Korean · Lunch
Grilled Short Rib Sandwich (High-Protein)
A Korean-style barbecue sandwich featuring gochujang-marinated grilled beef short rib and shredded braised beef brisket on a toasted brioche bun, layered with quick-pickled daikon and carrot, gochujang mayo, and scallion, delivering robust protein and fibre.
$7
25 minsPrep
20 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
765Calories
58.8gProtein
42.4gFat
39.2gCarbs
15.1gSugar
5.4gFiber
1923mgSodium
186mgChol
15.2gSat Fat
982mgPotassium
155mgCalcium
6.4mgIron
4.8mcgVitamin B12
10.2mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Whisk gochujang, soy sauce, sesame oil, brown sugar, garlic, and ginger into a marinade; coat the short rib fully.
2
Marinate
Cover and refrigerate the short rib in the marinade for 2 hours.
3
Grill
Preheat grill to high heat and cook the marinated short rib for 2–3 minutes per side until charred and medium, then rest 3 minutes.
4
Pickle
Toss daikon and carrot with rice vinegar, sugar and salt; let stand 15 minutes until softened.
5
Build
Toast the brioche bun until golden; spread mayo-gochujang mix on base, layer short rib and warmed brisket, top with drained pickled vegetables and scallion, scatter sesame seeds, close and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g beef short rib, flanken-cut, bone removed
- 6.4 oz180g beef brisket, cooked, shredded
- 2 tbsp2 tbsp gochujang
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp brown sugar
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 22 brioche bun (120g)
- 2 tbsp2 tbsp mayonnaise
- 2 tsp2 tsp gochujang (for spread)
- 2.8 oz80g daikon
- 1.4 oz40g carrot
- 4 tbsp4 tbsp rice vinegar
- 2 tsp2 tsp sugar-white
- 1/2 tsp1/2 tsp salt
- 22 scallion
- 2 tsp2 tsp sesame-seeds
