Korean Steak Sandwich with Gochujang and Vegetables Recipe

Introduction

This Korean steak sandwich combines tender, marinated ribeye with sweet and spicy flavors for a bold and satisfying meal. Packed with colorful peppers, melty cheddar, and a garlic chili mayo, it’s perfect for a hearty lunch or dinner.

Ingredients

• 2 medium or one large ribeye steak (approximately 320g or 0.7lb 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 (about 65-75g per slice, tiger bread recommended)
• 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. This will make it easier to slice thinly.
2. Step 2: Remove the steak from the freezer and carefully slice it into thin 2mm strips.
3. Step 3: In a bowl, combine the steak slices with soy sauce, gochujang, minced ginger, brown sugar, rice wine, minced garlic, black pepper, grated apple, and toasted sesame oil. Mix well, cover, and marinate for 30 minutes. Refrigerate if marinating longer.
4. Step 4: Heat the oil in a large frying pan over high heat. Add the marinated steak and cook for 4-5 minutes, turning occasionally until cooked through and starting to caramelize. Drain excess liquid if needed 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 red and yellow bell peppers to the pan, cooking for 2-3 minutes until slightly softened. Remove and set aside.
7. Step 7: Brush the melted butter onto one side of each slice of bread.
8. Step 8: Place two buttered bread slices butter-side down on a clean surface. Layer with cooked peppers, steak, sesame seeds, grated cheddar, red onion, jalapenos, and spring onions. Top with the remaining 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 on each side until the bread is golden and cheese melted. Using a sandwich press is also an option.
10. Step 10: Mix mayonnaise with minced garlic. Open the sandwich tops and drizzle the garlic mayo and sweet chilli sauce inside. Replace the tops and serve immediately.

Tips & Variations

• For extra heat, add more jalapenos or a dash of hot sauce to the marinade.
• Substitute ribeye with sirloin or flank steak if preferred.
• Use kimchi instead of jalapenos for a tangy twist.
• Try a crusty sourdough loaf if tiger bread isn’t available.

Storage

Store leftover sandwiches wrapped tightly in foil or airtight containers in the refrigerator for up to 2 days. Reheat gently in a pan or sandwich press to keep the bread crisp 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 ahead of time?

Yes, you can mix the marinade ingredients in advance and store them in the fridge for up to 24 hours before combining with the steak.

What can I use if I don’t have gochujang paste?

If gochujang isn’t available, you can substitute with a mixture of miso paste and a bit of chili paste or hot sauce for a similar spicy, savory flavor.

Korean Steak Sandwich with Gochujang and Vegetables Recipe

Print Recipe

★★★★★

4.6 from 133 reviews

This Korean Steak Sandwich recipe combines tender marinated ribeye steak with spicy gochujang flavors, sweet grated apple, and savory toppings including sautéed bell peppers, cheddar cheese, and a garlic mayonnaise. Toasted tiger bread holds the layers together, creating a delicious and satisfying sandwich with a perfect balance of spicy, sweet, and umami notes.

• Author: Ria
• Prep Time: 40 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 20 minutes
• Yield: 4 servings 1x
• Category: Sandwich
• Method: Frying
• Cuisine: Korean

Ingredients

Scale 1x2x3x

Steak and Marinade

• 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

Vegetables and Bread

• 1/2 red bell pepper (de-seeded and sliced)
• 1/2 yellow bell pepper (de-seeded and sliced)
• 4 thick slices of bread from a large loaf (tiger bread, approx 65-75g per slice)
• 2 tbsp salted butter (melted)
• 1/4 tsp sesame seeds
• 75 g (2/3 cup) mature cheddar cheese (grated)
• 1/2 small red onion (peeled and sliced)
• 2 small jalapenos (sliced)
• 3 spring onions (scallions) sliced into thin strips

Garlic Mayonnaise and Sauce

• 3 tbsp mayonnaise
• 1 small garlic clove (peeled and minced)
• 2 tsp sweet chilli sauce

Instructions

1. Freeze the steak: Place the ribeye steak in the freezer for 30 minutes to firm it up. This step makes it easier to slice the steak thinly for the sandwich.
2. Slice the steak: After 30 minutes, remove the steak from the freezer and carefully slice it into thin strips about 2mm thick.
3. Marinate the steak: In a bowl, combine the sliced steak with soy sauce, gochujang paste, minced ginger, light brown sugar, rice wine, minced garlic, black pepper, grated apple, and toasted sesame oil. Mix well, cover the bowl, and let it marinate for 30 minutes. If marinating longer, keep it refrigerated.
4. Cook the steak: Heat 1 tablespoon oil over high heat in a large frying pan. Add the marinated steak strips and fry for 4-5 minutes, turning occasionally, until cooked and slightly caramelized. Drain off excess liquid if needed during cooking.
5. Rest the steak: Remove the cooked steak from the pan and let it rest on a plate for 2-3 minutes to retain juices.
6. Sauté the peppers: Using the same pan, add the sliced red and yellow bell peppers. Cook for 2-3 minutes until they soften slightly. Remove from the pan and set aside.
7. Prepare the bread: Brush melted butter onto one side of each bread slice. This will help achieve a golden and crisp toast.
8. Assemble the sandwich: Place two slices of bread, butter side down, on a chopping board or plate. Layer cooked peppers, steak strips, sesame seeds, grated cheddar cheese, sliced red onion, jalapenos, and spring onions on top. Cover with the remaining two bread slices, butter side facing outwards.
9. Toast the sandwich: Heat a frying pan over low to medium heat. Place both sandwiches in the pan and cook for 2-3 minutes on each side until the bread turns golden brown and the cheese melts. Alternatively, use a sandwich press if available.
10. Add the sauces and serve: Mix minced garlic with mayonnaise. Open the sandwich tops and drizzle garlic mayo and sweet chilli sauce inside. Close the sandwiches and serve immediately while warm and melty.

Notes

• Chilling the steak before slicing helps achieve thin, even strips for better marination and cooking.
• Grated apple in the marinade adds natural sweetness and tenderizes the steak.
• If you prefer less heat, reduce or omit the jalapenos and gochujang paste.
• Using tiger bread or a similar rustic loaf provides a sturdy base that crisps nicely when toasted.
• You can substitute ribeye with other tender cuts like sirloin or flank steak.
• For a vegetarian version, substitute steak with grilled portobello mushrooms or seitan slices.

Keywords: Korean steak sandwich, gochujang steak sandwich, Korean fusion sandwich, ribeye steak sandwich, spicy steak sandwich, toasted sandwich recipe