Fathers Office meet Kogi BBQ

About 8 Months ago we met, who we now call our awesomely fun friends and started a tradition I would like to share.

Every time we go to each others house for dinner the rule is the host has to cook something they have never cooked before.

I do have to say this weekend topped it off with two amazing recipes.

If you you’re a food trucker then you’ll know this yummy dish.

Kogi BBQ Taco

Kogi BBQ Taco

Kogi BBQ Tacos

::Read all the way through before you start so you are prepared::

Kalbi (24 hr prep): Option A

  • 2 lbs. flanken (Korean BBQ Ribs)
  • 1 kiwi
  • 3/4 cup soy sauce
  • 2 tbsp sugar
  • 2 tbsp honey
  • 2 tbsp sesame oil
  • 5 cloves garlic, chopped
  • 5 green onions, green part only
  • 1 tbsp toasted sesame seeds
  1. Peal the Kiwi and chop it up in the food processor
  2. Add all the remainder ingredients and mix together
  3. Put your meat in a bag and add the marinade. Marinade for 24hrs in the fridge

Kalbi Option B: Buy a pack of Trader Joes Bool Koji, no need to marinade and follow the remainder directions below.

BBQ sauce:

  • 3 tbsp sugar
  • 2 tbsp gochujang (Asian grocery)
  • 2 tbsp soy sauce
  • 2 tsp sesame oil
  • 1 tsp rice vinegar
  1. mix together and set aside for later.

Slaw:

  • 1-1/2 tbsp soy sauce
  • 1/2 tbsp rice vinegar
  • 1 clove garlic, chopped
  • 2 serrano peppers, seeded and chopped
  • 2 tsp minced ginger
  • 1/4 cup cilantro (optional)
  • 5 green onions (white parts only) chopped
  • 2 tbsp toasted sesame seeds
  • 2 cups Napa cabbage Shredded
  • 3 cups romaine lettuce Shredded
  1. Mix together all ingredients except Cabbage and romaine. Set the mixture aside for later when you will add it to the cabbage and romain. (do not add to cabbage and Romain yet as it will get soggy)

Kalbi:

  1. Grab your meet out of the fridge or your Trader Joe’s package and cook it on the grill till cooked though. They might caramelize so be careful you don’t burn it.
  2. After cooked on the grill chop it up into small taco sized pieces.
  3. Add the meat to a hot frying pan for a few minutes to render some of the fat, crystallize the sugars and softened the Grissel.
  4. Turn off the heat and set aside

Slaw

  1. Mix together your Cabbage, Romain, and the ingredients you mixed for the Slaw.

Shell:

  • Corn Tortillas ONLY… NO flour tortillas.
  1. Heat your tortillas on the pan with a few drops of oil till warm not crispy OR
  2. Heat up your tortillas in a tortilla warmer

Taco building:

  1. Grab your tortilla
  2. dish your meet onto the tortilla
  3. Add some Slaw
  4. Drizzle your BBQ sauce on top
  5. Dig In
Fathers Office Burger

Fathers Office Burger

Fathers Office Burger

::Its not perfect but its damn close::

If you are familiar with the Fathers Office restaurant and you love the burger you can now enjoy it at home with this dandy recipe.

INGREDIENTS
FOR THE BURGERS:
1 pound dry-aged strip steak, ground
1 pound dry-aged rib-eye steak, ground
OR
2 pounds of turkey burger
1 1/2 teaspoons salt
Canola oil spray
2 ounces Point Reyes blue cheese, cut into small chunks (optional)
4 ounces Gruyere cheese, grated
4 brioche baguettes, halved and toasted
1 cup baby arugula
Ciabatta/baguette blend buns
FOR THE CARAMELIZED ONIONS:
2 slices applewood-smoked bacon
2 sweet Vidalia onions, sliced paper-thin (about 4 cups)
1/2 teaspoon light brown sugar
1 1/2 tablespoons truffled balsamic vinegar reduction (If you cant find it use regular balsamic)
1 teaspoon organic ketchup
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/2 teaspoon freshly-ground pepper
Caramelize the onions: Heat a stainless steel pan over medium-high heat. Fry the two pieces of bacon until crisp, 5 to 6 minutes. Remove to paper towels to drain. Chop both slices into small pieces and set aside.
Onions: Add the sliced onions to the pan, spreading in an even layer. Sprinkle the onions evenly with brown sugar. Cook the onions until they are golden brown, about 20 minutes, stirring every 4-5 minutes. Halfway through, stir in the bacon. At the end of the 20 minutes, stir in the truffled balsamic vinegar reduction, ketchup, Worcestershire sauce, salt and pepper. Cook for 2 more minutes. Set aside.
Make the burgers: Combine the ground strip and rib-eye and gently mix in the salt, making sure not to overwork the meat. Mold the meat into 4 (7-inch) oval patties, about one-inch thick. Spray two large skillets (I used one stainless steel and one non-stick, and both worked just fine) with canola oil spray and heat over a medium-high flame. Cook two burgers at a time, for four minutes, then flip (Note: The fat content in the burgers is high, so watch out for hot oil splatters). Equally divide the blue and Gruyere cheeses into fourths, topping each burger with both cheeses. Cover the pan and cook the burgers three more minutes for medium. Remove the burgers from the pans and place on the toasted brioche baguettes. Divide the onion mixture and arugula evenly among the burgers, and serve!
Thank you Pardonmycrumbs
::note: some ingredients were adjusted due to our lifestyle::

3 thoughts on “Fathers Office meet Kogi BBQ

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s