Korean · Lunch
Korean Marinated Beef Sandwich
Thin-sliced beef sirloin marinated in soy sauce, brown sugar, sesame oil, garlic, and ginger, then seared hot and piled onto a toasted brioche bun with quick-pickled cucumber, gochujang mayo, and scallion. Sweet, savory, and umami-rich with a mild chili edge from the sauce.
$6
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
612Calories
34.2gProtein
33.6gFat
41.8gCarbs
13.1gSugar
2.6gFiber
1380mgSodium
114mgChol
8.9gSat Fat
560mgPotassium
95mgCalcium
3.6mgIron
2.1mcgVitamin B12
4.8mgVitamin C
gluten-free-adaptable
sweet-heat
thirty-min-meals
all-time-classics
Instructions
1
Prep
Slice beef sirloin thin against the grain, mince garlic, grate ginger, and thinly slice scallion and cucumber; reserve separately.
2
Marinate
Combine beef with soy sauce, brown sugar, sesame oil, garlic, and ginger in a bowl; cover and refrigerate for 30 minutes.
3
Pickle
Toss cucumber with rice vinegar, sugar-white, and salt; let sit at room temperature for 10 minutes until tangy and softened.
4
Whisk
In a small bowl, whisk mayonnaise and gochujang together until smooth and uniformly orange-red.
5
Sear
Heat vegetable-oil in a skillet over high heat until shimmering; add beef in one layer and sear 2 to 3 minutes per side until deeply browned.
6
Toast
Split brioche bun and toast cut-side down in the same skillet over medium heat for 1 minute until golden and crisp.
7
Plate
Spread gochujang mayo on both cut sides of toasted bun, layer seared beef on bottom half, top with pickled cucumber and sliced scallion, close with top bun, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 320g320g beef sirloin
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp brown sugar
- 2 tsp2 tsp sesame oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 22 scallion
- 22 brioche bun
- 2 tbsp2 tbsp mayonnaise
- 2 tsp2 tsp gochujang
- 11 cucumber
- 2 tsp2 tsp rice vinegar
- 1/2 tsp1/2 tsp sugar-white
- 2 tsp2 tsp vegetable-oil
- a pinch of salt
