Gochujang Bulgogi Pork Rib Sandwich Recipe

Tender deboned pork ribs marinated in rich bulgogi sauce served in a soft French roll with crispy Asian-inspired slaw, sesame-marinated cucumber coins, and drizzle of gochujang sauce.

Step 1: Split bread in half lengthwise and toast on a griddle or in an oven.

Step 2: Put toasted bread onto service plate. Place warm rib meat onto bottom slice of bread and top with extra drizzle of bulgogi sauce.

Step 3: Dress napa cabbage with gochujang sauce and place on top of rib meat.

Step 4: Top with sesame marinated cucumber coins and top slice of toasted bread. Serve warm.

Sub-Recipe Directions

Bulgogi Ribs

Step 1: Remove membrane from back side of ribs; marinate in bulgogi sauce overnight.

Step 2: Pre-heat oven to 300°F.

Step 3: Line sheet tray with foil and place a roasting rack over the foil. 

Step 4: Remove ribs from marinade and place on the roasting rack. Cook for 2.5 - 3 hours or until internal temperature reaches 195 - 200°F. 

Step 5: Check the ribs after the first hour. Once they have some caramelization, cover them with foil until they are done.

Step 6: Once ribs reach temperature, remove them from the oven and allow to rest for 10-15 minutes.

Step 7: Once rested, gently turn ribs over and pull the rib bones from the back side. Be careful not to remove rib meat when removing the bones.

Step 8: Cut boneless rib meat slab to fit the length of the bread. Place in a hotel pan, cover with foil and hold hot for service (160°F).

Sesame Marinated Cucumber 

Step 1: Add all ingredients to a medium size bowl; toss well to combine.

Step 2: Cover mixture and allow to marinate for at least 30 minutes before using.