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Korean Steak Sandwich

Savory Korean Steak Sandwich That Elevates Your Dinner Game

This Korean Steak Sandwich features spicy gochujang and tender ribeye for a delightful dinner boost.
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Prep Time 30 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: Korean-American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Steak Marinade
  • 1 pound Ribeye Steak Thinly sliced
  • 1/4 cup Soy Sauce
  • 2 tablespoons Gochujang Paste Adjust for spice preference
  • 1 tablespoon Minced Ginger
  • 1 tablespoon Light Brown Sugar
  • 2 tablespoons Rice Wine Or white wine/mirin
  • 3 cloves Garlic Minced
  • 1/2 teaspoon Black Pepper
  • 1 medium Sweet Apple Grated; pear can be an alternative
  • 1 tablespoon Toasted Sesame Oil
Sandwich Assembly
  • 1 tablespoon Oil Neutral for cooking
  • 2 medium Bell Peppers Red and yellow; green can be used
  • 4 slices Thick Bread e.g., tiger bread
  • 2 tablespoons Salted Butter For grilling
  • 8 ounces Mature Cheddar Cheese Shredded
  • 1 medium Red Onion Sliced
  • 1 medium Jalapenos Optional: switch to pickled for mild heat
  • 2 tablespoons Spring Onions Chopped
  • 1 tablespoon Sesame Seeds For garnish
Garlic Mayo Sauce
  • 1/2 cup Mayonnaise
  • 2 cloves Garlic Minced
  • 1 tablespoon Sweet Chili Sauce Optional

Equipment

  • skillet
  • Bowl
  • Knife
  • Spatula

Method
 

Preparation
  1. Place ribeye steak in the freezer for 30 minutes until slightly firm, then slice thinly against the grain.
  2. In a bowl, combine soy sauce, gochujang paste, minced ginger, light brown sugar, rice wine, minced garlic, black pepper, grated apple, and toasted sesame oil. Whisk and marinate sliced steak for at least 30 minutes.
  3. Heat a skillet over high heat, add oil, and sear marinated steak for 4-5 minutes until caramelized.
  4. In the same skillet, sauté sliced bell peppers for 2-3 minutes until vibrant.
  5. Brush bread slices with salted butter on one side. Layer steak, sautéed peppers, cheese, onion, jalapenos, and scallions between two slices buttered side out.
  6. Grill sandwiches in a non-stick skillet over low-medium heat for 2-3 minutes per side until golden brown and cheese melts.
  7. Mix mayonnaise and minced garlic for the garlic mayo and drizzle it inside each sandwich just before serving.

Nutrition

Serving: 1sandwichCalories: 550kcalCarbohydrates: 48gProtein: 30gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 1200mgPotassium: 650mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 70mgCalcium: 350mgIron: 3mg

Notes

For best results, marinate the steak for longer and avoid microwaving the sandwich during reheating. Adjust jalapeno amounts based on spice tolerance.

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