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Korean Steak Sandwich

Savory Korean Steak Sandwich: A Flavorful Twist for Dinner

This Korean Steak Sandwich is an irresistible blend of savory ribeye, spicy jalapenos, and vibrant veggies, perfect for a quick and flavorful dinner.
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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
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 lb Ribeye Steak or sirloin or flank steak
  • 1/4 cup Soy Sauce low-sodium if preferred
  • 2 tbsp Gochujang Paste adjust based on spice tolerance
  • 1 tbsp Minced Ginger fresh is best
  • 1 tbsp Light Brown Sugar can swap for granulated
  • 1 tbsp Rice Wine or white vinegar
  • 2 cloves Garlic Cloves adjust for garlic love
  • 1/2 tsp Black Pepper or white pepper
  • 1 medium Sweet Apple can use pear as substitute
  • 1 tbsp Toasted Sesame Oil or regular sesame oil
For the Sandwich Assembly
  • 1 tbsp Oil neutral frying oil like canola
  • 1 cup Red and Yellow Bell Peppers sliced
  • 4 slices Thick Slices of Bread sourdough or ciabatta recommended
  • 2 tbsp Salted Butter for toasting bread
  • 1 tbsp Sesame Seeds optional, can use poppy seeds
  • 1 cup Mature Cheddar Cheese or mozzarella/gouda
  • 1 medium Red Onion sliced
  • 1 medium Jalapenos can omit or use pickled
  • 2 stalks Spring Onions (Scallions) for freshness
For the Garlic Mayo
  • 1/2 cup Mayonnaise or Greek yogurt
  • 1 clove Minced Garlic (for mayo) to taste
  • 2 tbsp Sweet Chili Sauce or hoisin as a replacement

Equipment

  • Skillet
  • Mixing Bowl
  • Sharp Knife

Method
 

Step-by-Step Instructions
  1. Chill and slice the steak by placing it in the freezer for 30 minutes, then cut into thin strips against the grain.
  2. Prepare the marinade by combining soy sauce, gochujang paste, minced ginger, light brown sugar, rice wine, minced garlic, black pepper, grated sweet apple, and toasted sesame oil in a mixing bowl.
  3. Cook the steak in a skillet over high heat for 4-5 minutes until caramelized and cooked to your desired doneness.
  4. Sauté the sliced bell peppers in the same skillet for 2-3 minutes until slightly softened.
  5. Assemble the sandwich with a slice of bread, sautéed peppers, cooked steak, sesame seeds, cheddar, red onion, jalapenos, and scallions.
  6. Toast the assembled sandwich in the skillet for 2-3 minutes per side until golden brown and crispy.
  7. Add garlic mayo and sweet chili sauce inside the sandwich before closing.

Nutrition

Serving: 1sandwichCalories: 540kcalCarbohydrates: 48gProtein: 30gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 80mgSodium: 980mgPotassium: 600mgFiber: 3gSugar: 6gVitamin A: 800IUVitamin C: 60mgCalcium: 250mgIron: 3.5mg

Notes

This Korean Steak Sandwich can be customized with different proteins and vegetables for a personal touch.

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