Beef Bulgogi Sandwich with Spicy Marinated Cucumbers

The Beef Bulgogi Sandwich with Spicy Marinated Cucumbers is a bold fusion of Korean and Western flavors, combining to create a delectable and satisfying sandwich. The sweet and savory richness of tender beef bulgogi, the refreshing heat of tangy marinated cucumbers, and the creamy indulgence of garlic mayo make this sandwich a symphony of textures and tastes that will leave you craving more.

This sandwich features beef bulgogi, a cherished Korean dish made from thinly sliced beef marinated in a tasty mix of soy sauce, brown sugar, garlic, ginger, sesame oil, and sometimes a splash of Asian pear for added sweetness and tenderness. The marinade also includes sliced onions and julienned carrots, enriching the dish with extra texture and flavor. The beef is either pan-seared or grilled to perfection, caramelizing the marinade to produce a delicious, slightly smoky flavor that’s hard to resist delicious.

To complement the rich flavors of the beef bulgogi, spicy marinated cucumbers provide a bright, zesty contrast. Thinly sliced, these cucumbers are soaked in a tangy marinade made from rice vinegar, soy sauce, sesame oil, sugar, and a touch of red pepper flakes. This results in a crisp, fiery topping that balances the richness of the dish beef.

The sandwich is completed with a generous layer of garlic mayo, a creamy, aromatic spread that enhances the dish’s overall flavor profile. Made with mayonnaise, minced garlic, and a hint of fresh lemon juice, this smooth addition adds a silky and tangy element, balancing the heat of the cucumbers and the savory depth of the bulgogi.

SUGGESTED RECIPE: Beef Bulgogi Cheesesteak

For an innovative twist, the sandwich is served on toasted naan bread, adding a unique, pillowy base that beautifully complements the bold flavors. The naan’s subtle tang and lightly crisped edges contrast the juiciness of the bulgogi and the crunch of the cucumbers, creating a seamless blend of textures. This creative use of naan elevates the dish into a global fusion masterpiece, marrying elements from Korean and Indian cuisine.

Whether you’re a fan of Korean flavors or just love reimagined sandwiches, the Beef Bulgogi Sandwich with Spicy Marinated Cucumbers is a must-try. The sweet, savory, and smoky beef, paired with tangy cucumbers and creamy garlic mayo, results in a tantalizing balance of flavors. This sandwich redefines comfort food with a touch of international flair, perfect for a quick weeknight dinner or a fun weekend meal. It’s a culinary adventure you won’t want to miss!

Beef Bulgogi Sandwich with Spicy Marinated Cucumbers

Recipe by Kyle Taylor

5.0 from 2 votes

Course: MainsCuisine: KoreanDifficulty: Medium

Servings

4

servings

Prep time

2

hours 

Cooking time

30

minutes

Total time

2

hours 

30

minutes

The Beef Bulgogi Sandwich with Spicy Marinated Cucumbers is a mouthwatering fusion of Korean and Western flavors, featuring tender, sweet-savory beef bulgogi paired with tangy, spicy cucumbers and creamy garlic mayo. Served on toasted naan bread, this innovative sandwich combines bold textures and global flavors for an unforgettable dining experience.

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.