Yield: 16 servings.
2 heads Napa cabbage, chopped into 1” pieces
10 scallions, sliced
3 1⁄2 oz. sea salt
4 Tbsp. chili flakes
4 cloves garlic, chopped
2 Tbsp. sugar
4 Tbsp. ginger, chopped
1 onion, chopped
6 tomatoes, large dice
4 Tbsp. mirin
5 lb. Certified Angus Beef® clod heart
to taste, salt and pepper
12 Tbsp. butter
16 ciabatta or 6” sub buns
2 lb. shredded smoked Gouda cheese
32 slices bacon, cooked crisp
Combine first 10 ingredients to make kimchi; mix well. Put into containers and ferment in the refrigerator for a week.
Season beef with salt and pepper. Roast to medium rare (140°F) or desired doneness. Rest approximately 10 to 15 minutes and slice thinly.
Melt butter and grill cut side of buns. Build sandwiches with steak, drained kimchi and remaining ingredients. Toast sub in oven or ciabatta bread on panini grill.