Korean BBQ Sandwich with Medallions

Gochu Glaze:

1. Place all ingredients into a small saucepot and bring up to a boil; turn down to a simmer and cook for 10 minutes
2. Place into a blender and blend until smooth; if it seems too thick, add 1-2 Tbsp of water

Fry Batter:

1. Mix all dry ingredients in a bowl; whisk in vodka and cold bubble water until it is the consistency of paint
2. Brush off excess batter from Medallions and “swim” it halfway in a 350F fryer for 5 seconds before releasing it into the hot oil; fry until golden brown, season with salt

Sandwich:

1. Brush sandwich buns with olive oil and toast in a skillet or toaster oven
2. Toss fried Medallions in gochu glaze, making sure that they are evenly and completely coated with the sauce
3. Place 2 fried Medallions on the bottom bun followed by 4 bread and butter pickles; top and enjoy

Gochu Glaze:

• 3 Tbsp soy sauce
• ¼ cup mirin or rice wine
• ¼ cup  apple cider vinegar
• ¼ cup gochujang, Korean fermented pepper paste
• ½ cup brown sugar
• 2 Tbsp sesame oil
• 2 ea garlic cloves
• 2 Tbsp minced ginger

Fry Batter:

• 2 cups cornstarch
• 2 cups flour
• 2 Tbsp salt
• 1 tsp baking powder
• 2 cups vodka
• 2 cups bubble water, super cold

Sandwich:

• 6 ea Ensemble Medallion
• 2 cups gochu glaze
• 2  Tbsp olive oil
• 6 ea vegan “brioche” buns
• 24 ea bread + butter pickles