- 1 cup Worcestershire sauce, 1/2 tsp separated
- 1 cup Soy Vay® Veri Veri Teriyaki Marinade & Sauce
- 1/4 cup soy sauce
- 1 tsp liquid smoke
- 1 Tbsp sorghum
- 1 Tbsp dark brown sugar
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp chili flakes, separated
- 1 ⅓ Tbsp salt, 1 tsp separated
- 1 cup Lillie's Q Gold Sauce
- 2 lbs Korean short ribs, sliced 3/8" thick, bones removed
- 1/4 cup mayonnaise
- 2 Tbsp shallots, minced
- 1 Tbsp pickled okra
- 1 tsp pickled garlic
- 1/2 tsp grated horseradish
- 1 lemon, zested & 1/2 juiced
- 1 branch dill, chopped
- 1/2 tsp whole grain mustard
- 1/2 tsp ketchup
- 1/4 tsp paprika
- pinch cayenne
- 1 clove garlic, zested
- 1/2 tsp pepper
- 1 lime, juiced and zested
- 1 tsp green hot sauce
- 1 Tbsp grapeseed oil (or your favorite oil)
- 2 Tbsp benne (or sesame) seeds
- 1 cup prepared kimchi
- 1 cup fresh corn kernels
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1 Tbsp baking powder
- 1 ⅛ cups sugar, 2 Tbsp separated
- 6 Tbsp butter, melted, room temperature
- 1/2 cup milk
- 1/2 cup buttermilk
- 3 eggs, separated
- 2 Tbsp honey
- 1 ½ cups red pearl onions, peeled and cut in half
- 2 cups white vinegar
- 2 inches cinnamon stick
- 2 cloves
- 2 allspice
- 1 bay leaf
- 2 peppercorns
1.For the short rib marinade: Combine the teriyaki sauce, soy sauce, liquid smoke, sorghum, dark brown sugar, onion powder, garlic powder, Gold sauce, 1 cup of the Worcestershire sauce, 1/2 tsp. of the chili flakes, 1 Tbsp. of the salt, and the Gold sauce in a bowl.
2.Place the short ribs in a bowl or dish, pour on the marinade, and marinate for at least 2 hours.
3.Meanwhile, for the pickled onions, heat a skillet on medium-low heat.
4.Add the vinegar, 1 cup of the sugar, cinnamon stick, cloves, allspice, bay leaf, peppercorns and remaining chili flakes to the pan, and simmer until the sugar dissolves.
5.Add the red onions and return pan to a simmer.
6.Line a sheet tray with parchment paper and transfer the onions to it, reserving the liquid in the pan. Turn the heat off so the liquid doesn't reduce, and allow the onions to cool in the fridge. Once cool, repeat this process 2 more times.
7.After the 3rd time, cool the liquid in the refrigerator as well.
8.Once both are completely cool, combine the onions and the liquid in a lidded container or Mason jar. (This keeps for up to 4 weeks).
9.Preheat the oven to 325°F.
10.Once both are completely cool, combine the onions and the liquid in a lidded container or mason jar. (this will keep for up to 4 weeks)
11.Preheat an oven to 325°F.
12.For the remoulade: In a bowl, combine these ingredients in the order they are listed - mayonnaise, shallots, pickled okra, pickled garlic, horseradish, the juice of half a lemon, chopped dill, whole grain mustard, ketchup, the remaining Worcestershire sauce (should be 1/2 tsp.), paprika, a pinch of cayenne, the remaining salt (should be 1 tsp.), the zested garlic, pepper, the juice and zest of one lime, the zest of one lemon, green hot sauce and the oil.
13.For the Johnny cakes: In a bowl, combine the corn kernels, all purpose flour, cornmeal, baking powder, remaining sugar (should be 2 Tbsp.), melted butter, milk, buttermilk, eggs and honey, and mix into a batter.
1.Spread the benne seeds on a lined cookie sheet and toast at 325°F or until fragrant.
2.Preheat a grill to high heat.
3.Remove the ribs from the marinade and discard the marinade.
4.Cook the ribs over the hot grill until cooked through, then remove them from the grill and set aside, keeping them warm.
5.Heat a greased skillet to medium heat.
6.Cook the Johnny cake batter like pancakes, forming cakes 3 inches or so wide.
7.To assemble the final dish: Pull the meat off one short rib and shred it; top a Johnny cake with a tsp. of the remoulade and the shredded meat; garnish with kimchi, benne seeds and pickled onion.
8.Repeat this process until you have the desired amount of servings.