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


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


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.


Spring onions
Pickled cauliflower


A cold beer!

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