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.
Makes: 2 sandwiches
Prep time: 15 minutes
500g beef steak/leftover beef
1 medium onion
2 tbsp gochujang paste
1 tbsp oil
1/2 cup shredded red cabbage
1 tbsp sushi vinegar (substitute with white vinegar and a pinch of sugar)
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.
A cold beer!