L.A. Double Dip

Method

1. Make the kimchi several days ahead.Cut the napa cabbage into bite size pieces and toss with salt. Let stand 1 to 2 hours, then rinse and drain well. Mix the daikon, carrots, scallions, garlic, ginger, gochugaru, fish sauce, and sugar with the cabbage. Pack tightly into a clean fermentation jar, keeping the vegetables submerged under their liquid and leaving headspace. Ferment at room temperature for 2 to 4 days, checking daily, then refrigerate when pleasantly tangy. Use a tested fermentation method and discard if mold or an off odor develops. Prepared kimchi works if you want to make the sandwiches today.
2. Marinate the beef.Whisk soy sauce, brown sugar, gochujang, rice vinegar, sesame oil, garlic, ginger, and black pepper. Toss with the beef. Cover and refrigerate for at least 30 minutes or up to overnight.
3. Caramelize the onions.Heat the butter and neutral oil over medium low heat. Add the onions and a pinch of salt. Cook, stirring occasionally, for 20 to 25 minutes until deeply golden and soft.
4. Cook the beef.Heat a large skillet or griddle over medium high heat. Cook the marinated beef in batches until browned and slightly caramelized, about 2 to 4 minutes per batch. Do not crowd the pan. Return all beef to the skillet and keep warm.
5. Make the gochujang au jus.In a small saucepan, combine the beef broth, soy sauce, Worcestershire, and gochujang. Simmer for 5 to 8 minutes. Stir in sesame oil and adjust the spice to taste. Keep hot for serving.
6. Make the kimchi slaw.Roughly chop 2 cups fermented or prepared kimchi. Toss with the optional shredded cabbage, scallions, mayonnaise, and rice vinegar. Refrigerate until ready to serve.
7. Assemble the sandwiches.Split and lightly toast the rolls. Layer with provolone, hot Korean BBQ beef, and caramelized onions. Briefly broil or toast to melt the cheese, then top with the cold kimchi slaw.
8. Finish and serve.Top with extra scallions and sesame seeds if you like. Serve immediately with hot gochujang au jus for dipping.