Kimchi Bacon Rakott Krumpli with Gochujang Sour Cream (Hungarian × Korean)

Method

1. Scrub the potatoes and cook them unpeeled in a 20 cm pot of cold water with most of the salt. Bring to a boil on medium-high heat and cook for 22 min, until just tender but still firm. Drain and cool slightly.

   Add in this stepWaxy potatoes 550 gSalt 0.6 tsp

   medium-high heat

2. Cook the eggs in boiling water on medium heat for 10 min, then cool in cold water and peel.

   Add in this stepEggs 2

   medium heat

3. Squeeze the kimchi lightly over a bowl (keep the juice) and chop it roughly. Cut the bacon into 1 cm strips. Put the bacon in a 20 cm frying pan on medium heat and cook until the fat runs, then add the kimchi and fry until the edges start to caramelise. This takes about 6 min.

   Add in this stepSmoked bacon 80 gWell-fermented cabbage kimchi 150 g

   medium heat

4. Stir the sour cream with the gochujang, the rest of the salt and 1 to 2 tablespoons of the kimchi juice until smooth and pale orange.

   Add in this stepSour cream 200 gGochujang 1½ tspSalt 0.4 tsp

5. Preheat the oven to 190 °C and butter a baking dish.

   Add in this stepButter 4.5 g

   oven

6. Peel and slice the potatoes 5 mm thick and slice the eggs. In the 20×15 cm dish, layer potatoes, half the kimchi and bacon, half the eggs and a third of the sauce; repeat; finish with potatoes and the remaining sauce. Scatter the mozzarella on top and dot with the rest of the butter.

   Add in this stepGrated mozzarella 60 gButter 11 g

7. Bake in the oven for 25 min, until the cheese is melted and golden and the sauce bubbles at the edges.

   oven

8. Rest for 10 min, then scatter with sliced spring onions and sesame seeds before cutting.

   Add in this stepSpring onions 1Toasted sesame seeds 1 tsp