Method:

1.      Brown mince in a saucepan at medium heat, seasoning with salt and pepper, then set aside.

2.      Add the red ontion to the pan and cook until soft. Then add the garlic and kimchi and stir for two minutes. Add the gochujang and cumin, then stir for another 2 minutes.

3.      Pour in 250ml of vegetable stock. Bring to a boil and leave to simmer for 10 minutes.

4.      Stir in 120g of the bread flour and salt, making sure that it is well mixed in. Add another 240g of bread flour and mix until a soft ball of dough starts to form. If the dough feels too moist still, slowly add the remaining 120g of flour.

5.      Meanwhile, melt the butter in a separate saucepan. Add the flour and whisk together.

6.      Slowly add the milk and any seasonings to the mixture while whisking continuously. Cook for 5-10 minutes until the sauce thickens.

7.      Layer your lasagne in an oven-safe dish, cook at 180C for 25-30 minutes.

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