Gok's Asian brunch
Gok is back in the kitchen to bring us his tasty Korean inspired take on the classic bubble & squeak. Served with a poached egg, chilli and sweet soy - it’s the perfect brunch recipe.
Miso bubble and squeak with poached egg
makes 6
Ingredients
2 large potatoes, cut into chunks
Oil for frying
1 white onion, cut into small strips
2 garlic cloves, minced
1.5cm ginger root, minced
½ fat green chilli, finely chopped
½ small spring cabbage, cut into small coleslaw strips
6 dried shiitake mushrooms, soaked, stalks removed and sliced
1 carrot, cut into small batons
handful of chopped bean sprouts
2 tbsp mushroom stir fry sauce
2 tbsp white miso paste
1 tbsp light soy
1 tbsp dark Soy
1 tsp sugar
dash of Sesame oil
2 egg yolks
6 spring onions, chopped small
½ tsp Japanese chilli pepper
Salt and white pepper
plain flour, to coat
1 egg, beaten
180g Panko breadcrumbs
Japanese chilli pepper
oil, for frying
To serve
poached eggs
pea shoots
kecap manis
chopped spring onions
finely diced red chilli
Method
1. Add the potatoes to a large pan of cold water. Add a pinch of salt, then bring to the boil. Reduce to a simmer and cook for about 15 minutes or until the potatoes are cooked through. Drain, and then lightly crush.
2. Fry off the onions in a little oil for 5 minutes. Add the garlic, ginger and chilli and cook for 2 minutes.
3. Add all the vegetables and fry for 3 minutes, then add the mushroom stir fry sauce, miso, light and dark soy, sugar and season - you may need a little water to loosen the mixture. Cook until the vegetables are very soft. When cooked add a dash of sesame oil and Japanese chilli pepper.
4. Add the stir fried vegetables to the crushed potatoes, along with the egg yolks and spring onions. Mix together and shape into patties, then chill for 20 minutes.
5. After the patties have chilled, dust them in flour, dip in beaten egg and coat in breadcrumbs.
6. Serve with runny poached eggs, pea shoots, chopped red chilli and spring onions and a drizzle of kecap manis.