Kimchi Bulgogi Kumpir (Turkish × Korean)

Method

1. Preheat the oven to 200 °C. Scrub the potatoes, dry them completely, prick each 6 to 8 times with a fork, rub with a thin coat of oil and sprinkle all over with coarse salt.

   Add in this stepLarge floury baking potatoes (about 350 g each) 2Neutral oil (for the potatoes) 1 tspCoarse salt ½ tsp

   oven

2. Put the potatoes straight onto the middle rack (with a tray below for drips) and bake for 1 h, until the skin is crisp and a skewer slides into the centre with no resistance.

3. While they bake, mix the minced beef with the soy sauce, brown sugar, garlic and sesame oil, squeezing it through your fingers, and leave to marinate for 15 min.

   Add in this stepMinced beef 160 gSoy sauce 4 tspLight brown sugar 2 tspGarlic cloves, minced 2Toasted sesame oil 1 tsp

4. Heat the frying oil in a 22 cm frying pan over medium-high heat, add the beef and cook for 5 min, breaking it into small pieces with a spatula, until no pink remains, the liquid has cooked off and the edges look slightly caramelised.

   Add in this stepNeutral oil (for frying) 1 tsp

   medium-high heat

5. Cut the kimchi into 1 cm pieces. Push the beef to one side of the pan and fry the kimchi in the empty space over medium heat for 2 min, until its edges turn slightly translucent and it smells toasty, then mix it with the beef.

   Add in this stepWell-fermented cabbage kimchi 80 g

   medium heat

6. Stir the gochujang and mayonnaise together until smooth, and finely slice the spring onions. Spoon the gochujang mayo into a food bag and snip off a corner to make piping easy.

   Add in this stepGochujang (Korean chilli paste) 2 tspMayonnaise 3 tbsp

7. Hold each baked potato with an oven glove or tea towel and cut a long slit along the top without cutting through the bottom. Push the ends together to open it, add the butter and salt and mash the flesh with a fork, then add the mozzarella and stir hard until stretchy.

   Add in this stepButter, softened 30 gSalt 1 pinchMozzarella, grated 100 g

8. Pile on the kimchi bulgogi, scatter over the sweetcorn, zigzag with gochujang mayo, sprinkle with spring onions and sesame seeds and serve hot.

   Add in this stepSweetcorn (tinned, drained) 60 gSpring onions 1Toasted sesame seeds 1 tsp