Korean grilled beef sandwich with pajori


A little gochujang - Korean chilli paste - in the mayonnaise goes a long way in this dish. It certainly spices up a simple steak sandwich, and the addition of pajori, a traditional Korean spring onion salad, keeps things fresh. Start this recipe a day ahead to marinate the beef.

You'll need

60 ml (¼ cup) soy sauce ½ small Williams pear, peeled, cored, coarsely chopped 1 tbsp rice wine 2 tsp caster sugar 1 tsp sesame oil 2 garlic cloves, crushed 15 gm ginger, grated 2 sirloin steaks (200gm each) 1 tbsp grapeseed oil 8 thick slices crusty white bread 4-8 baby gem lettuce leaves, to serve 1 Lebanese cucumber, thinly sliced 150 gm kimchi coarsely chopped   Gochujang mayonnaise 200 gm Japanese Kewpie mayonnaise 50 gm gochujang (Korean chilli paste)   Pajori 4 spring onions, ends trimmed, cut into julienne 1 tbsp rice vinegar 1 tsp fish sauce 1 tsp caster sugar 1 tsp sesame oil 1 tsp toasted sesame seeds

Method

  • 01
  • Combine soy sauce, pear, rice wine, sugar, sesame oil, garlic and ginger in a bowl, add steaks, turn to coat and refrigerate overnight to marinate. Brush excess marinade from beef and set aside.
  • 02
  • For gochujang mayonnaise, mix ingredients in a small bowl and set aside until required.
  • 03
  • Preheat oven to 170C. Heat a char-grill or large frying pan over medium-high heat, brush beef with grapeseed oil and cook until medium-rare (3-4 minutes each side). Transfer to oven on an oven tray and turn occasionally until cooked medium (3-4 minutes), then roughly slice.
  • 04
  • For pajori, combine ingredients in a bowl, and set aside.
  • 05
  • To serve, spread gochujang mayonnaise generously over bread, then top half the slices with lettuce, cucumber, kimchi and beef, and season to taste, finish with pajori and sandwich with remaining bread.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Spicy cool-climate syrah.

Featured in

Sep 2014

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