The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

Drink Suggestion

Spicy cool-climate syrah.

Featured in

Sep 2014

You might also like...

Nectarine and elderflower granita

recipes

Slow-roasted pork shoulder rolls

Prawn and chive vol-au-vents

recipes

Moroccan braised lamb neck

Burmese duck leg and potato curry

recipes

Wine-braised veal shoulder with Gorgonzola polenta

Venetian calf’s liver and onions

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×