Recipes › Corelasaña
Corelasaña
Lasagna with a Korean twist: gochujang bechamel and kimchi in the filling. Italian-Korean fusion that works.
- Heat:
3/5 - Time:
- 60 min
- Servings:
- 6 people
- Category:
- Main
Ingredients
- Lasagna sheets
- 300 g kimchi
- 400 g ground meat (or mushrooms for a veggie version)
- 1 onion and 2 cloves of garlic
- 2 tbsp gochujang (or sriracha with a little miso)
- For the bechamel: butter, flour, milk and grated cheese
Steps
- Saute the onion and garlic, add the ground meat (or the mushrooms) and brown it.
- Stir in the chopped kimchi and a tablespoon of gochujang; cook until it dries out a little. Set aside.
- Make a classic bechamel and, off the heat, whisk in the rest of the gochujang until it turns orange.
- Build the layers in a baking dish: sheet, filling, bechamel, and start again.
- Finish with a layer of bechamel and grated cheese on top.
- Bake at 190 degrees for 30 to 35 minutes, until golden and bubbling.
- Let it rest for 10 minutes before cutting so it settles.