Opinion – Nação Barbecue: Korean and Japanese skewers open series of recipes inspired by the World Cup


In a cup rhythm and heading to Hexa, starting this week I will bring themed recipes. While Zagallo is fond of the number 13, Vanderlei Luxemburgo had his consulting medium, and Cuca never lets go of his purple pants, my superstition is to make meat with the flavor of the places where Brazil was champion.

And since we are five, get ready for a trip around the world in the form of a barbecue! Everything to bring luck to our team.

I start with South Korea and Japan, which hosted the 2002 edition

For ingredients you can’t find anywhere else, look for stores specializing in oriental foods.

And I want to know if you have your superstition for cup games — let me know in the comments.

korean spicy kebabs


1 tablespoon ketchup

1 teaspoon toasted sesame oil

½ tablespoon of honey

1 clove of garlic squeezed

2 tablespoons gochujang (Korean chili paste)

500g boneless, skinless chicken thighs, cut into cubes

1 bunch of green onions cut into 2 cm

Salt and black pepper to taste


In a medium bowl, combine ketchup, water, sesame oil, honey, garlic, black pepper and gochujang, chicken and mix.

Refrigerate for 30 minutes.

Assemble the skewers, interspersing the chicken and the chive stalks.

Take to grill for 7 minutes each side until golden.

Kushiyaki (vegetable skewer)


3 tablespoons cooking sake

1 tablespoon of water

1 small crushed garlic clove

1 teaspoon of salt

1 tablespoon shoyu

1 tray shitake mushroom, cut in half

1 small zucchini, thickly sliced ​​and halved

1 small eggplant, thickly sliced ​​and halved

1 bunch of green onions cut into 2 cm


In a large bowl, combine the sake, water, garlic and salt and mix. Add the mushroom, zucchini, eggplant and set aside for 2 hours in the fridge.

Mount the skewers interspersing mushroom, zucchini and eggplant with the green onion stalk.

Take to grill for 7 minutes each side until golden.

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