why make this recipe
Korean Steak Sandwich is a delicious fusion of flavors. It combines tender marinated steak with fresh vegetables and melted cheese, all packed in a crispy sandwich. This recipe is perfect for a quick lunch, a hearty dinner, or a fun gathering with friends. The use of gochujang and sesame oil adds a unique twist to traditional steak sandwiches, making them flavorful and exciting.
how to make Korean Steak Sandwich
Ingredients:
- 2 medium or 1 large ribeye steak (approx. 320g or 0.7 lb)
- 2 tbsp soy sauce
- 2 tbsp gochujang paste
- 1 tsp minced ginger
- 2 tbsp light brown sugar
- 2 tbsp rice wine
- 2 garlic cloves, peeled and minced
- ½ tsp black pepper
- 1 sweet apple, grated (no need to peel)
- 1 tbsp toasted sesame oil
- 1 tbsp oil
- ½ red bell pepper, sliced
- ½ yellow bell pepper, sliced
- 4 thick slices of bread (e.g. tiger bread, approx. 65–75g each)
- 2 tbsp salted butter, melted
- ¼ tsp sesame seeds
- 75g (2/3 cup) mature cheddar cheese, grated
- ½ small red onion, sliced
- 2 small jalapenos, sliced
- 3 spring onions (scallions), sliced into thin strips
- 3 tbsp mayonnaise
- 1 small garlic clove, minced
- 2 tsp sweet chili sauce
Directions:
- Place steak in the freezer for 30 minutes to firm up. This makes it easier to slice thinly.
- Once firm, slice the steak into thin (2mm) strips.
- In a bowl, mix together soy sauce, gochujang, ginger, brown sugar, rice wine, garlic, black pepper, grated apple, and sesame oil. Add steak slices and marinate for 30 minutes (refrigerate if marinating longer).
- Heat 1 tbsp oil in a large skillet over high heat. Add the marinated steak and cook for 4–5 minutes until caramelized. Drain any excess liquid as needed. Remove steak and let it rest on a plate.
- In the same pan, cook bell peppers for 2–3 minutes until slightly softened.
- Brush melted butter onto one side of each bread slice.
- On two slices (butter-side down), layer cooked peppers, steak, sesame seeds, cheese, red onion, jalapenos, and scallions. Top with the remaining bread slices (butter-side up).
- Cook sandwiches in a skillet or sandwich press over low-medium heat for 2–3 minutes per side until golden and cheese is melted.
- Mix mayo and garlic for the sauce. Open sandwiches slightly and drizzle with garlic mayo and sweet chili sauce. Serve immediately.
how to serve Korean Steak Sandwich
Serve the Korean Steak Sandwich hot and fresh from the skillet. You can pair it with some crispy chips or a side salad for a complete meal. It’s also great for picnics or packed lunches.
how to store Korean Steak Sandwich
If you have leftovers, wrap the sandwiches in foil or store them in an airtight container. You can keep them in the refrigerator for up to 2 days. To reheat, place them in the skillet for a few minutes to warm through and crisp up.
tips to make Korean Steak Sandwich
- Make sure to slice the steak thinly for tender bites.
- Let the steak marinate for at least 30 minutes for better flavor.
- Feel free to add your favorite veggies like cucumbers or lettuce for extra crunch.
- For a spicy kick, include more jalapenos or even a sprinkle of chili flakes.
variation
You could substitute ribeye steak with chicken or tofu for a different protein option. You can also change the type of cheese to something like pepper jack for added spice or mozzarella for a milder flavor.
FAQs
Q: Can I use a different type of bread for the sandwich?
A: Yes, you can use any bread you like, such as sourdough, ciabatta, or whole wheat.
Q: How can I make this dish vegetarian?
A: You can use marinated tofu or tempeh instead of steak and keep the rest of the ingredients the same.
Q: Is there a way to make the sandwich less spicy?
A: Yes, you can reduce or omit the gochujang and jalapenos. You can also use less garlic if that’s a concern.
Enjoy making your Korean Steak Sandwich!
Korean Steak Sandwich
Ingredients
Steak Marinade
- 2 medium or 1 large ribeye steak (approx. 320g or 0.7 lb)
- 2 tbsp soy sauce
- 2 tbsp gochujang paste
- 1 tsp minced ginger
- 2 tbsp light brown sugar
- 2 tbsp rice wine
- 2 cloves garlic, peeled and minced
- ½ tsp black pepper
- 1 sweet apple, grated (no need to peel)
- 1 tbsp toasted sesame oil
Sandwich Components
- 1 tbsp oil for cooking steak
- ½ red bell pepper sliced
- ½ yellow bell pepper sliced
- 4 slices thick slices of bread (e.g. tiger bread, approx. 65–75g each)
- 2 tbsp salted butter, melted
- ¼ tsp sesame seeds
- 75 g (2/3 cup) mature cheddar cheese, grated
- ½ small red onion, sliced
- 2 small jalapenos, sliced
- 3 spring onions (scallions), sliced into thin strips
Sauce
- 3 tbsp mayonnaise
- 1 small garlic clove, minced
- 2 tsp sweet chili sauce
Instructions
Preparation
- Place steak in the freezer for 30 minutes to firm up. This makes it easier to slice thinly.
- Once firm, slice the steak into thin (2mm) strips.
- In a bowl, mix together soy sauce, gochujang, ginger, brown sugar, rice wine, garlic, black pepper, grated apple, and sesame oil. Add steak slices and marinate for 30 minutes (refrigerate if marinating longer).
Cooking
- Heat 1 tbsp oil in a large skillet over high heat. Add the marinated steak and cook for 4–5 minutes until caramelized. Drain any excess liquid as needed. Remove steak and let it rest on a plate.
- In the same pan, cook bell peppers for 2–3 minutes until slightly softened.
- Brush melted butter onto one side of each bread slice.
- On two slices (butter-side down), layer cooked peppers, steak, sesame seeds, cheese, red onion, jalapenos, and scallions. Top with the remaining bread slices (butter-side up).
- Cook sandwiches in a skillet or sandwich press over low-medium heat for 2–3 minutes per side until golden and cheese is melted.
Serving
- Mix mayo and garlic for the sauce. Open sandwiches slightly and drizzle with garlic mayo and sweet chili sauce. Serve immediately.