Gochujang Chimichurri Choripán with Buttered Kimchi (Argentine × Korean)

Method

1. Gochujang chimichurri: finely chop the parsley, spring onions and garlic and put them in a bowl. Add the gochujang, gochugaru, rice vinegar and sesame oil and stir until the gochujang dissolves, then stir in the vegetable oil.

   Add in this stepFlat-leaf parsley 15 gSpring onions 1Garlic cloves 1Gochujang (Korean chilli paste) 2 tspGochugaru (Korean chilli flakes) ½ tspRice vinegar 2 tspToasted sesame oil 1 tspVegetable oil 3 tbsp

2. Squeeze the kimchi firmly to remove its juice and chop it. Melt the butter in a 20 cm frying pan, add the kimchi and sugar and cook on medium heat for 4 min, until the edges turn lightly caramelised, then set aside. Its sourness mellows and its sweetness comes through.

   Add in this stepWell-fermented cabbage kimchi 80 gButter 10 gSugar ½ tsp

   medium heat

3. Wipe the pan, then heat a 24 cm grill pan or frying pan on medium heat and cook the chorizos whole for 12 min, rolling them every 2 to 3 minutes. Don't prick them.

   Add in this stepFresh chorizo (about 120 g each) 2

   medium heat

4. Butterfly the chorizos and cook them cut side down on medium-high heat for 2 min more, until crisp. There should be no pink inside.

   medium-high heat

5. Split the bread and toast the cut sides in the same pan for 1 min, so they pick up the sausage fat.

   Add in this stepBaguette, 15 cm piece 2

6. Line the bread with kimchi, add the chorizo, spoon over plenty of gochujang chimichurri and sprinkle with sesame seeds.

   Add in this stepToasted sesame seeds 1 tsp