Housemade meatballs with a Korean BBQ sauce, pickled onions, peppers, & kimchi. GF version comes served over rice.
Short history: Korean BBQ’s history begins when the nomadic tribes settled in Korea – one such tribe being the Maek, from central Asia. They brought a hearty meat dish with them to be able to survive the harsh winters called Maekjeok. Over thousands of years and many new regimes in the region, maekjeok became seoryamyeok (beef soaked in cold water), which then became neobaini (thinly sliced, marinated, and charbroiled beef) – popular with Korean royalty. After 1920, Korean BBQ was more commercialized and available across Korea, and finally was spread out to the rest of the world with increased amounts of immigration.
Reheating Instructions: Warm the filling over medium, or microwave on high for 2 mins. Toast the bun if you like.
“I really loved this sandwich. Everything was so thought out – perfect amount of meatballs to the roll and the side sauces and kimchee just pu this over the edge and made it truly fantastic!” – Julie Be. from Cave Creek
“Masterpiece.” – Doran Hu. from Buckeye