potatoes3 whole
large, Yukon Gold variety, peeled and cut into 1/4-inch slices
  coarse salt
  carrots2 whole
coarsely chopped
  scallions3 whole
thinly sliced
  garlic4 cloves
thinly sliced
  yellow onion1 whole
small in size, thinly sliced
  kimchi2 cups
coarsely chopped, sour
 lamb shoulder2 lbs
cut into 2-inch pieces, discard large pieces of fat
 gochugaru1 tsp
 white wine1 bottle
preferably an Alsatian Riesling
could also replace or supplement with white rice


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.

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.


Marja Vongerichten's The Kimchi Chronicles