korean baeckeoffe
3 whole potatoes
large, Yukon Gold variety, peeled and cut into 1/4-inch slices
coarse salt
2 whole carrots
coarsely chopped
3 whole scallions
thinly sliced
4 cloves garlic
thinly sliced
1 whole yellow onion
small in size, thinly sliced
2 cups kimchi
coarsely chopped, sour
2 lbs lamb shoulder
cut into 2-inch pieces, discard large pieces of fat
1 tsp gochugaru
1 bottle white wine
preferably an Alsatian Riesling
could also replace or supplement with white rice
This is the perfect meal for a cold Sunday night. Although you have to start preparation about 3 hours before dinner time, Korean baeckeoffe is really easy to make. This dish is rich and comforting, and the flavors have a ton of depth with just the right balance of sourness and acidity. The flavors permeated through all the ingredients and had just the right amount of spiciness to it.

Traditionally, women (in France) prepared baeckeoffe and dropped off their casseroles at the baker’s on their way to do laundry for the day. The baker would then add a ring of dough along the lids to make an airtight seal and stash them in the back of his oven. The women would pick up their fully cooked meals on their way home. This hybrid Korean version comes to us courtesy of the Kimchi Chronicles and Jean Georges.
Preheat the oven to 400°F. Wash and prep the ingredients. If you have a mandoline, use it to slice the potatoes and yellow onion quickly and evenly.
Layer half the potatoes on the bottom of the baking dish and sprinkle with coarse salt. Top with half the carrots, scallions, garlic, onion, and kimchi.
Season the lamb with salt and gochugaru then layer it on top of the kimchi. Repeat stacking layers of potato, salt, carrot, scallions, garlic, onion, and kimchi with the remaining ingredients.
Pour in just enough wine to cover the ingredients.
Cover the baking dish with parchment paper then the lid and bake for 2.5 hours until the vegetables are soft and the lamb is tender. Check the liquid levels every 45 minutes or so and add a splash of wine if the contents look dry.
Transfer to warm serving plates and enjoy with baguette and/or rice.
source: Marja Vongerichten's The Kimchi Chronicles
We once made this and ran out of wine to add after checking on it, so we added chicken broth instead. It turned out fine.