Korean · Lunch
Grilled Short Rib Sandwich
Grilled short rib sandwich features gochujang-marinated bulgogi-style beef, char-grilled and thinly sliced, piled onto a toasted brioche bun with crunchy pickled daikon-carrot slaw, gochujang mayo, and scallion. Sweet, smoky, and savory notes balance against sharp pickle acidity for a handheld Korean-inflected sandwich.
$7
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
702Calories
41.2gProtein
38.9gFat
48.6gCarbs
21.8gSugar
3.1gFiber
1850mgSodium
156mgChol
12.4gSat Fat
680mgPotassium
110mgCalcium
4.6mgIron
2.9mcgVitamin B12
9.5mgVitamin C
protein-rich
gluten-free-adaptable
sweet-heat
thirty-min-meals
all-time-classics
Instructions
1
Prep
Slice the beef short rib thinly against the grain and place in a bowl with gochujang, soy sauce, brown sugar, minced garlic, and sesame oil.
2
Marinate
Cover and refrigerate 60 minutes until the meat is glossy and evenly coated.
3
Macerate
Toss the julienned daikon and carrot with rice vinegar and white sugar; let sit 15 minutes.
4
Grill
Cook the marinated beef on a grill pan over high heat 3 to 4 minutes, turning once, until charred and cooked through.
5
Build
Mix mayonnaise with gochujang, then spread on both sides of a toasted brioche bun and layer with beef, drained slaw, and thinly sliced scallion.
6
Plate
Top with sesame seeds and close the sandwich; serve immediately while warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless beef short rib
- 2 tbsp2 tbsp gochujang
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp brown sugar
- 4 cloves4 cloves garlic
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp rice vinegar
- 1/2 cup50g daikon
- 1/2 cup50g carrot
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp white sugar
- 22 brioche bun
- 2 tbsp2 tbsp mayonnaise
- 2 tsp2 tsp gochujang
- 22 scallion
- 1/2 tsp1/2 tsp sesame seeds
