Korean bacon and egg hangover extravaganza
This dish is not really the sort of food you talk about, especially if you hang out with people who look after their bodies. It’s naughty. Real naughty. Like, you’re going to feel like you should go running more often after you’ve eaten it, but you won’t be able to run because you’ll be so completely satisfied and partially comatose. However, if you’ve had a few drinks the night before, this is what you need. It will satisfy your body’s cravings for salt, sugar, spice, fat, sourness and push the hangover symptoms right to the very far reaches of your addled brain. It’s nutty, eggy, sharp, sweet, umami. It’s a bit of a white guy dish with some Korean bits and some Japanese stuff… It’s total fusion, but don’t hate it for that.
We (ok, I) make this version with un-cut and unsmoked bacon that I slice myself. You can buy this from a good butcher, but in this instance I used the stuff from the Turkish corner shop near my house. You could substitute a few other pork products if you can’t find big slabs of bacon (although bacon is definitely the easiest). You could use slow barbecued pork, braised then grilled pig cheeks, pork belly. If you want a pork alternative you could even — at a push — use a piece of BBQ brisket or even a thick slab of fried tofu (though we haven’t tried these).
The trick is to cook the bacon in a low-medium pan for quite a long time so that the fat renders out and becomes soft and gooey. Don’t push it around the pan too much or it will break up and become more of a pulled pork texture. While that’s happening, make the kimchi sauce.
Serves 1 as a hangover cure — Prep 15 minutes — Cooking 15mins
The main bits
1x 25mm thick piece of Bacon (or alternative protein)
1x Good quality egg
Butter (or oil if you like but not olive)
For the sauce
2-3 TBSP Kimchi (we’ve used quite a hot kimchi so if yours is more mild, have some hot sauce or fresh chilli to hand)
1 tsp tomato puree
1 tsp rice wine vinegar
2 tsp sugar
Half pinch of salt
Pickled daikon (We made ours but it’s available from good asian supermarkets)
Take half a teaspoon of butter and melt in a pan over medium-low heat. Add your slab of bacon to the pan and leave it to do it’s thing. The butter is to start the cooking off but plenty more fat will render from the bacon. Cook until brown and very crispy on one side, reduce the heat to low and turn to cook the other side until brown. The meat should be nearly falling apart.
While the meat is cooking, add your sauce elements to a small saucepan over medium heat in this order. A little bit of butter to lubricate the pan, kimchi, stir, tomato puree, stir, vinegar, sugar, salt, stir. Cook for a couple of minutes until all of the elements have joined together and become a rustic sauce. You can’t do this wrong, basically you’re just mixing them together over heat. Once combined, remove from the heat.
Remove the meat from your pan onto a plate and cover (with foil or a tea towel). Retaining the rendered fat add another 2 tsp of butter and melt in the pan. Fry your egg in this mixture. Swirl the pan a bit to allow some of the oil to cover the white and make it a bit crispy. Cook until the white has just set and the yolk is still runny.
Assemble the dish. Put your slab of bacon on the plate as if it were a piece of toast, spread 2/3 of the kimchi sauce over it nice and thick, put the egg on top of that and then scatter the rest of the sauce onto the egg and plate. Cut your spring onions into spears and scatter on top. Lay a good tablespoon of the pickled daikon over the top and then sprinkle liberally with furikake.
Note: We made our pickled daikon or mooli radish the day before. Julienne the radish, slice some ginger, smash a clove of garlic and chop up a couple of slices of red chilli and add to a jar. Bring a 50/50 mix of rice vinegar and sugar to just before a boil and pour into the jar of radish. Make sure the radish is covered in the liquid, then put on a lid and throw into the fridge to allow fast cooling. This will help the radish stay crunchy.