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.
- 2 short ribs, braised and meat shredded (Click the link above for a braising guide.)
- 2 eggs, fried over easy
- 1 small baguette (I used whole grain)
- cilantro, as garnish
- sesame seeds, as garnish
- 3 TBS gochujang
- 1 tsp honey
- 1 TBS sesame oil
- 1 tsp soy sauce
- 1 lime, juiced
- 1 TBS brown sugar
- ½ red onion, sliced thin
- 2 garlic cloves, sliced thin
- 2 limes, juiced
- 1 orange, juiced
- dash sugar
- First things first, you'll need to braise the short ribs, remove the bone and then shred the meat. Visit this page for instructions on how to do just that. Personally, I like to remove all the fat (cause I think it tastes better than way) and it's easiest to do while shredding.
- Next, bring a small pot of water to a boil. Blanch the red onion and garlic for 15 seconds and then drain the liquid. Place onion/garlic in a container with the lime juice, orange juice, sugar, and salt. Allow to pickle for 1 hour. You'll want to remove from juice before eating.
- In a small bowl combine all ingredients for the spicy gochujang sauce. Whisk until sugar is dissolved.
- Assemble your sandwich by cutting the bread in half the long way, pile on the rib meat, top with sauce, then pickled red onions/garlic, eggs, cilantro, and sesame seeds.
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.