Gochujang-Glazed Bangers with Kimchi Butter Mash

Method

1. Melt the butter for the gravy in a 18 cm saucepan over medium heat, add the sliced onion and cook for 14 min, stirring every few minutes, until soft and golden brown. Add a splash of water if it starts to stick. Start the potatoes while the onion cooks.

   Add in this stepButter (for the gravy) 15 gOnion, thinly sliced 1

   medium heat

2. Peel the potatoes and cut them into even 4 cm chunks. Put them in a 18 cm pot, cover with cold water by 2 cm and add the salt. Bring to the boil over high heat, then simmer over medium heat for 20 min in total, until a knife slides in easily.

   Add in this stepFloury potatoes 500 gSalt (for the cooking water) 1 tsp

   high heat→medium heat

3. Heat the oil in a 24 cm frying pan over medium heat and cook the sausages for 16 min, turning every 2–3 minutes, until browned and cooked through (72 °C in the centre, no pink). Mix half the gochujang with the honey. Turn the heat down to low heat, spoon the glaze over the sausages and roll them in it for 1 min 30 sec, until sticky and shiny. Watch closely: the sugar in the glaze burns fast. Keep them warm on a plate.

   Add in this stepVegetable oil 1 tspPork sausages 4Gochujang (Korean chilli paste) 2 tspHoney 2 tsp

   medium heat→low heat

4. Stir the flour into the onion and cook for 1 minute. Add the hot stock gradually, stirring to avoid lumps, then stir in the rest of the gochujang and the soy sauce. Simmer over medium heat for 5 min, until the gravy coats the back of a spoon. Taste: it should be savoury with a gentle heat.

   Add in this stepPlain flour 2 tspHot beef stock 250 mlGochujang (Korean chilli paste) 2 tspSoy sauce 1 tsp

   medium heat

5. Drain the potatoes in a colander. Melt the butter for the mash in the empty pot over medium heat, add the kimchi and fry for 2 min, until it sizzles and the edges start to caramelise. Tip the potatoes back in, mash them into the kimchi, then beat in the warm milk and sesame oil. Add salt only after tasting, as kimchi is already salty.

   Add in this stepButter (for the mash) 35 gWell-fermented kimchi, chopped 80 gMilk, warmed 80 mlToasted sesame oil 1 tspSalt (for the mash) to taste

   medium heat

6. Pile the kimchi mash on plates, top with the glazed sausages and pour over the gochujang gravy. Scatter with spring onion and sesame seeds.

   Add in this stepSpring onion, finely sliced 1Toasted sesame seeds 1 tsp