Korean Barbecue Chopped Sub

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Korean Barbecue Chopped Sub - Cuso Cuts

If you’re looking for a sub that gives you full flavor in every bite, my Korean Barbecue Chopped Sub will come out with a gold star. It’s really not that complicated. Cook the meat, add your ingredients, chop like a mad person, and toss everything in a toasted bun.

Effectively, the chopped sub-craze could be called the “deconstructed” sub-phase. You take all the ingredients you love on your bun and chop them up. The process means you get a little bit of everything bundled into every tasty morsel.

Ingredients

Instructions

  1. Set up a charcoal station
  2. Let it get red hot
  3. Grill the beef rigs until they have a little bark
  4. Remove from the heat
  5. Cool a bit
  6. Take out the bones
  7. Chop up the remaining beef. I enjoy using our Cuso’s Cleaver. It makes for light work.
  8. Slice the onion and tomato
  9. Add it to the meat mixture
  10. Chop again, mixing everything together
  11. Combine parmesan cheese, Cuso’s Gravel Seasoning, and Cuso’s Hot Honey Seasoning into the chopped mixture.
  12. Follow with barbecue sauce and vinaigrette
  13. Chop one final time
  14. Toast your sub buns
  15. Fill them up high!

PitMaster’s Memo: What’s the Beef About Beef Ribs?

The main difference you’ll immediately notice between pork ribs and beef ribs is that pork ribs are beef ribs’ smaller cousins. Beef ribs are longer and they are also meatier. The marbling on these ribs helps naturally tenderize them. They will need a little more attention while you’re grilling so as not to ruin them.

There are two main types of beef ribs. Short ribs have yummy amounts of meat above the bones. The ribs are nearly flat, making them easier to turn. Back ribs are light on the meat, and they cook quickly. They’re wonderful for smoking and braising.

Sides

  • Fried (or steamed) dumplings
  • Japchae
  • Kimchi
  • Spicy Tofu Soup
  • Vegetable fried rice

Bar

  • Amber ale
  • Limeade
  • Merlot
  • Plum wine
  • Soju
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Ingredients

Instructions

  1. Set up a charcoal station
  2. Let it get red hot
  3. Grill the beef rigs until they have a little bark
  4. Remove from the heat
  5. Cool a bit
  6. Take out the bones
  7. Chop up the remaining beef. I enjoy using our Cuso’s Cleaver. It makes for light work.
  8. Slice the onion and tomato
  9. Add it to the meat mixture
  10. Chop again, mixing everything together
  11. Combine parmesan cheese, Cuso’s Gravel Seasoning, and Cuso’s Hot Honey Seasoning into the chopped mixture.
  12. Follow with barbecue sauce and vinaigrette
  13. Chop one final time
  14. Toast your sub buns
  15. Fill them up high!

Seasonings & BBQ Rubs, Handmade Chef Knives

Check us on Instagram @Cusocuts