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A kimchi bulgogi sandwich with sliced steak, green onions, and mayo on a roll on a green plate on top of a menu.
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5 / 2 votes

Kimchi Bulgogi Sandwiches

These kimchi bulgogi sandwiches are not your ordinary steak sandwiches. They're loaded with Korean-style marinated steak, kimchi, mayonnaise, and cilantro. Here's how to make them.
Prep Time50 minutes
Cook Time8 hours
Total Time8 hours 50 minutes
Course: Mains
Cuisine: Korean
Servings: 4 servings
Calories: 726

Ingredients

For the bulgogi

  • 1 ripe pear (any variety), peeled, cored, and cut into chunks (about 1 cup)
  • 7 garlic cloves
  • 1 medium (9 oz) onion, cut into large chunks (about 1 cup)
  • 3 scallions (white and green parts), roughly chopped, plus more, thinly sliced, for garnish
  • 2 inch piece fresh ginger, peeled and roughly chopped
  • 2 tablespoons packed dark brown sugar
  • 1/2 cup store-bought or homemade gochujang
  • 1/4 cup regular or low-sodium soy sauce or tamari
  • 1/4 cup toasted sesame oil
  • 1 1/2 pounds flank steak
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper

For the sandwiches

  • 1/4 cup mayonnaise
  • 1 fresh baguette, cut crosswise into 4 equal pieces, or 4 ciabatta rolls
  • 2 (7-ounce) cups store-bought or homemade kimchi, drained and roughly chopped
  • 3/4 cup whole cilantro leaves
US - Metric

Instructions

Make the bulgogi

  • In a blender, combine the pear, garlic, onion, scallions, ginger, brown sugar, gochujang, soy sauce, and sesame oil and whiz until very smooth, about 1 minute, stopping along the way to scrape down the sides with a rubber spatula.
  • Season both sides of the steak with the salt and pepper and place in a medium bowl or resealable plastic bag. Pour the marinade over the steak, turning it over in the bowl or bag to completely coat both sides.
  • Cover the bowl with plastic wrap or seal the bag tightly and refrigerate the steak at least 8 and up to 24 hours.
  • When ready to cook, heat a grill or grill pan over medium-high heat until almost smoking.
  • Remove the steak from the marinade, allowing the liquid to drip off and gently scraping off any excess marinade that clings to the meat. Discard the remaining marinade. Grill the steak to the desired doneness, 4 to 5 minutes on each side for medium-rare. Remove from the heat to a plate or cutting board and let the steak rest for 10 minutes.

Assemble the sandwiches

  • Slice the baguette pieces or ciabatta rolls in half lengthwise and toast lightly. Spread the mayonnaise on the top half of each roll.
  • When the steak has rested, cut it into slices 1/4 inch thick (6 mm). Divide the steak evenly among the rolls and then do the same with the kimchi, cilantro, and thinly sliced scallions. Top with the other half of the rolls and serve.

Notes

How To Make This Kimchi Bulgolgi Sandwich A Low-Carb Or Gluten-Free Affair

This recipe is easily adaptable for those who wish to eliminate the bread for matters of diet or preference, and with a little attention to a few ingredients, it can also be made gluten-free. In place of the baguette or ciabatta rolls, substitute several large lettuce leaves to wrap around the various filling ingredients for a bread-free treat. If you have a gluten sensitivity, use tamari in place of soy sauce and check that your gochujang and kimchi are both gluten-free.

Nutrition

Serving: 1portion | Calories: 726kcal | Carbohydrates: 58g | Protein: 45g | Fat: 35g | Saturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 2548mg | Fiber: 4g | Sugar: 15g