Kimchi and Pork Belly Bratkartoffeln (German × Korean)

Method

1. Scrub the potatoes and put them, skins on, in a 18 cm pot with cold water to cover by 2 cm. Bring to the boil over high heat, turn down to medium heat and simmer for 18 min, until a knife goes in with slight resistance.

   Add in this stepWaxy potatoes 400 g

   high heat→medium heat

2. Let them steam dry, peel while warm, cool completely for at least 1 h and cut into 5 mm slices. Meanwhile, cut the pork belly into 1 cm strips, slice the onion, chop the kimchi into 2 cm pieces and lightly squeeze out the juice (keep 1 to 2 tablespoons of it). Slice the spring onions.

3. Spread the pork belly in a dry 28 cm pan over medium heat. Once the fat runs and the edges turn golden, add the onion and cook together, 7 min in total, until the pork is crisp and the onion soft. Lift out the pork and onion onto a plate, leaving the fat in the pan.

   Add in this stepPork belly, thinly sliced 120 gOnion, thinly sliced ½

   medium heat

4. Frying pan: 28 cm. Add the oil to the pork fat, heat over medium-high heat and lay the potatoes in a single layer (if '×2', in two batches with half the oil each). Leave untouched for 6 min to form a golden base, then turn and fry for 4 min more.

   Add in this stepNeutral vegetable oil 1½ tbsp

   medium-high heat

5. Bring all the potatoes back into the pan with the pork and onion. Add the kimchi, the reserved kimchi juice, the soy sauce, gochugaru and butter, and stir-fry over medium heat for 3 min, until the edges of the kimchi caramelise slightly and the potatoes are coated red.

   Add in this stepWell-fermented napa cabbage kimchi 120 gSoy sauce 1 tspKorean chilli flakes (gochugaru) ½ tspButter 1 tbsp

   medium heat

6. Turn off the heat, drizzle with sesame oil and toss with the spring onions and sesame seeds. Taste and add a little more soy sauce if needed. A fried egg on top is a great addition.

   Add in this stepToasted sesame oil 1 tspSpring onions, thinly sliced 1Toasted sesame seeds 1 tsp