- Start by trimming and seasoning boneless short ribs and set aside for 10 minutes while bringing a medium sized cast iron pan to a medium-high heat.
- Once pan is heated, sear off the short ribs on each side until brown. Add the ginger, scallions, garlic and gochujang paste to the pan and deglaze with Umami Joy Sauce. Raise the heat to high and add the beef stock until shorts ribs are halfway covered.
- Place the short ribs in a 350°F oven and let braise for 2 hours or until fork tender and easy to shred. Baste and flip short ribs every 30 minutes. Once short ribs are tender, remove from liquid and shred the meat. Save the braising liquid for a flavorful dipping sauce.
- Add the mayo, mustard, Umami Joy Sauce, sesame oil, sliced scallions, salt and pepper and mix in a small bowl and set aside.
- Toast the sesame baguette, add mayo sauce, shredded beef, provolone cheese, kimchi and extra sliced scallions. Serve with a cup of hot braising liquid for dipping and enjoy!
Recipe created in partnership with Mike Kubiesa @mikekubiesa.
