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Korean Steak Sandwich

Irresistible Korean Steak Sandwich with Spicy Garlic Mayo

This Korean Steak Sandwich is a bold fusion of flavors with tender ribeye, spicy jalapenos, and creamy garlic mayo.
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Prep Time 30 minutes
Cook Time 10 minutes
Marinating Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 2 sandwiches
Course: Lunch
Cuisine: Korean
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Steak Marinade
  • 1 pound Ribeye Steak Substitute with sirloin or flank steak if desired.
  • 3 tablespoons Soy Sauce Use low-sodium for less salt.
  • 2 tablespoons Gochujang Paste Substitute with other chili pastes if needed.
  • 1 teaspoon Minced Ginger Ground ginger may work as a substitute.
  • 1 tablespoon Light Brown Sugar Honey or agave syrup can be used instead.
  • 2 tablespoons Rice Wine White wine or apple cider vinegar can be exchanged.
  • 2 cloves Minced Garlic Garlic powder can work if fresh is unavailable.
  • 1 small Grated Sweet Apple Other sweet apples or pears can work too.
  • 1 tablespoon Toasted Sesame Oil Olive oil can be a lighter alternative.
  • 1 teaspoon Black Pepper Use white pepper for a milder flavor.
Sandwich Assembly
  • 4 slices Thick Slices of Bread Ciabatta or sourdough can be used.
  • 2 tablespoons Salted Butter Use margarine or dairy-free butter for a non-dairy option.
  • 4 ounces Mature Cheddar Cheese Provolone or mozzarella can be substituted.
  • 1 cup Bell Peppers (Red & Yellow) Any mix of bell peppers works well.
  • 1 small Red Onion Green onions can be used for a milder flavor.
  • 2 tablespoons Jalapenos Use pickled jalapenos for a gentler bite.
  • 2 tablespoons Spring Onions (Scallions) Regular onions can be used in moderation.
  • 1 tablespoon Sesame Seeds Optional, for a delightful finish.
Garlic Mayo
  • 1/2 cup Mayonnaise Greek yogurt can serve as a healthier alternative.
  • 2 tablespoons Sweet Chili Sauce Can substitute with a blend of sriracha and honey.

Equipment

  • Skillet

Method
 

Cooking Instructions
  1. Firm up the steak by placing it in the freezer for about 30 minutes.
  2. Slice the steak thinly across the grain into approximately 2mm strips.
  3. Prepare the marinade by mixing soy sauce, gochujang, minced ginger, brown sugar, rice wine, minced garlic, black pepper, grated apple, and sesame oil in a bowl.
  4. Add sliced steak to the marinade and let it soak for 30 minutes in the refrigerator.
  5. Cook the marinated steak in a hot skillet for 4-5 minutes until caramelized.
  6. Sauté sliced bell peppers in the same skillet for 2-3 minutes until slightly softened.
  7. Assemble the sandwich by layering sautéed peppers, cooked steak, sesame seeds, cheddar cheese, red onion, jalapenos, and scallions between the slices of bread.
  8. Grill the sandwich in a skillet until golden brown and cheese melts.
  9. Mix minced garlic into mayonnaise, drizzle on grilled sandwiches, and serve.

Nutrition

Serving: 1sandwichCalories: 600kcalCarbohydrates: 40gProtein: 35gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 1200mgPotassium: 600mgFiber: 3gSugar: 7gVitamin A: 10IUVitamin C: 25mgCalcium: 20mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 3 days. Sandwiches can be frozen for up to 2 months.

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