit challenging to eliminate unpleasant odors. After COVID-19, it has been difficult to procure vegetables and meat, which has been a struggle."

Chef Kim said, "The hotel kitchen is small and very sensitive to temperature." He added, "We are paying close attention to hygiene and ingredient management with the hotel, and the hotel is actively supporting us well." He also expressed encouragement, saying, "It would be great to aim even higher, but I hope the players build good memories and enjoy their achievements in good health." Chef Shin also said, "There have been joys and sorrows over the past four years, but I hope they do their best so they have no regrets."