Kimchi Bulgogi Lasagna

Method

1. Mix the beef with the soy sauce, sugar, half the garlic and the sesame oil and leave it to marinate while you prep. Finely chop the onion. Squeeze the kimchi lightly over a bowl to save its juice, then chop it into 1 cm pieces.

   Add in this stepGround beef 200 gSoy sauce 4 tspSugar 2 tspMinced garlic 1 tspToasted sesame oil 1 tsp

2. Heat the oil in a 24 cm frying pan over medium-high heat and cook the onion and remaining garlic for 2 minutes. Add the marinated beef and cook for 6 min, breaking it up, until browned and the juices have almost evaporated.

   Add in this stepCooking oil 1 tbspOnion 80 gMinced garlic 1 tsp

   medium-high heat

3. Add the kimchi and stir-fry over medium heat for 3 min, until it softens and smells toasty. Stir in the gochujang, passata, water and the saved kimchi juice, then lower to medium-low heat and simmer for 12 min, stirring now and then, until thick enough that a spoon drawn through leaves a trail. Taste: if it is very spicy, add a pinch of sugar.

   Add in this stepWell-fermented cabbage kimchi 100 gGochujang (Korean chili paste) 1 tbspTomato passata 160 gWater 50 ml

   medium heat→medium-low heat

4. Make the béchamel: melt the butter in a 16 cm saucepan over medium-low heat, stir in the flour for 1 minute, then gradually whisk in the milk and cook for 6 min, whisking, until it coats a spoon. Season with the salt. Preheat the oven to 200°C.

   Add in this stepButter 25 gAll-purpose flour 25 gMilk 320 mlSalt (for the béchamel) 1 pinch

   medium-low heat

5. Bring a large pot of water to a boil over high heat, add the coarse salt and cook the lasagna sheets a few at a time for 5 min, until bendy but still firm. Cool them in cold water and lay them flat on a clean towel. Work in 2 batch(es).

   Add in this stepCoarse salt (for the pasta water) 1 tbspDried lasagna sheets 6

   high heat

6. Spread a little béchamel over the bottom of a 15×20 cm baking dish. Layer pasta, kimchi-bulgogi sauce, béchamel and a handful of mozzarella, and repeat to make 3 layers. Finish with pasta, the remaining béchamel, the rest of the mozzarella and the Parmesan.

   Add in this stepShredded mozzarella 120 gGrated Parmesan 20 g

7. Bake in the oven at 200°C for 25 min, until the cheese has melted and is spotted golden brown. Rest for 10 min, then scatter over the sliced scallion and sesame seeds before cutting.

   Add in this stepScallion 1Toasted sesame seeds 1 tsp

   oven