Korean · Lunch
Grilled Short Rib Sandwich (Gluten-Free)
Korean-style short rib sandwich on gluten-free bread, featuring soy-marinated and grilled boneless beef short rib sliced thin against the grain. The beef is glazed with tamari, ginger, and garlic, then piled with quick-pickled cucumber, scallion, gochujang mayo and sesame seeds for savory-sweet, umami-forward flavor.
$8
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
612Calories
41.2gProtein
33.8gFat
34.6gCarbs
11.4gSugar
3.8gFiber
1580mgSodium
118mgChol
10.9gSat Fat
580mgPotassium
95mgCalcium
3.6mgIron
2.9mcgVitamin B12
4.5mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Whisk tamari, minced garlic, grated ginger, brown sugar and sesame oil in a bowl until sugar dissolves.
2
Marinate
Toss sliced short rib in marinade, cover and refrigerate 30 minutes.
3
Macerate
Toss thinly sliced cucumber with rice vinegar and set aside 10 minutes.
4
Sear
Heat vegetable oil in a grill pan over high heat. Sear marinated short rib slices 2–3 minutes per side until charred and cooked through.
5
Build
Toast bread slices, spread gochujang mayo on both, layer short rib and pickled cucumber on one slice. Top with scallion and sesame seeds, close sandwich.
6
Plate
Cut sandwich in half and serve immediately while beef is warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g boneless beef short rib
- 4 tbsp4 tbsp tamari soy sauce
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp brown sugar
- 2 tsp2 tsp sesame oil
- 4 slices4 slices gluten-free sandwich bread
- 2 tbsp2 tbsp mayonnaise
- 2 tsp2 tsp gochujang
- 11 cucumber
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 1 tsp1 tsp rice vinegar
- 2 tsp2 tsp vegetable oil for grilling
