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Korean Bulgogi Sandwich with Spicy Cucumbers & Cheddar

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  • Author: Stacey
  • Prep Time: 40
  • Cook Time: 5 minutes
  • Total Time: 45 minutes
  • Yield: 4 sandwiches 1x

Description

Love Korean BBQ? Then you'll go crazy for this Korean bulgogi sandwich with spicy cucumbers and a thick slice of cheddar.

Ingredients

Units Scale
  • 1 1/2 pounds thinly sliced rib-eye or sirloin steak
  • 4 brioche rolls
  • 4 slices thick, orange cheddar
  • olive oil or neutral oil for cooking meat

For the beef marinade

  • 2 cloves garlic, minced
  • 1/2 teaspoon fresh ginger, grated
  • 1/2 pear, grated
  • 2 tablespoons brown sugar
  • 1 teaspoon honey
  • 1/4 teaspoon gochugaru (Korean chili flakes)
  • 1/3 cup soy sauce
  • 2 tablespoons Sambal chili sauce
  • 1/4 cup chopped scallion
  • 1/2 teaspoon sesame oil

For the spicy cucumbers

  • 1 long, thin English cucumber
  • 1 teaspoon soy sauce
  • 1/2 teaspoon gochugaru (Korean chili flakes)
  • 2 tablespoon rice vinegar (I use the seasoned kind)
  • 1/4 teaspoon toasted sesame seeds (toasting them is optional)
  • 2-3 scallions, chopped
  • 1 small garlic clove, minced
  • 1/2 teaspoon sugar

Instructions

  1. If you are toasting the sesame seeds you should do that now. I toast more than I need because you can sprinkle them on the cooked beef as well. I heat them in a pan on low heat and toss them a few times. It takes about five minutes or so. They burn easily so be careful. If you opt NOT to toast them, simply proceed with making the beef marinade. 
  2. The beef marinade: Start with the marinade for the beef. Finely dice the garlic and put in bowl. 
  3. Peel an inch or so of ginger and grate it into the bowl with the garlic. 
  4. Add soy sauce, brown sugar, honey, Sambal Indonesian chili sauce, sesame oil, and gochugaru (Korean chili flakes) to the same bowl. 
  5. Chop your scallions and add to the marinade bowl. Chop a little extra for the cucumber recipe too. 
  6. Peel and grate ½ of a pear and add the shavings to the bowl. 
  7. Whisk all ingredients together until well combined. Taste it here. If you want it spicier add more Sambal and/or gochugaru. 
  8. The thinly sliced ribeye. I bought mine at a Korean market and it was sliced specifically for making bulgogi. If you do not have access to this you can buy ribeye or sirloin steaks, put them in the freezer for an hour or so before you start this recipe. This way it will be easier to slice the meat. Cut the meat as thin as possible before marinating – no more than a ¼” thick. If you’re using the already sliced ribeye, pull apart the thin slices and put them in a bowl. My video shows this well. 
  9. Pour the marinade over the meat. Gently mix the meat around and massage the marinade into the slices of ribeye until all the meat is coated. Wrap the bowl in plastic and let it marinate for 30 minutes. 
  10. The spicy Korean cucumbers: While the meat is marinating, you can make the spicy Korean cucumbers. 
  11. Slice one long English cucumber into ¼” slices. I cut them diagonally because I like that presentation. You can use a knife or if you have a mandolin that works too. Put the setting at ¼” slices. 
  12. For the sauce: first put the soy sauce, rice vinegar, sugar and sesame oil in a bowl and give it a mix. Let it sit so the sugar can dissolve. 
  13. While that sits you can finely mince your garlic, then add it to the bowl and stir. 
  14. Pour the sauce over the cucumbers. 
  15. Add the toasted sesame seeds, gochugaru and scallions on top of the cucumbers. Mix well so everything is well combined. Taste it here. If you want it spicier add more gochugaru. 
  16. I used two pans to cook the marinated ribeye. Put heat on high. Add a little olive oil in the pans - maybe a teaspoon or so in each pan. 
  17. Add the pieces of ribeye to the pan and cook for a couple minutes on each side – until it’s cooked all the way through. The brown sugar and pear will help caramelize the meat and get a sear/char on the outside. As the meat is finished cooking, transfer to a sheet pan or plate. 
  18. Portion out the meat into four small stacks in a pan on medium heat. Place a slice of cheddar cheese on each stack. Put the lid on pan for a minute or two while the cheese melts. There’s enough for 4 sandwiches. I only made two in the video and saved the other two portions for later. 😉 
  19. Assemble the sandwiches! Put the beef and cheese on toasted brioche rolls. Add as many spicy cucumbers as you like. Serve immediately.

Equipment

Notes

  1. If you want it a little less sweet, use half the brown sugar and skip the honey. I like it a little sweeter.

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Find it online: https://eatthebite.com/korean-bulgogi-sandwich-with-spicy-cucumbers-cheddar/