Korean Bulgogi Sandwich

Name: Korean Bulgogi Sandwich
Total time: 60 min
Ingredients: 3 oz Daikon radish, julienne (sub cucumber); 3 oz Carrots, julienne; 2 cups Water; 3 Tbsp Sugar; 1 Tbsp Salt; 1/4 cup Vinegar, rice; 1 lb Steak, sirloin or boneless ribeye, thinly sliced (sub skirt or flank steak); 2 cloves Garlic, chopped; 1 tsp Ginger, grated; 1/3 cup Soy sauce, low-sodium; 1 1/2 Tbsp Brown sugar; 2 tsp Oil, toasted sesame; 1 Baguette, sliced down the center (sub small French-style rolls, 1 / serving); 4 leaves Lettuce, romaine; ~1/2 cup Kimchi Mayo (ingredients listed separately); 1 lb Beef Bulgogi (ingredients listed separately); ~1 cup Pickled Carrots and Daikon (ingredients listed separately); 2 Tbsp Kimchi, finely chopped; 1/3 cup Mayonnaise; 1 tsp Gochujang, more or less to taste; 1 bunch Kale, stems discarded, leaves torn; 1 Tbsp Oil, cooking; 1/2 tsp Coriander, ground; 1/2 tsp Red pepper flakes (opt)

mealplans.cooksmarts.com

These sandwiches are a bit of a mash-up (a delicious one!) combining spicy Korean bulgogi and Vietnamese banh mi sandwiches with their sweet and tangy pickled v

View full recipe on mealplans.cooksmarts.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mealplans.cooksmarts.com.

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Ingredients

3 oz Daikon radish, julienne (sub cucumber)
3 oz Carrots, julienne
2 cups Water
3 Tbsp Sugar
1 Tbsp Salt
1/4 cup Vinegar, rice
1 lb Steak, sirloin or boneless ribeye, thinly sliced (sub skirt or flank steak)
2 cloves Garlic, chopped
1 tsp Ginger, grated
1/3 cup Soy sauce, low-sodium
1 1/2 Tbsp Brown sugar
2 tsp Oil, toasted sesame
1 Baguette, sliced down the center (sub small French-style rolls, 1 / serving)
4 leaves Lettuce, romaine
~1/2 cup Kimchi Mayo (ingredients listed separately)
1 lb Beef Bulgogi (ingredients listed separately)
~1 cup Pickled Carrots and Daikon (ingredients listed separately)
2 Tbsp Kimchi, finely chopped
1/3 cup Mayonnaise
1 tsp Gochujang, more or less to taste
1 bunch Kale, stems discarded, leaves torn
1 Tbsp Oil, cooking
1/2 tsp Coriander, ground
1/2 tsp Red pepper flakes (opt)