Burger Bun with Confit Shortrib in Korean Glaze and Coleslaw

Ingredients

For 4 people

Buns

• 4 croissant buns

Meat

• 800g confit shortrib

Korean glaze

• 5cm 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

• 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

Pickled red onion

• 1 red onion

• 3 tbsp rice vinegar

Gochujang mayo

• 3 tbsp fresh mayonnaise

• 1 tbsp gochujang

• 1 tsp honey

Preparation

1. Prepare the ribs:
Cut the confit ribs into four equal portions and preheat them for 15 minutes on the BBQ or in the oven at 140–150°C.

2. Make the Korean glaze:
Blend all ingredients into a smooth glaze using an immersion blender. Remove the ribs from the BBQ, take out the bones, and coat the meat thoroughly with the glaze.

3. Caramelize:
Place the glazed ribs back on the BBQ until nicely caramelized.

4. Make the coleslaw:
Julienne the carrot, cucumber, white cabbage, and spring onions. 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 in rice vinegar for at least 10 minutes.

6. Grill the buns:
Lightly toast the croissant buns on the BBQ or in a grill pan.

7. Assemble the burger:
Spread gochujang mayo on the bottom bun, layer with sliced meat, coleslaw, and pickled onion. Optionally finish with more mayo and close with the top bun.

Tips

• Remove the membrane from the ribs so the glaze can penetrate better.

• Only apply the glaze at the end to avoid burning.

• The pickled onion adds a fresh balance to the rich meat.

FAQ

• Can I prepare the ribs in advance?
  Yes, you can cook them a day ahead and glaze/grill them just before serving.
  
  
• Which buns work best?
  Soft buns like brioche or croissant buns are ideal.
  
  
• What if I don't have gochujang?
  You can mix chili powder with sweet soy sauce, though it lacks some depth.
  
  
• How do I make the coleslaw less spicy?
  Use less gochujang or add extra honey to mellow the flavor.
  
  
• Can I toast the buns in the oven?
  Yes, 3–5 minutes at 180°C works well without a BBQ.