Pork Kimchi Cheese Okonomiyaki with Gochujang Mayo

Method

1. Squeeze the kimchi lightly over a bowl to catch the juice, then chop it into 1 cm pieces. Cut the cabbage into 5 mm strips about 3 cm long and the pork belly into 4 cm pieces. Thinly slice the spring onions, keeping a little aside for garnish.

   Add in this stepWell-fermented napa cabbage kimchi 120 gWhite cabbage 200 gThinly sliced pork belly 120 gSpring onions 30 g

2. Whisk the flour, water, kimchi juice and sesame oil until smooth. Add the eggs, cabbage, kimchi and spring onions and fold gently about 15 times. The kimchi is already salty, so no extra salt is needed.

   Add in this stepPlain (all-purpose) flour 100 gWater 80 mlKimchi juice 40 mlToasted sesame oil 1 tspEggs 2

3. Heat 2 tsp of oil in a 26 cm frying pan over medium heat for 1 min 30 sec. Spoon in half of one portion (2 pancakes in total), scatter that pancake's share of mozzarella over it leaving a 2 cm border, cover with the other half and lay the pork slices on top.

   Add in this stepCooking oil 4 tspGrated mozzarella 60 g

   medium heat

4. Cook over medium heat for 4 min until the underside is golden and the edges look set.

   medium heat

5. Flip, cover with a lid and cook over medium-low heat for 5 min. The pork crisps in its own fat while the cheese melts inside.

   medium-low heat

6. Flip back, uncover and cook over medium heat for 2 min. A chopstick in the centre should come out without wet batter (a string of melted cheese is fine). Cook the rest the same way.

   medium heat

7. Mix the mayonnaise with the gochujang. Brush the okonomiyaki sauce over the pancake, drizzle lines of gochujang mayo and finish with sesame seeds and the reserved spring onions. Cut into wedges.

   Add in this stepMayonnaise 2 tbspGochujang (Korean chilli paste) 1 tspOkonomiyaki sauce (or tonkatsu sauce) 2 tbspToasted sesame seeds 1 tsp