Korean porkfilé with rutabagakimchi, sesamefried spinnach and softboiled eggs.


  • 250 gr spinnach
  • 300 gr pork filé
  • Fresh ginger
  • 1 rutabaga
  • Sesame seeds
  • 2 cloves of garlic
  • 1 Egg
  • Vinegar
  • Japanese soy sauce
  • 1 ½ jasmine rice
  • Oil
  • Salt
  • Sambal oelek
  • Sugar
  • Tomatoe paste


Boil water in a small pot, add 1 egg to the boiling water and cook for 7 minutes. Pour off hot water and cool egg with cold water.
Boil 1 ½ dl jasmine rice according to directions on package.


  • 3 tbs finely chopped fresh ginger,
  • 1 pressed clove of garlic,
  • 1 ½ tbs Japanese soy sauce,
  • 1 tbs tomatoe sauce,
  • 1 ½ tsp sugar,  
  • 2 ½ tsp sambal oelek and
  • 2 tsp vinegar (12 %)

Place half of the dressing in a bowl and save for the serving. Peel and slice the rutabaga into small cubes 1 x 1 cm, and mix with the rest of the dressing.

Mix 1 tbs sugar, 2 ½ tbs Japanese soy sauce and 1 clove of garlic (pressed). Slice 300 gr porkfilé into small slices and mix in the soymarinade.

Roast ½ dl sesameseeds in a dry frying pan until golden. Set aside.

Fry the porkmeet in a little oil in a frying pan for 4-5 minutes, until the meet is fried through and the marinade caramelized.

Fry 250 gr spinach in a little oil in a frying pan for 2-3 minutes. Season with 2 tbs roasted sesame seeds, 1 tbs finely chopped fresh ginger and 1 tsp salt.
Peel the egg and cut in half.

Serve soyfried porkfilé with rice, marinated rutabaga, sesamefried spinach and softboiled egg. Top with roasted sesame seeds.

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