Empty My Fridge
Korean bbq for babe
Ingredientes
- Doenjang⅓ xícara
- Gochujang2 colheres de sopa
- Spring o2
- Nions · finely sliced
- Garlic · finely grated1 dente
- Rice syrup1 colher de sopa
- Sesame oil1 colher de sopa
- Sesame seed · toasted3 colheres de chá
- Sweet corn2
- Butter20 g
- Scallion · finely sliced3
- Maionese⅓ xícara
- Sugar1 colher de sopa
- Garlic powder½ colher de chá
- Salt
- Black pepper
- Mozzarella cheese · grated¾ xícara
Modo de preparo
- 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.
Resumido do vídeo de Andy Cooks. Assista para ver os detalhes.
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