Korean bulgogi beef sandwiches with vegetables Recipe
This is a fusion of Korean marinated bulgogi beef with a European-style sandwich: soft bread, juicy meat, and crunchy vegetables. In Korea you’ll find similar flavors in modern food trucks and cafés, where traditional bulgogi is served in buns and wraps. A great option for a filling lunch to take to work or on a trip.
These sandwiches combine the deep umami flavor of classic Korean bulgogi with the convenience of a grab-and-go sandwich. The contrast of soft bread, caramelized beef, and crisp fresh vegetables makes them both comforting and refreshing.
Chef's tips
Slice the beef as thinly as possible—partially freezing the meat for 30 minutes makes it easier to cut. Don’t overcrowd the pan when frying; if needed, cook the meat in batches so it browns instead of steams.
How to serve
Serve the sandwiches warm with extra fresh cucumber and carrot sticks on the side. A small bowl of kimchi or other Korean pickles will add a nice spicy-sour balance.
Ingredients
- beef thinly sliced, e.g. sirloin or rib-eye - 400 g
- soy sauce for the marinade - 4 tablespoons
- pear grated on a fine grater, can be regular or Asian - 0.5 pieces
- brown sugar - 1.5 tablespoons
- garlic grated - 3 cloves
- sesame oil - 1.5 tablespoons
- vegetable oil for frying - 1 tablespoon
- sandwich buns e.g. long or round, soft - 4 pieces
- lettuce e.g. butterhead or romaine - 4 leaves
- carrot grated into thin strips - 1 piece
- fresh cucumber cut into thin lengthwise strips - 0.5 pieces
- mayonnaise for spreading on the buns - 3 tablespoons
- white sesame seeds for sprinkling over the meat - 1 tablespoon
Preparation
- If not already sliced, cut the beef into very thin slices.
- In a bowl, mix the soy sauce, grated pear, sugar, garlic, and sesame oil until the sugar dissolves.
- Add the beef to the marinade and mix thoroughly with your hand so every piece is coated in the sauce. Set aside for at least 20 minutes, preferably 1 hour in the fridge.
- Prepare the vegetables: rinse and dry the lettuce, grate the carrot into thin strips, and cut the cucumber into thin sticks.
- Heat the vegetable oil in a large pan over high heat.
- Remove the beef from the marinade (any excess sauce can stay in the bowl) and spread it in a thin layer in the pan.
- Fry for 5–7 minutes, stirring often, until the meat is well cooked, lightly browned, and the sauce has evaporated, forming a slightly sticky coating.
- Sprinkle the meat with sesame seeds, stir, and remove from the heat.
- Cut the buns in half and, if you like, lightly toast them in a dry pan or in the oven until warm.
- Spread the bottom half of each bun with mayonnaise, add a lettuce leaf, a portion of carrot, and cucumber.
- Top the vegetables with hot bulgogi beef, cover with the top half of the bun, and press gently.
- Serve immediately, preferably while still warm.
Storage
Gotową wołowinę możesz przechowywać w lodówce i robić świeże kanapki przez kilka dni. Mięso dobrze się też mrozi – zamroź je w porcjach i podgrzewaj na patelni.
