Kimchi Mash Potwith Gochujang Sausage

Stamppot

1. 1

   Peel the potatoes, cut them into even cubes and place in salted boiling water; cook 15–20 minutes until fork‑tender, then drain and let steam off briefly.

2. 2

   Return the potatoes to the pot, add the butter and 75 ml warm milk, and mash until smooth; add more warm milk as needed for a creamier texture.

3. 3

   Stir the coarsely chopped kimchi, sliced scallion rings, 1 tsp sesame oil and 1 tsp rice vinegar into the mashed potatoes; season with black pepper and salt to taste.

Gochujang Sausage glaze

4. 4

   In a small bowl whisk together 1 tbsp gochujang, 1 tbsp honey, 1 tbsp soy sauce, 1 tsp rice vinegar, 1 tsp sesame oil and 1 tbsp water until smooth.

5. 5

   Heat a dry skillet over medium‑high heat and pan‑fry the diagonal sausage slices until browned on both sides, about 2–3 minutes per side.

6. 6

   Reduce the heat to low, pour the glaze over the sausage, and toss for 1–2 minutes until the sauce coats the slices and becomes glossy.

7. 7

   Plate the kimchi mash pot, top with the glazed sausage slices, and garnish with extra scallion rings and sesame seeds.