Korean · Lunch
Marinated Beef Rib Sandwich
Bone-in beef short rib is marinated in soy sauce, brown sugar, garlic, and sesame oil in the Korean galbi style, then grilled and shredded onto a toasted brioche bun with quick-pickled daikon, scallion, and gochujang mayo. The result is a smoky, sweet-savoury handheld built around glazed, tender beef.
$7
20 minsPrep
18 minsCook
38 minsTotal
MediumLevel
Nutrition per serving
622Calories
37.2gProtein
37.1gFat
34.4gCarbs
18.5gSugar
2.3gFiber
2112mgSodium
143mgChol
12.4gSat Fat
611mgPotassium
85mgCalcium
4.3mgIron
2.7mcgVitamin B12
8mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
hidden-gems
Instructions
1
Prep
Trim any excess surface fat from the beef short rib and pat dry with paper towel.
2
Marinate
Whisk soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and chopped scallion in a shallow dish. Submerge the rib, cover, and chill for 2 hours.
3
Chill
Toss the julienned daikon with pickling rice vinegar, sugar, and salt in a small bowl and let sit at room temperature for 20 minutes.
4
Sear
Grill the marinated rib over medium-high heat for 6 to 7 minutes per side until deeply charred and internal temperature reads 65°C for medium.
5
Plate
Rest for 5 minutes, slice meat from bone, shred into bite-sized strips, toast the brioche bun, spread gochujang mayo on both cut sides, pile shredded beef onto bun base, top with pickled daikon and scallion, close with bun lid, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g bone-in beef short rib
- 6 tbsp90ml soy sauce
- 2 tbsp30g brown sugar
- 2 tbsp30ml sesame oil
- 6 cloves6 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 4 tbsp60g scallion
- 2 tsp2 tsp rice vinegar
- 22 brioche bun
- 2 tbsp30g mayonnaise
- 2 tsp2 tsp gochujang
- 1/2 cup60g daikon
- 2 tbsp30ml rice vinegar (for pickling)
- 1 tsp1 tsp sugar-white (for pickling)
- 2 pinch2 pinch salt
