Kimchi Bánh Xèo with Pork Belly and Gochujang Dipping Sauce

Method

1. Whisk the rice flour, turmeric and salt with the coconut milk, water and kimchi juice until smooth and as thin as milk. Let the batter rest for 30 min. The kimchi juice adds a gentle tang and a warm orange tint.

   Add in this stepRice flour (not glutinous) 120 gGround turmeric ½ tspSalt (for the batter) 1 pinchCoconut milk 100 mlWater (for the batter) 180 mlKimchi juice 40 ml

2. Make the gochujang nước chấm: whisk the gochujang and sugar into the water until smooth, then add the fish sauce, lime juice and sesame oil and sprinkle with sesame seeds. It should be sweet, tangy and mildly spicy.

   Add in this stepGochujang (Korean chilli paste) 1 tbspSugar (for the dipping sauce) 1 tbspWarm water (for the dipping sauce) 60 mlFish sauce (for the dipping sauce) 1 tbspFresh lime juice 1 tbspToasted sesame oil 1 tspToasted sesame seeds 1 tsp

3. Cut the pork belly into slices 3 mm thick and 4 cm long. Lightly squeeze the kimchi and chop it into 1 cm pieces; cut the spring onions into 3 cm lengths. Heat a 24 cm pan on medium-high heat with some of the oil and stir-fry the pork for 4 min, until the fat is golden and the meat cooked through. Add the kimchi and stir-fry for 2 more minutes, until it smells toasty, then add the spring onions and set aside.

   Add in this stepPork belly 160 gWell-fermented cabbage kimchi 140 gSpring onions (scallions) 2Neutral oil ¾ tbsp

   medium-high heat

4. Make 4 crêpes: stir the batter, then heat a 26 cm non-stick pan on medium-high heat with about 1 teaspoon of oil until shimmering. Add one portion of the kimchi-pork filling, pour in a ladle of batter (about 100 ml) and swirl at once into a thin layer. Add sprouts to one half, cover and cook for 2 min. Uncover, drizzle oil around the edge, lower to medium heat and cook for 3 min, until the underside is deep golden and crisp. Fold and slide out. Stand back when the batter hits the oil, as it spits.

   Add in this stepNeutral oil 2¾ tbspMung bean sprouts 80 g

   medium-high heat→medium heat

5. Serve straight away. Wrap pieces of crêpe in a perilla leaf or lettuce, Korean ssam-style, and dip into the gochujang nước chấm.

   Add in this stepPerilla leaves 12Soft lettuce leaves 80 g