This Korean Gratin leans on soy and sesame to do the heavy lifting. We sear the Pork for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the soy and sesame elements, and pat the pork dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the pork. Sear in a hot pan without crowding until a deep golden crust forms, then rest briefly.
Stir in the gochujang and the rest of the soy and sesame flavours, letting them cook out for a minute until fragrant.
Add the kale along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped scallion and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Korean
Members
The kind of Korean plate you make on repeat. gochujang and honey, a proper char, and a finish...
Korean This Korean Hash leans on garlic and scallion to do the heavy lifting. We char the Cod for real...
Korean A fiery take on Turkey Crumble, built on soy and sesame and finished the way we like it. Ready...
Korean
Members
The kind of Korean plate you make on repeat. kimchi, a proper sear, and a finish of fresh herbs.