Ingredients
- KIMCHISLAW
- 1 wedge of pointed cabbage
- 0.5 carrot
- 1 scallion
- 2 dl kimchi
- 1 dl mayonnaise
- 1 tsp Sesame oil dark-roasted
- 0,25 tsp of salt
- CILANTRO MAYONNAISE
- 0.5 pot of cilantro
- 2 tbsp canola oil
- 1.5 dl mayonnaise
- 1 tsp Crushed garlic
- 0.5 lime
- 0,25 tsp of salt
- CHILIMAYONNAISE
- 2 tsp Gochugaru
- 1 dl mayonnaise
- 0.5 lime
- 0,25 tsp of salt
- SERVING
- 4 thick grilled sausages with a high meat content
- 4 hot dog buns, preferably brioche
- Chili-roasted sesame seeds
- cilantro
- green onion
- KIMCHISLAW
- 1 klyfta spetskål
- 0,5 morot
- 1 salladslök
- 2 dl KImchi
- 1 dl majonnäs
- 1 tsk Sesamolja mörkrostad
- 1 krm salt
- KORIANDERMAJONNÄS
- 0,5 kruka koriander
- 2 msk rapsolja
- 1,5 dl majonnäs
- 1 tsk Vitlök krossad
- 0,5 lime
- 1 krm salt
- CHILIMAJONNÄS
- 2 tsk Gochugaru
- 1 dl majonnäs
- 0,5 lime
- 1 krm salt
- SERVERING
- 4 tjocka grillkorvar med hög kötthalt
- 4 korvbröd, gärna brioche
- Chilirostade sesamfrön
- koriander
- salladslök
Instructions
Cooking Mode
- Light the grill. Thinly slice the pointed cabbage into thin strips using a mandoline or a knife. Grate the carrot and finely chop the scallion. Mix together the pointed cabbage, carrot, scallion, kimchi, mayonnaise, sesame oil, and salt.
- CILANTRO MAYONNAISE Blend the cilantro and oil until smooth. Mix in the mayonnaise, crushed garlic, and the juice of half a lime. Season with a little salt to taste.
- CHILIMAJONNAISE Mix gochugaru and mayonnaise, squeeze in the juice from half a lime, and season with salt to taste.
- Grill the sausages until they're nicely browned. Quickly grill the buns on both sides until they're lightly toasted.
- Serve the sausage with the sauces and the kimchi slaw. Top with chili-roasted sesame seeds and finely chopped green onions.
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