Edited by Xu Aiying and Yoon Hee Young
Recipe and photos = World Institute of Kimchi

The pie, which originated in the U.K., is a baked dish with ingredients on or inside pastry dough. As a dessert, it is filled with fruits or nuts and meat and potatoes if served as an entree.

When seasoning potato dishes with salt or soybean paste, the potassium within a potato helps the excretion of sodium from salt and soybean paste, which is good for health. Adding sugar is not recommended since this could negate the potato's vitamin B1.

A kimchi-filled pie is a new type of this food, with texture combined with crispy potato and crunchy kimchi. Adding kimchi to potato pie makes the latter less greasy and more packed with vitamins.

Ingredients:


100 g of baechu (fermented cabbage) kimchi; 2 potatoes; 3 button mushrooms; 2 green peppers; 10 g of curry powder; 30 ml of olive oil; 5 ml of sesame oil; and bits of salt

Directions:


1. Chop potatoes and put them in water
Wash, peel and chop the potatoes in a width of 0.2 cm. Put the chopped potatoes in a mixing bowl, rinse them in running water three to four times, and get rid of their starch by putting them in water.

2. Prepare ingredients
Slice the button mushrooms, chop the green pepper and baechu kimchi, and put them in another mixing bowl.

3. Stir-fry
Put 10 ml of olive oil in a fry pan and slightly fry the kimchi. Add mushrooms and green pepper and fry them until cooked. Pour 5 ml of sesame oil at the end to bring out the aroma and put the potatoes in an extra mixing bowl.

4. Season kimchi with curry powder
Drain the potatoes in a colander and completely dry them with paper towels. Put them in a mixing bowl, add 10 g of curry powder and mix well.


5. Bake chopped potatoes
Put 10 ml of olive oil in a fry pan, spread half of the chopped potatoes and fry them over light heat.

6. Cover with stir-fried ingredients
Spread the stir-fried kimchi, mushrooms and green pepper on the potatoes.

7. Cover, flip and boil chopped potatoes
Spread the last half of the potatoes on the ingredients and flip them. Add another 10 ml of olive oil and fry until slightly brown.

8. Serve on dish
Cool the baked pie, cut it into bite-size pieces and put them on a dish.

Chef's inside tip: Chopping the potatoes thinner and submerging them in water long enough to get rid of starch makes the pie crispier with a better texture.

xuaiy@korea.kr