Preparation

Leftover Korean pancakes lose their crispness overnight, becoming soft and pliable—which makes them perfect candidates for an unconventional lasagna. This recipe embraces the soggy pancake and transforms it into layers of tangy, spicy, cheesy fusion that will have your guests questioning everything they know about Italian food.

Preparation

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix together ricotta, eggs, minced garlic, 1 tablespoon of gochugaru, and half of the chopped kimchi. Set aside.
3. In a small bowl, whisk together kimchi juice, soy sauce, and sesame oil to create a basting liquid.
4. Brush the bottom of a 9x9-inch baking dish with some of the kimchi juice mixture.
5. Layer one kimchi pancake on the bottom (cut to fit if needed). Spread a third of the ricotta mixture over it, then sprinkle with mozzarella and some of the remaining chopped kimchi. Drizzle with more kimchi juice mixture.
6. Repeat the layering process until all pancakes are used, ending with a layer of mozzarella on top. Sprinkle the remaining gochugaru over the cheese.
7. Cover with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes until the cheese is bubbly and golden.
8. Let rest for 10 minutes, then garnish with sliced scallions and sesame seeds before serving.

Each forkful delivers the familiar comfort of lasagna with unexpected bursts of fermented tang and heat. It's wrong in all the right ways.