Description
A delicious Korean steak sandwich featuring marinated ribeye, gochujang mayo, and quick pickled cucumbers, perfect for a weeknight meal.
Ingredients
Scale
- 1 lb ribeye or flank steak, frozen for easier slicing
- 3 tablespoons soy sauce
- 1 tablespoon gochujang
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 tablespoon mirin
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- ½ small apple or Asian pear, finely grated
- 1 tablespoon neutral oil, for searing
- 1 small cucumber, thinly sliced
- 1 small carrot, julienned
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
- ¼ cup mayonnaise
- 1½ teaspoons gochujang, adjust to taste
- 1 teaspoon sesame oil
- ½ teaspoon rice vinegar
- 4 brioche or potato buns
- 2 tablespoons butter, softened
- ½ cup shredded cabbage or butter lettuce
- 2 scallions, thinly sliced
- Toasted sesame seeds, optional garnish
Instructions
- Slice and marinate the steak. Freeze the steak for 20–30 minutes and then slice it thinly against the grain. Whisk together soy sauce, gochujang, sesame oil, brown sugar, mirin, garlic, ginger, and grated apple. Marinate the steak for at least 30 minutes and up to 2 hours.
- Make the quick pickles. Toss cucumber and carrot with rice vinegar, sugar, and salt. Let sit at room temperature while the steak marinates.
- Make the gochujang mayo. Stir together mayonnaise, gochujang, sesame oil, and rice vinegar until smooth.
- Sear the steak. Heat a skillet over high heat, add neutral oil, and sear the marinated steak for 1–2 minutes until caramelized.
- Toast the buns. Butter the cut sides and toast in the same pan over medium heat until golden.
- Assemble the sandwich. Spread gochujang mayo, add cabbage or lettuce, cooked steak, pickles, scallions, and sesame seeds, then close the bun. Serve immediately.
Notes
You can add provolone or pepper jack cheese for a cheesy variant. Kimchi can substitute for pickles for added flavor. Leftover steak can be reheated quickly in a skillet.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 1 sandwich
- Calories: 500
- Sugar: 8g
- Sodium: 950mg
- Fat: 27g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg