Kalbi “Steak” Sandwiches are another way to enjoy Korean flavors in an “American Favorite”, the sandwich. Marinated short rib meat on a bun, bagel, flat bread, or sliced artisan bread rolls, topped with cheese, lettuce, and cucumber is just awesome. Or use your own favorite sandwich toppings.
Recipe Type: Fusion, Meat, Sandwich
1 pound Beef rib steak
4 lettuce leaves (red or green loose leaf)
1/2 cup natural brewed soy sauce
1/2 small onion
1/2 small Nashi (Asian) pear or semi sweet apple
3 cloves garlic
1/2 ounce fresh ginger
2 Tablespoon brown sugar or 3 tablespoons honey
2 each spring/green onion
1 Teaspoon pure toasted sesame seed oil
1 Teaspoon rice wine
1/2 Teaspoon black pepper
water as needed
The “steak” used in the pictured sandwich is meat cut off an English cut beef short rib. You can use boneless ribs, thin sliced cross rib steak, or other rib cuts for this. The meat should be no thicker than about 1/4 inch.
Cut the onion, pear/apple, garlic, and ginger into chunks and toss into a blender with the soy sauce. Blend until solids are liquefied.
Slice the green onion crosswise into thin rounds.
Place all marinade ingredients in a bowl and mix well.
Add the beef to the marinade and let stand at room temperature for about an hour. You can cook now, or refrigerate overnight.
Grill, broil, or fry over high heat, just a minute or two per side. (Longer if a thicker cut is used)
Build your sandwiches and enjoy.