AH so you think it's all over. You've stocked up your fridge and freezer with enough pizza and ready meals to see you through the forthcoming footie fest without having to lift a frying pan or a potato peeler.

But if you really want immerse yourself in the World Cup, you should widen your culinary horizons and sample some fare from host nations, South Korea and Japan. We've rustled up two tasty recipes for you to try at home...

Ebi Tempura

This recipe is from Jonathan Ward, chef at Buzz Sushi Bar, Swinegate, York, which specialises in Japanese cuisine

Ingredients

Tempura batter:

1 egg yolk

200ml iced water

100g plain flour

Filling:

6 king prawns

2 thin slices of sweet potato

2 thin slices of courgette

2 rings of onion

2 slices of pepper

Dip:

100ml of olive oil

pinch of salt and pepper

1 chilli deseeded and sliced

lime juice and zest

chopped fresh coriander

Method

1. Mix egg yolk with iced water in bowl and add flour. Mix lightly and keep very cold until use.

2. Pre-heat deep-fat fryer to 165-170C

3. Dip prawns and veg in batter and fry for 4-5 minutes. Cook in batches if needed.

4. Drain on kitchen paper and serve with dip, which is made by combining all ingredients and allowing to marinade in fridge for one hour.

Boolgogi Barbecued Beef

This is one of the best-known Korean dishes. A Boolgogi is a grill over charcoal, which is often used at the table. You can use an ordinary grill, cooker-top grill pan or traditional barbecue to get the same results. For more Korean recipes, visit the website: www.kimchee.com

Ingredients

(serves 4)

lb (225g) beef ribeye steak

roasted sesame seeds

finely chopped green onion

vegetables to your taste (onion, green pepper, green onion, aubergine or pumpkin slices)

Marinade:

(makes 4 cups)

medium apple, quartered and sliced

1oz (30g) ginger root, thinly sliced

1oz (30g) garlic, thinly sliced

2 cups soy sauce

cup cooking wine

cup water

Method:

1. Make a sauce by mixing all ingredients of marinade. Cook over high heat. Bring to a boil and reduce heat then cook 15 minutes. Reduce heat again and simmer additional 15 minutes, let stand to cool overnight.

2. When ready to use, strain the mixture and add roasted sesame seeds and chopped green onion. Mix.

3. Cut beef into bite size pieces.

4. Rub sauce into beef with finger tips. Let the meat marinate for at least one hour.

5. Heat the Boolgogi grill over a charcoal fire. Then barbecue the beef. Serve immediately.

Barbecue tips

- Preheat grill well, then put the meat on.Turn when one side is done. Never turn again, the meat loses its flavour and gets tough.

- It is recommended to grill vegetables.

- Cut green peppers lengthways into halves or quarters.

- Slice green onion diagonally. Cut pumpkin, garlic and carrot into 1/8-inch (0.3 cm) slices.

- Cooking the beef to the medium-rare stage over charcoal brings out the best flavour of the meat.

Updated: 08:44 Saturday, May 25, 2002