Gochujang Sausage Orzo

Heat 1/2 tbsp of olive oil in a pan over medium heat.

Squeeze the sausage meat out of its casing into the pan and break it apart with a wooden spoon as it browns, cooking until crispy, 5–7 minutes.

Then 5 min of waiting

Add 1/2 tbsp of gochujang to the sausages, stir to coat, cook for 1 minute, then transfer the sausage mixture to a plate and set aside.

Wipe the pan clean, add the remaining 1/2 tbsp of olive oil over medium heat, and fry the shallot and garlic until softened, 3–4 minutes.

Then 3 min of waiting

Add the remaining 1 tbsp of gochujang and cook for 1 minute until fragrant.

Stir in the orzo to coat in the paste and toast slightly for 1 minute.

Pour in the stock, bring to a simmer, and cook, stirring occasionally, until the orzo is tender and the liquid is absorbed, 8–10 minutes.

Then 8 min of waiting

Stir through the chopped kale and half of the crispy cooked sausage meat until the kale is wilted, about 2 minutes.

Then 2 min of waiting

Spoon into bowls and top with the reserved crispy sausage meat, freshly grated Parmesan, and chopped coriander to serve.