Korean Steak Sandwich Recipe
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Kitchen Sanctuary · by Nicky Corbishley★ 5.0 (21)

Korean Steak Sandwich Recipe

NUTRITION · PER SERVING80M COOK
CAL 39%·PRO 58%
CARBS 61G31% OF CAL
5G FIBER22G SUGAR34G OTHER
FAT 46G53% OF CAL
17G SAT29G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A Korean-inspired rib eye steak sandwich marinated in gochujang and soy sauce, served on toasted bread with garlic mayo, cheddar, and jalapeños. A bold, savory, spicy handheld meal.

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Nutrition & ingredients

Ingredients

serves 4
  • 2 medium or one large ribeye steak ((approximately 320g or 0.7lb in total))
  • 2 tbsp soy sauce
  • 2 tbsp gochujang paste
  • 1 tsp minced ginger
  • 2 tbsp light brown sugar
  • 2 tbsp rice wine
  • 2 garlic cloves (peeled and minced)
  • ½ tsp black pepper
  • 1 grated sweet apple (no need to peel)
  • 1 tbsp toasted sesame oil
  • 1 tbsp oil
  • 1/2 red bell pepper (de-seeded and sliced)
  • 1/2 yellow bell pepper (de-seeded and sliced)
  • 4 thick slices of bread from a large loaf (I used tiger bread (approx 65-75g per slice))
  • 2 tbsp salted butter (melted)
  • 1/4 tsp sesame seeds
  • 75 g (2/3 cup) mature cheddar cheese (grated)
  • 1/2 small red onion (peeled and sliced)
  • 2 small jalapenos (sliced)
  • 3 spring onions ((scallions) sliced into thin strips)
  • 3 tbsp mayonnaise
  • 1 small garlic clove (peeled and minced)
  • 2 tsp sweet chilli sauce
PREP
75M
SODIUM
1186MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.