Burger bun with confit shortrib in Korean glaze and coleslaw

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60min

•

Medium

This is the burger of this summer! The combination of juicy, tender confit ribs, smeared with a sweet-spicy Korean glaze, caramelized on the BBQ, crispy coleslaw, pickled red onion, all on a croissant bun... folks, this is madness, so delicious! For BBQ burger lovers next level: this is your new addiction, burger 2.0!

This is the burger of this summer! The combination of juicy, tender confit ribs, smeared with a sweet-spicy Korean glaze, caramelized on the BBQ, crispy coleslaw, pickled red onion, all on a croissant ...
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Ingredients

What do you need?
Quantity: 4P

Croissant buns 4 croissant buns

Meat 800 g confit shortribs of beef

Korean glaze 5 cm ginger, peeled 
4 cloves garlic 
1 tbsp gochujang 
2 tbsp sesame oil 
1 tbsp honey 
1 tbsp gochugaru

Coleslaw 2 carrots 
1 cucumber 
2 spring onions 
¼ 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

Pickled red onion 1 red onion 
3 tbsp rice vinegar

Gochujang mayonnaise 
3 tbsp fresh mayonnaise
1 tbsp gochujang 
1 tsp honey

Croissant buns 4 croissant buns

Meat 800 g confit shortribs of beef

 5 cm ginger, peeled 
4 cloves garlic 
1 tbsp gochujang 
2 tbsp sesame oil 
1 tbsp honey 
1 tbsp gochugaru

 2 carrots 
1 cucumber 
2 spring onions 
¼ 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

Preparation method

How do you make this?
  1. Prepare the ribs: Cut the confit ribs into four equal pieces and cook them for 15 minutes on a BBQ or in the oven at 140-150 °C.
  2. Make the Korean glaze: Blend all the ingredients with an immersion blender until smooth. Remove the ribs from the BBQ, remove the bone, and coat the ribs all over with the glaze.
  3. Caramelizing: Place the glazed ribs back on the BBQ until they are nicely caramelized.
  4. Make the coleslaw: Cut 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 mix with the vegetables.
  5. Pickling the onion: Slice the red onion into thin rings and let soak in rice vinegar for at least 10 minutes.
  6. Grilling the buns: Toast the croissant buns briefly on the BBQ or in a grill pan.
  7. Assemble the burger: Spread the bottom half of the bun with gochujang mayonnaise, add the finely chopped meat, the coleslaw, and pickled onion on top. Optionally finish with extra mayonnaise and cover with the top half of the bun.

This is what you need:

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Tips

  • Remove the membrane from the ribs so that the glaze can penetrate better.
  • Apply the glaze only at the end to avoid burning.
  • The pickled onion adds a fresh touch that perfectly balances with the rich meat.
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Did you recreate this recipe and was it tasty? Be sure to share it on social media and tag @sofiedumontchef! I would love that! Enjoy.