Korean style Golden Pancake stack

Method

• Prepare the sesame drizzle. In a small bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, and sesame seeds. Set aside.
• In a heated non-stick pan, cook the thinly sliced pork belly or pork shoulder until browned and crispy. Remove excess fat if desired.
• Add the chopped kimchi to the pan and stir-fry until heated through. Set aside.
• Warm the Golden Pancakes according to the package instructions.
• To assemble the stack, place one Golden Pancake on a plate, then scoop a layer of the cooked pork and kimchi mixture over the pancake.
• Place the second pancake on top and repeat the process, creating a stack of pancakes and pork-kimchi filling.
• Drizzle the prepared sesame drizzle over the pancake stack.
• Carefully place the poached egg on top of the pancake stack.
• Sprinkle chopped spring onions and sesame seeds over the top.
• Serve the Korean Style Pork and Kimchi Golden Pancake Stack immediately, allowing the egg yolk to create a rich and delicious sauce when pierced.