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SANDWICH - SHORT RIBS - Korean-Style Short Rib Sandwich
Nb persons: 6
Yield:
Preparation time:
Total time:
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| MARIO BATALI'S KOREAN-STYLE SHORT RIB SANDWICH The Chew | |
| 1 1/2- pound | short ribs, (bone out and sliced thin) |
| 6 | Kaiser rolls |
| FOR THE MARINADE: | |
| salt | |
| 1/3 cup | chopped scallions, (including white part) |
| 6 cloves | garlic, (coarsely chopped) |
| 1/3 cup | soy sauce |
| 1/4 cup | red pepper paste, (Gochujang) |
| 2 tablespoons | sesame oil |
| 2 teaspoon | ginger, (finely minced) |
| 2 tablespoons | honey |
| TO TOP: | |
| 1 jar | kimchi |
| 1/2 | daikon, (sliced into thin rounds) |
| FOR THE PICKLES: | |
| 1 | cucumber, (sliced into thin rounds) |
| 2 1/4 teaspoons | kosher salt |
| 1/2 cup | rice wine vinegar |
| 1/4 cup | sugar |
| 1 teaspoon | coriander seeds, (optional) |
For the Marinade: In a medium bowl, mix together all the ingredients for the marinade. Add the short rib and let marinate until ready to grill.
For the Pickles: Combine all the ingredients together for the pickles and let marinate for at least 5 minutes.
Using a hot grill, cook short ribs for 1-2 minutes per side.
To Top: Serve short ribs on a kaiser roll with kimchi, cucumbers and daikon radishes.
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