Korean porkfilé with rutabagakimchi, sesamefried spinnach and softboiled eggs.
250 gr spinnach
300 gr pork filé
2 cloves of garlic
Japanese soy sauce
1 ½ jasmine rice
Boil water in a small pot, add 1 egg to the boiling water and cook for 7 minutes. Pour off hot water and cool egg with cold water.
Boil 1 ½ dl jasmine rice according to directions on package.
Dressing: 3 tbs finely chopped fresh ginger, 1 pressed clove of garlic, 1 ½ tbs Japanese soy sauce, 1 tbs tomatoe sauce, 1 ½ tsp sugar, 2 ½ tsp sambal oelek and 2 tsp vinegar (12 %)
Place half of the dressing in a bowl and save for the serving. Peel and slice the rutabaga into small cubes 1 x 1 cm, and mix with the rest of the dressing.
Mix 1 tbs sugar, 2 ½ tbs Japanese soy sauce and 1 clove of garlic (pressed). Slice 300 gr porkfilé into small slices and mix in the soymarinade.
Roast ½ dl sesameseeds in a dry frying pan until golden. Set aside.
Fry the porkmeet in a little oil in a frying pan for 4-5 minutes, until the meet is fried through and the marinade caramelized.
Fry 250 gr spinach in a little oil in a frying pan for 2-3 minutes. Season with 2 tbs roasted sesame seeds, 1 tbs finely chopped fresh ginger and 1 tsp salt.
Peel the egg and cut in half.
Serve soyfried porkfilé with rice, marinated rutabaga, sesamefried spinach and softboiled egg. Top with roasted sesame seeds.