AT A GLANCE
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.
|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.|