Kimchi Colcannon with Gochujang Butter (Irish × Korean)

Method

1. Peel the potatoes, cut them into even 4 cm chunks and put them in a 18 cm pot. Cover with cold water by 2 cm and add the salt.

   Add in this stepPotatoes 500 gSalt (for the cooking water) 1½ tsp

2. Bring to the boil over high heat, then turn down to medium heat and simmer for 17 min, until a knife slides in easily.

   high heat→medium heat

3. Meanwhile, lightly squeeze the juice out of the kimchi and chop it into 1 cm pieces. Thinly slice the spring onions and set about a third aside for garnish. Melt the butter in a 22 cm pan, add the kimchi and the rest of the spring onions and fry over medium heat for 5 min, until the kimchi edges turn lightly golden and its sourness mellows.

   Add in this stepWell-fermented napa cabbage kimchi 120 gButter, softened 14 gSpring onions 1.4

   medium heat

4. In a small bowl, mash the soft butter with the gochujang and honey until smooth: this is your gochujang butter.

   Add in this stepButter, softened 14 gGochujang (Korean chilli paste) 1 tspHoney 1 tsp

5. Warm the milk in a small pan over medium-low heat for 2 min, until steaming. Don't let it boil.

   Add in this stepWhole milk 100 ml

   medium-low heat

6. Drain the potatoes, return them to the empty pot and shake over low heat for 1 min to dry them out. Off the heat, add the butter and sesame oil and mash until smooth, then beat in the warm milk a little at a time and fold in the fried kimchi. Kimchi is already salty, so taste before adding salt.

   Add in this stepButter, softened 18 gToasted sesame oil 1 tspSalt to taste

   low heat

7. Spoon into bowls, make a well in the middle and drop in the gochujang butter, then scatter with the reserved spring onions and sesame seeds. Swirl the melting butter through as you eat.

   Add in this stepSpring onions 0.6Toasted sesame seeds 1 tsp