Korean BBQ Beef Franks with Grilled Cabbage & Gochujang

INSTRUCTIONS

• 1 Mix mayonnaise, gochujang sauce and lime juice in small bowl. Cover and refrigerate until ready to serve. Brush cabbage with oil.
• 2 Grill cabbage and beef franks over medium heat 8 to 10 minutes, turning frequently until cabbage is tender and lightly charred and beef franks are heated through. Transfer cabbage to cutting board. Cool slightly and coarsely chop.
• 3 Spread inside of each roll with 1 1/2 teaspoons gochujang mayo mixture. Layer each with 2 tablespoons of the grilled cabbage and 1 beef frank. Top evenly with remaining cabbage and drizzle with remaining gochujang mayo.
• 4 Kitchen Tips:
  •Gochujang or Korean pepper paste is a fermented chile and bean paste. It is typically used to flavor stews, soups and marinades, and as a condiment at the table. It is available in the ethnic food aisle at most supermarkets or at Asian food markets.
  •Swap kimchi in place of the grilled red cabbage for a zesty twist!
  •Make it a kabob! Slice beef franks and cabbage into 1-inch chunks. Alternately thread beef franks and cabbage onto skewers. Grill 2 to 3 minutes per side or until tender and heated through. Serve with gochujang mayo.
  •Sauté sliced beef franks and serve over rice with your choice of steamed veggies, fried egg, and gochujang sauce.