Kimchi Raggmunk with Gochujang-Glazed Pork Belly (Swedish × Korean)

Method

1. Whisk the flour with a third of the milk until smooth, then whisk in the remaining milk, the eggs and salt. Leave it to rest while you prepare everything else. Kimchi is salty, so the batter needs less salt than usual.

   Add in this stepPlain flour 60 gWhole milk 180 mlEggs 1Salt 1 pinch

2. Cut the pork belly into 5 mm slices, lay them in a dry 24 cm frying pan, set over medium heat and fry for 8 min, turning, until golden, crisp and cooked through.

   Add in this stepPork belly 160 g

   medium heat

3. Pour off most of the fat (keep a little), turn the heat down to low heat, add the gochujang, honey and soy sauce and toss for 1 min, until the pork is coated in a sticky, glossy glaze. The glaze burns quickly, so keep it moving. Transfer to a plate.

   Add in this stepGochujang (for the glaze) 1 tbspHoney 1 tbspSoy sauce 1 tsp

   low heat

4. Squeeze the kimchi lightly, chop it finely and slice the spring onions. Peel the potatoes and grate them coarsely straight into the batter, then stir in the kimchi and spring onions.

   Add in this stepPotatoes 350 gWell-fermented cabbage kimchi 100 gSpring onions 2

5. Wipe the pan, add oil and a little of the pork fat and heat over medium heat. Add about 3 tablespoons of batter per pancake, spread thin to 10 cm and fry for 3 min per side, until crisp and golden. Fry in 3 batches, adding oil as needed.

   Add in this stepVegetable oil 2 tbsp

   medium heat

6. Mix the lingonberry jam with the dip gochujang. Serve the pancakes topped with the glazed pork and sprinkled with sesame seeds, with the dip on the side.

   Add in this stepLingonberry jam 3 tbspGochujang (for the dip) 1 tspSesame seeds 1 tsp