![]() Add the juice of a lime, the shaoxing and the sesame oil. Taste it and add a pinch of salt if you think it needs it.Ĥ. Mix the mayonnaise with the gochujang and the chopped pickles. I like mine nicely browned on the outside but not too charred.ģ. With that in mind, I’d just instruct you to cook the sausages to your liking. I tend to find sausages are a bit “how long is a piece of string” when it comes to cooking times, depending on the chubbiness of the sausage and the kind of barbecue or pan you’re using. Use tongs to stir well, then leave for half an hour or more, tossing occasionally.Ģ. Add a big pinch of salt, the pickle brine and vinegar. ![]() Use a mandoline, a food processor or a very sharp knife to shred the cabbage. ![]()
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