Korean porkfilé with rutabagakimchi, sesamefried spinnach and softboiled eggs

Korean porkfilé with rutabagakimchi, sesamefried spinnach and softboiled eggs.

Ingredients:

250 gr spinnach

300 gr pork filé

Fresh ginger

1 rutabaga

Sesame seeds

2 cloves of garlic

1 Egg

Vinegar

Japanese soy sauce

1 ½ jasmine rice

Oil

Salt

Sambal oelek

Sugar

Tomatoe paste

Directions:

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.

Korean Fried Chicken Wings

Korean Fried Chicken Wings

• 2-3 lbs chicken wings (tips discarded, and wings cut at the joints-washed and pat dry)
• 1 cup of Wondra flour (ideal mjöl)
• 1 ts salt
• 1 ts pepper

Soy Ginger Glaze

• 1 cup water
• 1 cup thinly sliced ginger
• 3 tbs soy sauce
• 1/2 cup brown sugar
• 1/4 cup vinegar
• 2 tbs honey or corn syrup
• 1-2 tbs Korean fermented chile or rooster brand garlic chile or red pepper flakes (adjust according to your tastes)



Soy Ginger Glaze

• optional: 1/4 cup toasted sesame

First prep the chicken wings, wash, and pat dry with paper towel. In a mixing bowl, combine about 1 cup of

Wondra flour, salt, and pepper. Dredge the chicken wings in the flour mixture to get a fine light coat.

Heat some cooking oil in a deep fryer or a deep frying pan to about 350 degrees. Fry chicken wings, in batches if necessary, about 5 min. Remove, and shake any excess flour/grit off and allow to cool.

Now in a small saucepan, add the water, ginger, soy sauce, vinegar, chili, sugar and bring to boil. Then add the honey/corn syrup and reduce by half and it will be a thick maple syrup like consistency and set aside.

Re-fry the wings until crispy golden brown, about another 5-8 minutes. Drain on frying rack or paper towels. Dredge or brush on the soy ginger glaze. You can finish with some toasted sesame on top.