Battle of the Bites a few years ago after crossing paths with the writer at a Recipe to Riches audition. I'm not going to lie; my first impression was not a kind one. Fate had us clumped in the same group of contestants and I (wrongly) judged who she might be based on the plunging neckline of her dress. Don't get me wrong, she looked goregeous in it and perhaps it was my own insecurity that dismissed any potential connection. It's hard to believe I could have been so thoughtless and unkind, but the truth is the truth and I know that's the thoughts that went through my mind.
We've been making these sandwiches quite a bit this fall. At first glance it may seem a strange Kale Eats recipe (and an ironic one to post when talking about the very healthy, gluten free Gillian), but you're going to have to trust me. Fat marbled beef on a crusty white bun? Friends, don't let the appearance fool you! Although the beef takes quite a bit of time to make, once that parts done it's a quick assembly. My trick is to make the beef in advance and have it at the ready in the fridge where it can be quickly warmed up. We've used this beef as a filling in taquitos and tacos too. Salty and sweet it's mildly addictive and very tasty.
Korean Short Rib Sandwich4 Rolls
2 Lbs korean short ribs
3/4 cup soy sauce (reduced salt)
1/2 cup water
3/4 cup brown sugar
1 Tbsp Sriracha sauce
1 pear chopped
1 clove garlic
1/2 small onion
4 large slices havarti cheese
1 red onion
juice of 1 lime
Preheat oven to 350degrees.
In a blender, combine soy sauce, water, brown sugar, garlic, onion, Sriracha sauce, and pear. Blend until smooth
In a dutch oven, heat olive oil on medium heat. Cut ribs in half and add to oil, browning on all sides. Add marinade and bring to a boil. Place in oven and bake 3 hours, turning every 30min or so to ensure they are evenly cooking. Remove from oven and allow to cool 10min. Shred meat from bones, ensuring any stringy fat parts are also discarded. Reserve.
Slice red onion and toss with lime juice. Reserve.
Cut rolls in half. Place slice of cheese on tops of all. Pop rolls under broil in oven for about 5 min, until cheese is melted and bottoms are toasted.
Smash 1/4 avocado on each roll. Top with shredded beef, then tomato and lime marinated onions.