Gochujang Rosé Lasagna Soup

Method

1. Heat the oil in a 22 cm pot, add the minced pork and fry over medium-high heat for 6 min, breaking it up, until no pink remains and the edges are golden.

   Add in this stepCooking oil 1 tbspMinced pork 200 g

   medium-high heat

2. Add the chopped onion and garlic and cook over medium heat for 3 min, until the onion is translucent.

   Add in this stepOnion 1Garlic (cloves) 3

   medium heat

3. Turn down to medium-low heat, add the gochujang, gochugaru and tomato paste and fry for 1 min 30 sec. Gochujang burns easily, so keep stirring and move on as soon as the oil turns red and smells toasty.

   Add in this stepGochujang (Korean chili paste) 1½ tbspGochugaru (Korean chili flakes) 1 tspTomato paste 1 tbsp

   medium-low heat

4. Add the tomatoes, stock, soy sauce and sugar and stir to dissolve the paste. Bring to a boil over high heat for 5 min, then turn down to medium-low heat and simmer for 10 min.

   Add in this stepCanned crushed tomatoes 300 gChicken stock 550 mlSoy sauce 2 tspSugar 1 tsp

   medium-low heat→high heat

5. Break each lasagne sheet by hand into 4 to 5 pieces, add them and cook over medium heat for 10 min, stirring often. It is done when the pasta is soft but still has some bite.

   Add in this stepLasagne sheets (dried) 4

   medium heat

6. Lower to low heat, pour in the cream and stir for 2 min to heat through. When the broth turns a rosy orange, taste and add salt. Do not boil hard once the cream is in.

   Add in this stepDouble cream (heavy cream) 100 mlSalt to taste

   low heat

7. Ladle into bowls, top generously with mozzarella and scatter with sliced spring onion and sesame seeds. Eat straight away, while the cheese melts into stretchy strands.

   Add in this stepMozzarella (grated) 60 gSpring onions 1Toasted sesame seeds 1 tsp