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Ingredients

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Korean BBQ Pork

  • Pork shoulder or belly, thinly sliced 1.5 kg
  • Gochujang (Korean chilli paste) 75.0 g
  • Sesame oil 30.0 ml
  • Brown sugar 45.0 g
  • Garlic cloves, minced 3.0 cloves
  • Ginger, fresh, grated
  • Lime, juiced, 2

Korean Cucumber Salad

  • Cucumber , thinly sliced 400.0 g
  • Salt 10.0 g
  • Rice vinegar 20.0 ml
  • Gochujang (Korean chilli paste) 15.0 g
  • Sugar 15.0 g
  • Sesame oil 15.0 ml
  • Sesame seeds 15.0 g
  • Spring onion, thinly sliced 30.0 g

Mustard Mayonnaise

Assembly


Blending Korean and Cuban influences, the Cuban Korean sandwich unites spiced-sweet gochujang, salty soy sauce, toasty sesame oil, aromatic ginger, and punchy garlic. Classic Cuban sandwich elements, such as the cheese, thinly sliced pork, and a mustard-grain mayonnaise, all add indulgent comfort. A fresh, fragrant Korean cucumber salad on the side provides a crisp, refreshing crunch that balances the richness of the sandwich.

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Preparation

  1. Korean BBQ Pork

    1. Marinate the pork in gochujang, Knorr Professional Soya Sauce, sesame oil, brown sugar, garlic, ginger and lime juice for 2 hours. 
    2. Cook the pork belly or shoulder at 160 °C for 2 hours. Cool the belly and slice into thin slices.
  2. Korean Cucumber Salad

    1. Toss sliced cucumbers with salt. Let sit for 10-15 min to draw out water. 
    2. Drain and squeeze gently.
    3. In a bowl, mix vinegar, gochujang, sugar, Knorr Professional Soya Sauce, sesame oil and spring onions. 
    4. Add cucumbers and mix well. Sprinkle with sesame seeds.
  3. Mustard Mayonnaise

    1. Combine the whole grain mustard and Hellmann’s Tangy Mayonnaise.
  4. Assembly

    1. Spread mustard mayo on both halves, add the sliced mature cheese, cooked sliced gammon, Korean BBQ pork and close the sandwich. 
    2. Spread mayo on both sides and grill on both sides until golden brown under a weight.  
    3. Serve with kimchi on the side.
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