This Easy Korean Steak Sandwich brings together tender steak, kimchi, and crunchy vegetables all in a soft bun. It’s a perfect mix of flavors and textures!
Every bite makes me smile, especially with that spicy kick from the kimchi. It’s so simple to whip up, you might just want to make it for lunch every day! 😄
Key Ingredients & Substitutions
Steak: Ribeye adds great flavor, but sirloin is a leaner option. You can also use flank steak or even chicken if you prefer. Just make sure it’s thinly sliced for tenderness!
Soy Sauce: If you’re aiming for lower sodium, consider using a low-sodium soy sauce. For a gluten-free option, tamari works well, and coconut aminos is another tasty alternative.
Gochujang: This Korean chili paste gives a nice kick. If you don’t have it, try sriracha mixed with a little sugar, though the flavor will be different.
Bread: Korean milk bread gives a soft touch, but any good sandwich bread works. You could even use a baguette or ciabatta for more crunch!
How Do I Achieve Perfectly Tender Steak?
To ensure your steak is tender and flavorful, marinating is the key. The soy sauce helps break down the meat fibers, making it juicy. Here’s how to ace it:
- Slice steak thinly against the grain; it really helps with tenderness.
- Let it marinate for at least 20 minutes, but overnight in the fridge is even better!
- Cook it quickly on high heat to seal in the juices; avoid overcooking to keep it from getting tough.
What’s the Best Way to Toast Sandwich Bread?
Toasting your bread can elevate the sandwich. For the perfect toast, here’s my approach:
- Use a skillet over medium heat rather than a toaster for an even golden crust.
- Add a bit of butter for rich flavor and extra crispness.
- Toast until lightly golden, not too dark, to maintain that soft inside while achieving a crunchy exterior.
Easy Korean Steak Sandwich
Ingredients You’ll Need:
For the Steak:
- 1 lb (450g) ribeye or sirloin steak, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/2 teaspoon black pepper
For Cooking:
- 1 tablespoon vegetable oil (for cooking)
For Veggies:
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 small red onion, thinly sliced
- 1 fresh jalapeño, thinly sliced (optional)
For Assembly:
- 4 slices of sandwich bread or Korean milk bread
- 2 tablespoons mayonnaise
- 1 tablespoon gochujang (Korean chili paste)
- 1/4 cup shredded mozzarella or provolone cheese
- 1 green onion, chopped
- Sesame seeds for garnish
How Much Time Will You Need?
This delicious Korean steak sandwich will take about 30 minutes to prepare. With 20 minutes for marinating the steak and another 10 minutes for cooking and assembling, it’s quick and perfect for lunch or dinner!
Step-by-Step Instructions:
1. Marinate the Steak:
In a bowl, mix together soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and black pepper. Add the thinly sliced steak to the marinade and let it sit for at least 20 minutes so the flavors can really soak in.
2. Cook the Steak:
Heat the vegetable oil in a skillet over medium-high heat. Add the marinated steak to the skillet and cook until it’s browned and cooked through, which should take about 3-4 minutes. Once done, remove the steak from the pan and set it aside.
3. Sauté the Vegetables:
In the same skillet, add the sliced red and yellow bell peppers. Sauté them for about 2 minutes until they are slightly softened but still have some crunch. Remove from heat and set aside.
4. Make Spicy Mayo:
In a small bowl, mix together the mayonnaise and gochujang. This will create a delicious spicy mayo that packs a punch!
5. Toast the Bread:
Toast your slices of bread until they are golden brown. This step gives extra texture to your sandwich! You could butter the bread for added flavor if you like.
6. Assemble the Sandwich:
Start by spreading the spicy mayo on one side of each slice of bread. On the bottom slice, layer the sautéed bell peppers, cooked steak, sliced red onion, jalapeño (if using), and then sprinkle the shredded cheese on top.
7. Finish the Sandwich:
Place the top slice of bread mayo-side down onto the stack and gently press down. If you want, you can put the whole sandwich back in the skillet on low heat for 1-2 minutes to melt the cheese a bit.
8. Garnish and Serve:
Finally, sprinkle with chopped green onion and sesame seeds for a lovely finish. Serve immediately and enjoy the delicious savory and spicy flavors of your Korean steak sandwich!
Frequently Asked Questions (FAQ)
Can I Use Different Cuts of Meat?
Absolutely! While ribeye and sirloin are great options for their tenderness and flavor, you can also use flank steak or even chicken or pork. Just ensure that whatever cut you choose, it’s thinly sliced for the best texture in the sandwich.
How Spicy is the Gochujang?
Gochujang has a mild to moderate heat level with a sweet and savory flavor. If you’re sensitive to spice, you can reduce the amount you use in the spicy mayo or substitute it with a milder condiment, like sriracha mixed with a bit of honey for sweetness.
Can I Make This Sandwich Vegetarian?
Yes! Swap the steak for marinated tofu or tempeh, and add extra veggies like mushrooms or zucchini for a hearty texture. The marinade works well with any protein, and the spicy mayo will still give that special kick!
How Do I Store Leftovers?
Store any leftover components in separate airtight containers in the fridge for up to 3 days. To enjoy later, reheat the steak and veggies in a skillet, then assemble your sandwich fresh before serving to maintain the bread’s texture!
