Global Sampler

Directions Print

Mongolian Beef Slider

Prep: 20 min | Cook 5 min | Yield: 3

1. Clean the silver skin off the beef, and then slice into 1/4-inch pieces against the grain.
2. Combine low-sodium soy sauce and cornstarch in a bowl until a slurry is formed. Coat the sliced beef with the mixture and let it marinate in the refrigerator for 30 minutes.
3. Place slices of beef into fryer or a hot wok and fry until they achieve a golden brown color. Transfer the fried beef to a tray lined with paper and let it drain.
4. Place the thawed bao in the steamer and cook for 1 minute.
5. Heat a pan and sauté ginger, garlic, and half of the scallions until fragrant. Bring to a boil with chili crisp, a squeeze of lime, and sweet garlic teriyaki. Once the mixture thickens, add the beef and toss until the meat is glazed.
6. Unwrap the bao bun and fill it with 1/3 of the glazed beef. Garnish with a touch of cilantro and scallions before serving.

SEOUL DOG

Prep: 45 min | Cook 8 min | Yield: 1

1. Prepare the batter by combining yeast, sugar, and warm water in a bowl, allowing it to sit until the yeast has bloomed. Add flour and salt, mixing thoroughly, and let it proof for 30 minutes until the dough reaches a thick pancake batter consistency.
2. Combine sesame dressing and gochujang paste until well blended.
3. Dice the fries and fry until they achieve a golden hue. Toast panko until golden as well.
4. Skewer the 1/2 hot dog, dip it into the prepared batter, and slowly turn the skewer as you lift the dog out to ensure the dough adheres. Once fully covered, gently roll the dog in the panko mixture.
5. Transfer the battered dog to the fryer, rotating it a few times to set the dough, and fry until it turns a golden brown color. Place the fried dog on a wire rack or a tray lined with paper towels to drain excess oil.
6. Position the fried dog on a plate and generously top it with diced fried fries. Drizzle the sauce mixture and mayo over the dog. Sprinkle with orange gochugaru seasoning and garnish with cilantro and scallions.

JUICY LUCIA

Prep: 30 min | 8 cook min | Yield: 3

1. Finely chop the Calabrian peppers and giardiniera, then combine them thoroughly with mayonnaise and lemon zest to craft a flavorful aioli. Adjust the seasoning with salt and pepper to taste.
2. Form six 1 ounce portions of sausage into 1/4-inch patties. Place 1 ounce of mozzarella in the center of each patty and seal the edges, creating a meaty ravioli to ensure the cheese is completely enclosed.
3. Grill the stuffed patties on a hot grill for 3 minutes on each side.
4. Cut the focaccia into 2-inch squares, then slice each square in half like a hamburger bun, toasting the dough side down.
5. Position the grilled patty on the bottom half of the bread, spread the top half with the aioli, and layer the patty with basil and tomato. Place the top portion of the bun over it and secure with a skewer of your choice.

MIDDLE EASTERN SLIDER

Prep: 10min | Cook: 8 min | Yield: 1

1. Combine beef, lamb, mint, and feta in a bowl. Form the mixture into 2 ounce portions, season with salt and pepper, and grill for 3 minutes on each side or until desired temperature.
2. Place the patty on a naan dipper, spoon with tzatziki sauce, top with another naan dipper. Serve and enjoy!