Aubergine sotbap (Korean pot rice)

Method

1. Add the kombu and 500ml water to a saucepan and gradually bring to the boil. Remove the kombu, add the dried anchovies, then simmer for 20 minutes. Strain through a fine sieve and measure out 300ml of the broth.
2. Add all the marinated pork ingredients to a bowl with a little black pepper. Use your hands to mix everything together, breaking up the mince to ensure it’s fully coated in the marinade. Set aside.
3. Pour the vegetable oil into a wide frying pan over a medium heat. Sprinkle the aubergine with salt, then add to the pan and cook for about 10 minutes until golden, stirring occasionally. Lift out with a slotted spoon and transfer to a plate, then add the leek and stir-fry for 6-8 minutes until golden and caramelised.
4. Transfer the leek to the plate with the aubergines, then add the marinated pork to the pan. Stir-fry for 3-5 minutes until fully cooked, then set aside.
5. Drain the rice and tip it into a heavy casserole with a tight-fitting lid. Pour in the 300ml broth and bring to the boil. Reduce the heat to low, then spread the pork, aubergine and leek over the top of the rice. Cover and cook for 12 minutes.
6. Remove from the casserole from the heat and, without removing the lid, leave to steam for a further 5 minutes. While you wait, mix all the sauce ingredients together in a small bowl. To serve the sotbap, pour the sauce over everything, then mix as you dish up. Make sure you scrape up the browned nurungji (crispy rice) from the bottom of the pan. Sprinkle with some sesame seeds and sliced spring onion. A side serving of kimchi is obligatory.