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.
Ingredients
Gochujang mayonnaise
Pajori
Method
Main
1.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.
2.For gochujang mayonnaise, mix ingredients in a small bowl and set aside until required.
3.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.
4.For pajori, combine ingredients in a bowl, and set aside.
5.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.
Drink Suggestion: Spicy cool-climate syrah. Drink suggestion by Max Allen
Notes