KOREAN BBQ SHORT RIB SANDWICH

Steps:

• Preheat a flat-top or griddle to 350 degrees F.
• Place the Kalbi on the flat-top and cook until tender and fully cooked, 2 1/2 minutes per side. Let rest for 1 minute.
• Meanwhile, place 1/4 cup Kimchee and 1/4 cup Pickled Red Peppers on each hoagie roll.
• Cut the short ribs into 1 1/2-inch pieces and place over the Kimchee and Pickled Red Peppers. Spread 2 tablespoons of Spicy Aioli over each roll. Serve with hand-cut fries, potato chips or a salad.
• Place the short ribs in a lidded container. Whisk together the soy sauce, sugar, sambal, lime juice, sesame oil, ginger, garlic, scallions and 3/4 cup water in a large mixing bowl. Pour over the short ribs, cover and marinate in the refrigerator for 6 to 8 hours.
• Place the cabbage in a nonreactive lidded container.
• Heat 1 tablespoon salt and 2 cups water in a small saucepan, stirring until the salt dissolves. Pour over the cabbage and let sit for 3 hours at room temperature.
• Rinse and drain the cabbage in a medium colander, pressing out any additional liquid. Transfer the cabbage back to the container and add the tamari, ginger, fish sauce, sambal, sugar, scallions, carrots and garlic; mix well.
• Cover the container with plastic wrap and then the lid. Let ferment for 5 days at room temperature, then transfer to the refrigerator for up to 8 days.
• Place the peppers in a nonreactive lidded container.
• Combine the red pepper flakes, cinnamon, nutmeg, clove and star anise in a sachet and place in medium saucepan. Add the vinegar and sugar, and bring to a simmer, stirring occasionally. Remove from the heat and pour the liquid and sachet over the peppers. Let cool to room temperature, then remove the sachet. Cover the container and refrigerate for up to 8 days.
• Whisk together the mayonnaise and Sriracha in a small bowl. Refrigerate until ready to use.