Slow Braised Sweet n’ Spicy Korean BBQ Sandwich

Sandwich Season is here and you have to try these Sweet N’ Spicy Korean BBQ Sandwiches with your wild game meat!! These sandwiches are full of tender, juicy braised meat, with a fresh slaw and served on homemade ciabatta. They could not be any more perfect!

Korean BBQ is such a fun and flavor packed way to switch it up from your typical bbq sauce. It is full of vibrant ingredients like gochujang, rice vinegar, sesame oil and soy sauce. This sticky, sweet and spicy with some Asian flare.

To make these Korean BBQ Sandwiches is really quite simple. Start with any type of wild game roast you have. I like an inside or outside round best. You sear that off, then build your Korean BBQ Sauce. Place the roast into the pot with the sauce then slow braise it until it falls apart. After that you make a simple creamy homemade slaw and some soy pickled cucumbers. Pile all those components together on soft homemade ciabatta for one of the most incredible sandwiches of your life!!

While this recipe is perfect as is there are some things you can modify if needed! If you are gluten free simple use tamari instead of soy and serve on gluten free buns or over rice for a delicious bowl. Need it a bit less spicy? Simple cut the gochujang amount in half. Lastly, if you do not hunt, you can absolutely make this recipe with a beef roast!!

Tips for Making Perfect Korean BBQ Sandwiches

1. Give yourself amble time for the roast to cook. Depending on the exact size of the roast and type of meat it is, the cook time will vary. Always give yourself extra time, so that if it’s not quite done at 4 hours you can continue to cook it until it is fall apart tender.
2. When braising wild game roasts like this, it is always ideal to have basically the whole roast covered with broth when it goes into the oven. If you need to add more broth than the recipe says to achieve this, do it. It will help keep the meat from drying out as it cooks.
3. Because the meat is so juicy and saucy, it is but to serve these sandwiches right away! If you want to prep everything ahead of time you can, then just assemble the sandwiches right before serving.

Korean BBQ Sandwich Ingredients

Round Roast– I love a round roast for this recipe because it tends to shred the best. You can always use something like a sirloin roast, or even a shank.

Ciabatta Buns– You can use my homemade sourdough recipe or buy buns.

Garlic– Fresh minced is always best.

Onion– You will need white onion and green onion.

Ginger– Fresh minced for this as well. Not ground.

Gochujang– This is a sweet chili paste that can be found in the Asian aisle of your grocery store.

Sesame Oil– Just a touch.

Maple Syrup– This is my preferred for unrefined sugar, but you can use brown sugar if you prefer.

Soy Sauce– If you are gluten free use tamari.

Rice Vinegar– Adds the perfect acidity to balance the sweet.

Beef Broth– Use store bought or homemade.

Cabbage– I like a mix of purple and green.

Carrots– You want these julienned into nice thin strips.

Kewpie Mayo– This is my favourite for this recipe, but you can use regular or homemade if you like.

Cucumber– These make a perfect quick pickle for some crunch snd additional flavor.

Cornstarch- Just a touch helps thicken the sauce.

The Steps

1. Start by preheating your oven to 350F and seasoning the roast generously with salt and pepper on all sides.
2. Next, heat a dutch oven over medium high heat, with a couple tbsp of oil or butter. Let it get nice and hot.
3. Then, add in the roast and sear for a couple minutes on all sides. Remove from the pot.
4. To that same pot, add in the minced garlic and chopped onion, and cook for a couple minutes over medium heat. Add in the rice vinegar to deglaze the pan, scraping any crispy bits off the bottom.
5. Next, add in the minced ginger, gochujang, sesame oil and maple syrup. Stir until well mixed. Add in the beff broth, then stir.
6. Take the seared roast and place it back into the pot, place the lid on top then place in the preheated oven and cook for about 4 hours or until the meat is tender enough to shred with a fork.
7. While the meat cooks, prep the cucumbers and the slaw. For the cucumbers, add the soy sauce, rice vinegar, maple syrup and salt to a large jar.
8. Then add in the sliced cucumbers, place the lid on and shake. Place the jar in the fridge and let sit for at least an hour.
9. For the slaw, mix together the cabbage, green onion and carrots in a medium sized bowl.
10. Then, stir together the kewpie mayo, rice vinegar, maple syrup, and salt until smooth. Pour this over the cabbage and stir well. Cover the bowl of slaw and place in the fridge until you are ready to use.
11. Once the meat has cooked down and become nice and tender, remove the pot from the oven, then stir the cornstarch mixed with water into the broth.
12. Finally, shred the meat in the sauce with a couple forks.
13. Take one of the ciabatta buns, and broil it with a bit of mayo. Then pile on a generous serving of the shredded meat, followed by a spoonful of slaw and some of the cucumbers on top. Optional: sprinkle some sesame seeds on top. Place the lid on the sandwich, cut in half and enjoy!!

If you give this recipe a try, leave a comment or a recipe review below!

Looking for more tasty sandwiches to make with your wild game?

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https://cmbarndominium.com/juicy-homemade-venison-meatball-subs/

https://cmbarndominium.com/easy-delicious-maple-venison-sausage-breakfast-sandwich/