food

4 de julio remezclado

Es 4 de julio y el chef Dale está listo para celebrar asando a la parrilla sus versiones de los clásicos de barbacoa de verano, papas fritas con bistec y mantequilla de miel y costillas a la barbacoa Char siu.

food

4 de julio remezclado

Es 4 de julio y el chef Dale está listo para celebrar asando a la parrilla sus versiones de los clásicos de barbacoa de verano, papas fritas con bistec y mantequilla de miel y costillas a la barbacoa Char siu.

Supplies

Galbi Smash Double Cheeseburger

  • 2.25 lbs of ground beef
  • 12 slices American cheese
  • 1 bottle of your favorite Galbi sauce
  • 6 potato rolls
  • 1/4 cup vegetable oil
  • salt and pepper
  • 1 medium white onion, sliced into thin rings
  • pickles

Kimchi Special Sauce

  • 1/2 cup kimchi, diced
  • 3/4 cup mayonnaise
  • 1/4 cup yellow mustard
  • 1/4 cup ketchup

Pasos

Galbi Smash Double Cheeseburger

  1. Light grill and bring to medium heat. Add grill pan and preheat.
  2. Form ground beef into 12 equal balls. Marinate each ball in Galbi sauce for 5 minutes, then season each with salt and pepper.
  3. Place each marinated ball of ground beef on the heated grill pan. Using the back of a spatula, smash the balls into patties and let sear for 2-3 minutes. Flip the patties, then add a slice of cheese on each. Cover the patties to fully melt the cheese. When the cheese is fully melted, another 2-3 minutes, remove patties from the grill and let rest.
  4. While the patties are resting, wipe the grill pan clean, then add vegetable oil. Toast buns on grill pan until golden brown.
  5. Serve two patties on a toasted roll, topped with kimchi special sauce, onions, and pickles.

Kimchi Special Sauce

  1. Add all ingredients to a bowl and mix together.

Supplies

Char Sui BBQ Ribs

  • 2 racks of St. Louis style ribs
  • Char Sui BBQ Sauce
  • 1/2 cup peanuts, chopped
  • 1/4 cup scallions
  • 1/4 cup cilantro

Char Sui BBQ Sauce

  • 1 cup hoisen
  • 1/4 cup sherry vinegar
  • 1/2 cup honey
  • 1 tbsp five spice powder
  • 1/4 cup ketchup
  • 1/4 cup soy sauce
  • 2 cloves garlic, smashed
  • 1 tbsp sesame oil

Pasos

Char Sui BBQ Ribs

  1. Preheat grill to 300 degrees. Place ribs atop a double layer of foil, then rub both sides with char sui bbq sauce. Wrap tightly in foil.
  2. Place on grill and cook for about 2.5 hours, until tender but not quite fall off the bone. Carefully unwrap and glaze with char sui bbq sauce. Remove ribs from foil and return directly onto the grill for another 10-15 minutes, until sauce is caramelized.
  3. Transfer ribs to a cutting board and let rest. Cut ribs and garnish with peanuts, scallions, and cilantro.

Char Sui BBQ Sauce

  1. Add all ingredients into a bowl and mix well.

Supplies

  • 4 large yukon gold potatoes
  • 1/4 lb butter
  • 1/4 cup honey
  • salt
  • 2 tbsp vegetable oil
  • 2 cups water
  • 2 tbsp scallions, minced

Pasos

  1. Preheat grill to medium high heat.
  2. Cut potatoes into large wedges and place into a medium pot. Cover with water, add salt, and bring to a boil over medium heat. Cook for about 6-8 minutes, until potatoes are tender but not cooked through. Drain and transfer potatoes to a bowl.
  3. Melt honey and butter together.
  4. Brush potatoes with vegetable oil until lightly coated. Grill over medium high heat, basting with honey butter, until wedges are golden and crispy. Remove from heat and transfer to a bowl.
  5. Top wedges with scallions.

Supplies

  • 2 cups green papaya, julienned
  • 1 carrot, julienned
  • 1 red onion, julienned
  • 1 garlic clove, minced
  • 2 Thai chilis, split in half lengthwise
  • 2 tsp tumeric powder
  • 1 cup rice vinegar
  • 1/2 cup sugar
  • 2 tbsp fish sauce
  • 2 tsp salt

Pasos

  1. Make the pickling mixture. Add tumeric, rice vinegar, sugar, fish sauce, and salt into a medium sauce pan and bring to a boil, stirring to dissolve the sugar and salt. Reduce heat and simmer for about 15 minutes. Remove from heat and let cool to room temperature.
  2. Add green papaya, carrots, red onion, garlic, and thai chilis to a bowl or jar. Cover with pickling mixture.