Recipes
Recipes
Ingredients
280 g Seeded brioche buns
250 g Amma paneer
100 g Traditional cut kimchi
½ Cucumber
4 Iceberg salad leaves, large
1 Carrot
2 tbsp Mayonnaise
1 tsp Gochujang
White vinegar
Caster sugar
Rock salt
Water
Sesame oil
Our chef’s recommendation
A New England IPA.
A sandwich with a punch:
kimchi, gochujang, fast pickles… a great intro to Korean staple flavours.
Inspired by Max’s Sandwich Shop in Crouch Hill, London.
Method
1. For the pickle, begin by peeling and chopping the cucumber and carrot into 8x1cm strips.
2. Place the strips on a tray and cover them with an equal quantity of rock salt and caster sugar, then cover all with white vinegar. Double the pickling mix with water then set aside to marinate at room temperature.
3. Preheat the grill.
4. For the Gochujang mayonnaise, place in a small
mixing bowl the mayonnaise and gochujang. Stir until obtaining a uniform and lively red tint. Taste for spice and adjust with more mayonnaise
or gochujang as you see fit.
5. Open in halves the brioche buns. Place them under the grill, with the white sides up, till lightly toasted. You can also do this in a pan.
6. Cut your Amma paneer into 6 slices and season with sesame oil, salt and pepper.
7. Heat a splash of olive oil and butter on a grill pan. When hot, grill the paneer slices for 1- 2 minutes per side until golden grill lines are visible.
8. Drain and slightly dab the pickled vegetables.
9. Smear some Gochujang mayonnaise on both sides of the toasted brioche. On the base, add 2 iceberg salad leaves, 4 -5 strips of pickled carrot and cucumber, the Kimchi and your grilled Amma
paneer slices.
10. Top with the other half of the sauced up bun and enjoy your Amma paneer in a tasty bun paired with a nice cold New England IPA.
Recipes
Ingredients
280 g Seeded brioche buns
250 g Amma paneer
100 g Traditional cut kimchi
½ Cucumber
4 Iceberg salad leaves, large
1 Carrot
2 tbsp Mayonnaise
1 tsp Gochujang
White vinegar
Caster sugar
Rock salt
Water
Sesame oil
Our chef’s recommendation
A New England IPA.
A sandwich with a punch:
kimchi, gochujang, fast pickles… a great intro to Korean staple flavours.
Inspired by Max’s Sandwich Shop in Crouch Hill, London.
Method
1. For the pickle, begin by peeling and chopping the cucumber and carrot into 8x1cm strips.
2. Place the strips on a tray and cover them with an equal quantity of rock salt and caster sugar, then cover all with white vinegar. Double the pickling mix with water then set aside to marinate at room temperature.
3. Preheat the grill.
4. For the Gochujang mayonnaise, place in a small
mixing bowl the mayonnaise and gochujang. Stir until obtaining a uniform and lively red tint. Taste for spice and adjust with more mayonnaise
or gochujang as you see fit.
5. Open in halves the brioche buns. Place them under the grill, with the white sides up, till lightly toasted. You can also do this in a pan.
6. Cut your Amma paneer into 6 slices and season with sesame oil, salt and pepper.
7. Heat a splash of olive oil and butter on a grill pan. When hot, grill the paneer slices for 1- 2 minutes per side until golden grill lines are visible.
8. Drain and slightly dab the pickled vegetables.
9. Smear some Gochujang mayonnaise on both sides of the toasted brioche. On the base, add 2 iceberg salad leaves, 4 -5 strips of pickled carrot and cucumber, the Kimchi and your grilled Amma
paneer slices.
10. Top with the other half of the sauced up bun and enjoy your Amma paneer in a tasty bun paired with a nice cold New England IPA.
AmmA's Authentic and Traditional Recipes
