Bulgogi Steak Sandwiches
Savory-sweet meets Korean barbecue! Marinated flank steak, crisp vegetables and a Gochujang mayonnaise on toasted hoagie rolls.
Cook Time: 44 Minutes
Servings: 6
Ingredients: 19
Ingredients
Marinade:
Preparation
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Step 1
Combine apple juice, vinegar, onion, lime juice, chili sauce, brown sugar, garlic, ginger, miso paste and soy sauce in small bowl. Reserve and refrigerate 1/4 cup marinade. Place flank steak and remaining marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.
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Step 2
Remove steak from marinade; discard marinade. Place steak on grid over medium, ash covered coals. Grill, 8 to 10 minutes (over medium heat on a preheated gas grill, 9 to 11 minutes), for medium rare (145°F) to medium (160°F) doneness, turning once. Rest steak 5 to 10 minutes before slicing.
Cooking Tip: Slice steak thinly against the grain.
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Step 3
Meanwhile, to prepare Gochujang mayonnaise combine mayonnaise and red chili sauce in small mixing bowl; set aside. In second mixing bowl, combine kimchi, cucumbers, carrots, radishes and apple. Stir in reserved marinade until combined.
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Step 4
Spread Gochujang mayonnaise onto bottom halves of rolls. Top evenly with sliced beef, kimchi salad mixture and top halves of rolls. Cut in half to serve.
Nutrition Information
687 Calories
8g SAT FAT
50g PROTEIN
5.4 mg IRON
9.1 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 1 sandwich: 687 Calories; 270 Calories from fat; 30g Total Fat (8 g Saturated Fat; 0 g Trans Fat; 10.2 g Polyunsaturated Fat; 9 g Monounsaturated Fat;) 128 mg Cholesterol; 1214 mg Sodium; 55 g Total Carbohydrate; 2.7 g Dietary Fiber; 20.5 g Total Sugars; 50 g Protein; 6.5 g Added Sugars; 150 mg Calcium; 5.4 mg Iron; 972 mg Potassium; 0.4 mcg Vitamin D; 0.4 mg Riboflavin; 20.7 mg NE Niacin; 1.2 mg Vitamin B6; 2.5 mcg Vitamin B12; 508 mg Phosphorus; 9.1 mg Zinc; 78.2 mcg Selenium; 195 mg Choline.
This recipe is an excellent source of Protein, Iron, Potassium, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Calcium.
The Essential Ingredients
- Flank Steak: It’s one of the most flavorful cuts and is ideal for marinades and quick cooking methods, like stir-fry or grilling.
- Kimchi: A traditional Korean fermented vegetable dish, most commonly made with napa cabbage and radishes, seasoned with chili peppper, garlic, ginger and other aromatics.
- Sriracha: A spicy chili sauce made from red chili peppers, garlic, vinegar, sugar and salt. Commonly used as a condiment or dipping sauce in a variety of Asian-inspired dishes.
- Miso: A traditional Japanese fermented paste made from soybeans, salt and koji. It has a rich, savory umami flavor that can range from mild and sweet to deep and robust.
- Gochujang: This intensely flavored thick, red Korean paste is made from red chili powder, rice, fermented soybeans, and salt. It’s umami flavor is essential in many Asian dishes.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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Can I use other cuts, besides flank, for this recipe?
Yes, bavette, skirt or flat iron steaks work great in place of flank steak.
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I don't have a grill, can I cook the steak indoors?
Yes! Cook on a grill pan, in cast-iron skillet or on a broiler pan if you don’t have an outdoor grill.
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Are there any tips for cutting flank steak?
Sure. Slice flank steak against the grain, as this helps shorten the muscle fibers, creating a more tender bite.
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Do I need to discard the marinade?
Yes, for food safety and safe handling it’s recommended to discard any marinade that has been in contact with raw beef.
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