INGREDIENTS

Carrot Kimchi (Makes 80 Servings):
½ gallon simple syrup
½ cup sriracha
12 ounces vinegar
½ ounce salt
8 ounces fish sauce
50 grams cilantro
10 pounds carrots, julienne

Braised Short Rib (Makes 53 Servings):
1½ pints soy sauce
15 ounces vinegar
18 ounces sugar
10 pounds short ribs
Salt

Basil Mayonnaise (Makes 12 Servings):
113 grams basil leaves, blanched
22 ounces mayonnaise
1½ teaspoons salt
1 ounce water

To Assemble and Serve:
2 sprigs fresh cilantro
4 sprigs fresh dill
1 small baguette, halved

METHOD

For the Carrot Kimchi:
Combine the simple syrup, sriracha, vinegar, salt, fish sauce, cilantro, and carrots in an airtight container. Allow to pickle for at least one day.

For the Braised Short Ribs:
Preheat the grill. Combine the soy sauce, vinegar, and sugar in a large mixing bowl. Lay the short ribs on a sheet pan and season with salt. Cook the short ribs on the grill over high heat until charred. Transfer to a hotel pan, toss with the marinade, and cover with water. Set aside.

For the Basil Mayonnaise:
Combine the blanched basil with the water and half the mayonnaise in a blender. Blend until fully combined. Add the remaining mayonnaise and blend. Refrigerate until ready to use.

To Assemble and Serve:
Spread the basil mayonnaise evenly on each side of the bread. Add the cilantro and dill; place a heaping portion of braised short rib on the bottom half of the baguette, top with the carrot kimchi and close the sandwich.