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Korean Steak Sandwiches

Photo: Annabelle Breakey

Total time 40 mins

Serves 6 (serving size: 1 sandwich)

Gochujang, a fermented chili paste essential in Korean cooking, gives these sandwiches lots of pungent, spicy flavor. If you can't find it, substitute with a mix of 1/3 cup white miso, 3 tbsp. Sriracha chili sauce, 1 tbsp. unseasoned rice vinegar, and 1 tsp. regular (Hungarian) paprika.


  • BEEF
  • 1 cup mirin (sweet sake)
  • 2/3 cup reduced-sodium soy sauce
  • 1/4 cup toasted sesame oil
  • 2 teaspoons sugar
  • 2 garlic cloves, crushed
  • 1 flank steak (about 1 1/4 lbs.)
  • 3 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon sugar
  • 2 green onions, chopped
  • 4 cups shredded napa cabbage (from 1 medium head)
  • 6 tablespoons mayonnaise
  • 6 crusty sandwich rolls, such as Mexican torta rolls or bolillos
  • 2 tablespoons cilantro leaves

Nutrition Information

  • calories 496
  • caloriesfromfat 36 %
  • protein 27 g
  • fat 20 g
  • satfat 4.5 g
  • carbohydrate 47 g
  • fiber 2.2 g
  • sodium 1057 mg
  • cholesterol 43 mg

How to Make It

  1. Marinate beef: Combine mirin, soy sauce, 1/3 cup water, the oil, sugar, and garlic in a bowl and stir until sugar dissolves. Pour mixture into a 1-gal. resealable plastic bag. Add steak and marinate, chilled, at least overnight and up to 2 days.

  2. Heat a grill to medium (350° to 450°). Make slaw: In a large bowl, whisk chili paste, oil, soy sauce, sugar, and green onions together until sugar dissolves. Add cabbage and toss to mix well.

  3. Grill beef (discard marinade), turning once, 6 to 15 minutes total (depending on thickness) for medium-rare. Transfer to a cutting board and let rest 10 minutes.

  4. Slice beef across the grain. Spread 1 tbsp. mayonnaise inside each roll. Fill rolls with meat and slaw, and tuck a few cilantro leaves into each.