Shortrib Sliders with Kimchi Aioli and Pikliz

By Marcus Samuelsson |

Prep Details

Servings: 4



2 pounds boneless short ribs

1/2 carrot, diced

1/2 stalk celery, diced

1/2 Spanish onion, medium diced

1 teaspoon ginger (sliced)

2 garlic cloves

A couple slices from a red Thai chili (optional)

¼ cup oyster sauce

3 tablespoons pineapple juice

2 cups chicken stock (or enough to fill at least half of the pan)

4 slider buns (preferably potato buns)

½ cup crispy shallots


1 cup Kewpie mayo

2 tablespoons cilantro

½ cup kimchee, puree

1.5 tablespoons soy sauce


3/4 liter white vinegar

3/4 liter apple cider vinegar

1 scotch bonnet

1/2 teaspoon ginger powder

4 thyme sprigs

1 bay leaf

3 ounces minced ginger

¾ teaspoon sugar

½ cup honey

2 tablespoons salt

1/2 head red cabbage, shredded

3/4 head white cabbage, shredded

1 carrot, grated on box grater


  1. FOR THE SHORTRIBS: Place short ribs on sheet tray lined with a cooling rack. Heavily salt and pepper the protein. In a large skillet or pan, heat oil until smoking. Sear both sides until well-browned
  2. In a large pot caramelize the vegetables. Add the oyster sauce and pineapple juice and let reduce by half to develop the flavors. Add in the chicken stock and let the pot come to a boil.
  3. Pour the sauce over the short ribs and cook for 2 hours in a 325 degrees’ oven until very tender.
  4. FOR THE KIMCHI AIOLI: In a small bowl combine all ingredients and whisk together until combined.
  5. FOR THE PIKLIZ: Mix together everything except the cabbage and carrots in a saucepan and bring to a boil. Pour the hot liquid over the shredded vegetables. Let cool and sit for up to 24 hours.
  6. TO SERVE: Take one bun and slather 1 tablespoon kimchi aioli on both sides of the bread. Place a 1.5-ounce short rib on the bun and top with 1 tablespoon pickliz and 1-2 teaspoons crispy shallots. Repeat for remaining sandwiches.