Korean Steak Sandwich
Easy Korean Steak Sandwich with bulgogi-marinated thinly sliced ribeye seared in cast iron until caramelized, served on a toasted brioche bun with gochujang aioli, quick pickled daikon, shredded romaine, sliced green onion, and toasted sesame seeds. Ready in 30 minutes.
Equipment
- Cast iron skillet or heavy skillet
- Box grater (for pear and daikon)
- Zip-lock bag or bowl (for marinating)
- Sharp knife and cutting board
- Tongs
Ingredients
Bulgogi Steak
- 1.5 lbs boneless ribeye or sirloin steak frozen 20 to 30 min then sliced ⅛-inch thin against the grain
- 3 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp sesame oil toasted
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp Asian pear or kiwi, finely grated tenderizes the steak
Gochujang Aioli
- 3 tbsp mayonnaise
- 1 tbsp gochujang paste adjust for heat preference
- 0.5 tsp sesame oil
- 0.5 tsp garlic powder
- squeeze of fresh lime
Quick Pickled Daikon
- 1 cup daikon radish, grated or julienned
- 3 tbsp rice vinegar
- 1 tsp granulated sugar
- 0.5 tsp salt
For Serving
- 4 brioche buns toasted cut-side down in the same skillet after steak
- 2 cups romaine lettuce, shredded
- 3 green onions, thinly sliced
- 2 tbsp toasted sesame seeds
Instructions
- Freeze steak 20 to 30 minutes. Slice ⅛-inch thin against the grain. Toss with all bulgogi marinade ingredients. Refrigerate 30 minutes minimum.
- Quick pickle the daikon: combine grated daikon with rice vinegar, sugar, and salt. Toss and let sit 20 minutes. Drain before serving.
- Make the gochujang aioli: whisk together mayonnaise, gochujang, sesame oil, garlic powder, and lime juice. Refrigerate until serving.
- Pat marinated steak dry with paper towels. Heat cast iron skillet until smoking over highest heat. Cook steak in thin single-layer batches — 1 to 2 minutes per side until charred and caramelized. Do not overcrowd. Rest 3 minutes.
- In the same hot skillet, toast brioche buns cut-side down for 60 seconds until golden, picking up the caramelized bulgogi residue.
- Assemble: spread gochujang aioli on both bun surfaces. Layer shredded romaine on the bottom bun. Add rested bulgogi steak. Top with drained pickled daikon, sliced green onion, and toasted sesame seeds. Serve immediately.
Notes
Freeze the steak 20 to 30 minutes before slicing for cleaner, thinner slices. Slice ⅛-inch thin or thinner — this is the most important prep step. Marinate at least 30 minutes. Pat dry before cooking — this is essential for caramelization. Cook in small single-layer batches in a screaming hot pan. Do not overcrowd. Toast buns in the same pan to pick up caramelized bulgogi flavor. Rest steak 3 minutes before assembling. Assemble and serve immediately — assembled sandwiches do not hold.