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Korean BBQ:

Ssamjang
Makes: 200ml
Prep time: 5 mins

Ingredients
⅓ cup (60ml) Doenjang
2 tbsp Gochujang
2 spring o
nions, finely sliced
1 clove garlic, finely grated
1 tbsp corn or rice syrup
1 tbsp sesame oil
3 tsp sesame seeds, toasted
Method
Combine Doenjang, Gochujang, onions, garlic, corn syrup and sesame in a medium bowl. Mix well until smooth, then fold in sesame seeds.
Serve this dipping sauce as part of your Korean BBQ feast with beef slices, pork belly slices, perilla leaves, cheese corn, sweet and sour cucumbers and any other side dishes you prefer.

Corn Cheese:

Serves: 2
Prep time: 5 mins
Cook time: 25 mins

Ingredients
2 ears corn, husks and silk removed
20g butter
3 spring onions, finely sliced, green and white separated
⅓ cup kewpie mayonnaise
1 tbsp caster sugar
½ tsp garlic powder
Salt and pepper
¾ cup grated mozzarella cheese


Method
Preheat oven to 205°C fan forced (400°F). Slice the corn kernels off with a sharp knife.
Melt butter in an oven proof heavy based frying pan over medium heat. Cook the corn and white part of onions for 5 minutes, until starting to brown.
Remove from the heat and stir in the green part of onions, kewpie, sugar, garlic powder and half the cheese. Season with salt and pepper.
Spread mixture out to an even layer and sprinkle remaining cheese over top.
Transfer to the oven and bake for 15 minutes, then switch the oven to grill and cook a further 2-3 minutes until the cheese starts to char a little.


#cooking #bbq #beef