Korean Bulgogi Sandwich | Cook Smarts

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)