Name: Korean grilled beef sandwich with pajori
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 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

Korean grilled beef sandwich with pajori

Australian Gourmet Traveller recipe for Korean grilled beef sandwich with pajori.

Serves 4

Prep

30M

Cook

10M

Total

40M

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

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

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.