Just to be clear, these are NOT hot dogs.
Nope, I am just not a hot dog person. They just sort of freak me out.
But these? Well, these are fun and delicious and so perfect for Memorial Day.
I told you I was in a Memorial Day food mood.
I just can’t help it, I always get so excited for Memorial Day. To me it just sets something off in my brain that says, “SUMMER”! Time to relax, hang in the sun and eat my weight in watermelon, corn and nectarines.
Unfortunately, summers now are obviously a little different from when I was in school. For one, I am now in Colorado, where summer in the mountains is a little cooler than I would prefer. Two, I am not a kid anymore so those carefree days of complete relaxation are far and few.
But, but, but – I do have fun with food and cooking, and all the things that NEED to be cooked and prepared during the summer. This means lots and lots of grilling and churning of ice cream. Nothing screams summer like a cookout, ice cream and maybe a few S’mores thrown in there as well. I mean, right?!?
Anyway, I made us some Korean Kogi BBQ ribs, stuffed them in some hot dog-like buns, loaded them with a sweet peach relish and added some awesome slaw.
Oh, and a little cheese, because very few meals are truly complete without it. In my book, cheese is a necessity.
So guess who is back in town and headed for surgery tomorrow?
Brendan! The brother who is right above me and about as weird and crazy as they come. He is having ACL surgery this afternoon. Just another typical day in the Gerard House. Surgery at 10, Malachi getting back from his 3:30 am job at UPS, Asher throwing-up in the kitchen (yep, another missed day of school), Red attempting to catch up on a whole years worth of schoolwork, Creighton heading out for the airport in his neck brace (off to meet friends for another attempt at a long weekend of fun – guess it’s just not registering how that last long weekend with friends worked out), and the cat chasing the mouse that will not leave the kitchen.
Basically it’s a freak show.
Oh, and you know what else?
Yesterday actually felt like spring. No really, it was total spring, early summer weather. I grilled all day long and the sun never went behind a cloud. it was a beautiful thing.
Kind of like these sammies or dogs or whatever we are calling them. If you do not enjoy beef, try swapping in chicken, but be sure to adjust the cooking times.
I know this is a little bit of an untraditional BBQ meal, but the Koreans really do know how to make a good BBQ sauce. Trust me on this on, it’s a must try. A must.
Grilled Korean BBQ Short Rib Dogs w/Sweet Peach Relish + Spicy Korean Slaw.
Grilled Korean BBQ Short Rib Dogs
- 5 pounds bone in short ribs
- 3/4 cup brown sugar
- 1 cup soy sauce + 3 tablespoons divided
- 1/2 cup water
- 1/3 cup mirin rice wine vinegar
- 4 green onions chopped
- 2 cloves garlic minced or grated
- 1 /2 tablespoons fresh ginger grated
- 2 tablespoons toasted sesame oil
- 1/2 teaspoon pepper
- 6 tablespoons [gojujang | http://www.amazon.com/Sunchang-500g-Gochujang/dp/B002WTE0MQ/ref=sr_1_1?ie=UTF8&qid=1397010543&sr=8-1&keywords=gojujang] Korean chile paste
- 1/2 cup ketchup
- 4-6 of your favorite buns warmed (I used whole wheat hoggie buns)
- 4-6 ounces swiss cheese shredded
- 2-4 ounces queso fresco cotija or feta cheese, crumbled
Spicy Korean Chile Slaw
- 3 cups green cabbage finely shredded
- 1 cup carrot sticks
- 1/2 cup fresh cilantro chopped
- 2 green onions chopped
- 1 lime juiced
- 2 tablespoons soy sauce
- 1 tablespoon mirin rice wine vinegar
- 1-2 tablespoons [gojujang | http://www.amazon.com/Sunchang-500g-Gochujang/dp/B002WTE0MQ/ref=sr_1_1?ie=UTF8&qid=1397010543&sr=8-1&keywords=gojujang] Korean chile paste
- 1 tablespoon toasted sesame oil
- 2 tablespoons toasted sesame seeds
Sweet Peach Relish
- 2 peaches chopped
- 1 jalapeño seeded + chopped (optional)
- 1/4 cup cilantro chopped
- 1 lime juiced
Add the ribs to a gallon size ziplock bag.
In a large glass measuring cup or bowl combine the brown sugar, 1 cup soy sauce, water, mirin, green onions, garlic, ginger, toasted sesame oil and pepper. Pour the marinade over the ribs and seal the bag. Place the ribs in the fridge and marinate 4 hours or overnight.
The next morning, preheat the oven to 325 degrees F.
Add the ribs and the marinade to a large roasting pan. Cover the pan tightly with foil and bake the ribs for 2 to 2 1/2 hours or until the ribs are tender. While the ribs bake is when I like to make the slaw + relish (recipes below)
Remove the ribs from the roasting pan and strain the remaining liquid through a fine mesh strainer and right into a sauce pot. To the pot add the [gojujang | http://www.amazon.com/Sunchang-500g-Gochujang/dp/B002WTE0MQ/ref=sr_1_1?ie=UTF8&qid=1397010543&sr=8-1&keywords=gojujang] and ketchup. Bring the sauce to a boil and simmer over medium heat until the sauce has reduced by half and thickened, about 10 minutes. Remove the BBQ sauce from the heat.
Preheat the grill to medium high heat.
Brush the ribs all over with the BBQ sauce and grill the ribs for about 7-8 minutes per side. Be careful when flipping as the ribs will be tender. Remove the ribs and allow to cool 5 minutes. Shred the meat with two forks. Stuff the meat inside the buns, top with swiss cheese, peach relish (below) and the Korean Slaw (below). Sprinkle with cotija cheese. EAT.
Korean Chili Slaw
Add the cabbage, carrots, cilantro and green onions to a large bowl. In another small bowl whisk together the lime juice, soy sauce, [gojujang | http://www.amazon.com/Sunchang-500g-Gochujang/dp/B002WTE0MQ/ref=sr_1_1?ie=UTF8&qid=1397010543&sr=8-1&keywords=gojujang], oil and sesame seeds. Pour the dressing over the cabbage and toss well. Cover and place in the fridge until ready to serve.
Add the chopped peaches, jalapeño, cilantro and lime juice to a bowl and toss well. Cover and place in the fridge until ready to serve.
And don’t forget to supply some watermelon. That’s a Memorial Day must too!