Recipe #49: Korean BBQ Sandwich Au Jus

I have finally found a salon that specializes in cutting and styling Asian hair and I am so lucky that it is an acceptable driving distance from where I live. Well it has been about a month since I got my hair cut and while I really think the hairstylists do a terrific job the owner of the salon is a strictly business-oriented, Korean woman. She happens to not only own the salon but she also owns the Korean restaurant that is conveniently located in the same parking lot.

Well, my family and I have been very loyal customers to the other Korean restaurant, which is just down the road from the salon. (I never should have told her that but it was just out of habit. We've been going to this Korean restaurant for over a decade now.) So the owner spends the majority of her time delivering her best sales pitch on why I should eat at her restaurant while she cuts my hair.

I'm not sure I'll be able to continue going to her salon if I don't give her restaurant at least one opportunity to set the record straight. But in all of this conflict I decided to wash my hands of all the politics and marinate my own meat with some Korean barbeque sauce. But, inevitably I will need to have my hair cut again so I'll just have to face this predicament another day.

Ingredients:

* 1 lb of Chicken Breast
* 8 oz of Korean Barbeque Marinade
* Sliced Provolone Cheese
* Hamburger Buns







Cooking Directions:

First, wash off the chicken and place them whole in the crockpot.

Pour in the korean barbeque marinade over and around the chicken.

Set the heat on low and cook for 4 hours.

Once the chicken has slow cooked it will fall apart very easily allowing you to shred the meat.

Toast the hamburger buns in the toaster.

Place a generous amount of the shredded chicken onto the hamburger bun.

Place a slice of provolone cheese over the top of the chicken and then cover with the other hamburger bun.

In a small cup ladle some of the cooked marinade (it will look like broth) to dip your sandwich.