Description
Braised meat is served in a toasted baguette with a spicy Korean gochujang sauce, a fried egg, and tangy pickled onions.
Ingredients
Scale
- 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
For the Spicy Gochujang Sauce:
- 3 TBS gochujang
- 1 tsp honey
- 1 TBS sesame oil
- 1 tsp soy sauce
- 1 lime, juiced
- 1 TBS brown sugar
For the Pickled Red Onions & Garlic:
- ½ red onion, sliced thin
- 2 garlic cloves, sliced thin
- 2 limes, juiced
- 1 orange, juiced
- dash sugar
- salt
Instructions
- 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.
- Category: Main
- Cuisine: Korean Inspired