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Bulgogi Steak Sandwich
 
RecipeBeef Cuts
Bulgogi Steak Sandwich
Yield: Makes 24 servings
INGREDIENTSQUANTITYDIRECTIONS
Pickled Red Onions: 

Combine all ingredients except onions in saucepan. Bring to a boil, stirring occasionally. Remove from heat; pour over onions in large bowl. Cover and refrigerate overnight.

 

Drain before serving.

 

Yield: 12 ounces (drained)

White vinegar1-1/2 cups
Water1-1/2 cups
Granulated sugar3/4 cup
Hot sauce3 tablespoons
Hot chili sauce (Sriracha)1-1/2 tablespoons
Kosher salt1 tablespoon
Julienned red onions (2 x 1/8-inch)1 pound
Cucumber Kimchee: 

Combine ingredients in large bowl. Cover and refrigerate several hours or overnight, stirring occasionally.

 

Drain before serving.

 

Yield: 1-1/2 pounds (drained)

Sliced unpeeled English cucumbers2 pounds
Rice vinegar2 cups
Mirin1 cup
Hot chili sauce (Sriracha)1/3 cup
Granulated sugar1/4 cup
Kosher salt2 teaspoons
Beef and Marinade: 

Combine all ingredients except beef in large bowl. Combine beef with marinade. Cover and refrigerate 4 to 8 hours.

Marinade Yield: 3 cups

Finely chopped yellow onions3 cups
Minced garlic1/2 cup
Hot chili sauce (Sriracha)1/3 cup
Grated fresh ginger2 tablespoons
Crushed red pepper2 tablespoons
Beef Rib, Ribeye Roll (IMPS/NAMP 112) very thinly sliced6 pounds
Bulgogi Sauce: 

Combine all ingredients in wide saucepan. Bring to a boil. Reduce heat; cook, uncovered, until reduced to 1-1/2 quarts, stirring occasionally.

 

Yield: 1-1/2 quarts

Dark brown sugar1-1/2 pounds
Finely chopped yellow onions1 quart
Finely chopped peeled apples2-1/2 cups
Apple cider vinegar1 cup
Organic red miso3/4 cup
Reduce-sodium soy sauce3/4 cup
Apple juice concentrate 1/2 cup
Minced garlic2 tablespoons
Grated fresh ginger2 tablespoons
Korean ground red pepper1 tablespoon
Toasted sesame oil1 tablespoon
Kimchee Aioli: 

Combine kimchee and mayonnaise in food processor. Cover and process until smooth. Cover and refrigerate until ready to use.

Yield: 1-1/2 cups

Chopped cabbage kimchee1 cup
Mayonnaise1 cup
Noodle Salad (Optional): 

Combine peanut oil, orange juice concentrate, lime juice, soy sauce, shallots, sesame oil, garlic and jalapeno in food processor or blender. Cover and process to combine. Add cilantro and pulse until chopped.

Cook noodles in boiling water until al dente; drain.

 
Combine noodles, carrots, green onions and sesame seeds with dressing in large bowl; toss to combine. Season with salt, as desired. Cover and refrigerate until ready to use.

 

Yield: 4-1/2 quarts

Peanut oil1 cup
Orange juice concentrate1/2 cup
Fresh lime juice1/2 cup
Reduced-sodium soy sauce1/4 cup
Finely chopped shallots1/4 cup
Toasted sesame oil1/4 cup
Minced garlic2 tablespoons
Jalapeno pepper, coarsely chopped1 large
Fresh cilantro leaves1 cup
Uncooked fresh ramen noodles3 pounds
Julienned carrots (2 x 1/8-inch)4 cups
Thinly sliced green onions3 cups
Toasted sesame seeds3 tablespoons
Kosher saltAs desired
Per Order: 

Per Order: Heat 2 teaspoons oil in medium skillet. Add 4 ounces beef Steak; sauté 1 to 1-1/2 minutes. Add 1/4 cup (2 ounces) Bulgogi Sauce; continue to cook 30 to 60 seconds or until sauce is heated through and slightly thickened, stirring occasionally. (Do not overcook beef).
 

Meanwhile, spread 1 tablespoon (1/2 ounce) Kimchee Aioli on roll bottom; top with cabbage kimchee, as desired, 1 ounce Cucumber Kimchee. Top with beef. 

 

Garnish with 1/2 ounce Pickled Onions, pickled ginger, cucumber slices and julienned carrot, as desired. Close sandwich with roll top.

Plate sandwich. Serve with 3/4 cup Noodle Salad. Garnish with sesame seeds, as desired.

Peanut oil1 cup
Brioche or Hawaiian rolls, split, warmed or toasted24 rolls (3 ounces each)
Cabbage kimchee, roughly choppedAs desired
Pickled gingerAs desired
Julienned carrots (2 x 1/8-inch)As desired
Thinly sliced cucumberAs desired
Toasted sesame seeds (optional)As desired


Nutrition information per serving, without noodle salad: 717 calories; 26 g fat (4 g saturated fat; 6 g monounsaturated fat); 71 mg cholesterol; 1350 mg sodium; 91 g carbohydrate; 4.3 g fiber; 31 g protein; 10.1 mg niacin; 0.5 mg vitamin B6; 1.0 mcg vitamin B12; 4.4 mg iron; 23.6 mcg selenium; 3.6 mg zinc; 5.3 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, iron, selenium and zinc; and a good source of fiber and vitamin B12.

Nutrition information per serving, with noodle salad: 1016 calories; 39 g fat (7 g saturated fat; 12 g monounsaturated fat); 113 mg cholesterol; 1579 mg sodium; 129 g carbohydrate; 7.9 g fiber; 38 g protein; 13.6 mg niacin; 0.6 mg vitamin B6; 1.2 mcg vitamin B12; 6.7 mg iron; 23.8 mcg selenium; 4.4 mg zinc; 7.9 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
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