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Korean Steak Sandwich

Mouthwatering Korean Steak Sandwich for a Flavorful Meal

This Korean Steak Sandwich merges rich Korean flavors with American comfort food, perfect for a quick and satisfying meal.
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Prep Time 30 minutes
Cook Time 15 minutes
Marination Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 2 sandwiches
Course: Lunch
Cuisine: Korean-American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak Marinade
  • 1 lb Ribeye Steak Substitute sirloin or flank steak for leaner option.
  • 1/4 cup Soy Sauce Look for low-sodium versions if preferred.
  • 1 tbsp Gochujang Paste Reduce quantity for milder taste.
  • 1 tbsp Minced Ginger Fresh ginger preferred, ground can be used.
  • 2 tbsp Light Brown Sugar Swap in white sugar or honey if needed.
  • 1 tbsp Rice Wine Mirin is a good substitute or can be omitted.
  • 2 cloves Garlic Fresh preferred, but granulated works.
  • 1/2 tsp Black Pepper
  • 1/2 cup Grated Apple Pear is a nice substitute.
  • 1 tbsp Sesame Oil Olive oil can be used in a pinch.
For the Sandwich
  • 1 tbsp Vegetable Oil Any neutral oil will suffice.
  • 1 each Red & Yellow Bell Peppers Feel free to use any bell pepper color.
  • 4 slices Thick Bread (e.g., Tiger Bread) Ciabatta or sourdough are excellent alternatives.
  • 2 tbsp Unsalted Butter Consider margarine as a substitute.
  • 1 tbsp Sesame Seeds Can be omitted if you prefer.
  • 4 oz Mature Cheddar Cheese Other cheeses like Monterey Jack can work too.
  • 1/2 each Red Onion Shallots can be used as a substitute.
  • 2 each Jalapeños Use pickled for a milder kick.
  • 2 each Spring Onions (Scallions) Chives can serve as a good replacement.
  • 2 tbsp Mayonnaise Greek yogurt can be a lighter option.
  • 2 tbsp Sweet Chili Sauce

Equipment

  • Skillet
  • Mixing Bowl
  • spatula

Method
 

Step‑by‑Step Instructions for Korean Steak Sandwich
  1. Firm the ribeye steak in the freezer for about 30 minutes. Thinly slice the steak into 2mm strips.
  2. In a mixing bowl, combine soy sauce, gochujang paste, minced ginger, light brown sugar, rice wine, minced garlic, black pepper, grated apple, and sesame oil. Coat the sliced steak and let it marinate for 30 minutes.
  3. Heat a tablespoon of vegetable oil in a skillet over high heat and add the marinated steak strips. Cook for 4-5 minutes until caramelized.
  4. In the same skillet, add oil if needed and sauté the red and yellow bell peppers for 2-3 minutes until softened.
  5. Butter one side of each slice of thick bread. Layer sautéed bell peppers on the unbuttered side, followed by the seared steak, sesame seeds, mature cheddar cheese, sliced red onion, jalapeños, and spring onions. Close the sandwich.
  6. Heat a skillet over low to medium heat and place the assembled sandwiches in the pan. Cook for 2-3 minutes on each side until golden brown.
  7. Mix mayonnaise with minced garlic to create a creamy sauce. Drizzle this and the sweet chili sauce into the warm sandwiches just before serving.

Nutrition

Serving: 1sandwichCalories: 650kcalCarbohydrates: 40gProtein: 42gFat: 34gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 105mgSodium: 1200mgPotassium: 700mgFiber: 4gSugar: 8gVitamin A: 500IUVitamin C: 80mgCalcium: 250mgIron: 3mg

Notes

For best results, consider letting the steak marinate for hours or overnight. Adjust spice levels to fit preference and use fresh ingredients for optimal flavor.

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