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Close-up of a Korean Steak Sandwich held in hand, showing the glossy gochujang glaze and charred beef edges.

Korean Steak Sandwich with Glossy Gochujang Glaze and Spicy Slaw

A viral-worthy Korean Steak Sandwich featuring thinly sliced ribeye seared with charred edges, coated in a glossy gochujang glaze, and topped with crunchy slaw and a signature spicy mayo zigzag.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 sandwiches
Course: Dinner, Lunch
Cuisine: Korean-Fusion
Calories: 645
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Ribeye Steak 450g, thinly sliced against the grain
  • 2 whole Hoagie Rolls Toasted golden-brown
  • 3 tbsp Gochujang Paste 45ml
  • 1 tbsp Honey 15ml
  • 1 tbsp Soy Sauce 15ml
  • 2 cups Green Cabbage 140g, shredded
  • 0.5 cup Carrots 50g, matchstick cut
  • 0.25 cup Mayonnaise 60ml
  • 1 tbsp Sriracha 15ml
  • 1 tbsp Sesame Seeds Toasted white
  • 2 stalks Green Scallions Finely chopped

Equipment

  • 1 Cast Iron Skillet Essential for getting charred edges.
  • 1 Chef's Knife For paper-thin steak slices.

Method
 

Preparation
  1. In a medium bowl, toss shredded cabbage and matchstick carrots with rice vinegar and a pinch of sugar. Set aside to soften slightly.
  2. Whisk gochujang, soy sauce, honey, and sesame oil in a small bowl until smooth and glossy.
Cooking
  1. Heat oil in a cast-iron skillet over high heat. Add ribeye slices and sear until dark charred edges form (about 2 minutes).
  2. Pour the gochujang mixture over the beef, tossing for 60 seconds until a thick, glossy dark reddish-brown coating forms.
Assembly
  1. Layer glazed beef onto toasted hoagie rolls. Top with slaw and a zigzag drizzle of spicy mayo. Garnish with sesame seeds and scallions.

Notes

Freeze the ribeye for 30 minutes before slicing for paper-thin strips.
Toast the rolls with butter to prevent the glaze from making the bread soggy.