INSTRUCTIONS

Prepare the Pickled Vegetables

1. In a bowl, combine vinegar, water, sugar, and salt. Stir until dissolved.

2. Add the carrots and daikon radish, making sure they’re fully submerged.

3. Cover and let sit for at least 30 minutes (or overnight for better flavor).

PREPARE PROTEIN

If Using Pork:

• To make the marinade: Combine the honey, soy sauce, fish sauce, ground ginger, and salt in a small bowl and whisk to combine. Place the pork loin into a ziplock bag and pour the sauce into the bag. Marinade at least an hour.

• Prepare grill to a medium heat. Remove the pork from the marinade and place on the grill. Grill 5 minutes on one side, then flip and grill 3 minutes more, or until the internal temperature registers at 145 F. Remove from the grill, cover, and let rest for 3 minutes.

If Using Tofu: 

• Cover tofu slices with Go-Chu-Jang Sauce, salt, and pepper let marinate until ready to cook.

• Fry the tofu slices over medium heat in skillet for 5 minutes per side.

• Remove the tofu from the heat and set aside.

If Using Egg:

• Heat skillet over medium-low heat. Add butter. Cook your eggs as you desire; sunny side up, over-easy or scrambled (beat the eggs with a fork until well blended). Don't forget to top with salt and pepper.

PREPARE TOPPINGS

• Cut cucumber into 6-inch pieces and then thinly sliced lengthwise

DRESSING:

• Combine the mayonnaise and Sriracha in a small bowl and mix (test the proportions to suit your taste).

ASSEMBLE:

1. Cut baguettes into 4 6-inch pieces and then sliced lengthwise (do not cut through)

2. Spread the Dressing on both the top and bottom inside of the baguette.

3. Add cucumber slices on the bottom half.

4. Add 2 or 3 slices of your protein.

5. Stuff sandwich pickled Vegetables.

6. Top with cilantro.