Braised meat is served in a toasted baguette with a spicy Korean gochujang sauce, a fried egg, and tangy pickled onions.
By Trish Santoro
Gochujang. I’ve eaten it. I’ve fallen in love with it. But I had never worked with it before.
Gochujang is a fermented red chili paste and a popular Korean condiment. I think it’s delicious all by itself – as in, when I first got it, I slathered it on toast and enjoyed immediately – however, it IS really spicy. Combining the gochujang with sweetness, acid, or a fat (like avocado, egg yolk, etc) can really help balance it out.
For this sandwich, I braised a short ribs from my local butcher the day before, pulled all the meat and piled it high on a toasted baguette. The sauce is a perfect combination of gochujang, lime juice, soy sauce, sesame oil, honey, & brown sugar. Finger licking good, quite literally.
To garnish, pickled red onions & garlic, a couple over easy eggs, cilantro & sesame seeds. Heaven.
Never made pickled red onions before? It’s really simple and I’ve laid it all out in the recipe below. They’ll keep in your fridge forever and add an awesome tangy crunch to many future meals!
Not yet a meat braising pro? Follow my guide here.Print
Trish Santoro is the woman behind wellwornfork.com - a site that teaches cooking techniques to improve your confidence in the kitchen. A Culinary Institute of America grad and adventurous eater, her food know-how is impressive, but her passion will always keep her learning more.