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A loaded Korean Steak Sandwich featuring seared beef strips, colorful cabbage slaw, and green onions on a toasted baguette. (Korean Steak Sandwich)

Korean Steak Sandwich with Gochujang Glaze and Spicy Slaw

This Korean Steak Sandwich features tender seared beef in a mahogany gochujang glaze, topped with a crisp purple cabbage slaw and spicy orange mayo on a toasted crusty baguette for the ultimate flavor fusion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 sandwiches
Course: Dinner, Lunch
Cuisine: Fusion, Korean
Calories: 645
Ingredients Equipment Method Notes

Ingredients
  

The Beef & Glaze
  • 1.5 lbs Flank Steak Sliced into thin strips
  • 2 tbsp Neutral Oil Avocado or Vegetable oil
  • 1/4 cup Soy Sauce
  • 3 tbsp Brown Sugar
  • 1 tbsp Fresh Ginger Minced
Slaw & Sauce
  • 1 cup Purple Cabbage Shredded
  • 1 cup Green Cabbage Shredded
  • 1/2 cup Mayonnaise
  • 1.5 tbsp Gochujang Korean chili paste

Equipment

  • 1 Large Skillet or Wok High heat is essential for the glaze.
  • 3 Small Mixing Bowls For sauce, slaw, and glaze.

Method
 

Prep Components
  1. Toss shredded purple and green cabbage with rice vinegar and honey. Let sit to soften.
  2. Whisk mayo, gochujang, and lime juice until creamy and pale orange.
Cook & Assemble
  1. Sear beef strips in a hot skillet until browned. Pour in glaze and toss until glossy and dark mahogany.
  2. Layer slaw on toasted baguette, top with beef, drizzle with spicy mayo, and garnish with sesame seeds and scallions.

Notes

Slice steak against the grain for maximum tenderness.
Toast the baguette thoroughly to prevent sogginess from the glaze.