Coney Bao

Ingredients:

• 1/4 cup lard
• 1 lb ground beef (70/30)
• 5 saltine crackers (crushed into powder)
• 1 cup beef stock
• 1/4 cup ketchup
• 1 tablespoon chili powder
• 1 tablespoon smoked paprika
• 1/4 yellow mustard
• 2 teaspoons turmeric
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons black pepper
• 2 teaspoons salt
• 1/8 teaspoon ground cloves
• 4 Dearborn Beef Hot Dogs
• 4 Bao Buns
• Kimchi for garnish (see recipe below!)

Serves Four, Two Hours Prep Time

Method:

1. Heat lard over medium heat in a large skillet. Add ground beef, cook until brown, remove meat with slotted spoon.
2. Slowly, add cracker crumbs 1 spoonful at a time to leftover grease. Continue stirring until it turns a nice woody brown.
3. Add meat, spices, stock, ketchup, and mustard to a skillet. Bring to a slight boil, and turn down to a low simmer & cover. Simmer for 1 hour constantly stirring so it doesn’t burn, taste and adjust salt and pepper.
4. Take out 1/3 of the mixture, put it in a blender and puree until smooth, then pour it back into the skillet. Continue simmering, uncovered, for another hour, stirring occasionally so it doesn’t burn on the bottom, adding stock if too thick.
5. Place hot dogs on a griddle or cast iron skillet on medium low with a small amount of butter and vegetable oil. Sear until nicely browned on all sides.
6. Steam buns according to package. Sear buns in a pan after steamed for golden color.
7. Place hotdog inside bao bun top with chili and kimchi.

Ingredients:

• 1/2 head Napa cabbage
• 1 bunch collard greens
• 1-2 tbsp salt
• 1/2 inch knob ginger, peeled and grated
• 4-6 garlic cloves
• 1 bunch scallions, chopped
• 1 carrot, chopped, julienned or grated
• 1/4-1/2 cup gochugaru (Korean red chili powder)

Quantities are totally flexible and should be adjusted according to your taste and availability of ingredients. The cabbage can be replaced with turnips, kale, collards, mustards, etc. You can include apples or pears, shrimp paste, fish sauce, sugar… be creative!

“Kimchi is a process, not a product” – Meiko Krishok, Guerrilla Foods (this is her family’s recipe!)

Method:

1. Chop the cabbage and collards into bite sized chunks, place in a large bowl, and toss with salt. Let it sit until the mixture is limp (about 1-2 hours, but longer is also fine.) Toss it a couple of times while waiting to make sure the salt is well distributed, and press down gently.
2. Meanwhile, mince the garlic and grate the ginger. Slice the carrot thin, and cut up the scallions. Rinse the limp cabbage and collards and drain in a colander. Put it back in the bowl, and add all the other ingredients. Mix well with your hands (you can wear gloves or put your hands into plastic bags.) Taste as you mix, and adjust accordingly.
3. Pack the kimchi into jars. Add a little bit of water or starter juice from an earlier batch until the kimchi is covered. Close the jar and let it sit on the counter for 2-5 days or when it reaches the sourness you like. Every day or two, burp the jar to let the accumulated gas out and to taste. Do this over the sink, in case it overflows. You might also want to put a towel or plate under the kimchi jars as they sit, in case they bubble over.
4. Makes about 1 quart of kimchi.