Description
Braised meat is served in a toasted baguette with a spicy Korean gochujang sauce, a fried egg, and tangy pickled onions.
Ingredients
Units
Scale
For the Braised Short Ribs:
- 2 bone-in beef short ribs (about 1 1/2 - 2 lbs (680-900 g) total)
- Salt and freshly ground black pepper
- 1 tbsp (15 ml) vegetable oil
- 1 small onion, roughly chopped
- 2 garlic cloves, smashed
- 1 cup (240 ml) beef broth
- 1/2 cup (120 ml) water
For the Spicy Sauce:
- 3 tbsp (45 ml) gochujang
- 1 tsp honey
- 1 tbsp (15 ml) sesame oil
- 1 tsp soy sauce
- 1 lime, juiced
- 1 tbsp brown sugar
For the Pickled Red Onions & Garlic:
- 1/2 red onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 2 limes, juiced
- 1 orange, juiced
- Pinch of sugar
- Pinch of salt
To Assemble:
- 1 small baguette (whole grain or plain), split lengthwise and toasted
- 2 eggs, fried over easy
- Fresh cilantro, as garnish
- Sesame seeds, as garnish
Instructions
- Season the short ribs all over with salt and pepper. Heat the oil in a heavy pot or Dutch oven over medium-high heat. Sear the ribs on all sides until deeply browned, about 3–4 minutes per side. Transfer to a plate.
- Add the onion and garlic to the pot and cook until softened, about 3 minutes. Return the ribs to the pot and pour in the beef broth and water — the liquid should come about halfway up the ribs. Bring to a boil, then reduce heat to low, cover, and braise until the meat is completely tender and falling off the bone, 2 1/2 to 3 hours.
- Remove the ribs from the pot and let cool slightly. Discard the bones and any large pieces of fat, then shred the meat with two forks. Set aside.
- Blanch the sliced red onion and garlic in boiling water for 15 seconds, then drain. Transfer to a container with the lime juice, orange juice, sugar, and salt. Let pickle for at least 1 hour. Drain before using.
- In a small bowl, whisk together all the sauce ingredients until the sugar is dissolved.
- Assemble the sandwich: pile the shredded rib meat onto the toasted baguette. Top with the sauce, pickled onion and garlic, fried eggs, cilantro, and sesame seeds.
Notes
- Braise the ribs the day before — the meat is easier to shred when cold and the flavor only improves overnight.
- Remove all the fat while shredding; it’s much easier to spot once the meat has cooled.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Sandwich
- Cuisine: Korean
Nutrition
- Serving Size: 1 sandwich
- Calories: 760