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Burger Bun with Confit Shortrib in Korean Glaze and Coleslaw

Burger Bun with Confit Shortrib in Korean Glaze and Coleslaw

Serves 4

Ingredients

Ingredients

  • 4 croissant buns
  • 800 g confit short rib
  • 5 cm ginger, peeled
  • 4 cloves of garlic
  • 1 tbsp gochujang
  • 2 tbsp sesame oil
  • 1 tbsp honey
  • 1 tbsp gochugaru
  • 2 carrots
  • 1 cucumber
  • 2 spring onions
  • 1/4 white cabbage
  • 1 tbsp mayonnaise
  • 1 tsp sesame oil
  • 1 tsp rice vinegar
  • 1 tsp honey
  • 1 tsp gochujang (or gochugaru)
  • 1 tsp toasted sesame seeds
  • 1 red onion
  • 3 tbsp rice vinegar
  • 3 tbsp fresh mayonnaise
  • 1 tbsp gochujang
  • 1 tsp honey
Recipe

Serves 4

Preparation:

  1. Prepare the ribs: cut the confit ribs into four equal pieces and pre-cook them for 15 minutes on the barbecue or in the oven at 140-150 °C.
  2. Make the Korean glaze: blend all ingredients with a hand blender until smooth. Take the ribs off the barbecue, remove the bone and brush the ribs all over with the glaze.
  3. Caramelise: put the glazed ribs back on the barbecue briefly until nicely caramelised.
  4. Make the coleslaw: cut the carrot, cucumber, white cabbage and spring onion into julienne. Mix the mayonnaise, sesame oil, rice vinegar, honey, gochujang and sesame seeds into a dressing and toss with the vegetables.
  5. Pickle the onion: slice the red onion into thin rings and soak for at least 10 minutes in rice vinegar.
  6. Grill the buns: toast the croissant buns briefly on the barbecue or in a grill pan.
  7. Build the burger: spread the bottom half of the bun with gochujang mayonnaise, then add the thinly sliced meat, the coleslaw and the pickled onion. Finish with extra mayonnaise if you like and top with the other half of the bun.

Tips:

  • Remove the membrane from the ribs so the glaze can soak in better.
  • Only apply the glaze at the end to prevent burning.
  • The pickled onion adds a fresh touch that balances the rich meat perfectly.

FAQ:

  • Can I make the ribs in advance? Yes, you can cook them 1 day ahead and glaze and grill them just before serving.
  • Which buns go well with this recipe? Soft buns such as brioche or croissant buns work best.
  • What if I don't have gochujang? You can use a mix of chilli powder and sweet soy sauce, although it lacks some depth.
  • How do I make the coleslaw less spicy? Use less gochujang or add extra honey for a milder taste.
  • Can I toast the buns in the oven? Yes, 3 to 5 minutes at 180 °C works fine without a barbecue.

Find out more at: https://www.sofiedumont.be/pages/burgerbun-met-geconfijte-shortrib-in-koreaanse-lak-en-koolsla