Bulgogi Pastelón (Puerto Rican × Korean)

Method

1. Preheat the oven to 180 °C and butter the dish. In a bowl, mix the beef with the soy sauce, brown sugar, sesame oil, minced garlic, ginger and gochujang, working it with your hands, and leave to marinate for 10 min.

   Add in this stepButter (for the dish) 1 tspMinced beef 200 gSoy sauce 2 tbspBrown sugar 1 tbspToasted sesame oil 1½ tspGarlic cloves 2Grated fresh ginger 1 tspGochujang (Korean chilli paste) 1 tbsp

   oven

2. Peel the plantains and slice them lengthwise 5 mm thick. Pour oil 1 cm deep into a 24 cm frying pan, heat over medium heat to about 175 °C and fry the strips for 2 min per side, until deep golden on both sides, then drain on paper towels. They burn easily, so fry in batches.

   Add in this stepVery ripe plantains 2Vegetable oil for frying 150 ml

   medium heat

3. Pour off all but 1 tablespoon of oil. Add the thinly sliced onion, the marinated beef and 70% of the sliced spring onions and cook over medium-high heat for 6 min, breaking up the meat, until no pink remains and the sauce has reduced to a glossy coating with no liquid left.

   Add in this stepOnion ½Spring onions 1.4

   medium-high heat

4. In the 15×15 cm dish, layer plantain, half the bulgogi and a third of the cheese, then plantain, the rest of the bulgogi and another third of the cheese, and finish with plantain. Pour the beaten eggs evenly over so they seep in, and scatter with the remaining cheese.

   Add in this stepGrated mozzarella 90 gEggs 2

5. Bake in the oven for 30 min, until the cheese is golden and there is no runny egg in the centre. Scatter with the rest of the spring onions and the sesame seeds and rest for 10 minutes before cutting.

   Add in this stepSpring onions 0.6Toasted sesame seeds 1 tsp

   oven