Bulgogi and Spicy Slaw Sandwich
I made Bulgogi and Spicy Slaw Sandwich last week. It’s the same sandwich I was talking about in my last post. It’s just a simple sandwich of bulgogi and spicy Korean-Style slaw. You can add condiments or slices of cheese. But it’s totally unnecessary.
It was soooo good in its simplicity. The soft bun, juicy bulgogi, and the spicy – but creamy – slaw were so perfect together. My husband literally (and I really mean literally) could not talk while he was eating it. He was just emitting these weird sounds. I guess that’s what people call a foodgasm. 🙂
Bulgogi and Spicy Korean-Style Slaw Sandwich Recipe
Makes 2 sandwiches
~ 13 oz. tenderloin or rib eye
3 TB tamari (gluten-free soy sauce)
1 TB sesame oil
3 large cloves garlic, finely minced
1 1/2 -2 TB agave or honey
1 TB mirin
generous amount black pepper
canola oil for the pan
Spicy Korean-Style Slaw (recipe follows immediately)
2 slices of provolone or monterey jack (optional)
2 soft sandwich buns or 4 slices crusty bread with soft interior
- Prepare the marinade by stirring together tamari, sesame oil, minced garlic, agave or honey, mirin, and black pepper. Thinly slice the meat against the grain. You want the meat VERY thin. Partially freezing the beef will make this process easier. Place the beef in a bowl or a ziploc bag (for easy cleanup), and pour the marinade over the sliced beef. Mix well. Marinate for at least 30 minutes – 1 hour.
- Heat a heavy skillet/pan over medium-heat. Add about a tablespoon of canola oil to coat the the pan. When the pan gets very hot (but not smoking), add the meat to the pan. Sauté until the bugogi is cooked through. It should only take a few minutes due to the thinness of the beef, 3-5 minutes. Don’t overcrowd the pan. Do it in batches if necessary. Don’t overcook. If you choose to add cheese, add it now while the beef is still in the pan to give them a chance to melt. Remove from heat.
- Place the bread or buns, cut-side down, on a hot grill or pan to lightly toast them. When golden brown, remove from heat. Assemble the sandwich by dividing up the bulgogi and spicy slaw among buns/breads. Serve with a side of leftover spicy slaw and/or some greens.
Creamy and Spicy Korean-Style Slaw Recipe
3 small persian or kirby cucumbers, julienned
1 small carrot, julienned
1 small piece (small carrot-sized) daikon, julienned: optional*
~ 1 cup napa cabbage, cut into ribbons
1 tsp salt, coarse
1 TB gochujang
2 TB (vegan) mayo
1 TB rice vinegar
1 garlic clove, finely minced or crushed into a paste
1/2 tsp toasted sesame oil
1 tsp agave nectar or honey
1 tsp toasted sesame seeds
- Stir together all of the vegetables in a large bowl. Add the salt and mix well. Set aside for at least 15 minutes. You’ll see that a pool of liquid has formed at the bottom of the bowl. Lightly squeeze the vegetables to let out more liquid. Drain well.
- Stir together gochujang, mayo, rice vinegar, garlic, sesame oil, and agave nectar. Add this sauce to the drained vegtables. Stir in toasted sesame seeds and mix well. Store it in the refrigerator until ready to use.
* Cook’s Note: Julienned cucumbers, carrot, and daikon (if using) should add up to ~ 2 1/2 cups packed. If you are not using any daikons, replace it with another cucumber or a carrot depending on your preference.