Steak Sandwich – Spicy Korean Style

Steak Sandwich – Spicy Korean Style

Every now and then you come across an ingredient that you become obsessed with. For me, it’s gochujang – a fermented red chili paste from Korea. It has a hot, earthy savouriness which is perfect with beef, so what better way to enjoy it than on a steak sandwich?

It’s a nice twist on an old classic with charred firy beef and crunchy onions replacing the usual steak and caramelised onions. I’ve added a quick carrot and cabbage pickle but you could add any crunchy vegetables you like to cut through the heat.

Personally, I like to whip these up on a Friday night before the football and enjoy while I’m shouting at the TV (I think I’m morphing into a female version of my father!). Whatever the occasion, any chili lover will appreciate this take of a steak sandwich.

korean steak sandwich

Makes: 2 sandwiches

Prep time: 15 minutes

Ingredients:

500g beef steak/leftover beef
1 medium onion
2 tbsp gochujang paste
1 tbsp oil

1/4 carrot
1/2 cup shredded red cabbage
1 tbsp sushi vinegar (substitute with white vinegar and a pinch of sugar)

2 rolls
mayo

Method:

Slice up the steak/leftover beef into strips and cut the onion into eighths. Place in a bowl with the gochu-jang paste and the oil. Mix well.

In a separate bowl put the shredded cabbage and carrot ribbons with the vinegar and set aside.

Take a heavy based frying pan and heat over the hottest flame. Add the beef and onion and fry for 3-4 minutes until tender. Remove from the pan, cover with foil and allow to rest for a further 3-4 minutes.

Meanwhile, slice the rolls in half, spread mayo on either side and add in the quick pickled cabbage and carrot. Finally add the stir fried beef and eat immediately.

DELICIOUS ADDITIONS:

Spring onions
Coriander
Kimchi
Cucumber
Pickled cauliflower

SERVING SUGGESTIONS:

A cold beer!



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