Empty My Fridge
Korean bbq for babe
Zutaten
- Doenjang⅓ Tassen
- Gochujang2 EL
- Spring o2
- Nions · finely sliced
- Garlic · finely grated1 Zehe
- Rice syrup1 EL
- Sesame oil1 EL
- Sesame seed · toasted3 TL
- Mais2
- Butter20 g
- Scallion · finely sliced3
- Mayonnaise⅓ Tassen
- Sugar1 EL
- Garlic powder½ TL
- Salt
- Black pepper
- Mozzarella · grated¾ Tassen
Zubereitung
- In a medium bowl, mix the doenjang, gochujang, onions, garlic, corn syrup and sesame oil until smooth, then stir in the toasted sesame seeds.
- Preheat the oven to 205°C fan forced (400°F). Cut the corn kernels off the cobs with a sharp knife.
- Melt the butter in an ovenproof heavy-based frying pan over medium heat. Cook the corn and the white parts of the onions for 5 minutes, until they start to brown.
- Take the pan off the heat and stir in the green onion parts, kewpie mayonnaise, sugar, garlic powder and half the cheese. Season with salt and pepper.
- Spread the mixture into an even layer and scatter the remaining cheese on top.
- Bake for 15 minutes, then switch the oven to grill and cook for a further 2-3 minutes, until the cheese starts to char slightly.
Zusammengefasst aus dem Video von Andy Cooks. Schau es dir für die Details an.
Mehr Rezepte mit
KnoblauchKäseFrühlingszwiebelMozzarellaMaisGochujang
Koch mit dem, was im Kühlschrank ist
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