The steak is marinated in a bulgogi-style dressing which consists of gochuchang (a sweet and spicy Korean paste – if you haven’t tried it, give it a go, it’s amazing!), soy sauce, garlic, a little sugar and grated apple for sweetness, plus a few other goodies.
📋 Ingredients
For the Korean style steak (bulgogi):
2 medium or one large ribeye (approximately 320g or 0.7lb in total)
Gochujang
Dark Soy Sauce
Sesame Oil
Light Brown Sugar
A sweet eating apple (or use Asian pear if you can find them)
Rice wine
Ginger and garlic
Traditional bulgogi uses a grated Asian pear in the marinade. This is a pear with an apple-like texture, that’s juicy with tart-sweet flavour notes. I can’t get Asian pears in my area, so I swap it out with an apple (I use a Jazz apple, which actually has a pear-drop-like flavour, but any sweet apple will do). The apple adds little pops of sweetness which compliment the bold and spicy flavours in the marinade.
Rest of the sandwich ingredients
Note on the bread. I’m using 4 thick slices of tiger bread but you can use your favourite bread or even homemade bread.
Now you can stack this Korean Steak Sandwich up however you want but I’d recommend:
Strong (mature cheddar cheese)
Sliced and fried peppers and spring onions (scallions)
Thinly sliced red onion and jalapeños
Mayo and sweet chilli sauce
Sesame seeds
🧑🍳 How to make it
Start by marinating the thinly sliced steak with all of those delicious flavours. You want to leave it to marinade for at least 30 minutes.
Then we’re going to fry the steak in a hot frying pan (skillet) until caramelized.
Remove the steak from the pan and allow it to rest.
Whilst the steak is resting fry the peppers and spring onions.
Now it’s time to build up the sandwich, add the fried peppers, steak, cheese and other toppings to one of the slices of bread that have been buttered on the outside.
Top with the other slice of buttered bread and transfer to the frying pan )
Fry for 2-3 minutes each side until the bread is toasted and golden
Sweet, savoury, and smoky bulgogi beef melts into crispy, buttery toasted bread, with a punch of gochujang, sesame, and a hint of spice and sweetness in every bite.
Buttering the outside of the bread ensures you get a lovely golden, crisp crust when it’s toasted in the frying pan (skillet)
The strips of steak are fried until just starting to caramelise, before being piled onto bread with peppers, onions, jalapenos and cheese.
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