Korean Steak Sandwich with Jalapenos and Garlic Mayo

2 medium ribeye steaks
2 tbsp soy sauce
2 tbsp gochujang paste
1 thumb-sized piece of ginger peeled and minced
2 tbsp light brown sugar

  1. Place the steaks in the freezer for 30 minutes to firm up (this will make it easier to slice thinly).
  2. After 30 minutes, remove from the freezer and carefully slice into thin (2mm) strips. Place in bowl and add the soy sauce, gochujang, ginger, sugar, rice wine, 2 of the minced garlic cloves, black pepper, grated apple and sesame oil. Mix together, cover and allow to marinate for 30 minutes (place in the fridge if marinating for longer than that).
  3. Once the steak has finished marinating, heat the vegetable oil on a high heat in a large frying pan. Add the steak, and fry for 4-5 minutes, turning occasionally until cooked and just starting to caramelise (if you find that a lot of liquid is released during frying, carefully drain it off and continue to fry the steak).
  4. etc
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For Full Instruction: kitchensanctuary.com

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