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.