The Beef Bulgogi Sandwich with Spicy Marinated Cucumbers is an irresistible combination of Korean and Western flavors, resulting in a satisfying and mouthwatering meal. This sandwich combines the umami-rich taste of beef bulgogi, the tangy and spicy kick of marinated cucumbers, and the creamy richness of garlic mayo. It’s a perfect blend of textures and flavors to tantalize your taste buds.
The centerpiece of this sandwich is the beef bulgogi, a popular Korean dish consisting of thinly sliced beef marinated in a blend of tasty ingredients such as soy sauce, brown sugar, garlic, ginger, sesame oil, and sometimes Asian pear. Thinly sliced onions and julienned carrots are added to this flavorful marinade, lending extra sweetness and texture. The marinated meat and vegetables are grilled or pan-fried until tender and beautifully caramelized, creating a delightful mix of sweet, savory, and slightly smoky flavors.
The spicy marinated cucumbers add a refreshing and fiery contrast to the beef. These thinly sliced cucumbers are soaked in a tangy and spicy marinade of rice vinegar, soy sauce, sesame oil, red pepper flakes, and sugar. The result is a crisp and zesty topping that adds a touch of heat and acidity to the sandwich.
The garlic mayo brings a creamy and aromatic element to the sandwich. It’s made by mixing mayonnaise with minced garlic and a squeeze of lemon juice, resulting in a velvety spread that enhances the flavors and balances the spiciness of the cucumbers.
The Beef Bulgogi Sandwich with Spicy Marinated Cucumbers gets an innovative twist by serving it on toasted naan bread. This elevates the sandwich by seamlessly blending the subtle tang and soft, pillowy texture of naan with the robust, umami-rich flavors of the beef bulgogi. The result is a vibrant fusion of flavors that will satisfy your taste buds.
The lightly toasted naan not only holds up well against the juiciness of the bulgogi and the zestiness of the cucumbers but also adds a gentle crispness that complements the overall texture of the meal. This creative use of naan, which is typically associated with Indian cuisine, enhances the dish’s international flair. It provides a delightful contrast, making each bite a testament to culinary innovation and global flavor harmony.
Are you a fan of Korean cuisine or do you simply enjoy sandwiches? Either way, you will love this dish. A beef bulgogi sandwich with spicy marinated cucumbers and garlic mayo is a harmonious combination of Korean and Western flavors, creating an unforgettable culinary experience. The sweet, savory, spicy, and creamy flavors of this dish complement each other perfectly, making it a must-try at home.
Beef Bulgogi Sandwich with Spicy Marinated Cucumbers
4
servings2
hours30
minutes2
hours30
minutesThe Beef Bulgogi Sandwich with Spicy Marinated Cucumbers features succulent Korean-style marinated beef and crisp, fiery cucumbers on toasted naan, creating a mouthwatering fusion of Asian and Western flavors.
Ingredients
- For the Beef Bulgogi
2 pounds sirloin steak, thinly sliced
1 medium onion, thinly sliced
2 medium carrots, julienned
1/2 cup soy sauce
1/2 cup brown sugar
1/4 cup rice vinegar
2 tablespoons sesame oil
3 cloves garlic, minced
1 tablespoon ginger, freshly grated
1 teaspoon ground black pepper
- For the Spicy Marinated Cucumbers
2 large cucumbers, thinly sliced
2 cloves of garlic, minced
1 small shallot, minced
1/2 cup rice vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon red pepper flakes
1 tablespoon honey
- For the Garlic Mayo
1/2 cup mayonnaise
3 cloves of garlic, minced
1 tablespoon lemon juice, freshly squeezed
to taste, salt and ground black pepper
- For the Sandwich
4 pieces of naan bread
2 tablespoons cilantro leaves, fresh
Directions
- Marinate the Beef:
In a large mixing bowl, combine soy sauce, brown sugar, mirin (or rice vinegar), sesame oil, minced garlic, freshly grated ginger, and ground black pepper to create the marinade. Add the thinly sliced sirloin steak, onions, and julienned carrots to the bowl. Toss well to ensure all the ingredients are evenly coated with the marinade.
Cover and refrigerate for at least 1 hour, but preferably overnight, to allow the flavors to meld and the meat to tenderize. - Prepare the Cucumbers:
To make the marinade, mix rice vinegar, soy sauce, sesame oil, red pepper flakes, honey, minced garlic, and minced shallot. Add the thinly sliced cucumbers to the marinade and toss well to coat. Let sit for at least 30 minutes in the refrigerator to pickle slightly and develop flavors. - Make the Garlic Mayo:
Combine mayonnaise, minced garlic, and freshly squeezed lemon juice in a small bowl. Season with salt and ground black pepper to taste. Whisk until smooth and keep refrigerated until ready to use. - Cook the Beef:
Heat a large skillet or grill pan over high heat. Once hot, add the marinated beef mixture, spreading it evenly across the pan. Cook without moving for a few minutes to allow the meat to sear and caramelize, then stir-fry until the meat is fully cooked and the vegetables are tender about 5-7 minutes. Remove from heat and allow to cool slightly. - Toast the Naan:
Preheat your oven to 400°F (200°C) or use a toaster oven. Place the naan bread directly on the oven rack and toast for 2-3 minutes until it is warm and slightly crispy. - Assemble the Sandwich:
Spread a generous amount of garlic mayo on one side of each piece of toasted naan. Layer the cooked beef bulgogi and vegetables evenly over the naan. Top with a portion of the spicy marinated cucumbers. Sprinkle fresh cilantro leaves over the cucumbers. - Serve:
Cut the sandwich in half if preferred and serve immediately while everything is warm. Enjoy the rich flavors and the delightful contrast between the warm, savory beef and the crisp, tangy cucumbers, all enhanced by the creamy garlic mayo.