Korean Steak Sandwich Recipe

Introduction

This Korean Steak Sandwich is a flavorful fusion of tender marinated ribeye, sweet and spicy gochujang sauce, and melty cheddar cheese all packed into crispy toasted bread. It’s a perfect balance of savory, tangy, and a little heat—ideal for an impressive yet easy lunch or dinner.

Ingredients

• 2 medium or one large ribeye steak (approximately 320g or 0.7lb in total)
• 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 grated sweet apple (no need to peel)
• 1 tbsp toasted sesame oil
• 1 tbsp oil
• ½ red bell pepper (de-seeded and sliced)
• ½ yellow bell pepper (de-seeded and sliced)
• 4 thick slices of bread from a large loaf (e.g. tiger bread, approx 65-75g per slice)
• 2 tbsp salted butter (melted)
• ¼ tsp sesame seeds
• 75 g (2/3 cup) mature cheddar cheese (grated)
• ½ small red onion (peeled and sliced)
• 2 small jalapenos (sliced)
• 3 spring onions (scallions) sliced into thin strips
• 3 tbsp mayonnaise
• 1 small garlic clove (peeled and minced)
• 2 tsp sweet chilli sauce

Instructions

1. Step 1: Place the steak in the freezer for 30 minutes to firm up, which makes it easier to slice thinly.
2. Step 2: Remove the steak from the freezer and carefully slice into thin strips about 2mm thick.
3. Step 3: In a bowl, combine the steak slices with soy sauce, gochujang, ginger, brown sugar, rice wine, minced garlic, black pepper, grated apple, and sesame oil. Mix well, cover, and marinate for 30 minutes (refrigerate if marinating longer).
4. Step 4: Heat oil in a large frying pan over high heat. Add the steak and fry for 4-5 minutes, turning occasionally, until cooked and starting to caramelize. If excess liquid appears, drain it off and continue frying.
5. Step 5: Remove the steak from the pan and let it rest on a plate for 2-3 minutes.
6. Step 6: Add the sliced bell peppers to the same pan and cook for 2-3 minutes until slightly softened. Remove and set aside.
7. Step 7: Brush melted butter onto one side of each bread slice.
8. Step 8: Place two slices of bread butter-side down on a flat surface. Layer with cooked peppers, steak slices, sesame seeds, grated cheese, red onion, jalapenos, and spring onions. Top with the remaining two bread slices, butter-side facing out.
9. Step 9: Cook the sandwiches in a frying pan over low to medium heat for 2-3 minutes per side until the bread is golden brown and the cheese has melted. Alternatively, use a sandwich press.
10. Step 10: Mix mayonnaise with the minced garlic. Open the tops of the toasted sandwiches, drizzle with the garlic mayo and sweet chilli sauce, replace the tops, and serve immediately.

Tips & Variations

• Use a sweet apple like Fuji or Gala for the marinade to balance spice with natural sweetness.
• Substitute ribeye with sirloin or flank steak for a leaner option.
• Add pickled vegetables or kimchi for an extra Korean twist.
• Use your favorite bread, such as sourdough or ciabatta, if tiger bread is unavailable.

Storage

Store any leftover sandwiches wrapped tightly in the refrigerator for up to 1 day. Reheat gently in a pan or sandwich press to keep the bread crispy and cheese melted. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the marinade and steak ahead of time?

Yes, you can marinate the steak up to 24 hours in advance in the refrigerator, which will enhance the flavors even more.

What if I don’t have gochujang paste?

You can substitute gochujang with a mixture of chili paste and a touch of miso or soy sauce to mimic its sweet and spicy flavor, though the taste will be slightly different.